I'm following some recipes making chocolate, candies and cookies that use milk powder to enhance the flavor. I tried several milk powder brands, different types skim vs full cream, but I never can dissolve milk powder completely. My dough/batter always end up with a lot of milk powder chunks. How can I avoid this?
To make chocolate, I mixed milk powder, cocoa powder and icing sugar with coconut oil.
For cookie dough, after creaming butter and egg, I added flour and milk powder.
To make candies, I melted butter and marshmallow then finalized with milk powder.