I will be making the Momofuku Pork Belly Buns tomorrow. http://www.epicurious.com...
The bun recipe calls for 2 Tablespoons nonfat dried milk. Is it a crucial ingredient, or can I use some milk in place of some water?
I've seen other bread recipes that call for dried milk. What does it do?
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)