Empty virus milk into a metal steaming pitcher, about a third full
Discharge steam from the steaming wand for two seconds to take out any leftover water
Plunge the tip of the steaming wand into milk and begin foaming. As the froth rises and the volume of milk expands, bring down the pitcher, continually keeping the tip lowered and tilted to make a vortex. Try not to blend superfluously (for example let the characteristic circling activity accomplish the work)
Keep steaming until the milk arrives at 65 degrees (check by means of test style kitchen thermometer) and its volume copies
Tap the base of the pitcher immovably on the ledge to pack the froth
Set up a coffee in a huge cup (in a perfect world, a cappuccino cup)
Empty the frothed milk legitimately into the cup, first focusing on the inside, at that point proceeding in a round movement out toward the edge
Work the steam once again to kill any outstanding milk buildup
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Cappuccino Fit Singapore
Empty virus milk into a metal steaming pitcher, about a third full
Discharge steam from the steaming wand for two seconds to take out any leftover water
Plunge the tip of the steaming wand into milk and begin foaming. As the froth rises and the volume of milk expands, bring down the pitcher, continually keeping the tip lowered and tilted to make a vortex. Try not to blend superfluously (for example let the characteristic circling activity accomplish the work)
Keep steaming until the milk arrives at 65 degrees (check by means of test style kitchen thermometer) and its volume copies
Tap the base of the pitcher immovably on the ledge to pack the froth
Set up a coffee in a huge cup (in a perfect world, a cappuccino cup)
Empty the frothed milk legitimately into the cup, first focusing on the inside, at that point proceeding in a round movement out toward the edge
Work the steam once again to kill any outstanding milk buildup
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