I didn't use my bread machine to bake the bread, just used it to
knead the tangzhong dough.
I do agree that the breadmaker is the best way to
knead Tangzhong dough.
@Anonymous: I tried with both of my stand mixer and bread maker, and found that bread maker performed much better than stand mixer in
kneading this tangzhong dough.
Not exact matches
To make the dough: Combine the
tangzhong with the remaining dough ingredients, then mix and
knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
Using the breadmaker to
knead and proof this dough using the
tangzhong method, will the dough be easy to handle, is it sticky?
I've already added a remark in my latest recipe of apple custard buns made with
tangzhong, it's better to use a bread maker, as it seems to be too difficult to
knead by hands at all.
In fact, when comes to making this
tangzhong bread, I just rely on my bread machine to do the hard work of
kneading for me.
As the
tangzhong batter is too sticky, the batter just sticks to the hook and curls up to top, and not properly being
kneaded at all.
I tested the
tangzhong dough was not good enough after 20 minutes
kneading.