Without steam, the yeast dough rarely goes high. The tried and tested dough has it all! In short, the steam is a pre-dough for the yeast dough, which leads to a fluffy result.
The Dampfl is the famous starter, in which every recipe with Germ is a real treat. (Photo by: Madllen / fotolia.com)
The Dampfl was once the ultimate test for the living Germ. With lukewarm milk and a little sugar, the inconspicuous yeast became a super-class steam . Germ itself was a valuable propellant and was constantly threatened by the current expiration date. The windless and warm Dampfl showed the true capabilities of the Germ. And when the steam rose to gentle heights, the baking and preparation of dough and dumplings could start without hesitation. The sensitive dough doesn't like drafts and temperature changes. And even today, when Germ is of stable quality and reliable durability, the Dampfl always pays great attention. Finally, it gives the dough shine, size, and flexibility.
Sugar is steam's love
To do his job, the Dampfl needs warm milk, two to three spoons of sugar and a whiff of flour at will. Gently stirred and resting, the Germ now develops its powers. As a sensitive natural product, it works in silence far from human temperament and thermal unrest. Half an hour of this rest is enough for him to then give the actual dough its irrepressible strength. In addition to shine, flexibility and size, it gives the baked goods a pleasant hint of moisture. The heart of the steam is the living Germ.
The right preparation
Bakery or pressed yeast is used as a loosening agent. It must be fresh, gray-yellow in color, with a slightly sour smell and taste, as well as good fermentability. To be sure, before making the dough, make a proof that Dampfl:
Ingredients for the steam - all ingredients must be at room temperature:
- 1 cube of 41g yeast
- 1 tsp sugar
- 4 tablespoons of flour
- 1 shot of milk
Crumble the yeast in a tall vessel, add the sugar and stir vigorously with a spoon. The yeast can also be pressed against the edge of the vessel and stirred smoothly. Add the flour and milk until the dough is thick. Cover the dough with a cloth and let rise in a warm place. The dough can also be placed in a warm water bath.
The yeasts now multiply and partially break down flour and sugar into alcohol and carbon dioxide, which loosen up the dough. This process is best done at 25-35 degrees Celsius (lukewarm). Therefore, the ingredients must be at room temperature before preparing the dough.
Warning: do not overheat the dough, otherwise the yeast will die, the flour will lose its ability to bake and the yeast will die when baked. The loosened dough becomes firm as the carbon dioxide has escaped.
As soon as the steam has been prepared, it can be processed further for a yeast dough. The flour is sifted into a bowl and kept warm. Make a pit in the middle and pour in the steam. Cover with flour. Add lukewarm milk, butter, sugar and salt and mix everything well or knock off with a wooden spoon until the dough separates from the bowl and is silky smooth and bubbles. Sprinkle with a little flour and cover with your wet cloth. Let the dough rise in a warm place. You can find the exact ingredients for a yeast dough base dough here!
The star cook's steam
A real steam is made with yeast, sugar and flour. (Photo by: buecax / depositphotos.com)
Due to the quality of the yeast today, the steam is not absolutely necessary to bring the dough to life. Nevertheless, the beautiful tradition of the steam has been preserved. Even the prominent cook Lea Linster from Luxembourg relies entirely on the Dampfl as a starting aid for her numerous cakes made from yeast dough. She fully relates to her good "cake gene" and the extensive knowledge that she inherited from her revered father. As a passionate cook and baker, she turns dough with steam into wonderful snail cakes and plain sugar cakes with cinnamon. Simple cakes made from the best ingredients such as rose flour, eggs and good butter are the perfect field of activity for the steam. Thanks to his help, every yeast dumpling reaches culinary heights.
The steam's fine interior
Germ is offered as a handy 42 gram cube and as an active dry yeast in a sachet. In case of doubt, the small cube is preferable. However, to keep the fine blowing agent always in stock, dry yeast is a good choice. Bakers and delicatessens sometimes still have large blocks of yeast on offer. These blocks have a total weight of 500 grams and are traditionally portioned into twelve cubes. This is where the apparently "out of round" weight of the fresh yeast cube comes from 42 grams. The heart of Dampfl has a very healthy interior.
Magnesium, iron, sodium, potassium, calcium and phosphorus are among the valuable ingredients. All doughs that are made with the help of the steam belong to the healthy slow food category. First the germ unfolds its work in the steam, then the steam drives the actual dough and before baking in the tube or cooking in fat or steam the dough rises again. Between the work steps, such a dough always needs rest, a warm climate and gentle massages.