You will need
- - yeast;
- - sugar.
Dry yeast are of two types – active and instant. Both have the same requirements when selecting and storage, but their application is different.
Active dry yeast is similar to the small beige beads. It is their involves the most Western authors, when the prescription is written simply – a bag of yeast or a few grams of yeast. To activate the yeast, measure specified on the package or in the recipe amount of warm liquid, usually ordinary water, but it could be the milk. As yeast is alive, it is very important to "Wake up", but not "cooking" them, so the liquid temperature should be from 35 to 42оС. Add "food" for the yeast – a few teaspoons of sugar. Stir until complete dissolution.
Take the dry yeast and evenly sprinkle them over the surface of the water. Wait a few seconds and stir. By this time the granules get wet and the yeast will find the consistency of paste.
If your kitchen is warm, simply cover the vessel with yeast with plastic wrap, if a little chilly – wrap with a towel. Let stand for 5-10 minutes. If after this time the yeast does not become bubbly, not the foam, then use them in baking is not necessary. They are not active. The reason for this may be the expired shelf life, improper storage or too hot water. If the yeast is bubbling, they are ready to "work".
Instant dry yeast-also called instantaneous, fast, or fast growing (fast) yeast. All of these names you may encounter in recipes. They look similar to finely ground powder of light brown color. Instant yeast does not need activation, you can add them directly into the dry ingredients. Also, when kneading dough with this yeast requires only one proofing. But for this speed and ease of use have to pay. The dough on the quick yeast is a less aromatic, which, in principle, does not matter when you bake very sweet or highly flavored products.
If the recipe specified the type of yeast, which is not at hand, keep in mind that they are interchangeable - it's all about quantity. Instead of 1 teaspoon of active dry yeast you'll need ¾ teaspoon instant, 30 grams of fresh yeast is equivalent to 2 whole and ¼ teaspoon dry.
Among domestic cooks, it is believed that Western and domestic yeast are different in activity, so in some books and on many cooking forums suggest "our" yeast add two times longer than stated in recipes.
Advice 2: How to use compressed yeast
Yeast – single-celled microorganisms which have long been used for the preparation of bakery products and some alcoholic beverages. Currently cooking you can find several types of this product, but the best is to create a test still considered fresh pressed yeast.
What is compressed yeast
The calorie content of compressed yeast is approximately 109 calories per 100 grams.
Fresh compressed yeast is sold in packages of various packaging from 50 g to 1 kg. They have a pinkish-gray color and a pleasant sour aroma. This product contains high number of live microorganisms, so it is especially appreciated by cooks. For this reason, compressed yeast have a short shelf life – at room temperature they can not keep more than a day, and in the refrigerator they retain their properties within two weeks. That's why when you purchase should pay attention to the date of production of this product and storage conditions. Fresh yeast should have a uniform color without dark spots and crumble, not smeared, when breaking off.
How to use compressed yeast in cooking
No wonder compressed yeast is also called baking or pastry, because they are most often used for preparing various bakery products, including butter. It is believed that the dough with the addition of yeast is a much more lush and tasty.
If pressed yeast is a little a little dried out, they should be dissolved in tablespoon of warm water add ½ tsp of sugar. If after some time they taposiris, so their properties recovered.
Before use the required amount of compressed yeast should crumble, lay in a ceramic or glass dish and dissolve in half a glass of warm water or milk without added salt and sugar. The temperature of the liquid must not exceed +40oC, otherwise the yeast will die. Then the yeast should be left for 15-20 minutes in a warm place before use to prepare the dough.
For nesdobnoe yeast dough usually add 25 g of compressed yeast for every 500 g of flour. Thus for the preparation of products in the bread maker is usually recommended to take two times less yeast for the same amount of flour, and for making dough – twice.
To prepare the dough for baking products in the bread maker, it is also possible to mix compressed yeast with a dry. In this case, 500 g of flour should have 10 g of fresh yeast, and 1.5 tsp dry instant.
How to use compressed yeast in cosmetics
In addition to using in cooking, pressed yeast suitable for the preparation of cosmetic masks. This product contains large amounts of vitamins and minerals that are beneficial to the skin tone of the face and body. To prepare yeast mask, you need to dissolve a tablespoon of yeast in a small amount of water to produce a thick slurry. Then it should be applied to clean skin and leave for 10 minutes. To dissolved yeast you can also add a little sour cream or honey.