As we all know, when people make baked goods, they often cannot do without baking materials such as milk powder. At present, the proportion of milk or milk powder can be seen in more and more bread recipes on the market. We all know that the proportion of materials is very important when making cakes. If it is not well controlled, it is likely to make food ineffective. Then, what is the proportion of milk powder mixed with water instead of milk to make cakes? How to allocate? Let's take a look with questions.

First of all, it takes 20 grams of milk powder, 400 grams of low-gluten flour, 5 eggs, a piece of butter and a proper amount of sugar to make a cake with milk powder mixed with water instead of milk.

Under normal circumstances, 20 grams of milk powder mixture 100 ml of water can replace the concentration of milk. Then, separate the protein from the egg yolk, and then beat the protein with an egg beater to make the protein foam. Then mix the egg yolk evenly, pour it into the milk powder mixed with water, and finally pour it into the flour together to make it yellow and thick. Finally, pour the egg white into the yolk for three times, stir it evenly, and then put it in a container. Remember that the container must be cleaned, buttered and baked in the oven for 30 to 40 minutes.

In short, the proportion of making cakes with milk powder mixed with water instead of milk can be reasonably mixed with water according to the size of the cake.