Sunbeam MX8500 DJ Equipment User Manual


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15
Yeast
Yeastisaraisingagentusedindough.It
isamicroscopiclivingorganismthatgrows
rapidlyinsuitablewarm,moistconditions.
Theyeastfeedsonsugarandexpelscarbon
dioxidewhichexpandstheglutenframework.
Whenfoamingyeast,theliquidshouldbe
warm;about26°C.Iftheliquidistoocoldit
willretardtheyeastgrowth.Ifitistoohotit
willkilltheyeast.
Step 1: Preparing the yeast
Forthedryyeasttobeactivateditneeds
toferment.Todothisplacewarmliquid
andsugarintoabowl.Adddryyeastand
mix.Standinawarm,draftfreeplace
untilmixturestartstofoamorbubble.This
processwilltakeabout10minutes.
Note:Ifdriedyeasthasnotbeenstored
properly,hasbeenexposedtolight,extreme
heat,orisoutofdate,itmaybedeador
inactiveanditwillnotferment.Iftheyeast
doesnotfoam,yourdoughwillnotrise.
Step 2: Preparing the dough
1.Insertdoughhook(refertopage5).Place
thedryingredientsintothebowlandlock
thebowlontothebase.
2.Turnthespeeddialtoalowspeed(1-3),
andgraduallyaddtheliquidingredients
tothebowl.Ifthebowldoesnotturn
unaided,pleasegivethebowlagentle
turntoensurethoroughmixing.Whenthe
ingredientsstarttoformaball,stopthe
mixerandusearubberorplasticspatula
toscrapedownthesidesofthebowlif
necessary.
3.Kneadonlowspeed(1-3)(dependingon
theamountofdough)untilsmoothand
elastic;about5-8minutes.
4.Transferdoughtoalarge,wellgreased
mixingbowl.Coverthebowlwithalight
clothorplasticwrapandplaceitina
warm,draft-freeareauntilthedough
doublesinsize.
5.Plungefistintothecentreoftherisen
doughtopunchoutexcessair.Foldouter
edgesintothecentreandturndoughout
ontoalightlyflouredsurface.Cutand
shapedoughtoformbuns,rollsorfreeform
loavesandplaceonpreparedbakingtrays.
Alternatively,placedoughintoprepared
breadtins.Forpizzadough,itisnowready
toberolled,toppedandbaked.
6.Forthefinalrisingofthebreaddough,
covertheshapeddoughwithalightcloth
andplaceinawarm,draft-freeareauntil
doubledinsizeagain.Glazeandbake.
Tips
Toaddinteresttobreads
•Brushbreadwithalittlemilkandsprinkle
loavesorbunswithpoppy,carawayor
sesameseedsbeforebaking.
•Sprinkleloaveswithshreddedcheese
duringthelastfewminutesofbaking.
•Drizzlecooled,sweettearingsorbuns
withicing,ordustwithicingsugarbefore
serving.
Glazes
Glazesmaybebrushedoverthedough
before,duringorafterbaking.
Forashinycrust,brushwithcreamor
evaporatedmilkbeforebaking;orwith
warmsievedapricotjamafterbaking.
Foraglossycrust,brushwithbeatenegg
whitebeforebaking.
Foramattfinish,brushwithmeltedbutter
ormargarineafterbaking.
Helpful hints for a successful
dough
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