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Tuesday, March 29, 2011

3 TIPS FOR BAKING WITH YEAST BY KATIE GOODMAN


Here's another tips from Katie Goodman, goodlifeeats.com on baking with yeast. A very practical advice that helps to minimise our fear in baking with yeast. Here are the useful tips;-
Don’t let any fear of baking with yeast discourage you from cooking up your own Naan at home. Here are some of my top tips for using yeast. Naan is a great recipe to start practicing with!


3 TIPS FOR BAKING WITH YEAST

doubled in bulk

Just because the recipe lists rising times, does not make them accurate. There are many things that affect yeast rising time such as yeast freshness and kitchen temperature.
Instead, consider rising times to be guidelines and pay more attention to: has the dough doubled in bulk. That is how you know the rise is complete.

finger test

Want to know how to test if the dough has doubled in bulk? Simply dust two fingers with flour and plunge them into the dough as you near the “guideline” recipe rising time nears. If doubled in bulk, the hole will not collapse.
On the other hand, the hole from your fingers will quickly close if the dough is not ready. Give it another 10-15 minutes and try again until the indentations remain.

fresh yeast

Fresh yeast is important. Take a look at the experation date before you get started, or if you don’t even remember when you bought the yeast, buy some fresh yeast. Old yeast doesn’t yield reliable rising results.


If baking with yeast is a rare occasion in your home, buy packets rather than jars of yeast to eliminate waste. Additionally, you can lengthen the life of yeast by storing it in the refrigerator, but make sure you let it come to room temperature before using.


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Tips dari Katie Goodman tentang yeast dan baking. Saya tertarik dengan point-point yang diketengahkan oleh Katie, biasanya kalau bermain dengan yis, jiwa selalu tidak tenteram, kerana takut kuih bentat, tak naik, tak jadi dan macam-macam, kadang-kadang minat nak mencuba boleh bertukar kepada takut nak mencuba. Tapi menurut Katie, kita tak perlukan takut paling penting dalam penggunaan yis ialah memahami peranan yis itu dan syarat-syarat penting yang perlu dipatuhi. Tips di atas amat berfaedah kepada kita.
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Next Post - Breakfast Menu
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2 comments:

Nieza said...

wah menarik...tq sharing yer kak..:)

Paty's Kitchen - Cook with passion. said...

Hem kita perlu tahu semua ni, jangan main radah aje. Kak bab2 yis ni cukup fobia selalu takut tak jadi, tapi Kak tenguk Nieza ok je buat roti semua montel2 aje. Nasi Ayam ada lagi Ke?

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