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The beater is a master of patisserie. You can
use it to beat egg whites, cream, shakes and
mousses.
Recipe | Beater
Frothed milk for speciality coffees
Preparation time: ca. 5 minutes
150 ml UHT milk
(skimmed milk or max. 1.5 % fat)
1. Pour the milk into the ESGE beaker or a similar container and heat to 50 - 55 °C in the microwave
(do not heat to above 70 °C, as the protein will otherwise coagulate and the milk will no longer
froth up).
2. Immerse the ESGE-Zauberstab
®
(not yet turned on) with the beater attachment into the warm
milk. Once submerged, turn it on and let it stand at the bottom of the container for a few seconds.
Then, raise the running ESGE-Zauberstab
®
at an angle towards the rim of the container without
lifting it out of the milk, and then slowly lower it again. Repeat this process several times until the
milk is of the desired consistency.
3. Use a spoon to float the frothed milk on the freshly-brewed coffee.
