What can be done with yeast. The yeast extruded or fresh: the composition, how to make, recipes

The date: 29.06.2020

The yeast in bread performs the function of the bass - without them it is difficult to get a magnificent and gentle pastries. Industrial grain fungi are prepared from a huge number of components, some of which have nothing to do with food production. Against the backdrop of a legal harmful chemical set of ingredients, more and more people seek to do homemade yeast for bread.

It should be prepared for the fact that the first pancake is a com. Even with strict adherence to the recipe on the result, the temperature conditions, the quality of flour and the time of planting for fungi can affect the result. And all this will lead to a not enough ultimate result. However, the process itself is not complicated, requires the minimum number of products and tools.

Show all

Benefit and calorie

The product is not used in the food in its pure form, but its calorie content is still low: about 110 kcal per 100 g. Increased or reduce it can additional products - the type of flour used, additives in the form of malt or honey, raisin. The microelement composition of the product includes:

b vitamins B;
vitamin PP;
organic acids.

Use homemade fungi made to raise bread, for cosmetics. They are well affected on the skin and hair. In folk medicine, the product is used to restore intestinal microflora.

But all this is relevant only for high-quality, natural yeast. The product bought in the store stabilized with ammonium and chlorides is unlikely to bear much benefit for the body.

Yeast break for bread

Before making home yeast for baking, you should consider the main rule: they do not tolerate the hurry and require neat, slow actions. Careful and long mixing of flour and water, slow introduction of additional components and accurate powering for several hours or days is a key to success in cooking for bread.

Important! Yeast Exquisite - less active product, if compared with conventional yeast. But baking on it turns out delicious and even more useful.

Preparing a simple break for bread for 3 days. For it you need only 2 ingredients - flour and water. As a result, a regenerating product is obtained. The first part is immediately used for cooking bread, and the second stores in the refrigerator until the next baking. Here is the cooking process:

1. On the first day it is necessary to mix 100 g of water with 100 g of wheat flour. To do this, you can use products 2 varieties. The mixture is well stirred, bringing to homogeneous consistency sour cream. The resulting base is placed in a warm place so that there are no access of cold air. It is impossible to close the solder with polyethylene, use a gauze rag. The fermentation process will take about a day. It is possible to determine the readiness of the mixture of KO 2 package by rare little bubbles.
2. On the second day, Zakvask is fed 100 g of the same flour and poured as much water to obtain the original state of the paste, similar to the thick sour cream. Everyone is mixed, following how the number of bubbles increases, they are covered with a marlevary cloth. Clean the day at the same warm place without draft.
3. On the third day, you can observe a large number of large bubbles and an increase in the volume of yeast yoke. The upper part covers a dense foam cap. The last time you need to feed the mixture of 100 g of flour and remove into a warm place.
4. The key stage is to determine when the starts will become more than 2 times, remove the part and remove into the refrigerator in a glass jar. For the second part to use for baking.

The part that remains in the refrigerator can be used for further cooking.

Recipe from Bran.

High-quality fungi for the dual and uncaptured method of cooking bread can be made of bran. They are suitable for replacing extruded yeast. For the recipe you need to prepare:

clean water;
wheat flour 2 grades;
wheat bran.

The amount of ingredients will depend on the consistency of the test. However, start the cooking recipe for homemade bread follows from certain proportions:

1. It is necessary to mix some of the flour with 4 parts of hot water. The base for yeast should be smooth, without lumps and pieces of insoluble flour.
2. The resulting mixture is withstanding about 30 minutes, it should reach 74-72 degrees. Then 100 g of flour is administered.
3. When the mixture becomes a slightly hot room temperature, 100 g of flour is added again. The consistency should turn out about like a sticky dough.
4. In a warm place without drafts, the mixture is kept for 1.5 days. It is possible to determine the readiness of the mass like this: it will have a pleasant alcohol-milk smell with a shade of fermentation, the mass itself will be very much.
5. When the marked time passes, another 200 g of wheat flour 2 varieties and 300 g of bran are added to the mass. Leave for about 6 hours. After measurable dead, some more flour and crushed bran are added, leaving a mixture for 4 hours.
6. When the fermenting process is completed, it is necessary to bring the resulting yeast mass to dry state - pour chopped wheat bran - to lure without lumps.
7. The mixture is decomposed on the bakery paper a very thin layer and leave in the cool room to foam.

