"dsi1" > wrote in message
...
> On 2/6/2013 9:02 AM, Christopher M. wrote:
>> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>>
>> I have to scald some milk (carefully, so it doesn't boil over) and mix in
>> some butter.
>>
>> Then I have to cool it to room temperature. This usually takes about 1/2
>> hour.
>>
>> Anything I can do to speed up the process? Is it okay to put it in the
>> fridge?
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>>
>
> Scalding milk is kind of a quaint thing to do. My guess is that people
> used to do that to give the yeast a germ-free environment to grow. I'm not
> sure if that's needed these days with pasteurized milk. I don't see any
> point in cooling it to room temperature if you're going to make a yeast
> dough. You could also use warm water and non-fat dry milk instead.
> Scalding milk is something I don't much care for.

NO! There's an enzyme in even pasteurized milk that interferes with gluten
formation in bread dough. The scalding is to kill it.
Graham