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Yeast
Baker' s yeast exists in several forms: fresh in small cubes, dried and active to be rehydrated or dried and ins-
tant. Fresh yeast is sold in supermarkets, but you can also buy fresh yeast from your local baker' s . In its fresh
or instant dried form, yeast should be added directly to the baking pan of your bread maker with the other in-
gredients. Remember to crumble the fresh yeast with your fingers to make it dissolve more easily. Only active
dried yeast must be mixed with a little tepid water before use.
The following methods can help you tell whether your yeast is fresh or not:
1. Pour ½ glass of water (40-50 °C) into measuring cup.
2. Put one spoon of sugar into water and stir to be dissolved, and then scatter 2 spoons of yeast on the
surface of water.
3. Put the cup of water on a warm place for 10 min without any stirring.
4. The bubbles produced by the yeast will reach the mark of 1 CUP. If it wouldn't, your yeast is not fresh.
Salt
Salt gives taste to food and regulate the yeast' s activity. It should not come into contact with the yeast. Thanks
to salt, the dough is firm, compact and does not rise too quickly. It also improves the structure of the dough.
Do not use coarse salt or salt substitutes.
Fats and oils
Fats make the bread softer and tastier. It also stores better and longer. Too much fat slows down rising. If you
use butter, cut it into tiny pieces that it is distributed eventually throughout he preparation, or soften it.
Baking powder
Baking powder is mainly used to yeast fast breads and cakes which do not need yeasting time owing to its
making use of principles of chemistry to soften food.
Soda
Just like the baking powder.
Sugar
Use white sugar, brown sugar or honey. Do not use unrefined sugar or lumps. Sugar acts as food for the yeasts,
gives the bread its good taste and improve browning of the crust. Artificial sweeteners cannot be substituted
for sugar as the yeast will not react with them.
Eggs
Eggs make the dough richer, improve the color of the bread and encourage the development of the soft, white
part. If you use eggs, reduce the quantity of liquid you use proportionally.
Water
Water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft, white part
to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at room temperature.
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