On 10th February 2011. our experiment 2 we use of various types of flour in yeast products.also make bread by the same formula but in different procedure.
- 7g (1 pkg) yeast, dry
- 118ml (1/2 c) water at 35 c
- 4g (1tsp) shortening
- 6g (1 1/2 tsp) sugar
- 3g (1/2 tsp) salt
- 200g (17/8 c) all purpose flour
1.Amount of kneading
e : 500 strokes kneading - Prepare basic formula, but knead 500 times using exactly the same technique and pressure throughout the kneading process.
2.Amount of flour
a : Too little flour - prepare the basic formula, but reduce the weigh of flour to 160 g. If the dough is too soft to knead, simply knead it in the bowl with a spoon. Proceed with the rising according to the basic formula.
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