The resulting dry mixture is stored for 6 months in a gauze bag. It can not be folded into the closet, it is necessary to hang in a cool dark room.

Tip! Before using dry fungi, it is necessary to soak by a small amount of water for 30 minutes, pouring 2 test wheat flour.

To prepare yeast bread, it will take from 20 to 25% of the mass of flour. According to this recipe, the products prepared by an inquiry is obtained tastier and more pleasant by consistency.

The composition with bran includes more useful components, and wheat flour 2 varieties has fewer harmful properties. With the help of a product prepared on this recipe, you can make a very tasty and useful bread.

Lean prescription from hops

For cooking, dry bumps of hops are suitable. A total of about 50 g of product will be required, slightly salt and sugar, as well as 400 g of wheat flour:

1. First you need to prepare enameled dishes of sufficient volume - at least 5 liters.
2. In the container poured 16 glasses of water (200 ml) and 50 g of hops fall asleep.
3. Then the mixture must be boiled 30 minutes and cool up to 30-40 degrees.
4. A glass of sugar and 2 tbsp. l. Salts, well stirring.
5. In the deep dishes of glass, 400 g of flour fall asleep and mix it approximately with the ¼ part of the beam. Stir carefully and long so that there is no undiluted flour and lumps.
6. Pour the resulting mixture into a saucepan, all times are well mixed and removed for 2-3 days into a warm room. It is necessary to stir 2-3 times a day.
7. From above for 2-3 days, thick and abundant foam should form.
8. To obtain ideal yeast, approximately 1200 g of purified potatoes, boiled and amused through sieve.
9. Adding potatoes in Hop need to be hot until it became viscous. Enter the slightly, constantly stirring. It is important to ensure that the total temperature does not rise above 50 degrees inside the pan. This is necessary to preserve the viability of yeast.
10. Hold for at least 5 hours until the abundant cap from foam appears.
11. The finished product does not need to be filtered, it is simply overflowing into a comfortable jar and stored in the refrigerator.

It is necessary to use yeast so that there are no less than 1/3 of the volume of the liquid in the bread mixture. To begin with, it is necessary to make water from 2/3 of water and a piece of fungal product. 0.5 liters of water along with yeast take 1 tsp. Without a slide of ordinary salt. The opara should be liquid like a pancake dough.

Recipe on the thick of kvass

Prepare start-up for bread from 400 g of flour and 3 glasses of the thickness, which remained from Kvass:

flour without sieving is added to the thick of kvass;
knead the dough - not too liquid, but not thick;
leave in a warm place for 1.5-2 days;
approximately 230 g of ferry fungi per 1 kg of flour with the goal of cooking bread.

The yeast product requires adherence to several subtleties in the cooking process:

it should be folded on the sieve, putting down a large flat plate;
the referred product is laid in a jar and poured with water;
after settling, it is necessary to repeat the process until the water becomes transparent;
then the mass must be dried and shifted into banks.

The dried product is more conveniently stored in a cut. Yeast shifted into clean jars, covered with gauze and stored in a cold dry place.

Recipe from isa

An unusual way to prepare fungal mass is the use of raisins. This recipe is ideal for bread with a slight flavor of grapes. You can use the solder for pies and buns:

take 200 g of washed and well dried raisins, it should not be moisture droplets;
pour 0.2-0.3 ml of warm water or milk and add 3 tbsp. l. refined sugar;
the mixture must be kept for 5 days in a warm place;
occasionally stir the mass.

Well-frozen fungi with dense foam are ready to use.

Ryvask from rye bread

Such a solder cannot be called completely natural if the store is used. But when choosing as the feedstock of bread, pre-cooked from homemade fristed, you can make a quality product without unnecessary chemistry:

take 500 g not too fresh rye bread;
pour 0.5 l of sour milk or warm water;
add a handful of black raisin and 3 tbsp. l. Sahara;
leave in a warm place for fermentation for about a day;
the next day, the resulting composition must be strain through fine sieve and squeeze bread;
from the infusion prepare opara to sour creation and 2-3 hours are left warm without drafts.

When the opara is ready, you can use it for further baking bread or pies. As in the previous recipe, baking is obtained with a slight grape aroma.

