First, the benefits of using yeast powder
Yeast powder can ferment pasta, because it is rich in active enzyme components, which can promote the fermentation speed of dough, and can also play the role of kneading dough, making the dough surface smooth, soft and better in taste. In addition, yeast powder can make steamed bread taste better and softer. However, it should be noted that if you want to make soft steamed bread, you need to use a lot of dough. Because the fermented dough not only needs to be fully kneaded, but also needs to form a protective film on the surface of the dough. So the dough will become very soft, but if it is used too much, it will lead to too long fermentation time and make the dough too hard. Therefore, the fermented dough needs a small amount of dough, and it is best to mix the dough with fresh eggs or milk. In addition, the fermented dough has certain fermentation ability, which can help us make more delicious food.
Second, how to use yeast powder best?
Yeast powder can be eaten directly or soaked in water to make dough. The main function of soaked yeast powder is to increase the moisture content in the dough, thus making the dough softer and increasing the flavor of bread. For example, when making bread, first soak it in yeast and then put it in flour, and the bread will be more delicious. In fact, it is more common to add water and noodles with yeast powder. Many people like to make steamed bread or steamed bread with baking powder in water before making dough. In fact, it is best to add water and noodles with yeast powder! If you use a large amount, you can choose to send a lot of yeast powder at a time, but not every day! Because the main components of yeast are sugar and protein, it also consumes some nutrients in the process of fermentation. Therefore, it is best to use yeast powder twice, which can reduce the cost and make everyone healthier!
Third, the usage of yeast powder:
Mix flour with yeast powder, first put yeast into a container and stir evenly, then put flour into yeast powder and stir evenly, and finally pour it into a basin and stir evenly. Pay attention to observe whether the flour has gluten, because the composition and moisture of the dough are different, and the dough with less gluten can be kneaded by hand. Pay attention to time and temperature when using. After the yeast powder is put into the basin, the dough is first fermented 10~20 minutes under the condition of air relative humidity of 75%~80%, and then poured into the basin and kneaded into dough. At the same time, we should pay attention to the state of dough and the amount of water contained in dough. Be careful not to use too much flour, so as not to lose too much water when kneading dough, and the dough is too hard to steam. When in use, it should not be placed in an environment with air relative humidity of 85%~90%. Doing so will make the growth of yeast powder too slow, and the dough can not be fully stirred evenly, thus affecting the dough efficiency.