開心果奶蓋粉｜為茶飲、咖啡與甜點增添濃郁堅果奶香
Pistachio Cream Foam Powder | A creamy pistachio-flavoured topping for drinks and desserts台灣製造的預拌式奶蓋粉，以冰水調製並打發，即可製作細緻滑順、能穩定浮於飲品表面的開心果風味奶蓋。適合飲料店、咖啡館、甜品店及新品菜單開發使用。
Made in Taiwan, this premixed foam powder is blended with ice water to create a smooth pistachio-flavoured topping that sits beautifully on cold beverages. Designed for beverage shops, cafés, dessert businesses, and menu development.
風味與口感｜Flavour & Texture
- 開心果風味融合柔和奶香，呈現帶有鹹甜感的濃郁層次。
Pistachio flavour meets creamy notes for a rich, gently sweet-and-savoury profile. - 能為茶、咖啡或可可增加圓潤口感，同時保留底層飲品的風味對比。
Adds a rounded, creamy mouthfeel while preserving contrast with tea, coffee, or cocoa. - 實際顏色、濃度與風味會受粉水比例、打發程度、飲品溫度及批次影響。
Final colour, body, and flavour may vary with ratio, whipping level, drink temperature, and batch.
菜單應用靈感｜Menu Inspiration
- 開心果茉香綠茶、四季春、烏龍或紅茶奶蓋。
Pistachio foam with jasmine green tea, light oolong, roasted oolong, or black tea. - 抹茶開心果奶蓋：以抹茶的茶韻平衡奶香與堅果風味。
Matcha pistachio foam for an earthy, creamy contrast. - 開心果拿鐵、冰咖啡或冷萃咖啡。
Pistachio latte, iced coffee, or cold brew. - 開心果可可、巧克力飲品或摩卡。
Pistachio cocoa, chocolate drinks, or mocha. - 椰奶、椰子茶飲、草莓飲品，以及刨冰、鬆餅、布丁與甜點杯。
Coconut drinks, strawberry beverages, shaved ice, waffles, pudding, and dessert cups.
基本沖調｜Basic Preparation
標準比例 Standard: 奶蓋粉：冰水＝1：4（例：100 g 奶蓋粉＋400 g 冰水）。使用調理機或電動攪拌器打至體積膨發、質地均勻，並能穩定浮於飲品表面。
Foam powder : ice water = 1 : 4 (for example, 100 g powder + 400 g ice water). Blend or whip until expanded, smooth, and stable enough to sit on the drink.
建議粉體、用水與器具保持低溫。若需要更濃厚的口感，請從標準比例開始，小幅減少水量並分批測試；避免一次大幅改動，以免奶蓋過稠或不易打發。
Keep the powder, water, and equipment cool. For a fuller body, begin with the standard ratio and reduce the water gradually in small trials rather than making a large adjustment at once.
門市試作重點｜Shop Testing Notes
建議一次只調整一項條件，記錄用水溫度、粉水比、打發程度、單杯用量、底層飲品溫度與甜度，以及出杯後的穩定狀態，較容易建立可重複的門市 SOP。
Change one variable at a time and record water temperature, ratio, whipping level, portion size, base-drink temperature and sweetness, and holding performance to build a repeatable shop SOP.
奶蓋製作參考影片｜Foam Preparation Videos
獨特奶蓋飲料自己做｜Foam drink preparation
黑旋風綿雲奶蓋｜Creamy foam drink reference
開心果奶蓋粉 Pistachio Cream Foam Powder
標準比例 Standard ratio
奶蓋粉：冰水＝1：4。例：100 g 奶蓋粉＋400 g 冰水。
Foam powder : ice water = 1 : 4. Example: 100 g powder + 400 g ice water.
- 將冰水與奶蓋粉放入乾淨容器。
Add ice water and powder to a clean container. - 使用調理機或電動攪拌器打至均勻膨發。
Blend or whip until smooth and expanded. - 確認奶蓋能穩定浮於冷飲表面，再依單杯需求添加。
Check that the foam sits steadily on a cold drink, then portion as required.
不同設備的轉速與容器形狀會影響打發結果，請以成品狀態而非固定時間作為判斷標準。
Mixer speed and container shape affect the result, so judge by texture and stability rather than a fixed mixing time.
