Monday, March 19, 2012

Active Dry Vs Instant

March school holidays had just ended. No holidays will be fulfilling to me without me baking some goodies. I searched my pantry for what I could find and I found an almost expiring bread flour. It's been a while since I made some bread and I have been pretty discouraged to make bread with the results I keep getting. Hard and not so pretty looking. 

Nevertheless, I recently bought active dry yeast while grocery shopping last week too. Adding to that, I wanted to make some special breakfast for my in laws when they come back from their 10 days travel/pilgrimage to Madina and Mecca. Hence, it was like a calling for ma to make bread. I've been craving for some Cinnamon Roll with some cream cream cheese frosting. 

Before I start on the recipe, I will talk elaborate more about the different type of yeast. Yeast is a leavening agent where it converts fermentable sugars inside a dough into carbon dioxide and ethanol. Typically, normal home bakers will use Instant Yeast or Active Dry Yeast. Most commonly found in the supermarket here like NTUC Fairprice is Instant Yeast. Active Dry Yeast can be found at most Cold Storage and selected Fairprice. There's a slight difference between these two yeast. 

Active Dry Yeast
Active Dry Yeast needs to be proofed and rehydrated before using. The yeast granule is longer and coarser. To rehydrate the yeast, you have to soak them in warm water (41-46 deg C) with sugar. Let it stand for 10 minutes til it is bubbly and looks creamy. 

Instant Yeast
Instant Yeast looks almost the same as active dry yeast. However, the granules are smaller. Because it is smaller than active dry, it absorbs water liquid faster because it has a larger surface area. Unlike active dry yeast, instant yeast does not need rehydration. Thus, you can directly add the yeast to the dry ingredients. In cases where you need to substitute active dry yeast with instant yeast, just lessen it by 20% because instant yeast is more potent. However, make sure you add the same amount of water as the recipe require when using active dry yeast. 

I've been keeping this recipe for over a year now. I fell in love with the picture in one of my go-to blog. She has the one of the nicest pictures and one of the most creative young bakers out there. The recipe can be found in the link above too. I did change a bit of the cream cheese frosting. I want a more cream cheese taste in the frosting.

It was also the first bread recipe that I left in the fridge to proof overnight. It turned out to be the most successful bread. Soft and fluffy and delicious. It was also easier to handle after the first proofing. I assume it can be the cause of 2 factors - 1)Active Dry Yeast 2)Proofing in the fridge. I can't tell just yet because I need more experimentation on it. But I'd go with no. 2. :)

Cream Cheese Frosting 
(my adjustments in red)

3 oz (85 g) cream cheese, room temp (I use 100g)
1/4 c (50 g) butter, room temp
1 1/2 c (234 g) confectioners' sugar (may need more or less depending on desired consistency)
1/2 tsp vanilla
1/8 tsp salt
2 Tbls maple syrup (optional - my addition) (omit)