Scald milk without film forming on the top or sugars sticking to the bottom. Some baking recipes call for scalded milk; that is, milk brought nearly to a boil and then cooled down. Scalded milk makes yeast breads lighter and sponge cakes springier. It also helps dissolve sugar and melt butter, and extracts the most flavor from vanilla beans, cinnamon, citrus peels, and other flavor agents. Best of all, it's easy. In this video, you'll learn how to scald milk without film forming on the top or sugars sticking to the bottom. You'll see why a thick-bottomed pan is preferred for scalding milk and learn the best temperature for scalding milk. You'll also learn why the process of scalding milk was initially required back in the days before pasteurization. Even today, it's a good trick to master, and we'll show you how to scald milk in just two simple steps. See our yeast bread recipes @ http://allrecipes.com/Recipes/Bread/Yeast-Bread/Main.aspx Facebook http://www.facebook.com/Allrecipes Twitter @Allrecipesvideo Pinterest http://pinterest.com/allrecipes/
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