You Should Be Adding Milk Powder To Your Cookies - Foodie (2024)

FAQs

You Should Be Adding Milk Powder To Your Cookies - Foodie? ›

Adding just a small amount of milk powder to the dry ingredients in cookie dough helps boost the flavor and sweetness of the recipe. The powder has the natural sugars and the milky flavor of regular milk, both of which enhance the other ingredients in the cookie and just make it taste better.

Milk powder will give your cookies a rich, toasty quality that's hard to replicate any other way. And soon you'll be baking with it all the time.

High-heat nonfat milk powder is processed at a higher temperature, which means it has a higher denatured protein content. High-heat milk powder also has a sweeter, slightly more caramelized flavor. The added sweetness and protein helps bread dough rise—particularly enriched dough like brioche.

The moisture contributed by the milk will also increase spread and hydrate more of the starches in the flour. These hydrated (gelatinized) starches support the structure of the air pocket wall, keeping the cookies from collapsing once cooled. By holding more water, they also help keep the cookies softer over time.

Adding malted milk powder to cookies is one of my favorite hacks for extra flavor and texture. Malted milk powder is made from evaporated milk, malted barley, and wheat flour. The malted barley adds a rich, distinct flavor to the cookies while the evaporated milk adds a richness and chew.

Using milk powder instead of liquid, Ganeshram says, gives you the benefits of milk without adding extra water, with “more intense concentration of the milk sugars and proteins that help the dough.”

Although I personally wouldn't choose to drink milk made from dry powdered milk, it is a great option for cooking and baking (think pancakes, waffles, quick bread, soups, etc.) Whenever a recipe calls for a cup of regular milk, you may substitute 1/3 c. of dry milk mixed with 1 c. water.

Milk powders contribute nutritionally, functionally and economically to a variety of food formulations including bakery, confectionery, dairy, meat, nutritional beverages and main dishes. Milk powders are a source of high-quality protein, with the amino acids readily digestible and completely bioavailable.

Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust. Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

What effect does milk have on cookies? ›

One of the main roles of milk in baking is to provide moisture. It can help to keep baked goods from becoming too dry and crumbly, and can also add tenderness to the texture. In addition to adding moisture, milk can also help to create a softer crumb in breads and cakes.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

But as I learned from Christina's recipe, milk powder gives cookies a distinct chewiness as well as a subtle caramel flavor that (for me) takes a cookie from good to amazing. You don't need much.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Use Bleached Flour (Instead of Unbleached)

Bleached flour absorbs more moisture than unbleached flour, making for THICK Cookies. If you struggle with your cookies spreading out more than you want, try using bleached flour.

Toasted milk powder gives these chocolate chip cookies a brown butter flavor without needing to brown butter! This easy cookie dough does not require chilling and freezes well for future cookie emergencies.

You can absolutely add buttermilk powder to your baked goods (a few tablespoons in chocolate chip cookies is revelatory), but the powder can do so much more — it packs a powerful punch of flavor without adding extra fat or liquid to anything you make.

Toasted or grilled milk powder will ensure your cakes smell really delicious. It also improves texture by making them softer. Which type of powdered milk should I use? You can use Régilait semi-skimmed or full-fat powdered milk.