AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate- Install the Kneading Blade in the mixing jar.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
1st RISE for 1 hour
- Transfer the dough on the floured surface, fold it to a ball with smooth surface.
- Greased the mixing jar, place the dough back to the mixing jar , cover loosely with cling film and close the jar lid.
- Leave it to rise for about 1 hour.
Punch and Rest 30 minute
- When the dough is ready, punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture.
- Gently fold the dough over on itself to release some of the gas and stretch the gluten.
- Continue to let the dough rise until it has doubled in bulk, about another half hour.
Punch and Shape the dough
- When the dough is ready, punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture.
- Divide the dough into 12 evenly sized pieces. Roll each one into a round ball.
Poofing for 30-45 minutes
- Leave them to rise for 30 more minutes.
- Sprinkle the top of each roll with flour before baking.
- Pre-heat the oven to 180 °F.
- Place the rolls in the preheated oven and bake for about 18 minutes.
Serving Size rolls
Servings 12
- Amount Per Serving
- Calories 109
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 1.1g6%
- Cholesterol 5mg2%
- Sodium 17mg1%
- Potassium 39mg2%
- Total Carbohydrate 19.9g7%
- Dietary Fiber 0.7g3%
- Sugars 3.2g
- Protein 2.9g6%
- Calcium 2%
- Iron 6%
- Vitamin D 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Install the Kneading Blade in the mixing jar.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
1st RISE for 1 hour
- Transfer the dough on the floured surface, fold it to a ball with smooth surface.
- Greased the mixing jar, place the dough back to the mixing jar , cover loosely with cling film and close the jar lid.
- Leave it to rise for about 1 hour.
Punch and Rest 30 minute
- When the dough is ready, punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture.
- Gently fold the dough over on itself to release some of the gas and stretch the gluten.
- Continue to let the dough rise until it has doubled in bulk, about another half hour.
Punch and Shape the dough
- When the dough is ready, punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture.
- Divide the dough into 12 evenly sized pieces. Roll each one into a round ball.
Poofing for 30-45 minutes
- Leave them to rise for 30 more minutes.
- Sprinkle the top of each roll with flour before baking.
- Pre-heat the oven to 180 °F.
- Place the rolls in the preheated oven and bake for about 18 minutes.