How to use Angel Yeast
As a well-known yeast brand in China, Angel Yeast is widely used in pasta, baking and other fields. Correct use of yeast can significantly improve the taste and fermentation effect of pastry. The following is a detailed usage guide about Angel Yeast, compiled based on hot topics and common user questions in the past 10 days.
1. Types and applicable scenarios of Angel Yeast
Angel yeast is mainly divided into two types: highly active dry yeast and fresh yeast. The following is a comparison between the two:
| Type | Features | Applicable scenarios | Save method |
|---|---|---|---|
| Highly active dry yeast | Granular, easy to store, strong fermentation power | Bread, steamed buns, steamed buns, etc. | Store in a cool, dry place, seal after opening |
| fresh yeast | Lumpy, high moisture content, fast fermentation | Pastry fermented for a short time | Refrigerated storage, shorter shelf life |
2. Steps for using Angel Yeast
The following is a general method for using highly active dry yeast (taking making steamed buns as an example):
| steps | Operating Instructions | Things to note |
|---|---|---|
| 1. Activate yeast | Add 5g yeast and 10g sugar to 100ml warm water (about 35℃) and let it sit for 5 minutes | Water temperatures that are too high will kill yeast |
| 2. Kneading noodles | Pour the yeast water into 500g of flour and knead into a smooth dough | The recommended ratio of flour to yeast is 100:1 |
| 3. One fermentation | Cover with plastic wrap and ferment at 25-30°C for 1-1.5 hours | Ferment until it doubles in size and does not shrink back when poked with your finger. |
| 4. Plastic surgery | Segmentation and molding after exhaust | Avoid excessive rubbing |
| 5. Secondary fermentation | Let it sit for 20-30 minutes | The volume can be increased by 1.5 times |
| 6. Steaming | Pour cold water into the pot and steam over high heat for 15 minutes | Turn off the heat and simmer for 3 minutes before opening the lid. |
3. Frequently Asked Questions
Organized based on recent hot topics among netizens:
| question | Reason | solution |
|---|---|---|
| Dough does not ferment | Yeast failure/water temperature too high/excessive sugar and salt | Check the yeast activity and control the water temperature to ≤40℃ |
| Over fermentation | Time is too long/temperature is too high | 25-28℃ is the optimal fermentation temperature |
| The finished product is sour | Secondary fermentation time is too long | Shorten the second serve time to within 30 minutes |
4. Recommendations for innovative usage
New uses of yeast that are popular on social platforms recently:
1.Sourdough Crust Pizza: Use Angel yeast + high-gluten flour to make 24-hour refrigerated fermented dough, which has a crispier texture.
2.Yeast version of air fryer bread: 200g flour + 3g yeast + 1 egg, bake at 180℃ for 12 minutes
3.Stomach nourishing yeast porridge: After the millet porridge is cooked, add 0.5g of yeast and simmer for 10 minutes (a popular health topic recently)
5. Saving skills
1. The shelf life of unopened dry yeast is 2 years. It is recommended to buy small packages (5g/bag)
2. Opened yeast needs to be sealed with a clip and placed in the refrigerator to extend its activity for 1 month.
3. Test yeast activity: Dissolve yeast in sugar water. If foam appears within 10 minutes, it is effective.
By mastering these techniques, you can give full play to the role of Angel yeast and easily make fluffy and sweet pastries. If you encounter other questions, please leave a message in the comment area to discuss!
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