Hot Milk Loaf
The famous Hot Milk Loaf recipe
See complete recipe below.
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Hot Milk Loaf
Site Author's Comment
Hot milk loaf recipe: this is a loaf of hot milk for coffee. This cake is beautiful. This recipe has difficulty level 4. It means that it is an easy warm milk loaf. Do it yourself ... See the recipe below.
Ingredients
3 eggs
2 (cups) wheat flour
2 cups sugar
1 cups hot milk
1 (tablespoon) baking powder
Method of preparation
1. Beat the egg whites and reserve
2. Beat the egg yolks and sugar gradually.
3. Add the hot milk
4. Add the flour and baking powder
5. Bake in a greased form
Tips
Prepare before starting the recipe
Preheated oven: The oven must be switched on before starting the recipe. Temperature of 180 degrees.For those forgotten, at least 10 minutes before.antes.
Separate all Ingredientsin the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.
Sift the sugar and flour before starting the dough.
Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides.The dough should stick to the side of the form so that, when it cools, it does not wilt.
Boil the milk before starting the recipe and let it cool before using in bulk.
Tips to follow during the preparation
In all sweet recipes, putting a pinch of salt enhances the flavor.
Normally, just put the yolks and sugar straight for 7 minutes in an ordinary mixer arrives at the desired point which is when the mass reaches double the size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.
As an alternative, you can make this part of the recipe in a professional way: put the yolks and sugar and the spoon (wire spoon) or a wooden spoon in a smaller saucepan.Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar must melt along with the gems. Place this syrup in the mixer (preferably planetary) at full speed for 10 to 15 minutes until it is twice the size and whitish.
In both ways, the important thing is to hit enough to incorporate air to the mass.
You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (that simulates a fuê) and gently stir the dough adding the flour gradually, alternating with the milk. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, the flour can be put straight into the mixer, however, it should be gradually added and alternated with the milk.
In both cases, when placing the flour, be it in the mixer or the hand, notice that the flour is usually on the edge of the bowl. If using the mixer, turn the mixer off and remove the flour from the edge using a spatula. Then turn the mixer on again. If you are mixing the flour in your hand, take the same care to remove the flour from the edge of the bowl, always stirring from the bottom up.
In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.
Always put snow white after yeast. Do not put it at once. Add gradually with a wooden spoon or a spoon (wire spoon) or with the spatula removed from the mixer (simulates the food)
After preparation
The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.
Utensils and Equipment
Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.
If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good. Give preference to the tall shapes for the cake to grow.
To stir the dough by hand, use a wooden spoon or a spoon (wire spoon) or the spatula removed from the electric mixer and a standard spatula to remove the flour from the edge of the bowl.
To beat the snow white use the mixer or a spoon (wire spoon) or a snow clearer (spoon of spiral wire)
See too
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This recipe for crunchy ice cream is too much ... Cake with Cream Ice Cream and crushed pie ... Hummmm. Try it here.
Hot Chocolate Cake for Ice Cream
This hot chocolate cake recipe is known as petit gateau to chocolat chaud which looks delicious with ice cream
He knows what the plan is 👆😉 (Jeremiah 29:11)!
