It s better to make bread with fresh yeast!

There's no limit to what you say about lumpy fresh yeast. As long as the average yeast can do it, it can do. It is necessary to pay attention to the proportion of yeast, and the ratio used for fresh yeast and fast fermentation is different.

You'll need to specifically find a recipe that uses fresh yeast or convert it. In addition, fresh yeast will have low sugar and high sugar. Low sugar is suitable for making bread with low sugar and oil content, and high sugar tolerance is suitable for making bread with large sugar and oil content, such as Denmark.

In addition, because the fresh yeast is lumpy, it needs to be melted with water in advance to facilitate later mixing.

Hello, in principle, fresh yeast can make all bread, but with the development of science and technology, that is, hair yeast has become more and more used by virtue of the advantage of stability, and fresh yeast still exists, but now it appears more in the production of European bread.

I use white flour, cornmeal, black flour to put an egg in it and stir it, melt the Angel dry yeast with a little warm water, pour it into the noodles and knead it until the softness and hardness are suitable, then pour a little olive oil or sesame oil, after the salad oil is kneaded, then put some raisins, melon seeds or something, put some oil in the fresh-keeping bag to put the dough inside, a warm place for about an hour, knead it in pieces, and then wake up for 20 minutes and then knead, put it in a baking tray and wake up for about 1 hour to bake. Oh.

Well, it's better to make that kind of shredded bread, and I personally think it's better to make shredded bread.

How to make fresh yeast noodles 1, use 125 ml of warm water to powder the yeast.

2. Pour the flour into the basin, dig a pit in the middle, pour the yeast water into the dough, and then pour the remaining 125ml of water into it as well. If the dough is firm, add a little more water.

3. Knead into an even and smooth dough.

4. Cover the dough and leaven. There are two criteria to test whether the dough is fermented well: one is that the volume becomes about twice as large. The second is to peel off the middle of the dough and you can see that it has become honeycomb-shaped.

1. Different properties: yeast is a single-celled fungal microorganism and a biobulking agent that is beneficial to the human body. Dry yeast is the dried bacterium of saccharomyces cerevisiae or grape juice yeast.

2. Different characteristics: Dry yeast is rich in B vitamins, which are important components of the enzyme system in the body, as well as folic acid, inositol, invertase, maltase, etc. Fresh yeast is metabolized in the dough to produce nutrients and flavor substances that are good for the body to absorb, and produce CO2 gas, which makes the dough swell, soft and delicious.

3. Different temperatures: The most suitable storage for fresh yeast is 0 4 refrigeration, because 0 4 yeast is in a dormant state and only has slow metabolism to maintain life. Fresh yeast can be stored for 45 days at 0 4 conditions.

The best temperature for yeast fermentation is 25-35 degrees, remember not to exceed 55 degrees, otherwise the yeast will be scalded to death.

Fresh yeast ferments quickly and has sufficient stamina.

The amount of fresh yeast is 2 to 3 times that of dry yeast, and the storage time of fresh yeast is relatively short, and it is not very convenient to buy. Fresh yeast is that the yeast is not pressed after it is produced, which means that the water and yeast are not separated, which is similar to our usual old noodles;

Dry yeast is made by pressing fresh yeast and drying it.

Fresh yeast is not easy to store and transport, so dry yeast is generally used, but some large bakeries also use fresh yeast.

Bread made from both yeasts is the same!

Hope it helps!

The ingredients that need to be prepared in advance include: 230 grams of bread flour, 180 grams of whole wheat flour, 4 grams of yeast, 25 grams of sugar, 2 eggs, 2 grams of salt, 40 grams of butter, and 5 grams of custard flour.

1. Mix bread flour, whole wheat flour, custard flour, yeast, sugar, salt and eggs.

2. Slowly add warm water to start kneading the dough, the dough is very sticky at first, and it will naturally not stick to your hands after kneading the fascia.

3. Knead the dough to pull out the fascia.

4. Add the butter and continue to knead evenly.

5. Arrange the kneaded dough and put it into a deep pot for fermentation, until it is twice the size of the original.

6. Exhaust the fermented dough, divide it into three uniform small dough parts, cover it with plastic wrap and relax for 10-15 minutes.

7. Roll the dough back and forth and roll it round, and place it on a baking tray with a spacing distance.

8. Cover all the shaped bread crusts with plastic wrap for secondary fermentation, and then coat them with egg wash.

9. Preheat the oven to 180 degrees, top and bottom heat, and bake at 180 degrees until the surface is colored.

10. Bake and take it out and finish.

Ingredients: a) 360 grams of bread flour (or breadcrumbs, 2 teaspoons of salt, eggs.

b) 2 tablespoons of sugar, small tablespoons of dry marley yeast, 225 grams of milk (if one bag of milk is not enough for 225 grams, you can make up with water).

c) 52 grams of butter.

Method: 1) Put the sugar yeast into a medium bowl, warm the milk to about 40 degrees, pour it in, and stir slightly.

2) Sift the flour with salt and eggs in a large bowl.

3) Pour (1) that has been fully fermented into (2) several times, stir and knead.

4) Put in the butter several times, continue to knead and knead and knead, in this process, there will be a stage when the noodles are more sticky, don't worry, stick to it, it will be smooth after a while.

5) Cover the kneaded dough with a lid and let it rise in a warm place and wait for it to get fat for the first time. (If it's a temperature of more than 30 degrees, it will take about 1 hour to gain weight every time).

6) Once fat, forcibly give it ** (Squeeze the air out of the dough with your hands.) Put it in a warm place again and wait for it to get fat a second time.

7) After the second forced **, the dough is ready to use. You can use your imagination and wreak it into any shape. Place in a warm place and wait for the third time to get fat, then put it in the oven to bake.

The order in which you put yeast in bread is important!

First put water and eggs, sugar, salt, oil, etc. in the basin, then put flour, and finally sprinkle yeast, don't take boiling water to make bread! In winter, you can use some warm water to facilitate fermentation. Put everything in order and stir it

Once the dough is ready, remove the dough, sprinkle some flour on the cutting board (to prevent the dough from sticking to the board), flatten the dough, sprinkle the prepared filling on top, coat well, and roll it up again, being careful not to let the filling leak out. Finally, put the dough back in the bread maker and let it rise slowly.

How to make bread with yeast leavening? Thorns.