Method II (with admixtures), oily and sweet yeast dough is made with admixtures. feedmill indonesia

Very few do not like cakes - such swollen, cuddly, with poppy seeds, cottage cheese, jam and cream, chocolate or seal coated with icing sugar. And where are the various curled, stuffed with nuts, raisins or apples and fragrant with cinnamon, or wet, soft, rum syrup submersible Bobos. All this - leavened dough miracles of our time requiring heat and patience. But to make these sweets although sometimes worth it, because feedmill indonesia no one home so no smell like freshly baked muffins feedmill indonesia ...
What made yeast dough? The main components required to produce yeast dough is flour, water, salt and yeast. As well as the mass is placed a little sugar. In the dough baked Christmas Eve cookies, baguettes, plain croissants, pizza bases. The improved dough is placed in egg, milk, fat. From this dough made cakes and buns with various fillings, they are coated with nuts, poppy seeds, sesame seeds or other accessories, decorated with icing, produced diverse and complex forms, for the festive table. Leavened dough distinguished by the fact that it derives feedmill indonesia and about fermentation yeast. Her cakes and rolls gives extra flavor and aroma.
Good to know: Flour. Yeast dough used to produce the highest or first grade flour. Always sifted flour that they air saturation and the dough is looser. Sugar. Pastries and pies baking with sugar, the crust is beautiful. The low sugar content accelerates yeast growth, but if too much sugar, yeast activity is slowing down or even stops. Salt. To improve the taste of yeast dough is recommended to put salt. It strengthens the gluten flour. But if the salt is too much product will be unpalatable, but pale crust. Salt and sugar dissolve in the liquid feedmill indonesia it is advisable to leave clumps of dough and would be equal. Fat. They slow down the staling products, but stops the yeast from multiplying, so the dough a little added fat. It is advisable to put them only at the end of mixing the dough, that the operation would not reduce yeast. The fluids. Preparation of the yeast dough, very often water is replaced by milk. It improves the flavor, increases its nutritional value.
Yeast dough is produced in two main ways: in addition to mixes and admixtures. In įmaišo prepared the dough to which is added a little sugar and fat. Leavened dough mixing - quite long and very important process. If badly blended dough will not delicious and fluffy cakes or pastries. Leavened dough without yeast does not produce. They are used fresh (pressed), dried and liquid. Sometimes, before the use of yeast to be "activated". It is advisable to use dried or pressed yeast (if they were kept in the refrigerator for a longer period of time), that they "may live." Cakes are made using such yeast, much faster and better there. In order for yeast to become a "viable" are to be mixed with a small amount of warm liquid (milk or water) and sugar, and then past 30-90 min. warm place (35 degrees C).
I mode (without įmaišo) preparing dough without įmaišo to bowl first need to crush pressed yeast, add a little sugar, add hot liquid and pour in a little flour in a warm place. Yeast and salt should not be mixed as it stifle yeast. Using dry yeast to be mixed with flour, then put all the remaining ingredients and knead the dough. It left a warm ferment 0.5-3.5 hours. (Fermentation time depends on the dough in question). Yeasty dough, its volume has increased 2.5-3 times. It will take a characteristic odor, become spongy, paskystės dough consistency. Top dough rise at 26-28 degrees. It reaches 45-50 degrees and more yeast cells die. Low temperatures stops the yeast operation, so the yeast suitable for consumption can be maintained for a longer period of time.
Method II (with admixtures), oily and sweet yeast dough is made with admixtures. feedmill indonesia Admixtures - a liquid, feedmill indonesia creamy dough prepared from milk, yeast, part of a small amount of flour and sugar. Such dough recipe is indicated how many products use įmaišui. This is usually one third or one quarter of the recipe flour and sugar. To be broken yeast mixed with heated milk and sugar, stir well, add flour, stir and put in a warm place for 30-60 minutes. Įmaišui rise, put the remaining ingredients, knead the dough and put in a warm place 0.5-3.5 hrs. To rise.
Good to know: yeast dough is recommended to prepare the warm products. Therefore, prior to producing eggs and butter, feedmill indonesia remove from the refrigerator. Do not forget that meal also should be at room temperature. If you are spending on mixing the batter in the summer, you can pour the liquid cooler, if the winter - warmer. Invest forces minkydami dough: well kneaded, the vessel walls should stay clean and dough - resisting the hand. Fermented batter feedmill indonesia of the highest quality flour is advisable knead twice to make it better išrūgtų. feedmill indonesia Raugindami Cover the dough to a clean towel