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5. Cake flour
The cake flour is made from the grinded soft wheat or low-protein
wheat as the special cake ingredients. Due to the wheat's original
places, living seasons, grind techniques and different storage life,
flours have large differences in yeasting and water sucking although
it seems like all of the flours looks similar.
6. Cornmeal/Oatmeal
Cornmeal and oatmeal are the adding ingredients which are
relatively made from grinded corns and oats in order to increase
breads' flavor and taste.
7. Yeast
Baker's yeast exists in several forms: fresh in small cubes, dried
and active to be rehydrated or dried and instant. Fresh yeast is
sold in supermarkets, but you can also buy fresh yeast from your
local baker's. In its fresh or instant dried form, yeast should be
added directly to the baking pan of your bread maker with the other
ingredients. Remember to crumble the fresh yeast with your fingers
to make it dissolve more easily. Only active dried yeast must be
mixed with a little tepid water before use.
The following methods can help you tell whether your yeast is fresh
or not:
(1)Pour ½glass of water (40-50°C)into measuring cup.
(2)Put one spoon of sugar into water and stir to be dissolved, and
then scatter 2 spoons of yeast on the surface of water.
(3)Put the cup of water on a warm place for 10 min without any
stirring.
(4)The bubbles produced by the yeast will reach the mark of 1CUP.
If it wouldn't, your yeast is not fresh.
8. Salt
Salt gives taste to food and regulate the yeast's activity. It should
not come into contact with the yeast. Thanks to salt, the dough is
firm, compact and does not rise too quickly. It also improves the
structure of the dough. Do not use coarse salt or salt substitutes.
9. Fats and oils
Fats make the bread softer and tastier. It also stores better and
longer. Too much fat slows down rising. If you use butter, cut it into
tiny pieces that it is distributed eventually throughout he preparation,
or soften it.
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