Yeast "Saf-Moment": recipes and reviews

Many housewives shy away from the recipes of yeast baking, motivating their choice by the fact that the dough is too capricious and badly rises. In practice, it turns out that the problem is in poor-quality yeast, which is the basis that provides splendor, softness and taste of the finished product. Today, on the shelves of stores of many yeast yeast manufacturers, but not all of them are in practice good. We propose to consider a proven product - the yeast "Saf-Moment".

The principle of action and the causes of failure

Yeast is one of the oldest "tamed" microorganisms. They have come a long way, accompanying humanity at every stage of development. From the primitive sourdough, which consisted of fermented unleavened dough, the yeast passed into a convenient dry form, which is perfectly stored and allows you to cook pastries in a normal home kitchen.

The principle of the action of yeast is the following: they are in a dormant state until they reach the moist environment. Some of them are required to be "woken up" by placing them in water, while instant yeast "Saf-Moment" can be added to the flour and immediately knead the dough - they will perfectly find all the water necessary for themselves in the total mass.

In all recipes of yeast baking, sugar or its analogue is present, since it is they that are fed by yeast, thus releasing alcohol and carbon dioxide. It is the latter that provides ready-made baking softness and airiness. Alcohol is also not to be feared - when heat-treated, the dough evaporates.

If the dough refuses to rise, then the main reason is in yeast. The main requirement for dry yeast is hermetic packaging. From contact with the external environment, they "exhale". In order to check the dry yeast for vitality, place them (1 teaspoon) in a glass, pour with warm water and add 1 tbsp. A spoonful of sugar. Cover the glass with a lid and allow to stand for 5-10 minutes. If a foam cap formed on the water surface, then the yeast is active and can be used. Next we will consider how you can use dry yeast "Saf-Moment". The recipes below are not difficult, but they can perfectly vary the menu with minimal effort.

Bread - the whole head

Its victorious procession on the recipes of yeast baking varying degrees of complexity for beginners should start with bread. There are a number of reasons for this:

• Simplicity. The basic dough for bread consists of flour, yeast, sugar and salt. As you can see, it's harder to get lost in three pines, rather than getting lost in the list of products.
• Transparency of the composition. Modern bread, which is offered in stores, often has a controversial composition, containing an abundance of additives that can not be called beneficial for the body. In the case of making home-made bread, you are always assured of quality.

• Flexibility. After typing your hand on the basic recipe, you can always change it by changing the flour or adding other products to taste. In this case yeast "Saf-Moment" favorably treat innovations, and the result will not fail you.

So, for the preparation of bread, take:

• Warm water - 1 glass;
• Yeast dry - 1 tsp;
• Sugar - 1 tbsp. Spoon;
• Salt - 1 teaspoon;
• Flour - 3 cups;
• Vegetable oil - 8 tbsp. Spoons.

The volume of the glass indicated in the recipe is 200 ml.

Preparation

Mix in a container of suitable volume water, yeast and sugar. Cover and wait for the frothy cap to appear. If you are in a hurry, then you can pass this stage using the fast-acting "Saf-Moment" yeast - just mix all the products.

Add the oil, salt and flour to the yeast. The latter is to fall asleep gradually, achieving a soft, elastic test. Knead for 5-7 minutes. It's okay if there is more flour left - it is different in its "strength", some require more, and some - less. Focus on the texture.

Put in a bowl, cover with a towel and let it come in a warm place for an hour. The dough will increase approximately 2-2.5 times.

Divide the dough into two parts.

Roll each piece into a rectangle, then roll it into an even roll.

Lay the rolls on a baking sheet covered with baking paper or sprinkled with flour. Cover the workpieces with a towel and let it come for an hour.

Preheat the oven to 220 ° C.

As soon as the rolls come up, make a transverse shallow notch with a sharp knife and bake for 25-30 minutes until a crispy crust.

Wrap in a kitchen towel and allow to cool completely.

If you plan to use a meal or gluten-free flour, then it is necessary to use dry yeast "Saf-Moment" when baking, as they are able to provide a magnificent finished product without the usual abundance of gluten.

Viva la Pizza!

This Italian "dish of the poor", loved all over the world, did not bypass the tables of the inhabitants of Russia. In most cases, only the name remains from the pizza, as everyone prepares it based on its vision of beauty. In most cases, the "beautiful" lies on the ready-made puff pastry, which is also quite tasty, but does not convey the richness of the filling. The "right" base is prepared from a dense yeast dough, it must be thin, but soft under the filling and with crunchy edges. To prepare such a test, "Saf-Moment" (yeast) is perfect. Pizza recipes are endless and yet quite subjective, since everyone puts on a cake those foods that they love. Therefore, in order to obtain an excellent result, the following recommendations should be adhered to:

• The right dough! The recipe will be given below.
• Quality products. Easy-melting cheese and natural tomato sauce - no liters of mayonnaise and ketchup.
• The use of several kinds of cheeses - that easily melts (for example, mozzarella) and stretches plus flavored cheese (for example, Parmesan).

