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'咖啡拉花介紹 製作拉花咖啡的準備工作極爲重要。你必須保證以下幾點萬無一失: 1.確保蒸汽棒清潔; 2.確保牛奶足夠新鮮,溫度在4-7℃。牛奶的溫度越低越好,但不要結冰; 3.準備一個溫度計。牛奶在打發階段溫度不應超過35-40℃,在均質階段不應超過65-70℃。' |
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'<div>
<a name="咖啡拉花介紹"></a><a href="http://www.gafei.com/kafeilahua/2015/0121/22770.html">咖啡拉花介紹</a><br />
<br />
製作拉花咖啡的準備工作極爲重要。你必須保證以下幾點萬無一失:</div>
<div>
</div>
<div>
1.確保蒸汽棒清潔;</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
2.確保牛奶足夠新鮮,溫度在4-7℃。牛奶的溫度越低越好,但不要結冰;</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
3.準備一個溫度計。牛奶在打發階段溫度不應超過35-40℃,在均質階段不應超過65-70℃。如果你是新手,請一定使用溫度計。只有那些身經百戰的大師才能憑感覺判斷牛奶的溫度;</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
4.在每次打發牛奶之後一定要清洗奶缸,並保證奶缸溫度夠低;</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
5.在每次打發牛奶之前一定要給蒸汽棒放氣,避免蒸汽棒中殘留的水進入牛奶當中;</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
6.確保蒸汽壓力恆定,蒸汽中水分含量不要太高,否則會影響牛奶的質地<br />
<img alt="" src="/uploads/allimg/161024/8-161024114AU03.jpg" style="width: 207px; height: 220px;" /></div>
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