1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature.
Before using, check the production date and storage life of your yeast. Store it back into the
refrigerator as soon as possible after each use. Usually the failure of bread rising is caused
by bad yeast.
The ways described below will check whether your yeast is fresh and active.
o
(1) Pour 1/2 cup warm water (45-50 C) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9.
Salt:
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast
from rising. Never use too much salt in a recipe. But bread would be larger if without salt.
10.
Egg:
Eggs can improve bread texture, make the bread more nourished and large in size, the
egg must be peeled and stirred evenly.
11.
Fat, butter and vegetable oil:
Fat can make bread soften and delay storage life. Butter
should be melted or chopped to small pieces before using.
12.
Baking powder:
Baking powder is used for rising the Ultra Fast bread and cake. As it does
not need rise time and it can produce the air, the air will form bubble to soften the texture of
bread utilizing chemical principle.
13.
Soda:
It is similar with baking powder. It can also be used in combination with baking powder.
14.
Water and other liquid:
Water is essential ingredient for making bread. Generally speaking,
water temperature between 20ºC and 25ºC is the best. The water may be replaced with fresh
milk or water mixed with 2% of milk powder, which may enhance bread flavor and improve
crust color. Some recipes may require juice for the purpose of enhancing bread flavor, e.g.
apple juice, orange juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of the important steps for making good bread is proper amount of ingredients. It is strongly
suggested that the use of measuring cup or measuring spoon obtains accurate amount, otherwise
the bread will be largely influenced.
1.
Weighing liquid ingredients:
Water, fresh milk or milk powder solution should be measured
with measuring cups. Observe the level of the measuring cup with your eyes horizontally.
When you measure cooking oil or other ingredients, clean the measuring cup thoroughly
without any other ingredients.
2.
Dry measurements:
Dry measuring must be done by gently spooning ingredients into the
measuring cup and then once filled, level it off with a knife. Scooping or tapping a measuring
cup with more than it is required could affect the balance of the recipe. When measuring small
amounts of dry ingredients, the measuring spoon must be used. Measurements must be
leveled, not heaped as this small difference could throw out the critical balance of the recipe.
3.
Adding sequence:
The sequence of adding ingredients should be abided. Generally
speaking, the sequence is: liquid ingredients, eggs, salt and milk powder etc. When adding
the ingredient, the flour can't be wetted by liquid completely. The yeast can only be placed on
the dry flour and it can't touch with salt. After the flour has been kneaded for some time and a
beep will prompt you to put fruit ingredients into the mixture. If the fruit ingredients are added
too early, the flavor will be diminished after long time mixing. When you use the delay function
for a long time, do not add the perishable ingredients such as eggs and fruit ingredients.
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