Other recipes

There are many books and modern recipe collections, each of which you can find unusual ways to prepare home yeast. Bread based on them is obtained differently on flavors and consistency. Here are just some of these examples, which can be made without unnecessary concerns:

1. Flour baking fungi. They are prepared very simply, the perfect version of the ambulance hand. You need to take 100 g sizzy wheat flour and dilute in a glass of water. Leave the composition for 6 hours and mix with ¼ glass wort from malt. Previously added 1 tsp. Beer or bakery yeast. The mixture must be left for 24 hours.
2. Potato. Prepare a tool from the straded potato. For one portion, approximately 500 g of purified potatoes will be required. After boiling it, it needs to be good and mixed with 2 glasses of wort with 1 tbsp. l. Beer yeast. Then you need to add 0.5 liters of decoction from potatoes or warm water. The mixture is well stirred, follow the presence of lumps. Leave it to 1 day for growing fungi. The liquid composition is stored in the refrigerator. If you need to get dry fungi, then they are simply mixed with flour to the state of a thick dough and form briquettes. They need to be dried without the use of hot air in natural conditions.
3. The recipe from malt. For the preparation of yeast, 1 cup of flour and half of a cup of sugar are used. Then dry components, connecting with each other, mixed with 1 l of warm water and 3 glasses of malt. The mixture must be drilled on low heat for 1 hour, not allowing boil. The cooled composition is spilled by banks and, covering several layers of gauze, put in a warm place for a day. After that, you can cover the jars with more durable lids and remove into a cool place for storage.
4. Honey. You can prepare a sweet break for bread from 2-3 g of dried hop, 15 g of liquid honey and halves of a glass of water. 1.5 tbsp. l. Wheat flour and half a spoonful of old yeast. Honey and hops are connected to water, bring to a boil and pour into the jar. When the composition cools up to 70 degrees, flour makes and mix well. Hold the composition for 2 days in a warm place. You can speed up the process for 1 day by entering the mixture of old fungi for bread.
5. From Turkish pea (chickpea).Take about 100 g of chickpeas and crushed it. It is possible to remove the skin, rubbing raw materials between the palms. They fall asleep composition in a bottle and poured boiling water, then immediately poured it. Add a little salt and pour boiling water a second time. Leave the composition must be 10 hours in the hot temperature - up to 37 degrees. When the formation of foam stops, and the solution will acquire a transparent structure, yeast can be considered prepared.
6. Pea.You can cook bread soldering from a simple pea. Approximately 200 g of pea are used, it is adjusted to a boil in 2 liters of water. Clean, overflow into glass dishes, in a warm place for 2 days. When a thick foam hat appears on the surface, the product can be finished. Important! The quality of the resulting substance depends on the pea, not always similar yeast can completely replace the classic starter.
7. From natural beer.A similar recipe will like those who prepare beer at home. For preparation, 200 ml of water, 200 ml of beer, 200 g of flour and 1 tbsp. l. Sahara. First, flour is mixed with water and leave for 6 hours. Pour beer and fall asleep sugar, stirred and clean it in heat for 40 minutes. The resulting starter can be stored in the cold to 2 days.
8. Recipe from bread and milk.Unusual yarn fungi can be prepared from 0.5 kg of black bread and a liter of the Black Milk. The components are mixed and removed on a day to a warm place. After the bubbles appear, the remedy is filtered through the gauze and pressed. Then the composition must once again shed through several layers of gauze and then use to prepare delicious bread.
9. Multicomponent.The fragrant recipe will be able to use 2 glasses of barley mining glasses, 25 g of hops, 0.5 glasses of old bread fungi, 100 g honey. For cooking you only need 12 hours. Malt and hops are mixed with 8 cups of just boiling water. Put a mixture on fire and cook 30 minutes by stirring. The decoction is filtered and mixed with 100 g of Money. Conduct the second time to boil, covered with gauze and leave. When the mixture becomes warm, poured diluted yeast and covered with a towel. It is necessary to withstand in a warm place. After about 12 o'clock, fungi achieved the necessary fermentation degree, and they can be used to baking bread.

The abundance of recipes for the preparation of high-quality home yeast will allow any hostess to choose the appropriate option. All of them are well suited for working with wheat flour, and to create a delicious rye bread, as well as to implement recipes for raw meat or sweet pies using jam.

