In baking, whether the activity of yeast can be activated plays a decisive role in making baked food. From the appearance, it is just a powder that can be fermented, but its essence is a single-celled fungus. Active dry yeast is a yeast that is pressed, dried and dehydrated by fresh yeast, and has a strong fermentation ability. Therefore, dry yeast needs to activate its activity in order to play a role in fermentation. So, how can we better stimulate the activity of dry yeast in baking?

First of all, if you are using instant dry yeast, you can directly mix it with dry ingredients and use it. This article is mainly about active dry yeast.

Then, fill a bowl with warm water that is not hot, about 37 degrees to 42 degrees. This is the temperature at which yeast activity is most easily activated. If the water temperature is too low, it will not activate the yeast, and if the water temperature is too high, it will kill the yeast. If you are not sure about the water temperature, you can try it with the inside of your arm and feel the warmth.

Add a teaspoon of sugar to warm water, because a small amount of sugar can promote the proofing of yeast. Or you can add a drop of syrup, or if you don't have any syrup, you can add a pinch of flour.

Next, pour the active dry yeast into the water and gently stir with chopsticks until the dry yeast powder is completely dissolved in the water. And cover the towel on the bowl because yeast grows more easily in dark environments. Just stand still for about 5 minutes. If you are in a hurry, you can still rest for one or two minutes, which is generally enough. If you want the yeast to be more active, you can rest for more than 5 minutes. Afterwards, the activated dry yeast water can be poured into the dry material and operated according.