Why use powdered milk when baking

Why incorporate more liquid into your batter or batter when you can use powdered milk instead? Epicurious states that the ingredient provides baked goods with a number of benefits, ranging from amplified flavor to improved texture.

The cookbook’s author, Ramin Ganeshram, told the outlet that he uses powdered milk to make soft flatbreads, chewy cookies and giddy bread. Chef Christina Tosi calls this ingredient her “secret weapon”, praising its ability to enhance flavors and textures. Tosi goes on to state that in addition to baked goods, powdered milk can be added to your ice cream recipe to make it “milkier, denser, [and] silkier” and used to enhance the flavor of chocolate.

Powdered milk is also a great swap for traditional khoya in gulab jamun, which are deep-fried balls of dough covered in a sweet syrup (via serious eating). If regular milk was used, cookbook author Meera Sodha tells Epicurious that the batter would be too wet to create the desired texture.

So in short, powdered milk yields golden brown crusts, tender textures, and increased flavors when added to baked goods (via Nevada Dairy Farmers). Simply mix a little into your dry ingredients or reconstitute milk powder if you prefer to use it in its liquid form. To use powdered milk instead of regular milk in recipes, cooking light suggests reading the instructions on the milk powder box for the most accurate ratios.

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