55. SSelf-rising fflour
A type of flour that contains baking powder. It is normally used for making cakes.
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6. CCorn fflour aa nd ooatmeal fflour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are
the additive ingredients of making rough bread, which are used for enhancing the
flavor and texture.
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7. SSugar
Sugar is a very important ingredient to increase sweetness and color of brea d. It is
also considered as nourishment in the yeast bread. White sugar is normally used.
Brown sugar, icing sugar or cotton sugar may also be used in some recipes.
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8. YYeast
After the yeast process, the yeast will produce carbon dioxide. The carbon dioxide
will expand the bread and soften the inner fibers. However, yeast fast breeding
needs carbohydrates in sugar and flour as nourishment.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instan t yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high
temperature. Before using, check the production date and storage life of your yeast.
Return it back to the refrigerator as soon as possible after each use. Usually the
failure of bread rising is caused by bad yeast.
To test to see whether your yeast is fresh and active, follow the below steps:
(1) Pour 1/2 cup warm water (45-50°C) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the
water.
(3) Place the measuring cup in a warm place for about 10mins. Do not stir the water.
(4) The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
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