What is Yeast? Usage of Yeast in Baking

Date 27 month 12 year 2018

What is Yeast? What is a yeast? What are the promotion conditions for Yeast and how to use yeast in baking? All your questions about Yeast will be answered by Takyfood in the following article!

As a baking enthusiast, you've probably heard a lot about baking yeast, baking powder or baking soda, but sometimes learning some European recipes or searching for recipes from abroad will give you some notions. quite strange as Yeast, Fresh yeast, Dry yeast, ... The same is the yeast but divided into many different categories, applied to each type of bread and different uses. At first Kate was quite difficult to wonder what kind of yeast to use for this cake, whether using yeast instead of other yeast? ... A lot of questions that Kate does not know how to ask.

banh-lam-tu-yeast-hay-men-no

yeast is the material that helps the cakes to bloom

Kate thinks that people who are passionate about baking will probably have many questions about this, do they have the answer? And for that reason, Kate has revamped the general knowledge of Yeast (yeast) through this article so that you can learn about this extremely popular and important ingredient when making cakes. This knowledge Kate draws on the baking process as well as references from many reputable sources, including the baking blogs of the members of the cake-loving community. So, if there are any shortcomings, please contribute more to improve Kate offline!

What is Yeast? What is a yeast?

Yeast-la-gi

Yeast (baking yeast) is a type of baking material used primarily when making bread, dumplings, cakes and many other cakes that need porosity. The leavening enamel makes the cake become porous through annealing. In other words, leavening yeasts are living microorganisms capable of releasing enzymes such as carbon dioxide (CO2) to help accelerate the fermentation process of the dough, thereby causing the dough to rise and help the cake increase in size. , bulging and softer styrofoam.

Conditions for promoting the effect of Yeast

In other words, what conditions can trigger microorganisms, or living things that can produce carbon (carbon dioxide - CO2)? In fact, the yeast is only activated when adding warm water and different types of yeast or when making different cakes, the temperature of the water is also different. You can adjust the water temperature to suit each cake you are making or follow the instructions in the recipe.

Here are some reactions of the yeast at different temperatures:

 From 0-14 degrees Celsius: at this temperature the yeast is almost inactive (because from 0-1 degrees Celsius is the yeast storage temperature)
 From 15-20 degrees Celsius: the temperature is quite cold so the yeast works very slowly and weakly.
 From 20 - 37 degrees C: this is the ideal temperature to help the yeast operate best.
 From 38-59 degrees Celsius: this temperature is too hot, so the yeast bloom reaction is slow and not good.
 From 60 degrees Celsius and above: at such a high temperature the yeast will die and cannot be used.

kien-thuc-ve-yeast-men-no

The best fermentation temperature is between 32 - 38 degrees Celsius

In general, it can be seen that the best fermenter works best and is most effective when the temperature is about 32 degrees C to 38 degrees C (or about 90 degrees F to 100 degrees F). If you make a cake at home without an accurate thermometer, you can measure it manually. When you see warm water in your hand, it is neither hot nor too cold.

How to use Yeast?

Regarding using Yeast, you need to pay attention to the following 3 conditions:

 The first is moisture (water)
 The second is food (sugar) - sugar that helps enzymes work better
 The third is the temperature (as mentioned above the warm temperature of about 32 - 38 degrees C is the ideal temperature for yeast to operate)

Below is a general overview of steps or how to activate baking yeast in baking. Note that with each recipe and the specific type of cake, the method may be a little different, you should review the instructions for each cake to use the best application:

Step 1: Check

Yeast is a type of living single-cell microorganism so that yeasts also have life and die and have longevity. So if you incubate the right environment in terms of humidity, warmth and yeast time will grow strongly, thereby creating more air bubbles to help the dough float. If you do not brew properly, yeast can die partially or completely and affect the porosity of the dough and damage a whole batch of cakes.

To know whether yeast is "alive" or not, you add a little yeast sprinkled with warm water, see yeast leaking bubbles, ie yeast still works well. If, for some reason, the yeast does not work, then no matter how activated the dough cannot bloom as expected. Before making a cake you should perform this test to make sure the yeast is still usable or not!

