Yeasts are living organisms, they belong to unicellular fungi. Under their influence, starch or sugar is converted into carbon dioxide or alcohol. Yeast is especially valued by bakers, brewers and winemakers: without it, no good bread, no wine or beer.
Yeast used to make yeast dough, are called bakers. Such a product is divided into fresh and pressed yeast, dry or "live". Dry yeast, in other words inactive, is obtained as a result of artificial dehydration.
To use dry yeast for its intended purpose, you, in addition to themselves, will need water and granulated sugar. And remember: dry yeast is divided into active and instant. There are no differences in the choice and storage conditions of both types, but they are used in different ways.
How to breed active dry yeast
Active dry yeast in their appearance resembles fractional beads of a beige tone. Just such yeasts are discussed in almost all cookbooks compiled by Western authors. There it is written about the amount of yeast: a bag or a certain amount of grams.
To bring dry yeast into an active state, it is necessary to pour into a container right amount warm water or milk (how much liquid to take is indicated in the recipe or on the package itself). Since you are dealing with live yeast, you should “wake up” the product, but in no case “brew” it! That is why the temperature of the water or milk with which you will breed dry yeast should fluctuate between 35-42 degrees Celsius.
A few teaspoons of sugar will become a kind of "nutrition" for the yeast. Granulated sugar should be added to a warm liquid and make sure that it is completely dissolved there.
Next, sprinkle dry yeast on the surface of warm milk and after a few seconds, crack the liquid with yeast. This time will be enough for the granules to be saturated with liquid and turn into a pasty mass.
If it is warm in the kitchen, then it will be enough to cover the container with yeast with polyethylene; if it is cold, add a towel to it. After 5-10 min. yeast should play, foam. If this did not happen, then it is not worth using them in baking, they were never able to “wake up”. The reasons for this may be different: the expiration date has expired, storage conditions have been violated, the liquid in which they were dissolved was too hot. If, as a result, the yeast began to play, feel free to put them in the dough.
How to use Instant Dry Yeast
Instant dry yeast is also called instant, fast, fast-growing, in other words, fast (fast) yeast. (Any of these names will certainly meet you in one of the recipes). Such yeasts in appearance resemble finely ground powder light brown tint.
Instant yeast does not need to be activated, it can be immediately combined with dry ingredients. Plus, during kneading, the dough with this type of yeast is put on proofing only once.
However, with all the visible advantages of this yeast, baking as a result is not so fragrant. True, this circumstance does not play a role if you put a lot of sugar and aromatic spices in the product.
The use of dry yeast in baking. Dear cooks, looking through recipes today, I came across a dialogue between our respected cook alarm clock (Allochka) and a new cook. The dispute was about yeast. I was horrified by my ignorance after reading their messages. It turns out that I make pastry dough with little to no knowledge of yeast. And when something doesn’t work out for me, I blame the products, not myself. So I decided to look for information on the Internet. Dear cooks, I understand that I won’t reveal this information to many of you in America, but I really hope that it will be useful to those who are just starting their friendship with baking.
Yeasts are living organisms, they belong to unicellular fungi. Under their influence, starch or sugar is converted into carbon dioxide or alcohol. Yeast is especially valued by bakers, brewers and winemakers: without it, no good bread, no wine or beer would have been made.
Yeast, which is used to make yeast dough, is called baker's. Such a product is divided into fresh and pressed yeast, dry or "live". Dry yeast, in other words inactive, is obtained as a result of artificial dehydration.
To use dry yeast for its intended purpose, you, in addition to themselves, will need water and granulated sugar. And remember: dry yeast is divided into active and instant. There are no differences in the choice and storage conditions of both types, but they are used in different ways.
How to breed active dry yeast
Active dry yeast in their appearance resembles fractional beads of a beige tone. Just such yeast is discussed in almost all cookbooks compiled by Western authors. There it is written about the amount of yeast: a bag or a certain amount of grams.
