I have difficulty converting recipes for baking bread in bread machines. When it says 'knead for 20 mins' in the machine, how many Thermomix kneading is that equivalent to?

Hokkaido Milk Bread

I find that people in Spain prefer crusty bread, but I have been craving for some cottony soft sweet bread that is well-liked in Asia (must be my pregnancy!). I found it in this recipe, adapted from Angie's found on http://schneiderchen.de/237Hokkaido-Milky-Loaf.html. My Spanish husband loves it.

Ingredients
(makes 2 loaves)

540 g Bread flour
50 g all-purpose flour
10 g cornflour
10 g Dry active yeast
30 g Milk powder
80 g Sugar
9 g Salt
1 pc Egg
250 g milk
150 g Whipping cream (heavy cream)

Instructions
1. Mix all the ingredients in the TM bowl, 5 sec/speed 3. Remember separate the yeast from salt and sugar to avoid the dehydration.

2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl, 12 mins/  . Place in a bowl and cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes. (I just leave it in a covered bowl in the fridge overnight)

3. Take out the dough and punch down. Divide it into 4 portions. Round up and let rest for about 20 minutes.

4. Roll each dough out and roll up and place in a loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.

Tips
1. 12 mins kneading seems like a long time, but I found it was necessary to achieve the stickiness that the recipe requires.
2. I add some raisins soaked in brandy before rolling up the dough after proofing so I can eat the bread on its own. Chocolate chips would be fantastic too!
3. It keeps well in the fridge, and will taste wonderfully warm and soft again after popping the slices in the microwave for 20 sec, covered in damp kitchen paper.

Name of Recipe: Calamares en su Tinta

Number of People: 6

Ingredients:
For the sauce base:
350g onion
2 pieces garlic, peeled
50g extra virgin olive oil
100g tomato sauce, canned

1kg squids cut into rings or in small pieces
2 packets of black squid ink, dissolved in a little water
200g brandy or white wine
50g water (optional)
Salt & pepper to taste

Preparation:
1. Chop the onions and garlic, 8 sec/ speed 4. Remove and reserve.
2. Place oil in the TM bowl and heat it up, 6 min/varoma/speed 1. Add the chopped onions and garlic and saute it for 10 mins/ varoma/  /  . Incorporate the tomato sauce and program another 10 mins at the same temperature and speed.
3. Add in the squid and cook for 5 mins/varoma/ / .
4. Add in squid ink, brandy and water (if using) and program 30 mins/varoma/ / . 5 mins before the time is up, add in salt and pepper to taste.
5. Test to see if the squid are tender. If not, program another few extra minutes. If it turns out too liquid (squid may give out too much water upon cooking), set another 5-10mins more at temperature Varoma,  / to thicken the sauce. If the sauce is too watery, add some water and salt to taste.
6. Serve with white rice or bread.


Photos:

Tips/Hints: This dish may not sound very appetizing, but the results are fabulous! Try it! You can soak the squid in milk to tenderize them before cooking.

Source:
Thermomix - Imprescindible para su cocina (Spanish)

I am thrilled to find this forum! I really enjoy sharing recipes with Thermomix users around the world! I love trying the machine on different cuisines. I'm trying to adapt Asian recipes to the TM.  Look forward to learning from all of you!