Last time, our tomato teacher taught us how to knead the dough by hand, many of our friends said that they were too tired to knead the dough by hand and wanted to use the bread machine to do the work.The use of a baking machine frees the hands and reduces the difficulty of making bread.Today, the tomato teacher is going to use the bread maker to demonstrate to you the techniques and precautions of the bread maker.Although it's a machine, there are still a few things to pay attention to, as long as you master the correct operation method, you can operate it at home once or twice, I believe it's easy to master.The bread machine that we're going to show you today is the ACA-600, which is a relatively old model, and it's the most basic in terms of functionality, and if you have a better bread machine or another bread machine in your home, that's fine.Don't talk too much, we'll explain while we're watching.

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
120 grams of water
40 grams of egg
35 grams of fine sugar
3 grams of yeast
25 grams of Anja butter
3 grams of salt

How TO MADE Bread machine

Steps 1 to 4

1. We can choose to make 8 loaves of bread (which may vary from bread machine model to model).

2. A total of 1 hour and 50 minutes of kneading, 20 minutes of kneading and 1 hour and 30 minutes of fermentation.

3. (So it's really only 20 minutes, and this time we're going to have to do it twice: the first time we're going to do it for 20 minutes, and then we're going to do it again for 20 minutes.)

4. Select the procedure, perform the measurement, and set the barrel inside the baking machine to zero electronically.

Steps 5 to 8

5. Add 3 g of salt and 35 g of sugar.

6. After the electronic scale is zeroed, add 120 g of water and 40 g of egg juice (remember to zero each time you weigh new ingredients, this method of weighing saves a lot of trouble with large plates and small bowls)

7. Finally, add 250 grams of starchy flour and 3 grams of yeast.

8. 3 g of yeast is one teaspoon of the bread maker's own measurement (equivalent to a standard measurement spoon, not measured with a household spoon)

Steps 9 to 12

9. At this point, the bread machine shows 1 hour and 40 minutes left.

10. (Run for 10 minutes)

11. At this point, the bread machine shows 1 hour and 40 minutes left.

12. (Run for 10 minutes)

Steps 13 to 16

13. Add softened butter (bread maker continues to work, add directly, do not press pause)

14. Continue running for another ten minutes, at which point the bread stops entering the fermentation cycle, and we check the dough to see if the dough is further strengthened.

15. The bread maker shows 1 hour and 30 minutes left, entering the fermentation cycle, but the dough is not finished yet, we have to do another kneading process, we pause the bread maker, re-select the 8 dough kneading process and knead again for 20 minutes

16. After 20 minutes of kneading, the bread maker stops and enters the fermentation cycle.

17. At this time, the surface of the dough can be observed to be basically smooth.

18. Remove the dough from the roll and cut a small piece to check that the thin film (glove film) resembling chewing gum can be pulled off to indicate that the dough is finished.

19. The dough is rolled and fermented in the baking machine (the baking machine does not have to be paused when the dough is removed for inspection)

20. After about an hour or so, check the level of fermentation, put your finger in the dough, and the dough will neither shrink nor collapse.