To bring dry yeast into an active state, it is necessary to pour the right amount of warm water or milk into the container (how much liquid to take is indicated in the recipe or on the package itself). Since you are dealing with live yeast, you should “wake up” the product, but in no case “brew” it! That is why the temperature of the water or milk with which you will breed dry yeast should fluctuate between 35-42 degrees Celsius.
A few teaspoons of sugar will become a kind of "nutrition" for the yeast. Sugar should be added to a warm liquid and make sure that it is completely dissolved there.
Next, sprinkle dry yeast on the surface of warm milk and after a few seconds, crack the liquid with yeast. This time will be enough for the granules to be saturated with liquid and turn into a pasty mass.
If it is warm in the kitchen, then it will be enough to cover the container with yeast with polyethylene; if it is cold, add a towel to it. After 5-10 min. yeast should play, foam. If this did not happen, then it is not worth using them in baking, they were never able to “wake up”. The reasons for this may be different: the expiration date has expired, storage conditions have been violated, the liquid in which they were dissolved was too hot. If, as a result, the yeast began to play, feel free to put them in the dough.
How to use Instant Dry Yeast
Instant dry yeast is also called instant, fast, fast-growing, in other words, fast (fast) yeast. (Any of these names will certainly meet you in one of the recipes). Such yeast in appearance resembles a finely ground powder of a light brown hue.
Instant yeast does not need to be activated, it can be immediately combined with dry ingredients. Plus, during kneading, the dough with this type of yeast is put on proofing only once.
However, with all the visible advantages of this yeast, baking as a result is not so fragrant. True, this circumstance does not play a role if you put a lot of sugar and aromatic spices in the product.
Dry yeast is obtained from pressed, which are pre-crushed and dried. Therefore, they have low humidity and are stored for a long time. Appearance: granules, powder, grains, mixed forms. Dry yeast are active and fast acting.
Fast-acting yeast is produced in the form of a homogeneous, fine, light brown powder. No pre-activation required. When preparing the dough, you just need to mix them with flour, and then with other ingredients. Active are small granules, beads. They require prior dissolution in liquid. Water, milk, whey are heated to 35-36C. It is important to stick to the set temperature, as the yeast can boil and become inactivated.
Don't know how to work with fresh yeast? No problem. Our article will tell and show you how to do it right so that the dough is soft and fluffy.
Not every housewife has the courage to work with fresh yeast.
It seems to many that the dough based on them is much more difficult to make than a blank with the addition of dry powder.
Despite the seeming complexity, working with live yeast can give you real pleasure.
Baking based on such a product is very tender, light, airy and porous.
To easily handle the creation of any dessert or hearty pie, you need to know some subtleties and nuances.
Knowing how to properly "handle" pressed doges, you can easily make any pastry.
Hearty bread, shanezhki, fried pies, donuts, buns and cheesecakes - just a minimal list of what can be done based on a natural yeast product.
Depending on what ingredients are used to create the pastry, the amount of yeast can vary from 30 to 50 grams of the product per 1000 grams of flour.
Remember, if we use large quantity yeast than recommended in the recipe, we risk getting bad smell finished baking. If you use less product, the pies may turn out dense and of poor quality.
To make the mass “come to life” and “breathe”, use any sweetener for harvesting (sugar substitute, licorice syrup, granulated sugar, natural honey). Its rate will depend on the desired sweetness of the finished dish.
How to work with fresh yeast?
Ingredients
- salt - to taste;
- sweetener - to taste;
- flour;
- yeast.
COOKING SEQUENCE
Depending on the recipe we choose, we use different amount recommended products. The main thing is to strictly follow the recommendations described in the recipe. In order for the workpiece to “work”, we pour it into warm water(milk) a spoonful of sweetener. Be sure to follow all the recommendations indicated in the recipe, according to which we prepare pastries.
We are waiting for 12-15 minutes. The mass will increase significantly in volume. At the next stage, we introduce oil into the container (if it is indicated in the recipe), The next stage is the addition of salt and flour.
We combine all products.
