- - fresh yeast;
- - freezer.
Advice 2: How to store yeast
The yeast that lay some time in the fridge, dry and covered with a dark crust which is not involved in the fermentation process.
Advice 3: All about yeast
In fact, all fungi, consisting of a single cell, have many differences from the ordinary mushroom. This is because in the process of evolution they have undergone significant changes. Reproduction of yeast is carried out with maximum speed, but their main habitat is a warm place, and here should be water and a large number of organic substances. For example, if at least for a couple of days to leave a solution of sugar, then soon you can feel the smell of alcohol. This releases the waste product of yeast.
Modern people are actively using this product in cooking, especially for making bread and wine. All yeast differ in their chemical composition, whereby they are divided into separate groups.
1. First of all you need to celebrate Baker's yeast, which is considered the most simple in its application. Simply pour into prepared base and you can knead the dough. To purchase this yeast easily in any store where they are Packed in small packs. This type is characterized by a rather long shelf life.
2. Pressed yeast are different from baking, because their components are totally different. Before using this product, you should prepare a warm water where it will be stirred.
3. The yeast is fast dissolving ready to use after 10 minutes after mixing with warm water.
4. A radically different view is called brewer's yeast, as they have their own unique qualities. This manages to get a delicious beer with a special taste. They usually have a liquid consistency and therefore do not require additional dissolution.
Any kind of yeast is characterized by the presence of a large number of trace elements and vitamins. For example, iron, vitamin b, proteins. Each of these components directly involved in the exchange process. In addition, yeast contains potassium, phosphorus, calcium and copper. When used regularly could increase physical activity and to raise the tone and improve overall health. Thanks to all of the qualities of yeast is used not only in cooking but also in the process of creating medicinal preparations and biologically active additives.
Advice 4: Can I freeze yeast dough
Temperature conditions for frost
In order to properly freeze the dough, we need certain temperature conditions. Immediately after fermentation, the dough can be divided into pieces and lay in the freezer packaging so in clingfilm or foil to avoid access of moisture.
At low temperatures the crystallization process of water in the test is very fast, that affects the quality of finished products, it is necessary to choose the optimal mode from -20 to -30oC. After the dough has memorails, cooling mode you can change the -8, -18 ° C.
Important ingredient is the yeast
Yeast when freezing dough are important, they should be of high quality and added to the dough more than usual from 3.5 to 6.0%. Good quality products from frozen dough can be achieved if the yeast will be inactive. To stand in the batter should a little more than an hour.
The importance of flour
The quality of flour for frozen dough plays an important role. During prolonged storage, the dough of flour with weak gluten, in the process of thawing it becomes less stretchy, has a vague shape.
Flour with high gluten may form a swollen crust and dense crumb. To freeze the dough used flour with gluten from 30 to 32%, the 1st quality group. The dough will be elastic and if you add eggs, margarine and sugar.
Defrost and cook
The shelf life of yeast dough in the frozen state shall not exceed 4 months. The faster it will be applied, the higher the quality of the finished product. Re-frozen dough loses its quality and can not be used.
To defrost the dough should gradually, moving from the freezer into the refrigerator and then at room temperature. When the dough is completely thawed, it should rise.
Properly frozen dough saves a lot of time, they at any time take advantage of to please your family or guests with appetizing scones or cakes.