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'咖啡拉花奶泡剩餘的奶可以再用嗎?-剩餘的打發奶油做什麼 第一是奶泡打到了八九成滿，比較dry，可以打少一成來解決。 第二是espresso的crema表面離杯子底太淺，導致奶泡一注入就浮在了crema上。解決：儘量地把杯子拿斜，增加crema表表面與杯子底的深度。在注' |
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'<a href="https://www.gafei.com/kafeizhishi/2014092414005.html">咖啡拉花奶泡剩餘的奶可以再用嗎?-剩餘的打發奶油做什麼</a><a name="咖啡拉花奶泡剩餘的奶可以再用嗎?-剩餘的打發奶油做什麼"></a><br />
<div>
第一是奶泡打到了八九成滿，比較dry，可以打少一成來解決。</div>
<div>
第二是espresso的crema表面離杯子底太淺，導致奶泡一注入就浮在了crema上。解決：儘量地把杯子拿斜，增加crema表表面與杯子底的深度。在注入時，朝最深處注入。</div>
<div>
第三是奶泡注入espresso的時候快挨着杯子了，導致奶泡穿透crema的力度不夠。解決：將拉花缸高於杯口10-15cm注入奶泡，增加奶泡向crema注入的加速度，以使其順利穿透crema。</div>
<div>
第四是用融合手法來解決。如果注入奶泡時奶泡還是白在crema上（對小量，表面1/3左右有效果），那就馬上減少奶泡注入量，在杯中打個圈，再把拉花缸向上提，就可以把變白的衝到crema下面。</div>
<div>
第五是用七分滿或六分滿奶泡拉花時，還沒有加大流量，就把crema給衝散了。解決：減小奶泡流量，緩慢在整個crema上畫圈，直至融合到位。</div>
溫度高一個原因，全脂不是很好打，是一個原因。 你打的水平太爛是最重要的原因。彆氣餒，也別灰心，你的奶泡打的太多了，我說你的爛，別往心裏去，我的意思是： 既然你說還要再舀出去奶泡，不能流出來。表示你的奶泡太多，沒有一次到位。其實我覺得全脂是很好打的，而且幾乎不可能出大的氣泡。 牛奶和氣泡分層了，你的火候還沒有到，打完牛奶應該是看不到氣泡的，表面，尤其是全脂奶的表面應該是亮的。 牛奶打完，搖晃後應該是比較稠的，全脂奶太肥了，很少有人會點，但是我做過幾次都感覺全脂奶的效果很好，味道也很好。只是對身體來說需要多運動才能把那麼多的脂肪去掉。 你如果說大團大團的出來，那麼說明你打奶還是最初級的，慢慢來，你還需要大約8升的奶才能掌握。記住，讓機器去出奶泡，不要出那麼多的奶泡，儘量減少氣泡。打完奶上面是發光的，亮的，看不到氣泡的，那叫micro foam。這你纔算打好了。 等你到了這個水平呢，如果拉花不成<br />
<img alt="" src="/uploads/allimg/161222/8-16122214395E36.jpg" style="width: 281px; height: 220px;" /><br />
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