A lot of friends do baking is from interest, there are some people because it happens to be free time want to do baking, and then want to do a good job of baking under the desire to buy a baking special milk powder, but on the use of a time on the idle is very wasteful. So baking milk powder can be replaced with milk powder? What can I use instead of milk powder to make bread? Please follow me to see it.

So baking milk powder can be replaced with milk powder?

In fact, the baking milk powder is the most common whole milk powder can be affordable to buy domestic milk powder, more demanding to buy imported milk powder. Whole milk powder with pure milk production, basically maintain the original nutrients in the milk, protein not less than 24%, fat not less than 26%, lactose not less than 37%. It takes about 8-9 kg of milk to produce 1 kg of whole milk powder, and 8 times as much warm boiled water is needed to prepare each serving when consumed. Whole milk is a well-balanced food. Modern medical research shows that milk also contains phospholipids, certain unsaturated fatty acids and other physiologically active components, which have a comprehensive effect on human health. Whole milk powder is a kind of product introduced from abroad, because it maintains the original nutrients in the milk, and the sterilization effect of dry processing is good. Whole milk powder has a variety of roles, mainly for the body to provide some essential proteins, etc., but also can inhibit the abnormal fermentation of intestinal food, to promote the absorption of some of the nutrients in our body has a great help, so the home does not have a baking powdered milk can be used in place of whole milk powder.　

What to replace the powdered milk to make bread

To make bread without powdered milk can be used instead of milk, milk and powdered milk is indeed a substance that can be replaced by each other, but if you are making bread, milk instead of powdered milk is equal to the amount of change in the recipe, powdered milk is a solid, milk is a liquid, I recommend that you use milk instead of water, so that the recipe is correct, and does not affect the shape of the bread's texture. I'm not sure if you're going to be able to do that. But it's better to follow the recipe, it's more successful. If you don't have milk, you can use water instead of water. The bread will lack a little bit of milky flavor, but because of the difference in density between water and milk, the density of milk is lighter than that of water, so when you use the same amount of ingredients to make the bread, the amount of water should be a little bit less than the amount of milk used. In fact, not all the dough is suitable for pouring milk or milk powder. Such as mixed grain bread, Italian bread, baguettes, etc. usually do not put into the milk or milk powder, because the flavor of these breads if you add the milk flavor, it will destroy the original flavor.