Yeast is a living single-celled microorganism, which is called dry yeast after drying. Dry yeast is dormant and will be activated only when it meets the right temperature and moisture, preferably with sugar water. Yeast fermentation is a process of decomposing sugar and releasing carbon dioxide. If you encounter high concentration of salt or sugar, it will affect its fermentation effect. This is mainly a problem of osmotic pressure, which will affect vitality, unless it is a high-sugar tolerant yeast. Therefore, attention should be paid to activation, proper temperature (32-35℃), proper concentration (sugar salt 10-20%) and proper amount of water (it cannot be activated without water). Use (bread or cakes) strictly according to the instructions.

Generally, dry yeast is activated in diluted sugar water at 32°C before baking, then it is poured into flour, added with other additives and auxiliary materials, and kneaded or stirred. After removing gluten, it can be made into flour products. The amount of water is suitable for non-stick hands and non-stick containers, and fermentation usually lasts for 45 minutes. When the finished product is ready, wake up 15 minutes and bake or steam.