Milk cake
Milk cake is a one of famous Indian traditional sweet dish which is made from milk and sugar.it is very delicious test two colour layer in side brown colour and white cream colour on top surface ,Indian people normally consume milk cake after lunch or dinner it is most valuable and famous sweet dish on marriage ,party or Festival.
 |
| Manufacturing of Milk cake |
Requirement for 5 kg yield milk cake:-
Buffalo milk -16 kg
Sugar-1.4 kg
Ghee-500 gm
Tartaric Acid-6gm
Glucose liquid-100 gm
Kesar for decoration-1mgm
 |
| Milk cake Recipe |
Procedure:-
First of all we take buffalo milk and put on milk kettle or kadahi and boil with 100 to 120°c
 |
| Milk cake manufacturing Procedure |
After boiling 10 minutes it have to mixed sugar and boil continuously
After boiling 20 minutes it have to mixed tartaric acid and again boil
Now milk convert to dana particle form with the help of tartaric acid and when boiling time 30 to 35 minutes then milk convert semi solid form then it will remove from kettle or bhathi and put on another kadahi or kettle
 |
| Milk cake processing |
Now semi-solid milk which have made dana particle form fry with ghee and there have also add glucose liquid in this time
 |
| Milk cake recipe |
Now After roasting 7 to 10 minutes when extra moisture is reduce and make light brown colour then it have to put on rectangular container
 |
| Milk cake recipes |
Now milk cake base is ready so it have cool at room temperature 8 to 10 hours
when the milk cake base is properly cold then it have ready to cut on small pieces
 |
| Milk cake cutting |
Cut small pieces with the help of knife 1x2x3 inch and decor with kesar colour
Now mik cake ready to serve or packaging
 |
| Milk cake packaging |
Note-
Self life of milk cake-10 to 15 days
Weight-35 to 40 gm
Moisture of milk cake-18 %
For increase self life it have to mix Calcium propionate-2gm, Potassium sorbet:-2 gm in one batch 5 kg yield
No comments:
Post a Comment