[tomato Recipe] Bread Machine Kneading-the Whole Process is Explained in Detail, The Love of Bread Beginners

[tomato Recipe] Bread Machine Kneading-the Whole Process is Explained in Detail, The Love of Bread Beginners

1. For bread machine kneading, we can choose "8" breading program (maybe different bread machine models are different)

2. The process of making the dough lasts for 1 hour and 50 minutes. The dough is kneaded in the first 20 minutes and fermented in 1 hour and 30 minutes. ​(So the real kneading is only 20 minutes, we need to use the dough procedure twice this time: that is, after the first 20 minutes of kneading, restart 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 120g of water and 40g of egg liquid (remember to reset to zero every time you weigh a new raw material, this weighing method eliminates the trouble of a pile of large dishes and small bowls)

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

7. 3g 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. At this time, the bread machine displays 1 hour and 40 minutes remaining. (It has been running for 10 minutes)

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

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.