Milk (for the dough)

Description

Milk for baking is a creamy, white liquid with a slightly sweet, milky-sour taste that adds smoothness and lightness to the batter in baked goods. Depending on the fat content, its consistency can range from very light to more velvety; it combines well with fats and flour, improving the structure and color of the crust. As a nutrient, milk provides high-quality protein, calcium, phosphorus, and vitamins from the B group and A; it supports bone health, muscle recovery, and overall electrolyte balance, with values depending on the type (skim, whole, UHT). In the kitchen, milk is used in cakes, sponge cakes, pancakes, puddings, and béchamel sauces, where it increases moisture, aids in emulsions, and imparts a delicate flavor. Store in the refrigerator at around 4°C, and use within a few days after opening, tightly sealed; UHT milk can be kept longer, and freezing is possible, but it may change texture after thawing.