pressed yeast

简明释义

压榨酵母

英英释义

例句

1.For a quicker rise, mix pressed yeast 压缩酵母 with warm water and sugar before adding it to your dough.

为了更快的发酵，将压缩酵母与温水和糖混合后再添加到面团中。

2.When using pressed yeast 压缩酵母, it's important to keep it cool to maintain its effectiveness.

使用压缩酵母时，保持其凉爽以维持其有效性是很重要的。

3.Many bakers prefer pressed yeast 压缩酵母 for its robust flavor and reliable rising power.

许多面包师傅更喜欢使用压缩酵母，因为它的浓郁风味和可靠的发酵能力。

4.To make traditional bread, you need to activate the pressed yeast 压缩酵母 before mixing it with flour.

制作传统面包时，你需要在与面粉混合之前激活压缩酵母。

5.You can find pressed yeast 压缩酵母 in most specialty baking stores.

你可以在大多数专业烘焙商店找到压缩酵母。

作文

In the world of baking, the choice of leavening agent can make a significant difference in the final product. One such leavening agent that has been used for centuries is pressed yeast, known in Chinese as 压缩酵母. This form of yeast is a living organism, specifically a type of fungus that ferments sugars and produces carbon dioxide, which causes dough to rise. Understanding how pressed yeast works is essential for anyone who wants to create delicious baked goods. When bakers use pressed yeast, they are typically working with a fresh product that is moist and crumbly. It is often sold in small blocks and must be kept refrigerated to maintain its potency. The freshness of pressed yeast contributes to the quality of the bread or pastry, as it is more active than other forms of yeast. In contrast, dry yeast varieties, such as active dry yeast or instant yeast, have a longer shelf life but may not provide the same depth of flavor or texture as pressed yeast. To utilize pressed yeast in baking, it must first be dissolved in warm water or milk to activate it. This activation process is crucial because it wakes up the dormant yeast cells, allowing them to start fermenting. Once activated, the pressed yeast can be mixed into the dough along with other ingredients like flour, sugar, and salt. As the dough rises, the yeast continues to produce carbon dioxide, creating air pockets that give bread its light and fluffy texture. One of the advantages of using pressed yeast is the rich flavor it imparts to baked goods. Many professional bakers prefer this form of yeast because it enhances the overall taste profile of the bread. The fermentation process not only helps the dough rise but also develops complex flavors that are often missing in products made with dry yeast. For instance, sourdough bread, which relies heavily on fermentation, benefits from the unique characteristics of pressed yeast. However, working with pressed yeast does require some knowledge and experience. Bakers need to be mindful of the temperature and humidity levels in their kitchen, as these factors can affect yeast activity. Additionally, because pressed yeast is a perishable product, it is important to check its expiration date and ensure it is stored properly. If the yeast is old or improperly stored, it may not perform as expected, leading to dense or flat baked goods. In conclusion, pressed yeast plays a vital role in the art of baking. Its unique properties and ability to enhance flavor make it a preferred choice for many bakers. By understanding how to properly use pressed yeast, one can unlock the potential for creating exceptional breads and pastries. Whether you are a novice baker or an experienced professional, incorporating pressed yeast into your baking repertoire can elevate your creations to new heights. So next time you reach for your baking ingredients, consider the power of pressed yeast and the delightful results it can bring to your kitchen.

在烘焙的世界中，发酵剂的选择对最终产品有着重要影响。其中一种使用了几个世纪的发酵剂是压缩酵母，在中文中称为压缩酵母。这种形式的酵母是一种活生物，具体来说是一种真菌，它发酵糖分并产生二氧化碳，从而使面团膨胀。理解压缩酵母的工作原理对任何想要制作美味烘焙食品的人来说都是至关重要的。当面包师傅使用压缩酵母时，他们通常在使用一种新鲜的产品，这种产品是潮湿且易碎的。它通常以小块形式出售，必须冷藏以保持其效力。压缩酵母的新鲜度对面包或糕点的质量至关重要，因为它比其他形式的酵母更活跃。相比之下，干酵母品种，如活性干酵母或速溶酵母，保质期更长，但可能不会提供与压缩酵母相同的风味或质地。为了在烘焙中使用压缩酵母，首先需要将其溶解在温水或牛奶中以激活它。这个激活过程至关重要，因为它唤醒了休眠的酵母细胞，使它们开始发酵。一旦激活，压缩酵母就可以与面粉、糖和盐等其他成分混合到面团中。当面团发酵时，酵母继续产生二氧化碳，形成空气孔，使面包具有轻盈蓬松的质地。使用压缩酵母的一个优点是它赋予烘焙食品丰富的风味。许多专业面包师更喜欢这种形式的酵母，因为它增强了面包的整体味道特征。发酵过程不仅帮助面团膨胀，还发展出复杂的风味，而这些风味往往在使用干酵母制作的产品中缺失。例如，依赖发酵的酸面团面包，受益于压缩酵母的独特特性。然而，使用压缩酵母确实需要一些知识和经验。面包师需要注意厨房中的温度和湿度水平，因为这些因素会影响酵母的活性。此外，由于压缩酵母是一种易腐败的产品，因此检查其有效期并确保正确存储非常重要。如果酵母过期或存储不当，可能无法按预期发挥作用，导致烘焙食品密实或扁平。总之，压缩酵母在烘焙艺术中扮演着至关重要的角色。它独特的特性和增强风味的能力使其成为许多烘焙师的首选。通过了解如何正确使用压缩酵母，人们可以释放创造出卓越面包和糕点的潜力。无论您是新手烘焙师还是经验丰富的专业人士，将压缩酵母纳入您的烘焙工具中，可以将您的作品提升到新的高度。因此，下次您准备好烘焙材料时，请考虑压缩酵母的力量以及它能为您的厨房带来的美妙效果。