Scalding Milk

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Chris Klindt
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Joined: 2015-12-21 04:11
Scalding Milk

Hi Chef Jacob,

So I am making the Brioche Bread recipe https://stellaculinary.com/recipes/baking-pastry/baking/bread/brioche-bread-recipe-sliceable-bread-sandwiches-and-toast-points 

Today, I decided to scald the milk for the recipe. I know from making whole milk cheese that the milk is going to lose water from the heating process on the stove top.

After scalding the milk to 180 degrees, the scale was tared and the milk weight was measured and I added water to make up the difference of water weight lose.

Is the above method how you do it?

I really like the Brioche Bread recipe that Wartface and you worked out!

I do the same method when making egg noodles. A large egg is about 50 grams without the shell. The recipe is 100% flour and 50% water, egg or both. I kind of work this recipe backwards figuring how many egg that are used in the recipe for a small batch to a large family batch and adding water to equal 60 grams of egg/water and then figure the flour needed.

Chris