We all know that when people make baked food, they are often inseparable from the baking raw 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 will probably make the food fail. Then, what is the proportion of milk powder mixed with water instead of milk to make cakes? How to allocate it? Let's take a look at it with questions.

First of all, using milk powder mixed with water instead of milk to make cakes requires 20 grams of milk powder, 400 grams of low-gluten flour, five eggs, a piece of butter, and a proper amount of white sugar.

Under normal circumstances, 20g of milk powder mixed with 100 ml of water can replace the concentration of milk. Then, separate the egg white from the yolk, and then beat the egg white with an egg beater until it is foamed. 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 egg yolk thick three times, stir it evenly, and then put it in the container. Remember that the container must be cleaned, then coated with butter, and finally 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.