An easy recipe for milk cake (with differences)

These basic milk pies are quite delicious as it is, but it is also the perfect base for any flavor that you can imagine!

Each baker needs a great recipe for your primary cakes, and this recipe is definitely suitable for your needs! You do not need any luxurious ingredients, and they are ready to bake in about 5 minutes.

It may look normal and normal, but trust me, her taste is great! The best is that it is fully customized. You can add berries, nuts, coconut, dried fruits, or any flavor of bread chips. The possibilities are endless.

What is the purpose of milk in cakes?

The milk serves several purposes in the cakes. First of all, it interacts with fermentation factors such as baking soda and baking powder to help form air bubbles that make thin cakes.

Second, since the milk is acid, it adds a delightful fresh flavor to the baked goods, similar to the flavor of the sour cream, but with a lower amount of fat.

Finally, the acid breaks the gluten yarns, which leads to a more moisture and legendary pie.

Can I make milk myself with regular milk?

I prefer to use fresh milk for this recipe, but if necessary, you can use an alternative. My favorite method is to use half of the milk and half a sour cream or normal yogurt until it becomes soft.

You can also add a tablespoon of lemon juice or vinegar to a cup of fluid measurement, then add milk until you get a cup.

Of course, you can use dried milk – just follow the instructions on the package.

The way to make yogurt:

Preparation – Spray 15 cups of miles with cooking spray (or use muffin blankets). Set the oven temperature to 400 degrees. Dry ingredients – in a small bowl, mix the flour with baking powder and salt. Wet components – mix melted butter, oil, sugar, eggs, milk and vanilla in a separate mixing bowl. Gently move the dry ingredients and any additional mixtures.

Bread – divide the milk muffin mixture between muffin cups. (I would like to use a large biscuit script or ice cream script.) Bake the cake at 400 degrees for 10 minutes. Lower the heat to 350 degrees and bake for another 8-10 minutes, or until the cakes are settled in the middle and the golden brown color is acquired around the edges.

Cold – Leave the cakes in the mold for about 5 minutes, then throw it on the cooling rack. We love to eat it while it is still warm.

You can store muffin residue at room temperature in a sealed container for up to 5 days.

You can also freeze the cakes for 3-4 months in the freezer bag or any other safe-free container. Simply put one in the microwave for about 30 seconds for a quick breakfast while running.

Professional advice:

The baking cakes on high heat for a few minutes helps to rise well and high. Just do not forget to reduce heat, otherwise the edges will burn before the middle cooking. If you use an unsalted butter, you may need to add 1/8 teaspoon of salt. I like to use an ice cream script to distribute the mixture evenly in muffin cups. Keep in mind that adding the additional mixture will increase the number of cakes you will eventually get. Each cup of additional ingredients will produce 3-4 additional pies.

Different recipes for butter cake:

To prepare the milk butter with berries, add about a cup of fresh blue berries. Frozen can also be used, but mix it with two teaspoons of flour before adding it to the mixture.

Add a cup of chocolate chips with any flavor. You have used milk chocolate chips as well as semi -sweet chocolate chips. I love small chips better!

Add two tablespoons of lemon peel and a teaspoon of poppy seeds to make poppy seed seed with lemon. For coffee cake cake, sprinkle a layer of brown sugar in the middle and above cakes. You can add any mixture of fruits, nuts or chocolate. Be creative! For a delicious crunch, sprinkle the muffin dough with turbineado sugar or any other rough sugar.

Mawn’s recipes:

This classic recipe for a milk cake will achieve great success with all your family and friends – try it!