Method of kneading dough with bread machine

18-25℃ is a suitable working environment. In summer, we might as well move the toaster to the air-conditioned room to knead dough. Now that the weather is getting cold, room temperature operation is also very suitable. Recently, bread was made with a bread machine, and the room temperature was about 25℃.

cryogenic material

● The surface temperature of the roller shall not exceed 26-28℃ whether it is hand-kneaded, kneaded by bread machine or kneaded by chef machine.

● Beat 250g dough with high flour. Generally, a bread maker needs two kneading processes, which takes about 40 minutes.

● Because the bread machine heats up faster in the process of beating dough, and it can't wrap an ice pack on the bucket (the heating tube will be easily damaged when it is wet, so Bian Xiao doesn't want to go to so much trouble), so it needs cooling materials and practices:

The temperature of flour is about MINUS 0.5 degrees Celsius. Commonly used high-gluten flour can be stored in a sealed box and refrigerated/soft-frozen/frozen.

The temperature of the liquid in this beating is about 4~4.5℃. Use crushed ice, cold water, salt and sugar to melt in advance to reduce the difficulty of mixing. Especially brown sugar, with sharp corners and many particles, dissolves in water in advance, and does not hurt or stick to the coating.

operative skills

1. For the dough mixing procedure of the first 20 minutes, yeast liquid was not added first (2.5g of dry yeast was dissolved with 10g of water in the formula in advance).

▲ The reason for not adding yeast liquid first continues to look down. Open the lid and knead the dough all the way to dissipate heat. During this period, the dough is scraped on the four sides and the bottom with a soft scraper to help the bread maker beat the dough better.

The first kneading procedure * * * Knead for 20 minutes. The dough behind the program is basically 50-60% gluten, and the dough temperature is about 65438 09.6℃, which is the result of the joint action of low temperature environment and low temperature ingredients.

If the measured dough exceeds 20℃, it is suggested to seal the dough immediately and refrigerate it until the surface temperature is lower than 20℃ before the next operation.