Pizza dough

To prepare a delicious universal base for pizza, take:

• Flour - 500 grams;
• Yeast "Saf-Moment" (for pizza they are ideal) - 5 grams;
• Sugar - 1 teaspoon;
• Salt - 1/2 tsp;
• Water is warm - 250 ml + 4 tbsp. Spoons;
• Olive oil to lubricate the bowl.

Mix yeast, sugar, 4 tbsp. Tablespoons of water and 4 tbsp. Spoons of flour (take it out of the total). Knead a homogeneous stiff dough. Cover the resulting dish with a towel and let stand in a warm place for half an hour.

Sift the remaining flour with a slide, add the water, salt, and salt to it, mix for 10-15 minutes until a homogeneous, elastic and elastic mass is obtained. Despite the fact that the dough for yeast "Saf-Moment" can be approached without any ado, it is still not to neglect it in this recipe.

Lubricate the bowl with butter, put the dough in it and cover with a kitchen towel.

Let it brew for an hour, the mass will double.

Double the dough, divide it in half - two pieces of pizza are ready.

Roll each of them thin individually, place on baking paper or in a pan, sprinkled with flour. Do not form sideboards.

Lubricate the base of the dough with sauce, slightly receding from the edges, lay out the filling to taste. Bake at 230 ° C until cooked.

About breakfast, say the word

This meal involves food rich in complex carbohydrates and fiber, as they provide the right energy charge. Apart from breakfast, there are pancakes - they are delicious, with certain additives useful and are prepared much faster than the same pancakes. Especially the housewives note pancakes on yeast, as they always turn out to be magnificent and porous.

Again, we recommend using the problem-free "Saf-Moment" (yeast). Recipes, pancakes you cook or pancakes, they are always successful.

Pancakes with apples and oats on yeast:

• Water - 4 tbsp. Spoons;
• Dry yeast - 10 grams;
• Honey - 1 tbsp. a spoon;
• Raisins - 2 tbsp. Spoons;
• Apple green large - 1 pc;
• Hercules - 4 tbsp. Spoons;
• Milk - 100 grams;
• Flour - 100 grams;
• Salt - a pinch;
• Eggs - 1 piece;
• Vegetable oil - 30 ml.

Preparation

Dilute yeast and honey in water. Cover with a napkin and put in a warm place.

Wait until the mass is doubled.

Mix all the dry ingredients in a separate bowl.

Add in the same bowl of yeast, egg, milk and butter. Stir until uniform and re-cover with a tissue.

The mass again should increase 2 times.

Peel the apple from the skin and cut into small cubes.

Raisins wash and dry.

Add the fruit to the dough that came up.

Fry the fritters on medium heat until ready, lightly oiling the frying pan in the process.

Serve immediately.

It should be noted how universal the yeast "Saf-Moment". Recipes of the test, given by us above, can be changed depending on your preferences. For example, you can add more milk to the dough for pancakes and make yeast pancakes.

For tea

We should not forget about pies. There are infinitely many variations of them. We will give a recipe that is suitable for both portioned pies and rolls, as well as for a large pie:

• Flour - 700 grams;
• Warm milk - 250 grams;
• Melted butter - 60 grams;
• Eggs - 2 pieces;
• Salt - 2 pinch;
• Sugar - 40 grams (if the filling is planned unsweet, then cut it by half);
• Yeast "Saf-Moment" - 20 grams.

Mix the gum from 400 grams of flour, milk and yeast. It should be a steep homogeneous dough. Put it in a bowl, cover with a kitchen towel and put it in a warm place. In an hour, cracks appear on the surface of the opaque, so it's time to use it.

Mix separately eggs, salt, sugar, oil. Add to the sponge and mix until homogeneous.

Sift the remaining flour on the work surface, place the spoon in it and knead an elastic, soft, uniform dough. It is recommended to stir for at least 5-7 minutes.

Once again, put the mass in a bowl, cover and let it increase in the volume of 2 times. It will take approximately 1-1.5 hours.

That's all, the dough is ready. Using yeast "Saf-Moment" for pies and pies, you can be sure that baking does not fail and does not settle with a stone.

Something about alcohol

Of course, we will talk about the brahy. Some general information: braga is an alcoholic drink, whose strength reaches an average of 15 degrees. It results from fermentation. And what does fermentation provide for us? That's right, yeast.

Basic recipe for sugar brag:

• Sugar - 1 kg;
• Dry yeast - 20 grams;
• Water - 5 liters.

Water (4.5 liters) warm and dissolve in it all the sugar. This is very important, because The sugar that settles to the bottom, during the fermentation will not participate.

Separately dissolve the yeast in the remaining warm water, add 4 tbsp. Spoons of sugar. Let the yeast come to life (it will take no more than an hour, provided that you use the yeast "Saf-Moment" for brags).

Mix the sugar solution with the living yeast and pour over a suitable volume container. Put in a warm place, while not loosely closing - otherwise containers may burst from pressure.

The drink ripens 7-10 days. At the end of this period, carefully pour the breguide into the storage containers, while trying not to touch the sediment.