Product Information
- Baker's yeast contains enzymes that break starch down into glucose, which in turn breaks down into alcohol and carbon dioxide.
- The resulting carbon dioxide will form holes in the bread dough to make the bread bulky and soft. Alcohol will evaporate during the baking process. Such bread will be soft and delicious.
- Details: add the dry yeast directly to the flour or dissolve it in the warm water of about 35 ℃, and then put it into the flour and warm water to knead the dough for fermentation.
- The optimal fermentation temperature is 32-35 ℃, and the time is about 40-60 minutes.
- If the temperature is lower in winter, the fermentation time should be prolonged. The finished products can be steamed or baked after being placed for about 10 minutes.
