Milk powder in Hokkaido milky bread- Help needed !
I'm into experimenting with the Hokkaido milky bread,mainly in order to create some interesting products for the local market here.I opted for applying the recipe as recommended here ,in this forum
For some reason,this recipe requires the use of both fresh milk and milk powder. Searching on this forum,I have found out that the only reason for using powder milk is the scalded milk issue (destroying the enzym the reacts with the gluten).In the case ,what is the reasoning for using both fresh milk and powdered milk at the same recipe?Can I replace the powdered milk with fresh milk and in waht ratio? (the original recipe calls for the use of 30 grams powdered milk).Thanks.