Low-fat milk is also good for making bread

Bread is a variation of the cake that was not too difficult to make, and the ingredients were easily obtainable. Herman Ahmad, Baker PT ASA Food (manufacturer of bakery Pane del Giorno) reveals the main ingredient of bread making are only four types, namely wheat flour, water, salt, and yeast (yeast).

“This is the main ingredient. Yet in its development, there are other additives that are used to make it more tender and delicious. Example eggs, butter, and others-others,” said Herman, currently cooking demonstrations in Sentul, Bogor.

Other additives are also used to make bread to be more savory, tender, and delicious is milk. Basically milk with any formula, both liquid and powdered milk, can be used. But really notice when making dose milk. In addition, the milk of any kind either skim milk or full cream milk can also be used as you see fit.

Perhaps you think that milk is full cream milk the most appropriate to make bread, because it is more savory. The savory flavor of creamy milk is due to the high fat content in it. Then if skim milk is not good to make bread?

“It is often mistaken. Was true fat milk will make it more enjoyable. However use any kind of milk will have no effect because both are equally milk contains fat,” he added.

Skim milk that is lower in fat than full cream milk. However, this does not mean that skim milk does not make the bread so much more enjoyable.

“Do not forget that you also add the butter or margarine into the dough. Dough is formed between skim milk and butter will be the fat that makes it more delicious. So might as well use the full cream milk,” he said.

Besides as good with full cream milk, skim milk adding the batter can also make your own bread is healthier and safer for you who are on a diet.

Limit the Number of Milk When Making Bread

When they wanted to buy bread, surely you will choose bread that big fluffy and smooth. You probably would not choose a flat bread because it looks certainly do not draw.

“Bread can be inflated because of the mixture of yeast (yeast) in the dough. Yeast reacts with the air to produce gas,” said Herman Ahmad, baker ASA Food, cooking demonstrations with current bakery Pane del Giorno in PT ASA Food, Sentul, Bogor.

Herman added that the common mistakes made when making bread dough is too much milk.

Many people think that the mixing of milk that much (even replace water with milk) will make more bread so soft and delicious. When in fact, too much milk it will cause the dough can not inflate perfectly. Ideally, the dough will expand 2-3 times its original size.

“The batter can not expand because yeast can not absorb lactose from milk. Consequently maximal yeast can not react with air and cause gas,” he added. In the right amount, yeast could tolerate the presence of lactose, and react to form a gas.

So how does the exact composition of the flour and milk?

Herman advised to use only a third of the milk of the amount of flour used. If using powdered milk, then for one kilogram of flour, milk used is 300 grams. Whereas if you use milk, you can mix water and milk 50:50 according to the size prescribed water.

“But it’s most convenient is to use powdered milk,” he said.