You did everything according to the recipe, but the cake still came out with stains? There is a good chance that the yeast failed. Learn how to prepare the perfect yeast dough. One tablespoon of this ingredient is enough for the baked goods to be fluffy and nicely risen.
Many factors influence yeast dough, which may result in the final result of the baking failing. Yeast is usually the cause. Improper storage and preparation may prevent the mixture from rising. For this reason, before you start making the bun, make sure the yeast you buy is not expired and has been stored in the refrigerator. If you are afraid that you will not be able to use the entire cube of fresh product, invest in dry yeast that has a longer shelf life and are more stable during baking. With their addition, you won’t have to prepare the leaven first.
The second aspect you need to take care of is the right temperature, both during subsequent rising. The ingredients you use should be at room temperature and the milk should be lukewarm. Too high a temperature can kill the yeast and prevent the dough from rising. Once you have kneaded the mass, you should cover it with a cloth or cling film and leave it to rise in a warm place. If your apartment is cold, you may find that the dough will rise best in the oven with the light on. Refrain from peeking, as sudden drafts can effectively spoil the rising process.
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If you don’t want to risk failure, you can add it to the yeast dough one ingredient that will make it fluffy and light as a cloud. It is vinegar that supports the dough rising process. This is due to its effects on gluten contained in flour. Thanks to the addition of liquid, the dough immediately becomes more elastic and soft the process of kneading it is shorter. Air bubbles will appear easily in such a mass and will be evenly distributed.
An additional advantage of vinegar is that it stimulates the work of yeast, speeding it up. By enhancing the activity of the yeast, the dough will rise faster and its final structure will be light and fluffy. The vinegar will evaporate completely during baking, so its flavor will not be noticeable in the final baking.
The recipe for a bun with vinegar is universal and simple. You can make a cake or small rolls out of it. Before putting the mixture into the oven it’s worth spreading your favorite fruit on it or sprinkling it . The final bake can be frosted. Choose your favorite way to make the cake and don’t be afraid to experiment.
To prepare the yeast dough you will need:
- 500 g of flour,
- 50 g of fresh yeast,
- 2 yolks,
- 50 g of melted and cooled butter,
- half a glass of milk,
- half a cup of sugar,
- a spoonful of vinegar.
We start by preparing the grout. Place the crushed yeast in a bowl, sprinkle it with a tablespoon of sugar and a tablespoon of flour, and then pour in a little warm milk. Mix together to create a loose mass, cover and set aside for 15-20 minutes to allow the yeast to work.
After this time, sift the rest of the flour, sugar and milk into a bowl. Add the yolks and vinegar and mix first with a spoon, then knead the dough with your hands. At the very end, add the butter. The dough will be ready when it comes away easily from your hands and the sides of the bowl.
Form a ball, cover and leave to rise for about an hour. Then place it in a baking tray lined with baking paper and spread your favorite fruit or crumble on top. Preheat the oven to 180 degrees C and bake for approx. 45-50 minutes.
Source: Terazgotuje.pl, kontakter.pl