Such lean buns in the form of larks usually bake for the Day of Memory of Sevastia 40 Martyrs (March 22). Ingredients: Water - 500 ml, Fresh yeast - 30 ..

Baking, buns

Recipe for sweet or unsweetened lean yeast dough for the preparation of various flour products. Required products: Water - 1-1,5 glasses, ..

Baking, dough

A recipe for homemade kitty apple juice, which is perfectly quenched your thirst in hot summer days. Ingredients: Apple Juice ..

Drinks, without alcohol, kvass

The recipe of kvass from rusty crackers with malt and dry yeast. Ingredients: Rye crackers - 200 grams of malt (powdered, in dry) ..

Drinks, without alcohol, kvass

Pie from ordinary yeast dough with poppy filling. Ingredients: Dough composition: Wheat flour (first grade) - 0.5 liter bank and 0.5 ..

Baking, pies

Turkish buns from yeast dough, they are called them in Turkey - Achma, from features only their form. Ingredients: Flour (wheat, first ..

Baking, buns

Soft delicious pyshki from yeast dough mixed on sour prostasses are perfect for tea drinking. Ingredients: Prostokvash - 1 cup ..

Baking, buns

Delicious homemade labels from yeast dough with kefir. Ingredients: kefir (0% fat) - 0.5 liters sugar ..

Baking, Failure Baking

The recipe for a pancake cake with layers of whipped cream under the cherry sauce. Ingredients: Cream (33% fat) - 300 grams of sugar (sand) - ..

Pancakes, cakes

These sweet, the yeast buns-bagels can be prepared with any fruit or berry jam. Ingredients: Flour - 0.5 liter cans ..

Baking, buns

Of course, everyone himself can choose to his taste, what will be the filling in his pizza roses, in this recipe everything is very simple - meat ..

Baking, pizza

Beautiful buns in the form of roses with a filling of cottage cheese with raisins. Ingredients: Milk - 250 ml. Eggs - 3 pcs. Sugar - 200 gr. Creamy ..

Baking, buns

I really like patties cooked on a yeast dough with kefir and cabbage stuffing and eggs baked in the oven. Try too ..

Baking, pies

Tasty pies with boiled peas fried in a frying pan in vegetable oil. Ingredients: Water - ½ cup. Milk - ½ cup ...

Baking, pies

Recipe of buns from a jewish dough with a filling of jam, jam or flew with sugar berries. Ingredients: milk - 200 ml. Margarina ..

Baking, buns

Simple sweet buns baked from yeast dough - reminder of our childhood. Especially about the summer grandmother who adores ..

Baking, buns

The composition of pressed yeast, their useful properties and harm to the human body. What recipes with their participation are most popular among cooking?

Fresh or pressed yeast is an absolutely alive product consisting of various microorganisms. It is made in the form of briquettes. Used for a lush dough for bread, buns and other types of baking. This type of yeast is indispensable for the preparation of kvass and other refreshments. The product has a lot of useful properties, but some categories of consumers should refrain from its use.

The composition and caloric content of extruded yeast

The state was developed by GOST yeast pressed. They are obtained by fermentation of certain varieties of mushrooms, which are contained in the raism, hop, serum and not only. Such a product is considered low-calorie and very useful. It is rich in organic iron, protein and vitamins.

The caloric content of extruded yeast per 100 g is 109 kcal, of which:

Proteins - 12.7 g;
Fats - 2.7 g;
Carbohydrates - 8.5 g;
Food fibers - 0 g;
Water - 74

The ratio of proteins, fats and carbohydrates: 1: 0.2: 0.7. Energy ratio (b / w / y): 47%: 22%: 31%.

Vitamins in 100 g of pressed yeast:

Vitamin B1, thiamine - 0.6 mg;
Vitamin B2, Riboflavin - 0.68 mg;
Vitamin B5, pantothenic acid - 4.2 mg;
Vitamin B6, pyridoxine - 0.58 mg;
Vitamin B9, folates - 550 μg;
Vitamin E, tocopherol - 0.8 mg;
Vitamin H, biotin - 30 μg;
Vitamin RR, NE - 14.3 mg.

Macroelements in 100 g of product:

Potassium, k - 590 mg;
Calcium, Ca - 27 mg;
Magnesium, Mg - 51 mg;
Sodium, Na - 21 mg;
Phosphorus, p - 400 mg;
Chlorine, Cl - 5 mg.

