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In a medium saucepan, combine 1 cup (240 ml) of whole milk with 1/2 cup (113 g) of unsalted butter. Breaking the butter into smaller pieces promotes faster melting. Heat over medium heat until the butter is completely melted and the mixture becomes bubbly. It's recommended to stir occasionally to ensure even melting.
Understanding the Cake’s Structure
This cake utilizes a method reminiscent of reverse creaming, where the flour is enveloped in fat—this time using hot milk rather than creamed butter. The result is a tender, slightly tighter crumb, making the Hot Milk Cake distinct and delectable.