The 36:20 rule allows you to create ideal conditions for yeast fermentation. Thanks to this, the dough doubles in volume, is fluffy, and after baking, extremely delicate. A simple principle and spectacular effects. Knowing it, you will never bake yeast dough differently again.
When baking a yeast cake, you need to take care of all its ingredients. This will make it tender and plump. Its basis is yeast. It is best to buy fresh ones to be sure that they will work properly in the grout. They make the dough rise, that’s why their good condition is so important.
The next ingredient of yeast dough is flour. It is best to use wheat flour type 500 or 550. Before adding it to the dough, it is worth sifting it to get rid of impurities, larger lumps and aerate it. This will also affect for better yeast work.
In order for the yeast dough to turn out delicate, you must maintain the right proportion of ingredients. Here, once again, it is worth paying attention to yeast. Too much sugar or fat can slow down the work of the yeast, which will prevent the dough from rising as expected. The same applies to too little sugar. Therefore, it is worth choosing a good recipe for yeast dough and sticking to it the right proportion of ingredients.
The 36:20 rule is easy to rememberand thanks to it you will provide the yeast with appropriate conditions to initiate the fermentation process. During it, they convert sugars from flour, milk and added sucrose into alcohol and carbon dioxide. Thanks to this, the dough doubles in volume and you can see gas bubbles on its surface.
However, for the fermentation process to proceed properly, it is extremely important to maintain the appropriate ambient temperature and air supply. Here it is worth remembering the 36:20 rule.
Read also:
The first part of rule 36 refers to the temperature of the milkin which the yeast is dissolved. It should be 36 degrees Celsius. This is an appropriate temperature for yeast, as either too high or too low may prevent the fermentation process from starting. Before adding yeast to the milk, check its temperature with a kitchen thermometer.
The second part of the 36:20 rule, i.e. 20, refers to the kneading time. As we mentioned, yeast also needs air to initiate the fermentation process. When kneading the dough, we not only combine the ingredients, but also aerate them. For the yeast dough to rise, it is worth kneading them for at least 20 minutes.
Set the prepared yeast dough aside in a bowl at room temperature and cover with a cotton cloth. This will prevent it from drying out and will also provide it with air access. After just an hour you will see the dough rising.
It’s time for the recipe for the best yeast dough. Thanks to it, you will maintain the correct proportion between the ingredients, and by following the 36:20 rule, you can expect a perfect cake. If you want to add fruit, remember that too much fruit may cause the cake to collapse. You can place thinly sliced apples on top or add raisins or dried cranberries. To prepare the best yeast dough you need:
- wheat flour, type 500 – 500 g,
- fresh yeast – 50 g,
- warm milk (temp. 36 degrees Celsius) – 200 ml,
- sugar – 70 g,
- butter – 70 g,
- yolks – 3 pcs.,
- salt – pinches,
- favorite fruit – 100 g.
Ingredients for the crumble:
- wheat flour – 60 g,
- butter – 60 g,
- sugar – 30 g.
Preparation:
- First, prepare the yeast leaven. Pour half of the warm milk into a bowl and add three tablespoons of flour, a tablespoon of sugar and crushed yeast. Mix and set aside in a warm place for about 20 minutes.
- Melt the butter in a small pot.
- When the yeast starts working, i.e. you see foam on the surface, you can start making the dough. In a bowl, combine flour, egg yolks, salt and sugar. Add the remaining milk and the ready yeast mixture.
- Knead the dough for a few minutes. When the ingredients start to combine, pour in the melted butter. Knead the dough for 20 minutes. The dough should be smooth, elastic and not stick to your fingers. Set them aside in a bowl to rise for about 2-3 hours.
- Prepare the crumble. Mix flour, sugar and butter. The finished crumble should have the consistency of wet sand.
- Place the risen dough in a form lined with baking paper. Add fruit and sprinkle with crumble. Set aside for 15 minutes to rise.
- Bake the cake in an oven preheated to 180 degrees Celsius for 40-50 minutes.
Yeast cake tastes perfect served alone or with butter or jam. Children will surely like it with a cup of warm cocoa.
Source: Terazgotuje.pl, kontakter.pl
