Morphy Richards MRBRD3, Инструкция по эксплуатации

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19
OTHER INGREDIENTS
Yeasts (Active Dry Yeast)
Yeast through a fermentation process produces gas (carbon dioxide)
necessary to make the bread rise. Yeast must be able to feed on sugar and
flour carbohydrates in order to produce this gas. There are three different
types of yeast available: fresh, traditional dry active, and fast action. It is
recommended that fast action yeast be used for the recipes in this book.
Fresh or compressed cake yeast is not recommended as they will produce
poor results. Store yeast according to manufacturers instructions. Ensure
your yeast is fresh by checking its expiration date. Once a package of yeast
is opened it is important that the remaining contents be immediately resealed
and refrigerated for future use. Often bread or dough, which fails to rise is
due to stale yeast being used. The following test can be used to determine
whether your yeast is stale and inactive:
1.
Place half a cup of lukewarm water into a small bowl or cup.
2. Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the
surface.
3.
Place bowl or cup in a warm area and allow to sit for 10 minutes
undisturbed.
4. The mixture should foam and produce a strong yeast aroma. If this does
not occur, discard mixture and start again with another packet of dried
yeast.
Sugar
Sugar is important for the colour and flavour of breads. It is also food for the
yeast as it is part of the fermentation process. Use caster sugar or soft brown
sugar according to the recipe.
Artificial sweeteners cannot be used as a
substitute for sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as well as for the
crust colour that develops during baking. Salt also limits the growth of yeast
so the amounts shown in the recipes should not be increased. For dietary
reasons it may be reduced, although results may be affected.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes. Recipes
supplied use medium eggs.