ENG
ENG - 35
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature,
before using, check the production date and storage life of your yeast. Store it back to the refri
-
gerator as soon as possible after each use. Usually the failure of bread rising is caused by the
bad yeast.
The ways described below will check whether your yeast is fresh and active.
1/ Pour 1/2 cup warm water (45-50 °C) into a measuring cup.
2/ Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
3/ Place the measuring cup in a warm place for about 10min. Do not stir the water.
4/ The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast from
rising. Never use too much salt in a recipe. But bread would be larger if without salt.
10. Egg
Eggs can improve bread texture, make the bread more nourish and large in size, the egg must
be peeled and stirred evenly.
11. Grease, butter and vegetable oil
Grease can make bread soften and delay storage life. Butter should be melted or chopped to
small particles before using.
12. baking powder
Baking powder is used for rising the Ultra Fast bread and cake. As it does not need rise time,
and it can produce the air, the air will form bubble to soften the texture of bread utilizing chemi
-
cal principle.
13. Soda
It is similar with baking powder. It can also used in combination with baking powder.
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature between
20 °C and 25 °CC is the best. The water may be replaced with fresh milk or water mixed with
2% milk powder, which may enhance bread flavor and improve crust color. Some recipes may
call for juice for the purpose of enhancing bread flavor, e.g. apple juice, orange juice, lemon
juice and so on.
INGREDIENTS WEIGhT
One of important step for making good bread is proper amount of ingredients. It is strongly sug
-
gested that use measuring cup or measuring spoon to obtain accurate amount, otherwise the
bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups. Observe
the level of the measuring cup with your eyes horizontally. When you measure cooking oil or
other ingredients, clean the measuring cup thoroughly without any other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and then
once filled, leveling off with a knife. Scooping or tapping a measuring cup with more than is
required. This extra amount could affect the balance of the recipe. When measuring small
amounts of dry ingredients, the measuring spoon must be used. Measurements must be level,
not heaped as this small difference could throw out the critical balance of the recipe.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is:
liquid ingredient, eggs, salt and milk powder etc. When adding the ingredient, the flour can‘t be
wetted by liquid completely. The yeast can only be placed on the dry flour. And yeast can‘t touch
Summary of Contents for MAP 203 Baguette
Page 39: ...Pozn mky Notes...
Page 40: ......
