No! Milk powder for baking is just "dried milk", with or without fat (most bakers use nonfat because it is more shelf stable). It doesn't mix with water easily, so generally it is mixed into the flour first, to prevent clumping. In the US at least it is sold in the flour & baking aisle.
One other thing I use it for all the time is to make "pre-strained" yogurt; if you add milk powder to milk and culture it, it achieves that Greek yogurt consistency right away.
Also loved that his kids are into bagels, too. I feel that many of these types of stories have children doing anything BUT what their parents have done and/or the parents wanting them do the same. Just so much joy in that video.
I think a helpful strategy for the recipe writing conundrum is to describe or show a picture of what the expected look of the dough is at each critical juncture. I’ve seen helpful notes like “if it’s not ____, give it 30 min and check again”. I’m reading your shokupan de mie recipe in anticipation of making it this weekend and am delighted with the step that you describe that the dough will still stick to the bottom of the bowl and be sticky. It’s so graphic and answers exactly question I ask myself every time I make an enriched dough recipe in the mixer (is it supposed to come away cleanly from the bowl or not?!). You have so much experience already in knowing how people might struggle with recipe directions so I think you know how to adjust to stem off questions or confusion for the vast majority of people. And beyond that, sometimes it’s on the recipe user, not the recipe writer 😂
No! Milk powder for baking is just "dried milk", with or without fat (most bakers use nonfat because it is more shelf stable). It doesn't mix with water easily, so generally it is mixed into the flour first, to prevent clumping. In the US at least it is sold in the flour & baking aisle.
One other thing I use it for all the time is to make "pre-strained" yogurt; if you add milk powder to milk and culture it, it achieves that Greek yogurt consistency right away.
I loved the Celestino Garcia article too, but I also thought: Is there a way to help him reduce his hours of work?
Also loved that his kids are into bagels, too. I feel that many of these types of stories have children doing anything BUT what their parents have done and/or the parents wanting them do the same. Just so much joy in that video.
I think a helpful strategy for the recipe writing conundrum is to describe or show a picture of what the expected look of the dough is at each critical juncture. I’ve seen helpful notes like “if it’s not ____, give it 30 min and check again”. I’m reading your shokupan de mie recipe in anticipation of making it this weekend and am delighted with the step that you describe that the dough will still stick to the bottom of the bowl and be sticky. It’s so graphic and answers exactly question I ask myself every time I make an enriched dough recipe in the mixer (is it supposed to come away cleanly from the bowl or not?!). You have so much experience already in knowing how people might struggle with recipe directions so I think you know how to adjust to stem off questions or confusion for the vast majority of people. And beyond that, sometimes it’s on the recipe user, not the recipe writer 😂
Your lead image reminds me of when Mythbusters exploded coffee creamer - https://www.youtube.com/watch?v=yRw4ZRqmxOc