How to make yeast cake
In the past 10 days, hot topics and hot content on the entire Internet have mainly focused on food preparation, healthy eating, home baking and other fields. Among them, yeast cake has received widespread attention as a home-cooked pastry that is easy to make and has a soft texture. This article will combine recent hot topics to introduce the making method of yeast cake in detail, and attach structured data for reference.
1. Steps for making yeast cakes
1.Prepare materials: The main ingredients of yeast cake include flour, yeast, sugar, salt, water and cooking oil. The following is the specific material ratio:
| Material | Dosage |
|---|---|
| High gluten flour | 500g |
| dry yeast | 5 grams |
| white sugar | 30g |
| salt | 5 grams |
| Warm water | 250ml |
| edible oil | 20ml |
2.Kneading noodles: Mix flour, yeast, sugar and salt evenly, slowly add warm water, and stir while adding until a dough forms. Add cooking oil and continue kneading until the dough is smooth and elastic.
3.fermentation: Put the dough into a basin, cover it with a damp cloth or plastic wrap, and let it ferment in a warm place for about 1 hour, until the dough doubles in volume.
4.Split and reshape: Take out the fermented dough, deflate and divide into small portions, each portion is about 50 grams. Roll out the small dough into a round or oval shape, about 1 cm thick.
5.secondary fermentation: Place the shaped dough on the baking sheet, cover with a damp cloth, and ferment again for 20 minutes.
6.bake: Preheat the oven to 180℃, put the fermented dough into the middle layer of the oven, and bake for 15-20 minutes, until the surface is golden.
2. Frequently asked questions and solutions to yeast cakes
1.Dough fermentation failed: It may be that the yeast activity is insufficient or the temperature is too low. It is recommended to use fresh yeast and leave the dough in a warm place to ferment.
2.The cake is too dry: It may be that the baking time is too long or there is insufficient moisture. It is recommended to control the baking time and appropriately increase the amount of water when kneading the dough.
3.The taste is not soft: It may be that the fermentation time is insufficient or the dough is not kneaded enough. It is recommended to extend the fermentation time and knead the dough thoroughly until it is smooth.
3. Nutritional value of yeast cake
Yeast cakes are rich in carbohydrates and proteins and provide energy to the body when consumed in moderation. The following are the main nutritional components of yeast cake:
| Nutritional information | Content (per 100g) |
|---|---|
| heat | 250kcal |
| protein | 8 grams |
| fat | 3 grams |
| carbohydrates | 50g |
| dietary fiber | 2 grams |
4. Creative ways to eat yeast cakes
1.Sandwich yeast cake: Add fillings such as bean paste, date paste or chocolate sauce to the dough to make sandwich cakes with a richer texture.
2.Scallion Yeast Cake: Add chopped green onion and a little salt to the dough, and it will smell fragrant after baking.
3.Whole wheat yeast cake: Use whole wheat flour to replace part of high-gluten flour to increase dietary fiber content and make it healthier.
5. Summary
Yeast cake is a simple and nutritious home-cooked pastry, suitable for breakfast or afternoon tea. By adjusting the materials and preparation methods, a variety of flavors can be created. I hope this article helps you make delicious sourdough cakes with ease!
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