Yeast are living organisms, experts refer to them as unicellular fungi. Such products are actively used in cooking for the preparation of the most different pastries, so good bread without them will definitely not work. Now on sale you can find several varieties baker's yeast, in general, they can be divided into live and dry. The latter are especially popular, they are quite easy to use and can be stored for a longer time. Let's discuss such a product as dry yeast, remember the recipes for pies, how to cook pancakes with their use, remember what the use of yeast should be, and what dosage will be the most optimal.
About how to use dry yeast, application for their two types
On sale you can find several varieties of dry yeast: instant (instant), as well as active.
Instant (instant) dry baker's yeast looks like a finely ground powder, painted in light brown tones. They do not require activation measures, they should be immediately mixed with other dry ingredients. With this method of kneading, the dough needs to be proofed only once.
Active dry yeast appearance resemble fractional beads dyed in beige colors. They are used most often in cooking. In order to make such a product usable, it must be activated. How to breed dry yeast? To do this, you need to take a certain amount of lukewarm water or milk (look at the package for the exact amount of liquid).
As a nutrition for yeast, you need to use sugar, add it to a warm liquid and mix until completely dissolved. Then sprinkle the surface of the warm liquid with dry yeast, and after a few seconds, mix. A few seconds will be enough for the granules to absorb the liquid and acquire a pasty consistency.
If your kitchen is warm, cover the yeast container with plastic wrap. Use a towel if necessary. After five to ten minutes, the yeast will sparkle - foam, after which they can be added to the dough.
Dosage
Yeast, which is subject to activation, is usually released in bags of one hundred grams. This amount of product is designed for ten kilograms of flour. You can buy them in a smaller dosage - in small bags.
Yeast, which does not require pre-activation, is usually available in small bags - ten to eleven grams each. This volume of the product is calculated for one kilogram of flour.
A common question people ask when buying dry yeast is how many grams are in a teaspoon? So one teaspoon contains such a volume of dry yeast, which in terms of activity is equal to about fifteen grams of fresh pressed yeast. However, to clarify the required dosage, you should carefully read the information on the bag with such a product.
Recipes
Pies with dry yeast
To prepare such fast food you need to prepare one kilogram of flour, half a liter of warm water, eleven grams of dry yeast. Also use half a glass of vegetable oil, one to four tablespoons of sugar and one and a half teaspoons of salt.
The filling for such a dish must be prepared in advance, for this you can use any ingredients: meat, heart, eggs with green onion, cabbage, mushrooms, apples, fish, etc.
If the yeast does not require activation, combine it with flour. Then pour vegetable oil into warm water, add sugar and salt and mix. Combine this mixture with sifted flour and knead the dough.
If the yeast needs to be activated, dissolve it as described above (you will also need about ten grams of such a product). Use the resulting mixture to knead the dough.
Ready dough for pies should be elastic, but not sticky. If necessary, add some flour to it. Form pies and fry them in a pan or bake in the oven.
Fritters with dry yeast
To prepare fritters, you need to prepare a couple of glasses of warm milk, five grams of salt, a bag vanilla sugar and a couple of teaspoons of dry yeast. Also use half a kilo of flour, some vegetable oil, fifty grams of granulated sugar and a couple of eggs.
If dry yeast for pancakes needs to be activated, dilute it in milk with sugar and leave it for a while. In the resulting dough, add beaten eggs, a couple of tablespoons of oil, vanilla sugar and granulated sugar, as well as some salt. Mix all the ingredients and leave them to stand for a while. Fry this dish in a well-heated pan with vegetable oil on medium fire.
You can add raisins, grated apple and other ingredients to pancakes.
Why doesn't dry yeast rise?
Sometimes housewives complain that dry yeast does not rise in them. Let's talk about how this problem can be explained.
Most often, yeast does not rise if its quality leaves much to be desired. In addition, such a problem can occur if moisture gets into the bag with such a product. Therefore, most housewives prefer to use only small bags of dry yeast - at a time.
If you are using yeast that requires activation, then using too much can prevent it from rising. hot water or milk. Therefore, for the propagation of yeast, it is best to use a liquid with a temperature not higher than thirty-five to forty degrees.
Dry yeast at home will help you quickly prepare delicious dishes. They are a great find for every hostess.
Loading...