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'<div>
無論冷的奶泡還是熱的奶泡,都是牛奶中的乳脂肪包裹中空氣產生的小氣泡,所以,乳脂肪的穩定和多寡,影響到奶泡的質量和持久度,很多時候,我們會發現,一杯卡布端上來後,表面的奶泡就一個個的破掉,最後變成半杯咖啡了!</div>
<div>
這個就是因爲,牛奶的乳脂肪含量較低,或者不穩定。一般來說,我們蒸奶泡採用的是全脂牛奶(乳脂肪含量爲3。5%——4%),但是由於國產牛奶的穩定性及“還原奶”等弊端,所以,很難找到穩定的牛奶。咖啡業對牛奶的選用,經歷了從光明——帕瑪拉特——新綠園——雀巢的過程,目前,一些大的連鎖考慮成本,會採用新綠園,而一些小的咖啡店會採用雀巢,甚至進口牛奶,畢竟品質決定了一切<br />
1、衝奶粉:100ML熱水+2勺奶粉,一定要使用熱水把奶粉衝好,奶水涼了打不出奶泡,另外奶粉的量也不用太多!</div>
<div>
2、將衝好的奶粉倒入手動打奶杯中,打奶時不需要抽動太多,以免奶泡太硬,30次左右,抽動太多會導致奶泡過硬,無法進行拉花;</div>
<div>
3、打好奶後把濾網放在拉花杯上把奶泡到進拉花杯裏,這樣做的好處有三點:1是用打奶濾網過濾一下大奶泡,2是可以讓奶泡和奶液混合的均勻,3是可以把多餘的硬奶泡濾出去;</div>
<div>
4、把拉花杯在桌子上震幾下,把大奶泡震破,就可以開始拉花了,這樣一杯香醇的 卡布奇諾就做好了~<br />
<img alt="" src="/uploads/allimg/161101/8-16110110242TS.jpg" style="width: 356px; height: 220px;" /></div>
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