Understand basic baking recipes
In order to better understand the conversion formula, we first need to understand the common basic baking recipes. Using bread as an example, here are some common ingredients and what they do:
- Yeast: Produces carbon dioxide gas through fermentation, which causes the dough to expand.
- The preservation period of fresh yeast is short, but the fermentation endurance is strong.
- Dry yeast is easy to preserve and is mostly used for recipes with short fermentation time, usually using 1/3 of the ratio of fresh yeast.
- Table salt: Adds saltiness to bread, helps color it, and provides nutrients for yeast to ferment.
- Sugar: provides sweetness, helps color, and provides nutrients for yeast fermentation.
- Eggs: Add flavor and color.
- Oils (such as butter, olive oil, etc.) : increase the taste and enhance the plasticity and malleability of the dough.
- Milk: Add milk flavor, water content 90%, can replace water use.
