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'2016-11-28 17:15:33'

'2016-11-28 17:15:30'

'87245'

''

''

''

''

'咖啡拉花不適合用什麼牛奶做材料-	咖啡拉花糖漿怎麼做'

''

''

''

''

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NULL

'<a href="http://www.gafei.com/kafeizhishi/2015042129325.html">咖啡拉花不適合用什麼牛奶做材料- 咖啡拉花糖漿怎麼做</a><a name="咖啡拉花不適合用什麼牛奶做材料-	咖啡拉花糖漿怎麼做"></a><br />
<br />
<div>
	&nbsp;</div>
<div>
	&nbsp; &nbsp; 牛奶發泡的基本原理,就是利用蒸汽去衝打牛奶,使液態狀的牛奶打入空氣，利用乳蛋白的表面張力作用，形成許多細小泡沫，讓液態狀的牛奶體積膨脹，成爲泡沫狀的牛奶泡。在發泡的過程中，乳糖因爲溫度升高，溶解於牛奶，並利用發泡的作用使乳糖封在牛奶之中，而乳脂肪的功用就是讓這些細小泡沫形成安定的狀態，使這些牛奶泡在飲用時，細小泡沫會在口中破裂，讓味道跟芳香物質有較好的散發放大作用，讓牛奶產生香甜濃稠的味道跟口感。而且在與咖啡融合時，分子之間的黏結力會比較強，使咖啡與牛奶充分的結合，讓咖啡和牛奶的特性能各自凸顯出來，而又完全融合在一起，達到相輔相成的作用蒸汽量越大打發牛奶的速度就越快，但相對的比較容易有較粗的奶泡產生，蒸汽量大的方式，也較適合用在較大的鋼杯，大小的鋼杯則容易產生亂流的現象。蒸汽量較小的蒸汽管，牛奶發泡效果較差，但好處是不容易產生粗大氣泡，打發打綿的時間較久，整體的掌控會比較容易鋼杯的大小跟要衝煮的咖啡飲品種類有關，越大的杯量就需要越大的鋼杯，一般來說衝煮卡布其諾時使用600CC容量的鋼杯，衝煮那鐵咖啡則使用1000CC容量的鋼杯，使用正確的鋼杯容量大小才能打出組織良好的牛奶泡。由於是製作咖啡拉花的方式，所以，鋼杯的形狀都一尖嘴型的爲主，而不同的尖嘴形狀鋼杯，就需要靠自己多去練習了<br />
	Whole Latte Love所提供的下列影片，完整呈現拉花的步驟，快轉至1:10有詳細的解說，片中咖啡師建議熱牛奶之前，先淬取好濃縮咖啡，這比較方便拉花，但也要趕快準備熱牛奶，以保留濃縮咖啡的最佳風味，畢竟濃縮咖啡製作完成後，只要過10～20秒就會變苦。至於其他新技巧，就有賴你自行嘗試，找出最適合你的方法<br />
	<img alt="" src="/uploads/allimg/161128/8-16112QG52N19.jpg" style="width: 330px; height: 220px;" /></div>
'

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    'mobile_domain' => '',
    'tid' => 1,
    'url' => 'https://gafei.com/list-lahua.html',
    'total' => 158,
    'field' => 
    array (
    ),
  ),
)

'/views-88014-[page].html'

''

'https://php168.gafei.com/views-88014'

array (
  's' => 'article',
  'c' => 'show',
  'id' => '88014',
  'm' => 'index',
)