Най-общо казано има три вида мая за хляб – суха инстантна мая (можем да я намерим в пакетчета в супер маркетите), прясна мая (на кубчета; обикновено в магазините стои до млечните продукти, сиренето в хранителните витрини в магазините) и третият вид е суха активна мая, която не съм виждала да се продава в България. Аз си я купих от Англия при последното ми ходене там и можете да я видите на картинката – предлагат я в пликчета (7 грама) или в метални кутии (125 грама).
Аз най-често използвам прясна мая за хляб, макар винаги да имам суха в кухненския шкаф. Рядко използвам цяло кубче прясна мая и така често ми застоява мая в хладилника, а аз не обичам храната да застоява и още по-малко да се изхвърля. Още повече, когато прясната, компресирана мая престои в хладилника тя потълнява и губи от активните си свойства. Не съхранявайте прясна повече от 2 седмици!
Добре е винаги да имате суха мая – тя не се разваля, с дълъг срок на годност е и не е необходимо да търсите денонощен магазин, ако ви се домеси през нощта. Ако все пак използвате активна суха мая и използвате половин пакетче, останалата част трябва да го употребите в рамките на ден-два. В противен случай рискувате хляба ви да не бухне.
Маята (независимо кой вид използвате) е изключително важна за замесването на хляб. Тя е тази тази активна съставка, която ако трябва да го обясня просто съдържа милиони малки клетки, които се активизират от захарта и топлата вода при замесването на хляба, размножават се, отделят въглероден диоксид, образуват порички в тестото и така то бухва.
Необходимите условия за омесването на хубаво тесто с мая са захар – „храна за маята”, топла вода (около 40 градуса) и топло помещение (ако стаята, в която месите тестото е хладна, то ще втаса по-бавно).
Пекарите често съветват когато използвате суха мая да спазвате инструкциите на опаковката. Ако обаче използвате мая на кубчета мога да ви посъветвам да разтворите необходимо количество мая в топличка вода, да добавите 1 лъжичка захар и няколко лъжици брашно до образуване на гъста каша. Не добавяйте сол – добавете солта после към брашното. Оставете сместа за около 20-30 минути на топло докато увеличи обема си и образува шпори. После замесете тестото като добавите брашно, сол, яйце или каквато ви е рецептата. Имайте предвид, че за не всички рецепти е необходимо маята да втаса както ви описах.
Общо взето 15 грама прясна мая се равнява на 1 с.л. суха мая.
За базисна рецепта за бял хляб се използва 20 грама прясна мая, около 500 мл топла вода, 900 грама брашно, 1 с.л. захар и 2 ч.л. сол. Аз лично слагам малко повече мая за това тесто, но за най-сигурни резултатаи следвайте рецептата за хляба, който правите.
Тази мая („Allinson“) е страхотна!
Не отдавна я открих и вече я купувам редовно!
Да допълня само, че има още един вид суха мая, която е бързо активираща се. Обикновено се смесва директно с брашното или другите продукти от рецептата, т.е. не се активира, както останалите видове мая. Рецептите, които съм срещала с такава мая, тестото втасва само веднъж преди печене, или изобщо не втасва.
Поздрави!
И аз харесвам маята Allison, но в България я няма. Може би при теб в Кипър, Мария, има по-голям избор на мая. Моят фаворит си остава прясната мая 🙂
Benicar Hct
Тук в Кипър прясна мая не се намира лесно, въпреки че аз също я харесвам! Освен това трайността и е кратка и със годините свикнах да ползвам мая на прах, доста по-удобно е! 🙂
Спокойна вечер!
п.п. Утре сутринта смятам да правя най-вкусните милинки 🙂
Хммм, така съм чувала за топлите страни – колкото по-топло е – толкова по-трудно се намира прясна мая! И у нас не е толкова топло, но натам вървим. В моя квартал все по-трудно я намирам.
Сподели резултата от милинките! Лека нощ, Мария! 🙂
„вЕтрини“ ?! и „шкаВ“ ?! ИНАЧЕ ПОЛЕЗНО ЧЕТИВО…
Много благодаря за корекцията, Таня! Писах известно време без коректор и неминуемо има и други места, на които съм допускала грешки! Поздрав! Вили
Здравейте, търсейки как да заменя жива за суха мая,попаднах на блога Ви, благодаря за информацията. Преди това минах през тази статия и реших да я споделя с вас, ако не сте я срещали до сега http://www.recipemagician.com/polezno/vsichko-za-hlebnata-maia/
Вили, БЛАГОДАРЯ за споделената статия! За мен специално беше много полезна, и необръщам внимание на такива дребни правописни грешки. И аз трудно намирам тук в Америка жива мая, но все пак се намира; разликата е в това, че тук разфасовкат аи е 17гр.(0.6 oz). В блога ви има полезна за мене информация за съотношението на прясна към суха мая. ИСКРЕННИ БЛАГОДАРНОСТИ!!! Ше споделя блога Ви с мои познати. Приятен ден ( за тези в Европа) и лека вечер (за тези отвъд океана).
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Във испания ми е по-лесно да намеря прясна мая от колкото суха за хляб. Аз предимно използвам сухата за сладки(понички, кексове и други) а прясната за хлебни изделиа