Latte Tutorial 7 - Different steps may cause different milk foam.
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- Опубликовано: 17 мар 2020
- 《認識奶泡構造的差異》
相同的奶泡厚度,四種不同的結果
#1 Swirl the pitcher in correct direction
正常可流動的奶泡
#2 Didn’t swirl the pitcher
未搖動鋼杯的奶泡
#3 Didn’t give enough milk while pouring
融合倒奶力道太小的奶泡
#4 Swirl the pitcher on different direction
鋼杯方向搖反的奶泡
Instagram : chrislin4.0
Company : CHLIV - Хобби
第四个案例,机器打奶泡的时候是逆时针旋转,打好后pitcher 在手上做了顺时针旋转。看了好几遍才发现啊!
Video isn't super clear on the "swirl the pitcher" steps.
I really want to do it the right way. Thanks for pointing out the mistakes. 👍
BLACKPINK IS LOVE thanks!!
Thank you for video. Very useful to my work 👍👍👍
Wassana Meow Thanks!!
Very good 😍
Thanks
I've never seen that steam wand position before. Is it better than putting the wand 1/3 from the side of the pitcher?
WoW nice
What about transfer steam pitcher to another pitcher when pouring?
想詢問CHRIS
鋼杯搖反的差別跟第一個差別?
Now i understand 1# is right
不是太看得出來之間的成品主要差別在那,希望能解答
就我的觀察:
先假設Chris是台機器,他倒的方法穩定度完全一模一樣。
1. 混合牛奶的方向跟打奶泡旋轉方向相同(順時鐘)= 完美範例
2. 打完奶泡後沒有混合這動作,泡與奶分離,造成前期倒出來的泡泡太濃稠,不細緻,無法弄出"高畫質的線條"
3. 倒的時候沒有倒足牛奶=不對稱
4. 混合牛奶的方向跟打奶泡旋轉方向相反(逆時鐘)= 可能破壞了牛奶混合的一致性,造成不慎對稱的心型,圓弧處的弧度比較尖銳
I can't different that