Yeast is known as microscopic and living fungus which rapidly multiplies in proper settings or suitable conditions. This is also widely recognized as one of the most essential ingredients in pastry and bread making and even in brewing. When combined with sugar, flour and warm water, the yeast tends to produce carbon dioxide that triggers the dough to rise.
There are actually three types of yeast being used in bread making; the fresh yeast which is also known as the compressed or cake yeast. This is the type that is moist, firm and cream-colored stored in the fridge. Another type is the dried yeast, also known as active dry yeast that includes smaller granules that are initially reconstituted with sugar and warm water. There’s also the powdered or fast action, easy blend dried yeast that is usually sold in sachets. This is easy to use because you will just need to sprinkle this straight to the bowl of flour.
Pumping Up Your Meals with Healthy Foods that Use Yeast
It is now highly possible to pump up your meals with healthy food recipes that use yeast. This ingredient found in most bread and pasty products and recipes has many uses and benefits. This can also be a good cheese substitute or salt replacement or can also be great gravy for meals which need gravy. Yeasts are also loaded with nutrients.
Yeast is a vital ingredient that is also used in the preparation of the following recipe:
Traditional Layered Croissants
The buttery and crisp outer layer as well as the delicate and soft interior makes these great and delectable croissants melt deliciously in your mouth.
- 1 and ½ cups of unsaturated butter
- 2 tbsp. all-purpose flour
- 3 tbsp. sugar
- 1/2 tsp. salt
- 2 packs of active dry yeast (.25 ounce per package)
- 1 cup milk
- ¼ cup lukewarm water
- 1 tbsp. water
- 1 egg
- Sprinkle 2 tbsp. of flour on the butter and then combine together with hands and mix on a work surface or bowl. Transfer butter to the foil or the parchment paper and then pat it to a 6-inch square. Fold the foil and make sachet, refrigerate until frozen for about two hours.
- Combine 2 cups of flour with the sugar and salt in the mixing bowl. You will then dissolve yeast on lukewarm water about 100 degrees F. Set aside for 10 minutes until frothy. Warm milk and heavy cream into lukewarm and add yeast, milk and cream in the flour mixture. Stir well.
- Stir the remaining cups of flour to form soft dough. Make sure that the dough would end up sticky. Put this in the mixing bowl and wrap using plastic wrap. Refrigerate for an hour.
- Work on with the folding and rolling process.
- If dough is still cool, try to continue with one more fold. Wrap in plastic and refrigerate for 45 minutes or an hour. Remove this from the fridge and allow it to warm for 10 minutes prior to rolling it again.
- Position your dough in a manner that open ends are 12-6 o’clock. Roll the dough to a rectangle and do this by working from the dough’s center and press outwards. You need to have rectangle and long book folds. Wrap you dough well and put in the fridge for one to two hours.
- Remove dough from fridge; allow it to rest at room temp. for 20 minutes. Roll dough in rectangular and fold this to thirds. Wrap using plastic and refrigerate for 4 to 6 hours or probably overnight.
There are also set instructions that you need to follow in shaping the croissants.