Milk powder doesn't dissolve 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.
Milk powder is not supposed to dissolve in fat, so you will never get a perfectly smooth product here.
The closest you can do is to disperse the milk powder well. This quite finicky. I prefer the technique where you carefully blow small amounts of the powder into a mixer running at high speed (this won't work if you have a very stiff mass). It will get rid of the lumps you describe, but there will be a noticeable graininess left. Trying different brands is also helpful, as some are milled finer than others - just feel with your fingers which is the softest.