Microelements in 100 g of pressed yeast:

Iron, FE - 3.2 mg;
Iodine, i - 4 μg;
Manganese, Mn - 4.3 mg;
Copper, Cu - 320 μg;
Molybdenum, MO - 8 μg;
Zinc, Zn - 1.23 mg.

On a note! In 1 teaspoon, it contains 5 g of pressed yeast, and in 1 tablespoon - 18 g.

Useful properties of fresh yeast

The benefits of the yeast pressed for the human body is no doubt, because the product is rich in biologically active microorganisms and vitamins. Yeast is actively used in folk medicine. It is believed that their consumption is able to reduce cholesterol in the blood, save a person from problems with the gastrointestinal tract and neurites.

Pressed yeast are actively used in modern cosmetology. They are part of the nutrient and wellness masks for the chapels. It is believed that after such therapy, the hair becomes lush and shiny.

Scientists allocate such basic useful properties of extruded yeast:

Normalization of the work of the GTC. It is carried out thanks to maintaining the correct intestinal microflora. Due to this, the intestine sucks more useful substances from food. Dairy fresh yeast is often prescribed to people as an integral element of complex therapy of ulcers, colitis or gastritis.
Fighting alender, overweight. Yeast, mixed with bran, contribute to cleansing the intestines, quickly saturate the body, so indispensable with a low-calorie diet. The fresh product contains a mass of biologically active substances that have a favorably affect the human body during anemia.
Improving the state of the skin. Yeast actively use dermatologists for treating acne, boils and other skin diseases.

Interesting! In one briquette, yeast contains at least 70% moisture.

Contraindications and harm pressed yeast

Regardless of the composition of the yeast pressed, their uncontrolled use can provoke the development of thrush in the female organism. Therefore, before the beginning of such therapy, you should consult with a gastroenterologist or a gynecologist.

It is contraindicated to start self-treatment with a set of living microorganisms to people with gout, indiscriminate, kidney pathologies and an endocrine system.

The harm is obvious with the yeast pressed for people with the individual intolerance to the components of the product.

Hostess for a note! Pressed yeast have a short shelf life and quickly deteriorate. To distinguish a fresh product from the missing, it is necessary to estimate its appearance: the color of fresh yeast is pinkish-cream, their consistency is elastic enough, while they can crumble.

How to cook fresh yeast?

You can buy pressed yeast at any grocery store. However, many cooks prefer to make this product independently. To get yeast at home, a minimum of ingredients and free time is required. Their consistency will differ from the product that is sold in the store, but quality characteristics and beneficial properties will coincide with the analogue of factory production.

Phased instructions on how to make frowning yeast from beer:

Divide 1 tbsp. Wheat flour with 1 tbsp. Warm water. Leave the mass to be in a warm place for 6 hours.
Add to flour 1 tbsp. Beer, 1 tbsp. l. Sugar and mix. Insist yeast to readiness.
Ready Mass Refrigerate and leave stored in the refrigerator to demand.

Fresh yeast should not always have a compressed appearance. They can be liquid and used in the form of a swax. You can prepare such home yeast from malt. For this, follow a simple algorithm of action:

Buy malt in the store or prepare it yourself. It is obtained from bread grain, which is left in warm and moisture so that it sprout. Next, the grain is dried and chalk. Malt is ready!
Connect and mix 1 tbsp. Wheat flour, 0.5 tbsp. Sugar and 3 tbsp. malt.
Add to dry mix 5 tbsp. water.
Boil the porridge mass on slow heat for about one hour.
Warmly sticking the mass of the bottle and slightly cover the plugs.
Leave yeast in a warm place for a day.
Rearrange bottles in a cold storage place.

To prepare bread from such yeast, you must use them in the following proportion: 1/4 of Art. yeast mass per 1 kg. flour.

Another recipe on how to prepare pressed yeast, but already from a completely different product - from raisins:

Get rid of 200 g of raisins from impurities and rinse.
Place it into a bottle with a wide neck and pour with a warm liquid with the addition of a small amount of sugar (1-2 chopping).
Tie the neck of the vessel gauze in 4 layers.
Put a bottle in a dark place for five days.
After the deadline, the yeast will begin to wander and will be ready to use. Squeeze them (i.e. separated from the bulk) and keep in a cold place.

