A method for preparing baked goods that incorporates sweetened, concentrated dairy as a primary binding and sweetening agent. This approach results in a distinctive texture and flavor profile compared to recipes relying solely on traditional granulated sugar and butter combinations. The concentrated dairy product contributes both moisture and a rich sweetness, impacting the overall structure of the finished product. For instance, a simple dough can be created by combining flour, the concentrated dairy product, and a flavoring extract, then baking until golden brown.
Employing this specific ingredient offers several advantages. It simplifies the recipe by reducing the number of required ingredients, potentially lowering costs. The resulting baked goods often possess a characteristically soft and chewy consistency, which is desirable to many consumers. Historically, the use of this ingredient has been prevalent in regions where access to fresh dairy or refrigeration was limited, providing a shelf-stable alternative for achieving desired sweetness and texture in baked goods. The ingredient’s ease of use also allows for efficient and quick preparation.