Step 2: Knead the dough

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Kneading the dough helps the air holes form to form a porous texture

This step is also one of the key stages for yeast to work best. Kneading dough will help the process of producing carbon (CO2) quickly as well as helping to increase the gluten (which is the adhesive) in the dough. In the process of kneading, the dough in the dough begins to form and the more you knead, the more the pores will be, but the smaller the pores will help to create the bready texture with small pores. . With this stage, the cake will surely be fluffy and delicious.

Step 3: The fermentation process and the dough rise

When you have finished kneading, place the dough in a bowl or bowl at least 2 times bigger than the dough. Apply a little oil to the bowl first to prevent sticking. Then cover with a warm towel or food wrap to keep the steam away, and create an environment for yeast to work well. After the dough has doubled in size, the yeast works well, now take the dough out and knead for a while longer so that the expanded air bubbles spread evenly throughout the dough!

Step 4: Squeeze the cake and bake it.

In this step, you shape and shape the dough according to each type of cake you make, then leave the dough to rest and continue to bloom for another 15-20 minutes before bringing the cake to bake.

Sweet breads are usually baked at temperatures between 175 - 190 C (about 350 - 375 F). Other types of bread are baked at higher temperatures from 205 - 220 C (about 400 - 425 F).

By following these steps, you will have a delicious, fluffy, fluffy and delicious batch. If the yeast "dies" you need to buy new and try the yeast again before making the cake!

Types of Yeast make common cakes

Yeast has many different types of yeast, distinguishing the types of baking yeast will help you know how to use the yeast to suit each cake and how to replace the yeasts for each other when lacking an ingredient. Basically, Yeast is divided into the following categories:

• Fresh yeast / compressed yeast

What is fresh yeast? Fresh yeast is a fresh, yeasty brown yeast that is soft and moist, often packed in blocks to make it easy to crush with your hands. Freshly hatched yeast can be mixed directly into the dough always during baking or must be mixed in warm water before 5 minutes until it becomes soft as cream and frothed to activate the yeast. Freshly hatched yeasts often have a relatively short shelf life, but this is the type of yeast that helps cakes taste delicious as well as help the cakes bloom more softly.

fresh-yeast-o-dang-nen

Fresh yeast in compressed form, short shelf life

• Active dry yeast

What is active dry yeast? Active dry yeast, also known as dry yeast, is the most common and common yeast, this type of dry yeast is in the form of ivory brown granules but in the form of granules and packaged rather than packed as fresh yeast. When using dry yeast, you must always activate it with warm water first to see if the yeast is "alive" or "dead". Dry yeast can be stored at room temperature but it is best to store in the refrigerator. You can buy in the form of small packages very handy at supermarkets, markets, ...

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Two types of yeast are popular and highly applicable in baking

• Instant yeast 

What is instant yeast? Some places look like this yeast to float quickly. Instant yeast has been developed since the 1960s in France, which is often used for professional and industrial baking. Although Instant yeast is quite dry and quite similar to active dry yeast, the usage is different.

Because Instant yeast has more microorganisms than regular yeast, when used, you should give about 25% less than active dried yeast in any recipe. In addition, Instant yeast does not need to be tested in water to see if it works, because it can be added directly to dry ingredients or powders. In particular, Instant yeast can operate at higher temperatures from 46 to 49 C.

• Rapid-rise or quick-rise yeast

What is rapid-rise? - Rapid-rise also called fast-rising yeast. As the name suggests, this yeast hatches very quickly, which helps reduce the baking time of the dough and helps you make cakes faster. However, this type of yeast is rarely used because according to the principle of making delicious cakes, it needs to be brewed for a long time. If you want to quickly, you can choose this type of yeast to make cakes but note that the cake will not be as good as when using fresh yeast or dry yeast.

Yeast applications in baking

Yeast, whether it is Fresh yeast or Dry yeast, can be used as a raw material for many types of muffins. The most common ones are breads, including sweet breads, salty breads, pizza doughs, Vietnamese breads, cakes, etc. In addition, yeast can be used to make some Vietnamese cakes. Nam as dumplings, steamed beef cakes, pepper cakes, orange cakes, porridge oil, ...

yeast-trong-cac-loai-banh-mi

Yeast is used to make sandwiches, cakes, etc.

