|
||||||||||
|
||||||||||
| Recipes by letter: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 0-9 |
add recipe
|
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z AZ Cake Recipes -> Baking Tips -> "Y" Cake Tips Baking Cake Tips, "Y"
Adding Yeast. Always use a thermometer to measure liquid temperature before adding yeast. How to Use Yeast. Start with fresh yeast. It has a very short life span. Buy small amounts and always check the expiration date before using. If you refrigerate yeast, always allow it to return to room temperature before adding it to water. The water temperature in which the yeast is activated is very important. Too hot, and the yeast may be killed (it is a living, single-cell organism). Too cold, and it doesn't respond. An instant-read thermometer is a necessity. The temperature should be between 105 and 115?F. Use the correct amount. Most packaging includes simple measurement conversion information. Allow yeast dough to rise in a draft-free area that is between 70 and 85?F. Yeast Dough. Dissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeast is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing time, it will avoid killing the yeast. Add one teaspoon of sugar to feed the yeast. Yeast is a fungus that feeds on sugars and gluten in flour. It in turn multiplies and produces carbon dioxide as a by-product. Carbon dioxide bubbles cause dough to rise. Stir to dissolve yeast and sugar. It will take about ten minutes until the yeast begins to bubble or foam. If it does not foam, it is not alive and should not be used. Combine the entire proofed mixture with the liquid ingredients in your dough recipe. Remember that rich ingredients such as butter, oil, honey and even salt slow the rising action of the yeast, so be sure to allow for enough rising time when baking with these ingredients. |
|
Cake links
Privacy Policy
Contact Us Copyright © AZ Cake Recipes |