Baking can be very rewarding. It’s a relaxing past time that will leave you with scrumptious treats like cakes, cookies, brownies and pastry at the end of the process. If you’ve spent a lot of time on the process then you’ll know that there are some common ingredients that appear in many baking recipes – flour, sugar, eggs, butter. Mastering the perfect cookie recipe usually involves learning baking techniques and developing an understanding of how different ingredients interact. There is an ingredient that is regularly overlooked that is great in just about every baking recipe – milk powder.
If you’re not sure what we mean by milk powder, it’s basically milk that has had all the liquid evaporated from it so that it basically has become milk powder. This is as concentrated as it gets and is also means that you can add fats and protein to your baking recipes without adding liquid content to your recipe. Milk powder can add a lot of richness to your recipe and add a new layer of depth to the flavour profile.
The best thing about milk powder? It has a really long shelf life. This means that you don’t have to rush to use it and can take your time learning new recipes. If you think it doesn’t make a big difference to recipes then you should think again. Milk powder makes things taste much silkier, chewier and denser. It’s perfect for cookies and cake. Want to try it? Many bakers recommend experimenting by adding a small amount to your recipes.
What does it do?
When you add milk powder to a recipe you can expect that it will add a bit more of a chewy texture to your recipe and may draw out some of the flavours a bit more. It’s a great choice for chocolate chip recipes but can also be an interest addition to bread dough – helping your baking bread to rise higher than it might otherwise. When you use it in flatbreads you will find that they are crispier.
Why not use the liquid form?
Some bakers may wonder why they wouldn’t just use the liquid version. It’s not the same thing because of the liquid content. In a dough, more gas will be retained making it less dense and it can ruin the texture of a batter. Milk powder comes with all the perks of milk without the extra water content. All the additional sugar content and protein are great for your baking recipes without any of the risks of ruining the texture. It does a great job of changing the flavour and the texture of your recipes for the better. If you want to use it then we suggest mixing it in with your other dry ingredients for best results. You might even want to try making it for yourself, this can give you the opportunity to try different things like mixing it with brown butter. Caramelising your ingredients can make for a delicious end result. This is a product that is beautifully at home with many different recipes, including doughnuts. It adds an excellent texture to dough when it is fried, making for a smooth, creamy dough.
What’s your next baking project going to be? We recommend trying this versatile ingredient. You’ll no doubt be very impressed with the results. If you want to try this then we would suggest testing it out with a teaspoon at first. If you like the texture and flavour profile try different quantities and see how it impacts your favourite recipes.