Each cook should know how to breed pressed yeast. It follows in warm water, but not too hot, otherwise useful microorganisms simply weld. Water should be sweeten with several grams of sugar.

Recipes with extruded yeast

Drinks or dough from extruded yeast are always distinguished by a special aroma. Baking is obtained by air and soft. That is why each hostess should know several recipes for the preparation of delicious dishes using this product:

Fritters on extruded yeast. Dissolve 25 g of pressed yeast in 2 tbsp. Warm water (but not too hot). Add 500 g of wheat flour into water and mix. Leave the resulting mass in warm for 1 hour. As soon as the dough is suitable, add 2 tbsp. l. Sugar, 4 tbsp. l. vegetable oil and pinch of salt. Mix the dough thoroughly and wait until it rises again, it will happen quickly - after about 15 minutes. Do not be surprised when you see that the dough has come to pull - this is provided for by the recipe. Spread it on a split frying pan and frying pancakes on a small amount of vegetable oil. Try not to mix the dough and not to mine it so that the pancakes get the most lush.
Kvass on extruded yeast. For the preparation of this drink you will need black bread. Cut his crusts with pieces - the bulk of the ball should not use. Sweep the bread in the oven. The stronger to roam the crusts, the riches will be the color of the finished kvass. In a three-liter bottle, pour 150 g of superstars, add 4 tbsp. l. Sugar sand. The resulting mass pour boiling water so as to fill the 3/4 glass vessel. Wait until Zakvaska cools up to 35 degrees. You can make a soldering in the evening and leave it to appear on the night, biting the bottle with a warm towel. When water cools up to the desired temperature, add 15 g of fresh yeast to it, pre-divided into 0.5 tbsp. Warm water. Leave the bottle in a warm corner to wander, the cover of his gauze. After about a day, fermentation will be completed. From the container you should get a cruck and pour water. At the bottom of the banks should be a precipitate - he is called Zavskaya. It should be shifted into a clean three-liter bank, add 150 g of fresh bread from black bread and 1/3 of Art. Sahara. Pour the ingredients with boiled warm water and leave to roam. After 24 hours, kvass will be suitable for use! Before accepting the kvass, it should be strain, pour on clean bottles and cool in the refrigerator.
Patties on extruded yeast. Divide 30 g of fresh yeast in 1 tbsp. Warm milk. Add to them 1 h. L Sahara. In a wide capacity with low sides, seek 0.5 kg of flour. Make a depression in a hill with flour and pour water with yeast into it. Leave flour in this position for 5 minutes. During this time, a peculiar hat and bubbles should appear on the surface of the water. At this time, beat 2 eggs with two slices. Add 3 tbsp to them. l. vegetable oil. Connect eggs with flour and knead the dough out of it. When mixing, chop the dough about the table - due to this it will become softer, air will be released from flour, and the structure will become the most homogeneous. Form the ball from your dough and leave it in full by overlooking for 5-10 minutes. After that, we enhance the pies with your favorite stuffing.
Candidated yeast bread. Mix to obtain a homogeneous mass of 25 g of fresh yeast, 2 tbsp. l. Sugar sand and 2 h. water. Add to the resulting mass of 0.5 liters of warm water and 4 tbsp. flour. Mix everything thoroughly. Practice in a rare dough more than 1 tbsp. flour, 3 tbsp. l. Sunflower oil and 1 tsp. Salt. Mix the steep dough (if for this you need flour - boldly add it in the required quantity). Leave the finished dough to rise in a warm place. When it is growing, it will have to wash it once again and decompose according to the shapes for baking bread. Pre-lubricate the shapes with vegetable oil.

About how to use pressed yeast in cooking, a person has become known about 8,000 years ago. The first references to the product were found on the territory of Ancient Egypt. Descriptions and characteristics were quite detailed, the authors focused on the beneficial properties of the product.

Officially, yeast was opened by microbiologist Pasteur in the XIX century.

Currently, new recipes of pressed yeast are regularly created in the world - at the moment, more than 1.5 thousand of their varieties are known. Despite such a wide species diversity, most people around the world got used to use only a few species of this product, including yeast:

for baking bread;
for live beer;
for wine;
for milk.

By the way, wine yeast can be found in a natural medium - for example, it is they form a raid on the berries of grapes, which is not yet rudied from the vine.

