h*********n
发帖数: 1002 | 1 制作步骤:
1 温水泡开酵母
2 酵母水掺入面粉中，搅拌
3 继续用温水和面，成团
4 盖上屉布醒2个小时
5 揉面，把面剂子切小块，团成馒头胚
6 馒头胚入蒸锅，盖盖，继续醒30分钟
请各位有经验的大厨们帮我看看哪步有问题，为啥面团没有发起来呢?面团初步醒2小时
后我就觉得面团没有膨胀很多，但是按按面团发现面团没有很快恢复原状也就开始揉面
了。切开面剂子发现气孔很少而且很小。请问现在还有什么补救措施不?或者下次应该
如何改进?谢谢! |
n******a
发帖数: 105 | 2 Check if your yeast still works first. |
h*********n
发帖数: 1002 | 3 刚刚开封，另外，蒸出来发现是没有发好，但不是一点都没有发起来
【在 n******a 的大作中提到】
: Check if your yeast still works first.
|
h**r
发帖数: 8078 | 4 “1 温水泡开酵母”
酵母泡得发起来了吗？
【在 h*********n 的大作中提到】
: 刚刚开封，另外，蒸出来发现是没有发好，但不是一点都没有发起来
|
h*********n
发帖数: 1002 | 5 酵母要泡发?不是都变成酵母水了吗?怎么泡发呢?
【在 h**r 的大作中提到】
: “1 温水泡开酵母”
: 酵母泡得发起来了吗？
|
h**r
发帖数: 8078 | 6 比如发成这样
【在 h*********n 的大作中提到】
: 酵母要泡发?不是都变成酵母水了吗?怎么泡发呢?
|
y**a
发帖数: 9065 | 7 我通常在温水里加一点糖，这些酵母激活更快。发起来的状态如你楼下童鞋贴的图。
【在 h*********n 的大作中提到】
: 酵母要泡发?不是都变成酵母水了吗?怎么泡发呢?
|
F*********Y
发帖数: 714 | |
t****7
发帖数: 176 | 9 是不是发面温度过低？可以尝试在oven里面发面，预热200-250F几分钟后关掉即可。 |
k**y
发帖数: 1379 | 10 温度低？时间短？酵母过期？我一般除了放酵母，还加点baking powder 我就是用
costco的大包all purpose 面粉。
你用温水，是不是水温高了把酵母烫死了？ |
|
|
g*2
发帖数: 184 | 11 首先问你 是面团没发起来？还是馒头蒸出来塌陷了？
先搞清楚这个
你第四步之后，面团发起来没？
【在 h*********n 的大作中提到】
: 制作步骤:
: 1 温水泡开酵母
: 2 酵母水掺入面粉中，搅拌
: 3 继续用温水和面，成团
: 4 盖上屉布醒2个小时
: 5 揉面，把面剂子切小块，团成馒头胚
: 6 馒头胚入蒸锅，盖盖，继续醒30分钟
: 请各位有经验的大厨们帮我看看哪步有问题，为啥面团没有发起来呢?面团初步醒2小时
: 后我就觉得面团没有膨胀很多，但是按按面团发现面团没有很快恢复原状也就开始揉面
: 了。切开面剂子发现气孔很少而且很小。请问现在还有什么补救措施不?或者下次应该
|
g*2
发帖数: 184 | 12 yeast 分好多种
但一般在grocery里买的有两种，
请仔细看清楚
一种是rapid dry yeast
另一种是 instant yeast
这些都是dry yeast
第一种rapid yeast 需要先用温水激活，才能发面
第二种instant yeast 直接放在面里，不需要先激活
所谓激活是指，先将yeast 和温水和在一起，然后等十分钟，会看到发大起来
【在 h*********n 的大作中提到】
: 制作步骤:
: 1 温水泡开酵母
: 2 酵母水掺入面粉中，搅拌
: 3 继续用温水和面，成团
: 4 盖上屉布醒2个小时
: 5 揉面，把面剂子切小块，团成馒头胚
: 6 馒头胚入蒸锅，盖盖，继续醒30分钟
: 请各位有经验的大厨们帮我看看哪步有问题，为啥面团没有发起来呢?面团初步醒2小时
: 后我就觉得面团没有膨胀很多，但是按按面团发现面团没有很快恢复原状也就开始揉面
: 了。切开面剂子发现气孔很少而且很小。请问现在还有什么补救措施不?或者下次应该
|
s**n
发帖数: 6126 | 13 一种叫instant dry yeast，是需要激活的
一种叫rapid rise yeast，也有叫bread machine yeast的，是不需要激活的
【在 g*2 的大作中提到】
: yeast 分好多种
: 但一般在grocery里买的有两种，
: 请仔细看清楚
: 一种是rapid dry yeast
: 另一种是 instant yeast
: 这些都是dry yeast
: 第一种rapid yeast 需要先用温水激活，才能发面
: 第二种instant yeast 直接放在面里，不需要先激活
: 所谓激活是指，先将yeast 和温水和在一起，然后等十分钟，会看到发大起来
|
y*****i
发帖数: 609 | |
g*2
发帖数: 184 | 15 我在whole foods 买的就叫做instant yeast
不需要激活的
不过好像不同牌子不太一样
但看说明，可以看到是不是需要激活
What’s the difference between active dry yeast (ADY) and instant yeast?
