November 12, 2009 - 2:16am
Milk powder in Hokkaido milky bread- Help needed !
I'm into experimenting with the Hokkaido milky bread,mainly in order to create some interesting products for the local market here.I opted for applying the recipe as recommended here ,in this forum
http://schneiderchen.de/237Hokkaido-Milky-Loaf.html
For some reason,this recipe requires the use of both fresh milk and milk powder. Searching on this forum,I have found out that the only reason for using powder milk is the scalded milk issue (destroying the enzym the reacts with the gluten).In the case ,what is the reasoning for using both fresh milk and powdered milk at the same recipe?Can I replace the powdered milk with fresh milk and in waht ratio? (the original recipe calls for the use of 30 grams powdered milk).Thanks.
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Hmmm...interestimg,was thinking about that option.
I'm quite helpless with getting any powdered milk around here (bangkok).Is there some kind of a subtitute for that?
She is pretty good at answering questions about her recipes. The first time I tried making (Tangzhong) roux starter I was very confused. Posted a question in her forum, she actually made up a batch, took pictures of it, just to show me how it supposed to look like. Very nice lady, and very patient too!
Milk formulated for babies has more sugar than just cow milk. Check around the baby food, I think you will find Dancow or something similar.
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