Kneading Bread Dough In Bread Machine | How To Proof Bread Dough Using Bread Maker | Trio Bread Maker TBM 222
Method of Kneading Bread & Proofing Dough Using TRIO Bread Maker Twin blades | TRIO TBM 222. This is Tangzhong eggless bread recipe for bread machine to make dough soft and fluffy. These are the tips for beginners and "How-To" tips to proof bread dough with bread maker.
Below are the ingredients for water roux based bread dough eggless recipes:-
1) 488 gm All Purpose Flour/Bread Flour (sifted)
2) 22gm Milk Powder
3) 24gm Brown/White Sugar
4) 6gm Salt
5) 172gm Tangzhong
6) 236gm Cold Water
7) 26gm Cold Soft Butter
8) 6gm Instant Yeast
STEP 1 : Mix & Combine Ingredients
1) Add milk powder, brown sugar and salt into sifted flour.
2) Mix and make sure all are well combined.
3) Add Tangzhong into cold water, mix and combine well.
4) Pour Tangzhong mixture into bread pan.
5) Add all mixed dry ingredients into Tangzhong mixture in the bread pan.
STEP 2 : Knead Dough Without Instant Yeast
1) Turn On TRIO bread maker.
2) Select Menu No. 9 for kneading dough.
3) Press Timer button to set knead dough timing to 30 minutes and press START button to begin its kneading program.
4) Mixing begins, let it knead for few minutes. Occasionally, use a spatula to scrap off the remaining dry ingredients at the side of the bread pan. This is to make sure all are well combined.
NOTE : Do Not use sharp spatula/object to scrap the ingredients as it may damage the non stick coating of the bread pan. In my case, I use silicon spatula for this purpose.
5) Once all ingredients are well combined, it starts to form a "shaggy ball shape dough". Add soft cold butter at this point.
6) Almost towards the end of kneading program, its dough will no longer looks like a "shaggy ball shape dough". It looks more of a solid dough as its gluten started to develop.
7) Once the kneading program ends, do not take out the dough from the bread pan, but remove the bread pan from the machine instead.
8) Cover the bread pan with a damp cloth & aluminum foil before keeping it in the fridge. This is to ensure the dough will not dry out.
9) Let it rest in the fridge for approximate One (1) hour, this is to let the gluten develop its strength.
10) After One hour rest ends, take it out from the fridge. At this point, you can see that the dough structure is much stronger and not as shaggy as before.
STEP 3 : Kneading With Instant Yeast & Proofing Dough
1) After 1 hour of resting in the fridge, place the bread pan back into the bread machine.
2) Select Menu 10 (Dough) program. You do not need to set the timer as it is automatically sets to 1 hour 40 minutes for this program.
3) Once mixing begins, add instant yeast into the dough. Scrap the side of the pan to ensure all yeast are well mix.
STEP 4 : Let the Bread Maker Do The Job
1) Close the lid, let the bread machine complete Menu 10 (Dough) program.
2) Once it is completed, remove the bread pan from the machine.
3) You can now take out the dough from the pan to use it immediately.
Now that you have a fluffy bread dough, with it, you can make your own flavor buns of your choice.
Finally, in case you want to know how I cook Tangzhong for this bread dough recipe, check it out this link Here
2) 22gm Milk Powder
3) 24gm Brown/White Sugar
4) 6gm Salt
5) 172gm Tangzhong
6) 236gm Cold Water
7) 26gm Cold Soft Butter
8) 6gm Instant Yeast
STEP 1 : Mix & Combine Ingredients
1) Add milk powder, brown sugar and salt into sifted flour.
2) Mix and make sure all are well combined.
3) Add Tangzhong into cold water, mix and combine well.
4) Pour Tangzhong mixture into bread pan.
5) Add all mixed dry ingredients into Tangzhong mixture in the bread pan.
STEP 2 : Knead Dough Without Instant Yeast
1) Turn On TRIO bread maker.
2) Select Menu No. 9 for kneading dough.
3) Press Timer button to set knead dough timing to 30 minutes and press START button to begin its kneading program.
4) Mixing begins, let it knead for few minutes. Occasionally, use a spatula to scrap off the remaining dry ingredients at the side of the bread pan. This is to make sure all are well combined.
NOTE : Do Not use sharp spatula/object to scrap the ingredients as it may damage the non stick coating of the bread pan. In my case, I use silicon spatula for this purpose.
5) Once all ingredients are well combined, it starts to form a "shaggy ball shape dough". Add soft cold butter at this point.
6) Almost towards the end of kneading program, its dough will no longer looks like a "shaggy ball shape dough". It looks more of a solid dough as its gluten started to develop.
7) Once the kneading program ends, do not take out the dough from the bread pan, but remove the bread pan from the machine instead.
8) Cover the bread pan with a damp cloth & aluminum foil before keeping it in the fridge. This is to ensure the dough will not dry out.
9) Let it rest in the fridge for approximate One (1) hour, this is to let the gluten develop its strength.
10) After One hour rest ends, take it out from the fridge. At this point, you can see that the dough structure is much stronger and not as shaggy as before.
STEP 3 : Kneading With Instant Yeast & Proofing Dough
1) After 1 hour of resting in the fridge, place the bread pan back into the bread machine.
2) Select Menu 10 (Dough) program. You do not need to set the timer as it is automatically sets to 1 hour 40 minutes for this program.
3) Once mixing begins, add instant yeast into the dough. Scrap the side of the pan to ensure all yeast are well mix.
STEP 4 : Let the Bread Maker Do The Job
1) Close the lid, let the bread machine complete Menu 10 (Dough) program.
2) Once it is completed, remove the bread pan from the machine.
3) You can now take out the dough from the pan to use it immediately.
Now that you have a fluffy bread dough, with it, you can make your own flavor buns of your choice.
Finally, in case you want to know how I cook Tangzhong for this bread dough recipe, check it out this link Here