Here are a handful of reasons why we use milk in baking:-
- Protein in the milk creates a firmer batter or dough.
- Milk gives the cake a crisper crust.
- The sugar and fat from the milk help to soften and moisten the cake.
- Milk flavours the bake.
- Whole milk may be substituted for lower-fat versions within certain recipes, however, please stick with whole milk if you're making custards, sauces etc to create the best results.
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