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Post by baylorgrad on Mar 24, 2016 20:11:29 GMT
I found a recipe for savory hot cross buns that I'd like to try. One of the ingredients is "500ml warm milk," but it doesn't specify the temperature for "warm milk." Can anyone help? Thanks!  |
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Post by gar on Mar 24, 2016 20:30:37 GMT
If it doesn't specify then its not critical. Not out of the fridge, not hot....somewhere inbetween should be fine!
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Post by baylorgrad on Mar 24, 2016 20:35:22 GMT
If it doesn't specify then its not critical. Not out of the fridge, not hot....somewhere inbetween should be fine! So room temperature, maybe? |
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quiltz
Drama Llama
Posts: 6,696
Location: CANADA
Jun 29, 2014 16:13:28 GMT
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Post by quiltz on Mar 24, 2016 20:42:10 GMT
If it doesn't specify then its not critical. Not out of the fridge, not hot....somewhere inbetween should be fine! So room temperature, maybe? A bit warmer than room temperature. It needs to be warm in order for the yeast to rise. Check a bread or other sweet dough recipe & use what it suggested. I heat tne milk to juzt a bit under the mere start of a scalding of milk & let it cool off a bit. Hard to explain. Perhaps tne yeast package has information on the temperature that they suggest OR Google it.  |
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craftykitten
Pearl Clutcher
Posts: 4,304
Jun 26, 2014 7:39:32 GMT
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Post by craftykitten on Mar 24, 2016 20:44:18 GMT
Warm like the water from the hot tap  |
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Post by gar on Mar 24, 2016 22:07:35 GMT
Agreed, a bit warmer than room temp I'd say  |
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BarbaraUK
Drama Llama
Surrounded by my yarn stash on the NE coast of England...............!! Refupea 1702
Posts: 5,961
Location: England UK
Jun 27, 2014 12:47:11 GMT
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Post by BarbaraUK on Mar 24, 2016 22:14:58 GMT
It usually means lukewarm - about 98°F - the temp of water when run on wrist which is just pleasantly warm. Not too hot or it will kill the yeast. That's what I was taught anyway. |
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Post by baylorgrad on Mar 25, 2016 14:15:13 GMT
Thanks for all the tips, everyone! Much appreciated. |
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