Bread Machine Kneading
1.
For bread machine kneading, we can choose "8" breading program (maybe different bread machine models are different)
2.
The dough process is 1 hour and 50 minutes in total, of which the first 20 minutes are kneaded, and the next 1 hour and 30 minutes are fermented (so the real kneading is only 20 minutes, we need to use the dough process twice this time: that is the first time. After kneading the dough for 20 minutes, restart again and select the dough for kneading)
3.
Select the program, perform weighing, and put the inner bucket of the bread machine on the electronic scale to zero
4.
Add 3g salt and 35g sugar first
5.
After the electronic scale is reset to zero, add 120 grams of water and 40 grams of egg liquid (remember to reset to zero every time a new ingredient is weighed. This weighing method eliminates the trouble of a pile of large dishes and small bowls)
6.
Finally add 250 grams of high-gluten flour and 3 grams of yeast
7.
3 grams of yeast is a small spoon of the measuring spoon that comes with the bread machine (the same as the standard measuring spoon, do not use a household spoon to measure)
8.
The bread machine runs for 10 minutes. At this time, the raw materials have formed a dough and the dough has a little gluten.
9.
At this time, the bread machine displays 1 hour and 40 minutes remaining (10 minutes of operation)
10.
Add the softened butter (add it directly when the bread machine continues to run, don’t press pause)
11.
Continue to run for another ten minutes. At this time, the bread opportunity stops entering the fermentation stage. We inspect the dough and find that the gluten is further enhanced
12.
The bread machine shows that 1 hour and 30 minutes are left and it enters the fermentation stage, but the kneading has not been completed. We have to do another dough procedure. We pause the bread machine and re-select the "8" dough procedure to knead again for 20 minutes
13.
After 20 minutes of kneading, the bread machine stops and enters the fermentation stage. At this time, it can be observed that the surface of the dough is basically smooth.
14.
Take out the dough and round it, cut a small piece for inspection, you can pull off the gum-like film (glove film) to indicate that the kneading is complete
15.
The dough is rounded and put into the bread machine for fermentation (the bread machine does not need to be paused when the dough is taken out for inspection)
16.
After about an hour, check the degree of fermentation and use your fingers to dip the flour into the dough. The dough will neither shrink nor collapse.
