[Tomato Recipe] Kneading dough in a bread machine - detailed explanation of the whole process, a favorite among bread beginners

Overview

Last time our Tomato teacher explained the techniques of kneading dough by hand. Many friends reported that kneading dough by hand was still too tiring and wanted to use a bread machine to do it for them. The use of a bread machine frees your hands and reduces the difficulty of making bread. Today, Mr. Tomato will use a bread machine to demonstrate the skills and precautions for kneading dough with a bread machine. Although it is a machine for kneading dough, there are still a few things you need to pay attention to. As long as you master the correct operation method and do it once or twice at home, I believe it is easy to get started. The bread machine I will demonstrate to you today is the ACA-600, which is an older model and has the most basic functions. If you have a better bread machine or other bread machines at home, it is fine. Without further ado, let’s explain while watching and doing.

Tags

• baking
• bread
• anchor butter
• egg
• high gluten flour
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 When kneading dough in a bread machine, we can choose the "8" dough rising program (may vary among bread machine models)

   

2. 2 The dough proofing process lasts for 1 hour and 50 minutes, including the first 20 minutes of kneading and the last 1 hour and 30 minutes of fermentation. (So the actual kneading time is only 20 minutes. We need to use the dough rising process twice this time: that is, after completing the 20-minute kneading for the first time, restart and select the dough for kneading)

   

3. 3 After selecting the program, weigh it and place the inner barrel of the bread machine on the electronic scale to reset it to zero

   

4. 4 First add 3g salt and 35g sugar

   

5. 5 After the electronic scale is reset to zero, add 120g of water and 40g of egg liquid (remember to reset it to zero every time you weigh a new raw material. This weighing method eliminates the trouble of a pile of large plates and small bowls)

   

6. 6 Finally add 250g high-gluten flour and 3g yeast

   

7. 7 3g of yeast is a small spoonful of the measuring spoon that comes with the bread machine (it is the same as a standard measuring spoon and must not be measured with a household spoon)

   

8. 8 At this time, the bread machine displays 1 hour and 40 minutes remaining. (Has been running for 10 minutes)

   

9. 9 At this time, the bread machine displays 1 hour and 40 minutes remaining. (Has been running for 10 minutes)

   

10. 10 Add the softened butter (add it directly while the bread machine is running, do not press pause)

    

11. 11 Continue running for another ten minutes. At this time, the bread machine will stop entering the fermentation stage. When we check the dough, we can find that the gluten has further strengthened

    

12. 12 The bread machine shows that there are 1 hour and 30 minutes left, and it has entered the fermentation stage, but the kneading has not yet been completed. We have to do another dough rising process. We pause the bread machine, reselect the "8" dough rising program, and knead the dough for another 20 minutes

    

13. 13 After kneading the dough for 20 minutes, the bread machine stops and enters the fermentation stage. At this time, you can observe that the surface of the dough is basically smooth

    

14. 14 Take out the dough and roll it into a round shape. Cut off a small piece and check. If you can pull away the chewing gum-like film (glove film), it means the kneading is complete

    

15. 15 Round the dough and put it into the bread machine to ferment (you don’t need to pause the bread machine when taking out the dough to check)

    

16. 16 After about an hour, check the degree of fermentation. Dip your fingers in flour and insert into the dough. The dough will neither shrink nor collapse