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combination with a high proportion of
bread flour.
Self-raising flour
A type of flour that contains baking
powder that is generally used for making
cakes.
Cornflour and oatmeal flour
Corn flour and oatmeal flours are ground
from corn and oatmeal separately. They
are the additive ingredients for making
rough bread, which is used to enhance the
flavour and texture of the bread.
Sugar
Sugar is a very important ingredient, which
increases the sweet taste and colour of the
bread. Sugar is also considered as
nourishment for the yeast. White sugar is
largely used but brown sugar and icing
sugar may be used for special dietary
requirements.
Yeast
After the yeasting process begins, the
yeast will produce carbon dioxide. The
carbon dioxide will expand the bread and
make the inner fibre soften. However,
yeast is fast breeding and needs
carbohydrate found in sugar and flour as
nourishment.
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 is best stored in the refrigerator, as
the fungus in it will be killed at high
temperatures. Before using yeast check
the production date and storage life of
your yeast. Refrigerate it as soon as
possible after each use. The main cause
of bread failing to rise is bad yeast. The
method described below will check
whether your yeast is fresh and active.
(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. of yeast over
the water.
(3) Place the measuring cup in a warm
place for about 10min. Do not stir the
water.
(4) The froth that appears should come
up to 1 cups worth. Otherwise the yeast
is dead or inactive.
Salt
Salt is necessary to improve the flavour
and crust colour of the bread. Salt can
also stop the yeast from working. Never
use too much salt in a recipe.
Egg
Eggs can improve bread texture and
make bread more nourishing and larger
in size. Eggs must be added and mixed in
evenly.