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What milk is used for baking when richness and sweetness are needed?
Wiki User
∙ 10y ago
2% because the fat in the milk when baked absorbs the sugar , makes the cake more moist
Wiki User
∙ 10y ago
Wiki User
∙ 10y agocondensed :)
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What provides the sweetness of milk?
A sugar called Lactose.
If the recipe calls for milk and you have sour milk how do you alter the baking powder and baking soda?
Add a teaspoon of baking soda for each cup of sour milk.
How do you get milk out of my car seats?
Put baking soda where the milk spilled and in a day the baking soda will absorb the milk
Can you substitute milk for soy milk when baking?
Soy milk can be used instead of milk when baking, but one has to make some adjustments. Regular milk has natural salt; not plain soy milk : minor adjustments may be needed. Then, there are flavored soy milk (e.g. vanilla soy milk).
What is the use of milk in baking?
Milk is beneficial in baking by lending moisture, tenderness and smoothness.
How do you apply milk in baking?
Add the milk to the material.
Is baking soda in milk?
NO.
The density of which substance is measured by a lactometer?
A lactometer is used to measure the specific gravity (richness) of milk.
What milk is best for baking cakes and pastries?
white milk
Do milk frothers come in handy in baking?
No- baking rarely needs milk to be frothed. In baking, egg whites may need to be fluffed, cream may need to be whipped, but milk almost never needs to be frothed. Milk frothers are more related to coffee drinks, cappuccinos etc., than to baking.
What proteins in milk make a cake rise?
It's not the milk alone that makes a cake rise. If the recipe includes milk it probably also contains either baking powder and/or baking soda. This combination of a base (Baking soda or Baking Powder) and an acid (milk) causes a slight chemical reaction which causes the cake to rise.
Can cream be substituted by something else?
Some possible substitutions for cream in recipes include milk, coconut milk, condensed milk, evaporated milk, yogourt, sour cream. The choice of ingredient depends on the desired sweetness, thickness, and flavour in the final product. Note that a thickening agent like starch or carrageenan may be needed in some cases to achieve a cream-like consistency.
