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In Indian households, milk is a staple food. Calling Milk ‘more like water’ in an Indian kitchen won’t be an exaggeration. Whatever you want to cook, milk has its own value for that dish. Milk has numerous everyday applications. It ranges from preparing tea in the morning to munching in the evening. Milk has a critical role in baking. It enhances the flavour and texture of simple foods, transforming them into delectable delights.
Baking and milk are extremely interconnected. Milk's properties make it indispensable in the baking process. Its ability to add richness to the texture makes milk a baking staple. From baking cookies to cakes, the right proportion of milk makes every baked item softer and more delicious. If you are worried about those who are lactose intolerant or prefer vegan products, plant-based milk like almond milk or soy milk are the commonly available options to go with.
Benefits Of Using Milk In Baking
One important source of moisture for baking is milk. It keeps baked items from getting overly crumbly and dry. Cakes, bread, and cookies get a softer, supple texture when milk is added. This wetness contributes to baked goods staying fresher for longer.
Improves Texture
Baking products have a much better texture when milk is added. It aids in giving bread and cakes a tender crumb. Within the dough or batter, the casein and whey proteins found in milk form a network. Better rising and a more coherent texture are the results of this network holding the structure together.
Increases Richness And Fat
A large part of baked foods' suppleness and moistness comes from the fat in milk. It improves the finished product's taste and richness. For cakes and breads to have a softer crumb, milk fat is necessary. Additionally, it makes baked goods like cookies and others more appetising by improving their texture.
Protein Source
A healthy dose of protein from milk helps to keep baked goods structurally sound. Milk's proteins contribute to the dough's or batter's improved texture and cohesiveness. The appropriate rise and stability of baked goods depend on this network of proteins.
Different Types Of Milk
Various kinds of milk can be used for baking, and each has special qualities. Richness and flavour are added by whole milk, which is perfect for making a delicate crumb. The fat level of reduced-fat milk is decreased without compromising its flavour or texture. Almond or soy milk are good nondairy substitutes that can accommodate different dietary requirements.
Adaptable Applications
The uses of milk are not limited to its liquid form. To get a golden brown crust, brush it over bread dough. Milk and sugar make a straightforward yet delicious glaze for cakes and pastries. Because of these uses, milk is a versatile baking ingredient.
Chocolate Desserts With Milk
Milk is a must for chocolate dishes to have a smooth, creamy texture. Rich and creamy, milk chocolate is created from milk solids and cocoa solids. It enhances chocolate's melting qualities, which facilitates handling. Chocolate sweets made with milk, such as mousse, custard and milkshakes, gain from the way milk improves texture.
