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'咖啡拉花不適合用什麼牛奶做材料-咖啡拉花糖漿怎麼做 製作良好的牛奶泡組織時，有許多不同的方式，不過都包含了二種階段：第一個階段是打發，打發就是打入蒸汽使牛奶的體積產生髮泡的作用，第二個階段是打綿，打綿就是將發發泡後牛奶，利用旋渦的方式綣入空'

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'2019-02-17 13:13:48'

'2016-12-06 10:52:58'

'87887'

''

''

''

''

'咖啡拉花不適合用什麼牛奶做材料-咖啡拉花糖漿怎麼做'

''

''

''

''

''

''

''

NULL

'<br />
<div>
	製作良好的牛奶泡組織時，有許多不同的方式，不過都包含了二種階段：第一個階段是打發，打發就是打入蒸汽使牛奶的體積產生髮泡的作用，第二個階段是打綿，打綿就是將發發泡後牛奶，利用旋渦的方式綣入空氣，並使較大的奶泡破裂，分解成細小的泡沫，並讓牛奶分子之間產生黏結的作用，使奶泡組織變得更加綿密。<br />
	<br />
	&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	&nbsp; &nbsp; <a href="https://www.gafei.com/lahua/20171231114312.html">咖啡拉花用什麼牛奶</a>?在市面上的牛奶發泡方式有很多種，不過大致上分爲二大類：一種爲邊打發邊打綿，就是打發牛奶跟打綿牛奶泡的階段結合在一起；另一種爲打發、打綿的階段分開，也就是先打發牛奶再打綿牛奶泡。這兩種方式形成的牛奶泡組織跟口感有所不同，第一種邊打發邊打綿的方式，製作出來的牛奶泡組織會較細緻柔軟，但是牛奶泡的綿綢度會稀一點，較不易產生有綿密彈性的牛奶泡組織，但是拉花的圖形比較容易形成；第二種方式先打發牛奶再打綿牛奶泡組織的綿綢度較高，可以產生QQ有彈性的牛奶泡,不過較容易在打發階段,而要製作拉花的圖案難度會較高,不過沖煮出的咖啡拉花口感會較綿密。</div>
<div>
	&nbsp;</div>
<div>
	&nbsp; &nbsp; 接下來我們就針對這二種方式作較詳細的圖片與解說</div>
<div>
	&nbsp;</div>
<div>
	先打發再打綿</div>
<div>
	&nbsp;</div>
<div>
	（1）將蒸汽管放置於鋼杯的中心點，斜右上方45度靠鋼杯杯緣處，深度約1公分的地方。</div>
<div>
	&nbsp;</div>
<div>
	（2）打開蒸汽管蒸汽，鋼杯慢慢往下移動，並使牛奶呈現上下翻轉方式滾動慢慢讓體積發泡膨脹。</div>
<div>
	&nbsp;</div>
<div>
	（3）發泡膨脹至八分滿時，將蒸汽管拉斜移至於鋼杯的中心點右方靠鋼杯杯緣處，使牛奶泡呈現旋渦方式滾動。</div>
<div>
	&nbsp;</div>
<div>
	（4）控制鋼杯角度與深度將較粗奶泡捲入，打至所需溫度即停止<br />
	<img alt="" src="/uploads/allimg/161206/8-1612061052554R.jpg" style="width: 360px; height: 220px;" /></div>
'

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