Depending on the type of cake and depending on the recipe you use the amount of yeast and how to make it may vary. But the common point of yeast cakes is that you need to keep the dough and wait a long time for the yeast to develop, producing air bubbles to help the dough rise.

For cakes that need toughness like breads, pizza, you need to do the following basic steps:

1. Prepare dry and wet ingredients for baking, check yeast with warm water first if you want to make sure the yeast is still alive.

2. Mix dry and wet ingredients with baking soda, then knead until dough is reached.

3. Bring the dough for the first time and wait for it to rise to twice the size of the original dough.

4. Bring the dough out, punch the flat dough, leave it to rest a little, and then knead again.

5. Divide the dough into equal parts, shape and shape the dough according to the shape of the cake.

6. Continue brewing for a second time, wait for the dough to double and then bake.

7. Bring toasted, steamed or fried pancakes for cooked.

Some common characteristics of Yeast that you need to know

Although divided into many types but basically Yeast also has some common characteristics, you should note to be more effective when used:

East Yeast is a single cell type of microorganism if it is incubated with the right environment in terms of warmth, humidity and the time it will grow strongly, if not properly incubated, it may die partially or completely, causing effects. to the puffiness of the dough.

 When meeting the right conditions during fermentation, they will convert the sugar in the flour into Carbon Dioxide of CO2 and Ethanol which will help the cake float.

Nở The yeast will be active when it is exposed to moisture, starch and sugar. But it will "die" when exposed to salt directly. Therefore, you should keep the baking soda from direct contact with salt, air, sugar and other liquids during storage and storage.

u-banh-trong-nhiet-do-va-do-am-phu-hop

Cake must be tempered in the right temperature and humidity to make baking powder before baking

 When you use the machine to knead the dough, you should put Yeast at the end and keep it in the middle of the dough to avoid contact with sugar or salt until the machine starts to knead.

East Although Yeast can tolerate cold temperatures, do not tolerate extreme temperatures. If the temperature is very cold, the yeast will be in "sleep" state, meaning that it will not work, so it will prolong the life of yeast. So preserving yeast in the fridge will help it stay longer. But when it comes to hot temperatures, the leavening yeast will "die" no longer able to create air bubbles to help the cake float, so you also avoid leaking yeast in the hot place.

 There are documents saying that if you make baking leavening regularly, it will taste good and become even better when brewed.

Distinguish between Yeast and Baking Powder and Baking Soda

men-tuoi-men-kho-baking-soda

Fresh Yeast - Dry Yeast - Baking Soda

 East Yeast also has life, death and "longevity". They create air-borne micro-organisms in an environment suitable for warmth, time and humidity. Baking Powder and Baking Soda are just inorganic chemicals, they do not have life or death, they create bubbles due to chemical reactions when exposed to catalysts such as moisture or hot temperatures.

 For Yeast, you need to incubate and need to wait long enough for the yeast to hatch to create air bubbles. Baking Powder, on the other hand, often creates air bubbles when coming into contact with liquids (moisture), especially double acting baking powder will create air bubbles for the second time when it is hot. Baking soda, in addition to helping to soften the foam, also helps neutralize acidic ingredients in special recipes.

 Nở Baking yeast is often used in cakes that need toughness like breads, sweet breads or pizzas, ... And Baking powder is often used for light muffins such as muffin, cupcake, cake, ... There are also recipes Combining yeast and baking powder together because the maker wants to take advantage of both types to make the cake more delicious.

 East Yeast has two main types: Fresh yeast and Dry yeast. Soft wet yeast is produced in the form of rectangular bars. Dry yeast comes in a variety of varieties but usually has a loose grain shape and is light brown in color. Baking Powder and Baking Soda are both fine and white. Baking Soda [NaHCO3] also has a slightly salty taste, so it is also called salt salt powder, salt pepper or salt pepper medicine.

In general, cakes that use Yeast (baking powder) make delicious muffins, but you need to pay attention to the process of checking yeast, composting time, ... Once you understand what Yeast is, Yeast popular and things to know in baking you can arbitrarily reduce, or experiment with other cakes until creating a recipe or a new way. This is a joy for those who love baking and is the secret to help you learn baking most effectively!

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