I'm following some recipes making chocolate, candies and cookies that use milk powder to enhance the flavor. I tried several milk powder brands, different types skim vs full cream, but I never can dissolve milk powder completely. My dough/batter always end up with a lot of milk powder chunks. How can I avoid this?
To make chocolate, I mixed milk powder, cocoa powder and icing sugar with coconut oil.
For cookie dough, after creaming butter and egg, I added flour and milk powder.
To make candies, I melted butter and marshmallow then finalized with milk powder.
Best Answer
From Chocolate Making Adventures (paragraph 4):
The same would likely apply for butter, as the main focus is the fat. So if your milk powder already has the consistency of flour, you can try to grind it down until it is so.
Finally, instead of scooping/pouring the milk powder into the mixture, use a sieve to gradually sift the powder in as you stir.