August 8, 2014 - 6:29am
My recipe for cinnamon rolls calls for milk. I don't want to be bothered with scalding. Can I substitute milk for powdered milk? If so:
- What kind of powdered milk would I need? Regular? Skim? KA Baker's Special Milk Powder is not available to me.
- How much powdered milk and water would be the equivalent of regular milk? Would the manufacturer of the powdered milk have a formula?
- Since I assume one cannot scald powdered milk, will this cause problems? Or is powdered milk already scalded somehow and won't have a negative effect on gluten development?