frothing

简明释义

英[ˈfrɒθɪŋ]美[frɑθ]

v. 使起泡沫；以泡沫覆盖；泛起；溢出；发泄（froth 的现在分词）

英英释义

单词用法

同义词

反义词

例句

1.Vari-steam control and swivel frother facilitate milk frothing ;

蒸汽控制旋钮让牛奶发泡、加热，更易操作；

2.By reasonably choosing the formula, the match of fast frothing and continuous production line is accomplished.

通过合理的配方组分选择，成功解决了快速发泡与连续生产线的匹配问题。

3.Frothing from mouth, jaw chomping, muscle tremors and eyelids snapping.

口吐白沫，牙关紧闭，肌肉震颤，眼睑外露。

4.After the experiments are finished, the effects of the different bubble-removing components to reduce the foam height of the frothing system are measured.

在完成上述实验之后，测试了不同消泡构件对降低易起泡物系泡沫层高度的效果。

5.Although a cappuccino calls for some steamed milk and some frothed milk, separate steaming and frothing operations are not needed.

这里尽管是一份熟奶、一份奶泡，倒并不是说这两样一定要分开来准备。

6.I don't know why, but mother is frothing with rage this morning.

不知为什么，妈妈今天早及大发脾气。

7.I woke up frothing at the mouth, terrified.

我醒来的时候，口吐白沫，我自己也吓坏了。

8.I think you should avoid the director this morning, he's frothing with rage over some decision that's been made.

我认为今天上午应该避开经理，他为已作出的某项决定正在大发雷霆。

9.But Chinese companies wanting to buy American assets must be prepared to risk public attacks by wealthy lobby groups and frothing congressmen.

但想购买美国资产的中国企业必须有风险意识，迎接来自富裕的游说团体和唾沫横飞的国会议员的公开攻击。

10.The barista was expertly frothing the milk for the cappuccino.

咖啡师熟练地打泡牛奶，为卡布奇诺做准备。

11.As the waves crashed against the shore, they created a frothing white spray.

当海浪冲击海岸时，产生了泡沫飞溅的白色水花。

12.She watched the frothing mixture in the pot, waiting for it to boil.

她看着锅中起泡的混合物，等待它煮沸。

13.The dog was excitedly frothing at the mouth after running around.

狗在四处奔跑后兴奋得口吐泡沫。

14.He enjoyed frothing his coffee with a handheld whisk.

他喜欢用手持打蛋器打泡他的咖啡。

作文

The process of making coffee can be a delightful experience, especially when it comes to creating the perfect cappuccino. One of the most critical components of this beverage is the milk, which needs to be heated and frothed to achieve that creamy texture. The art of frothing 打泡 milk is not just about getting bubbles into the liquid; it's about transforming the milk into a silky foam that enhances the overall flavor of the coffee. When done correctly, frothing 打泡 creates microbubbles that integrate with the milk proteins, resulting in a rich and velvety consistency. To begin the frothing 打泡 process, one must first select the right type of milk. Whole milk is often preferred for its higher fat content, which allows for a creamier foam. However, many baristas also use alternatives like almond or oat milk, which can also produce excellent results. The key is to ensure that the milk is cold before starting, as this helps create a better foam. Once the milk is chosen, it's time to heat it up. This can be done using a steam wand, which is commonly found in espresso machines. The steam wand injects steam into the milk, heating it while simultaneously incorporating air to create that desired frothing 打泡. The technique involves positioning the steam wand just below the surface of the milk, allowing it to stretch and expand as air is introduced. As the milk heats up, one must keep an eye on the temperature to avoid scalding it, which can negatively affect the taste and texture. The ideal temperature for frothing 打泡 milk is around 150°F to 155°F (65°C to 68°C). The goal is to achieve a light and airy foam without burning the milk. After achieving the right temperature, the next step is to create a whirlpool effect in the milk. This motion helps to break down larger bubbles, ensuring a smooth and consistent foam. The final result should be a glossy, thick foam that sits beautifully atop the espresso. In addition to enhancing the visual appeal of the drink, frothing 打泡 milk also plays a crucial role in the overall taste experience. The sweet, creamy foam balances the strong flavors of the espresso, creating a harmonious blend. Furthermore, the act of frothing 打泡 milk offers a sensory experience, as the sound of the steam wand and the sight of the milk transforming can be quite satisfying. In conclusion, mastering the art of frothing 打泡 milk can elevate one's coffee-making skills significantly. It requires practice and patience, but the rewards are well worth the effort. A perfectly frothing 打泡 milk can turn an ordinary cup of coffee into an extraordinary experience, making each sip a moment to savor. Whether you are a home barista or a professional, understanding the nuances of frothing 打泡 can lead to a deeper appreciation of this beloved beverage.

制作咖啡的过程可以是一次愉快的体验，尤其是在制作完美的卡布奇诺时。这种饮料中最关键的组成部分是牛奶，它需要加热并打泡，以达到奶油般的质地。frothing 打泡 牛奶的艺术不仅仅是将气泡引入液体；它是关于将牛奶转变为丝滑泡沫的过程，这增强了咖啡的整体风味。当正确完成时，frothing 打泡 会产生微气泡，这些气泡与牛奶蛋白质结合，形成丰富而丝滑的一致性。 首先，选择合适类型的牛奶是开始frothing 打泡过程的关键。全脂牛奶通常因其较高的脂肪含量而受到青睐，这使得泡沫更加浓郁。然而，许多咖啡师也使用杏仁奶或燕麦奶等替代品，这也能产生极好的效果。关键是确保牛奶在开始之前是冷的，因为这有助于创造更好的泡沫。 选择好牛奶后，是时候加热它了。这可以使用蒸汽喷嘴完成，蒸汽喷嘴通常在浓缩咖啡机中找到。蒸汽喷嘴将蒸汽注入牛奶，加热的同时引入空气以创建所需的frothing 打泡。这种技术涉及将蒸汽喷嘴放置在牛奶表面下方，允许空气的引入使其伸展和膨胀。 随着牛奶的加热，必须注意温度，以避免将其烫伤，这可能会对味道和质地产生负面影响。frothing 打泡牛奶的理想温度约为150°F至155°F（65°C至68°C）。目标是实现轻盈而蓬松的泡沫，而不烧焦牛奶。 在达到正确的温度后，下一步是创造牛奶中的漩涡效应。这种运动有助于打破较大的气泡，确保泡沫光滑均匀。最终结果应该是光泽厚实的泡沫，优美地坐落在浓缩咖啡上。 除了增强饮料的视觉吸引力外，frothing 打泡牛奶在整体味觉体验中也发挥着至关重要的作用。甜美、奶油般的泡沫平衡了浓缩咖啡的强烈风味，创造出和谐的混合。此外，frothing 打泡牛奶的过程提供了一种感官体验，因为蒸汽喷嘴的声音和牛奶转变的景象都非常令人满意。 总之，掌握frothing 打泡牛奶的艺术可以显著提升一个人的咖啡制作技巧。这需要练习和耐心，但回报绝对值得付出努力。完美的frothing 打泡牛奶可以将一杯普通的咖啡变成非凡的体验，让每一口都成为值得细细品味的时刻。无论您是家庭咖啡师还是专业人士，理解frothing 打泡的细微差别都可以让您对这种受人喜爱的饮品有更深的欣赏。