In days gone by there was a significant difference between active dry yeast
and instant yeast. Today, the difference is minimal, and the two can be used
interchangeably – with slightly different results. Let’s look at ADY
first.
Active dry yeast: The classic ADY manufacturing process dried live yeast
cells quickly, at a high temperature. The result? Only about 30% of the
cells survived. Dead cells “cocooned” around the live ones, making it
necessary to “proof” the yeast – dissolve it in warm water – before
using.
These days, ADY is manufactured using a much gentler process, resulting in
many more live cells. Thus, it’s no longer necessary to dissolve ADY in
warm water before using – feel free to mix it with the dry ingredients,
just as you do instant yeast.
However, if you want to make sure that your ADY is alive and ready to work
in your bread dough, proof it first, as follows:
Place ½ cup of 110°F water (slightly warmer than lukewarm) in a 1-cup
liquid (glass or plastic) measure. Add the yeast called for in the recipe,
plus 1/2 teaspoon of sugar, stirring to dissolve. Wait 10 minutes; the yeast
is active and healthy if the foam has risen to the 1-cup mark. If you don’
t see any activity, buy a fresh supply of yeast. Once you’re sure the yeast
is active, continue with your recipe.
ADY, compared to instant yeast, is considered more “moderate.” It gets
going more slowly, but eventually catches up to instant – think of the
tortoise and the hare. Many bread-bakers appreciate the longer rise times
ADY encourages; it’s during fermentation of its dough that bread develops
flavor.
Fleischmann’s and Red Star are the two brands of active dry yeasts you’re
most likely to see in your supermarket.
Instant yeast is manufactured to a smaller granule size than ADY. Thus, with
more surface area exposed to the liquid in a recipe, it dissolves more
quickly, and gets going faster than ADY. While you can proof it if you like,
it’s not necessary; like ADY, simply mixing it into your bread dough along
with the rest of the dry ingredients works just fine.
One caveat: in dough that’s high in sugar (generally, more than ¼ cup
sugar per 3 cups of flour), the sugar evens things out, and instant yeast
and ADY will perform the same.
SAF instant yeast, produced by France’s LeSaffre company, leads the way
among instant yeast brands, with Red Star also commanding a good percentage
of the market. LeSaffre is the largest yeast producer in the world,
responsible for fully one-third of the total amount of yeast manufactured
yearly.
The above is from KIng arthur flour website.
【在 s**n 的大作中提到】
: 一种叫instant dry yeast，是需要激活的
: 一种叫rapid rise yeast，也有叫bread machine yeast的，是不需要激活的
|
g*2
发帖数: 184 | 16 有check 了以下
yeast 有不同的牌子，叫法也不一样
但 active dry yeast 是需要proof 的
有的rapid dry yeast 也需要proof
但instant yeast 不需要。
Check the Fleischmann's 牌子
http://www.breadworld.com/products.aspx
Fleischmann's Fresh Active Yeast
* Comes in a cake form
* Also known as compressed or cake yeast
* To use, simply crumble into dry ingredients or soften in tepid water (
70º - 90º F) first
Fleischmann's Active Dry Yeast
* The original active dry yeast
* Highly stable and valued for its consistent performance since 1945
* Works best when dissolved in water (100º - 110º F) prior to
mixing
* Comes in 2 sizes
o Strip of three 1/4 oz. envelopes
o 4 oz. glass jar
Fleischmann's RapidRise Yeast
* Reduces rising time by as much as 50% by eliminating the first rise
* Instant yeast designed for mixing directly with other dry ingredients
before use
* Can be used in all your recipes (even those before RapidRise™
Yeast - introduced in 1984)
* For use in your oven or bread machine
* Available in strip of three 1/4 oz. envelopes
* Same as Instant and Bread Machine Yeast
Fleischmann's Bread Machine Yeast
* Reduces rising time by as much as 50% by eliminating the first rise
* Instant yeast designed for mixing directly with other dry ingredients
before use
* Can be used in all your recipes
* Available in 4 oz. glass jar
* Same as Instant and RapidRise Yeast
再看whole foods 卖的saf 的牌子
http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast
SAF instant is the yeast used most often in the King Arthur test
kitchens. It's easy to use (no proofing or pre-dissolving), fast-acting and
long-lasting, continuing to work for hours longer than "rapid" yeast. It's
absolutely reliable. AND it costs 75% LESS than supermarket active dry yeast
. 'Nuff said.
【在 g*2 的大作中提到】
: yeast 分好多种
: 但一般在grocery里买的有两种，
: 请仔细看清楚
: 一种是rapid dry yeast
: 另一种是 instant yeast
: 这些都是dry yeast
: 第一种rapid yeast 需要先用温水激活，才能发面
: 第二种instant yeast 直接放在面里，不需要先激活
: 所谓激活是指，先将yeast 和温水和在一起，然后等十分钟，会看到发大起来
|
g*2
发帖数: 184 | 17 那就是蒸的问题，而不是yeast 的问题
蒸的时候塌陷，有可能是yeast的分量不够或者过多
也可能是yeast 发的过长，过足
你试试在和面时加1／2 tea spoon salt
salt 的作用，不单单是调味，而且是避免发酵过多
在bake bread 时，sugar 可以不加，但salt 必需加
【在 h*********n 的大作中提到】
: 刚刚开封，另外，蒸出来发现是没有发好，但不是一点都没有发起来
|
