The small percentage of fat in whole milk adds richness and makes for a more delicate crumb. To use it as a milk substitute, simply add water. Milk Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. It's best used as a milk substitute in cooking and baking, when the milk would cook anyway. I use three different recipes for chocolate cake. Just mix it up according to the directions on the box (usually you put 1/3 c. of dry milk into a measuring cup and then add enough water to make 1 cup.) Water. I think it makes it more moist, but I haven't made one with water in it for so long, I don't have anything to compare it to! 1 cup whole milk: combine ½ cup evaporated milk and ½ cup water. Water (in a pinch, but not recommended): Substituting water vs milk in baking is risky: water can alter the texture of your baked good. Instead of Cream. You can use water in place of milk in most recipes, especially mixes. Dilute it with equal parts water, then use it like fresh milk in your favorite recipes. You can use water directly from your tap. Milk . A cake make with milk will also brown better than one made with water. Sure. Half and half: Use 1/2 cup half and half and 1/2 cup water as a substitute for 1 cup milk. I am baking Blueberry Muffins, using the Betty Crocker Muffin Pouch. You can use it as you would cream in sauces, soups and baked goods. Can I use milk, instead of water? Water and milk are the most commonly used liquids in breads. The same goes for boxed brownies. Milk V.s. And it turns out, ingredient temperature plays an important role in developing proper structure in many baked goods. The coffee will deepen the flavor while the hot liquid will help the chocolate bloom. Using whole milk instead of water (with a 1-to-1 substitution) in the recipe will result in a richer, denser cake that tastes homemade. I always substitute milk for water in cake mix. Evaporated milk is often used in place of heavy cream to add richness and body without the added fat. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes. Water In Cake Mix Baking By SweetDreams Updated 15 Oct 2010 , 2:01am by microbiology1 SweetDreams Posted 14 Oct 2010 , 11:49am. Will milk change the flavor of muffins? If it’s all you have, add add 1 tablespoon melted butter per 1 cup water to add fat so that it resembles milk. Another option is to use reconstituted powdered milk when you’re baking. If you want to get a result closer to what you might get with milk add a bit more butter (about a teaspoon) to 2/3 cup water. Water is recommended for rehydrating, or dissolving yeast. The pouch says to add 1/2 cup of water, only. If you’re baking a chocolate cake, try swapping the water for hot coffee. In addition to gluten prevention, the water in butter will evaporate as the crust cooks. 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