The Method To Activate Yeast-xingbayounichunnuanhuakai

Recipes Yeast is a micro.anism that is present all around us, and the development of fermentation happens naturally in nature. Active yeast feeds on the sugars in flour and produces carbon dioxide gas in the process. The gases get trapped within the dough and cause it to risegiving the finished pizza dough its light and airy texture. The gluten creates a lattice of protein that acts as a spider web and traps the gas. High gluten flour creates a tighter layer of protein and traps more gas than lower gluten floursthe result is a lighter texture for the high gluten doughs, and a more dense texture for low gluten doughs. We prefer to use high gluten flour for creating our pizzas because it gives a light, flaky crust. We use Active Dry Yeast in most of our dough formulas because it is handy and easy for using at home, and will keep for one to two years. The yeast remains dormant in the package until ready for use until it is activated. If you read bread or pizza crust recipes you may notice that some ask for dissolving yeast in a warm liquid first and then adding to the flourwhile others ask for yeast added to flour and then warm liquid added. Either of these methods is okdo what is easy for you. The process of dissolving yeast in a warm liquid is called Proofing. It is a method of testing that the yeast is still active and alive by adding it to other ingredients. The science of manufacturing yeast has improved and is very reliable that this process is not needed anymore. Feel free to add the yeast directly to the flour and then add the warm liquid. I still proof the yeastcall me old fashioned. Actually, I do this not because I am worried with whether the yeast is still alivebut because I find it quick and easy. If I am going to create a batch of dough I will quickly take a packet of yeast, pour warm H2O into a small container, add the yeast and a small amount of sugar, and begin the activation of the yeast. When the yeast is activating I go about getting the other ingredients and getting the equipment I need in order. Use the process that is easiest for you To activate the yeast it is important that the correct water temperature is used!! The water temp. should be between 105 F. and 115 F. Try an instant read thermometer if you own one, if not, test the water against the inside of your wrist by holding it under the faucetit should feel very warm but not hot. About the Author: With more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website. Article Published On: 相关的主题文章:

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