The recipe you want to prepare includes yeast, but have you finished it? Here's how to do it
It may happen that you want to make a cake or muffins, but you have finished the yeast or having to take into account any intolerances. How then do you allow the cake to swell and become fluffy and light? What are the ingredients they can replace the yeast, getting a fairly satisfactory result?
We asked our pastry chef for help Emanuele Frigerio, teacher at the courses of The Italian Cuisine School.
How to replace yeast
Here are some tips to replace yeast with ingredients that can be found at home or to buy and keep in the pantry. Ideal for making desserts, but not only!
Bicarbonate
Chemical baking powder can be replaced with baking soda, but the quantity required by the recipe must be changed: it will be necessary just under half the amount of yeast. If the recipe includes a 16 g sachet of classic yeast, you will have to use 7 g of baking soda. Remember that baking soda releases a residue of sodium, so you won't need to add the classic pinch of salt to the mixture.
To favor the leavening action it will be necessary to add an acidic substance. You can use a few drops of lemon juice you hate apple cider vinegar, but also a little bit of mineral water will have its effect.
Cream of tartar
The cream of tartar can replace the yeast, even if it has a lower effervescence power (it also does not release taste). It is recommended to use it in even quantity the weight of the yeast specified in the recipe.
How to replace beer yeast
Instead of fresh brewer's yeast, you can also use the dehydrated one. This type of yeast does not have a deadline like that of fresh brewer's yeast and is therefore easier to to preserve at home for a long time. To replace it you need to divide by 3:57 the amount of fresh yeast required by the recipe: the result of the operation will be the weight of the dehydrated beer yeast necessary.
Do you need to prepare a sponge cake? Yeast is not needed
Remember that if you plan to prepare a cake with a sponge cake base, you will not need the help of the yeast. The secret for a soft sponge cake is simply in the eggs, which must be perfectly assembled with the help of electric whips, incorporating more air possible.
The advice of our Emanuele Frigerio? Never whip cold eggs in the fridge, rather heat them slightly in a water bath or in a bowl with warm water. How do you know when the eggs are whipped? The compound must "write": if you let it run from the whips it must leave a clearly visible trace on the surface.
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