Bullet Points: 1、The bottom of the deep depression and the bottom of the bottle body are deeply recessed. The pressure resistance ensures long-term use and the bottom of the bottle body is smooth and polished. 2、The bottle cap and body of bottle are made of aluminum integrated environmentally friendly material, which is free of any harmful substances, durable in use. 3、Don't rub against the hard stuff, it will scratch the bottle. 4、When filling the cream, it is best not to exceed one third of the capacity, preferably 180ML-200ML. 5、The cream foam maker is soft and suitable for making creamy drinks such as cappuccino; if you want it to be harder, you can put the cream in the refrigerator for one hour.
1. Wash all the hot water of the cream foamer before use, then wash it with cold water; prepare whipped cream and cream. 2. Add about 0.5L/1L of whipped cream (do not exceed the scale on the foamer bottle). 3. Check the silicone ring of the foamer to tighten the foamer and grab the head. 4. Put into a piece of nitrogen . Note that only one piece can be put at a time. It is a little dangerous to get more nitrogen. 5. Shake the foamer up and down for about 30 times, and you can hear the sound of the foaming whipping cream and the aeroelastic. 6. The foamer is facing down, the flower mouth is facing the container, the foaming wrench is tightened, and the cream is foamed and formed by the foamer.
1. First open the lid of the foamer. 2. Introduce the prepared cream and tighten the lid. 3. Open a lid of the nitrogen. 4. Put the nitrogen into the nitrogen cover and tighten it on the foamer (note: the speed of the bubble is faster, to prevent the nitrogen from running out when rotating). 5. Install the cream ball. Shake the bottom of the cup to spread the nitrogen evenly. Press the foamer down and squeeze the cream out.