Milk for the dough

Description

Milk for baking is a creamy, light white liquid with a mild, slightly sweet taste that enhances the aroma of baked goods and gives them a soft, delicate texture. Depending on the fat content, it can be creamier (whole milk) or lighter (semi-skimmed, skimmed), and there are also plant-based versions with a subtle nutty or coconut note. Nutritionally, milk provides high-quality protein, calcium, B vitamins, and often vitamin D, supporting bone development and tissue regeneration. In the kitchen, it is suitable for yeast cakes, sponge cakes, pancakes, creams, and sauces, improving the moisture, consistency, and flavor of baked goods. It should be stored in the fridge (0–4°C) after opening for 2–4 days; UHT milk can be kept at room temperature before opening. Freezing is possible, but it may cause separation, which can be corrected by thorough mixing.