Asian Recipes

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The Unrivaled Practical Guide for Asian Cooking

Does it matter whether we use fresh yeast or dried yeast in breadmaking?

There is little difference between the results achieved by using dried or fresh yeast. However, dried yeast is almost twice as concentrated as fresh, so in a recipe calling for 30 g fresh yeast, use no more than 15 g dried yeast. Instant rapid-rise yeast is even more concentrated.

In fact, using a bit less yeast and leaving the dough to prove longer produces a better-tasting and longer-lasting loaf.

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11:21:54 on 09/19/06 by Webmaster - Questions and Answers -

When making bread, is it possible to speed up the proving or rising by using a microwave oven?

Dough can indeed be risen in a microwave oven. Once the dough is kneaded, place it in an ungreased bowl and cover it with lightly oiled plastic wrap. Put the bowl in the oven and heat to High for 10 seconds, then leave the bowl to stand for 20 minutes in the microwave or in a warm place, by which time the dough should have doubled in size. If it has not risen sufficiently, heat it on High for another 10 seconds, then stand for a further 10 minutes.

For the second rise, remember you cannot use a metal loaf tin in the microwave. If you have a nonmetallic tin, place the dough in it, microwave on High for 10 seconds, then let it stand for just 5 minutes. Continue with the recipe as usual after proving.

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09:44:17 on 09/19/06 by Webmaster - Questions and Answers -

What does the term 'knocking back' bread dough mean?

It is the term used for punching the dough with the fist when it has risen to twice its original size. The punch helps to disperse the bubbles that are produced by the yeast throughout the dough.

** Asian Recipes **

05:53:22 on 09/19/06 by Webmaster - Questions and Answers -