How to use extruded yeast - Look at the video:

Fresh yeast can be used in raw form or use to prepare culinary dishes. In most cases, they are useful for human health. However, before the admission of the raw product, consult about this with a specialist.

There is nothing good and appetizing baking from yeast dough! Hot, freshly baked delicious buns, pies fill the house indescribable magic aroma, repeat which is not able to any other dish. Beautiful baking from yeast dough always gives festive to any table, makes it solemn and at the same time homely, family.

Delicious baking from yeast dough must define any hostess. It is not difficult, even a beginner culinary will not face difficulties, the matter is in practice. Some hostesses buy dough in the store, it is quite acceptable if you are limited in time. Baking from the finished yeast dough is the same tasty and fragrant.

Prepare yeast dough at home simply, if you stick to certain rules. To do this, you will need a warm room, milk or water, yeast, oxygen and nutrition for them in the form of sugar and flour. Responding to each other, these ingredients form alcohol, carbon dioxide and acid - mandatory components of high-quality yeast dough. Products from such a test can be a variety of and in taste and in appearance. There are a sweet baking from yeast dough, baking from a jewish dough, baking from puff yeast dough, etc. The simplest dough is yeast dough for bread: a mixture of flour, yeast, salt and liquid. Various flavor additives, such as eggs, sugar, butter, sour cream, make it from this dough.

Baking cake from yeast dough - the process of exciting, festive, creative. The result of such labor is always the pride of any mistress. Learn and you prepare baking from yeast dough, recipes on our website will help you with this. It is very convenient to use in the process of baking from yeast dough recipes with photos, they are very visual and convenient for study.

You also will also help our advice:

The fermentation temperature of yeast in the test should be about 30 degrees. Superheated dough should be cooled, cold warm and add fresh yeast;

Too much sugar or salt stops fermentation. It is possible to correct it by making a new test and mixing with the first dough batch;

With excess water, the dough and baking from it will not work;

With a lack of water, baking will be tough, fermentation of such a test is weak;

Excess salt will give a pale crust on the product, fermentation time will increase;

The lack of salt will also spoil the dough and make the tasteless products from it;

With external sugar, the surface of the products is quickly fried, and the middle does not have time to succumb, the dough is badly wandering;

The shortage of sugar makes baking pale in appearance;

Too much yeast will add your baking an unpleasant sour alcoholic smell and a taste;

With a different ratio of components, it is possible to obtain cool, soft, jar or liquid dough;

Baking flour should be good to sift well to saturate with oxygen;

Baking from soft or darling test is stored just a few days.

Yeast baking is distinguished by variety, like no other: salty, sweet, sour, sharp, sour-sweet; Basic dish, snack, snack to tea, snack for work; Pie, Pie, Pizza, Cull, Pie, Bun, Push, Donut, Watrushka, Belyash, Pellet, Cupcake, Culich. Can be prepared on different types of yeast dough:

feed
lacing
fresh
slean
chloro
Its foundation may include dry or fresh yeast, as well as Racing prepared at home. Filling Diverse: Vegetables, Fruits, Berries, Cereals, Meat, Fish, Greens, Eggs, Cheese, Jam, Jam, Chocolate, etc.

Five most commonly used ingredients in yeast baking recipes:

The simplest yeast baking is prepared on a fresh dough, which consists of flour, salt, water and yeast. To be reinforced just in case, we can add vegetable oil and sugar, but in small quantities. People cook or not - to choose each. The most important thing is that the yeast is fresh. Not always purchased yeast are needed, so before baking it is worth checking them.

How to check the quality of purchased dry yeast:

2 tbsp. Warm milk mix from 1 tsp. yeast and 1 tsp. Sahara.
Cover the napkin and put in a warm place.
If after 30 minutes the foam hat appeared, the yeast is alive, they can be used.
Do not be lazy to check this product in a similar way, especially if you start a complex yeast baking from many Ingredinets. It is better to run into the store for good yeast several times than to cry over the unreasonable test.

Five nutrient yeast baking recipes:

Baking from yeast is preparing in the oven, a multicooker, bread maker. On a pan under the lid, you can also, especially pellets, pies, pyshki, donuts.

It is the opinion that when cooking such baking in the kitchen is better not to scream, do not make loud sounds and keep a good mood. It is not scientifically confirmed, but it is possible to stick - just in case.