This review delves into the performance of the Vevor Spiral Dough Mixer when making hamburger buns, using Joshua Weissman's recipe as a foundation. The baker meticulously documents their experience, highlighting the mixer's effectiveness in achieving a smooth, consistent dough, even without the addition of dough conditioner. Particular attention is paid to the impact of liquid temperature on dough consistency, comparing this bake with a previous attempt where excessively cold ingredients led to clumping. The review details each stage of the baking process, from initial mixing and rising to the final baking and the resulting quality of the hamburger buns.The focus is on how the Vevor mixer contributed to the success of the recipe, emphasizing the spiral mixing action's ability to prevent lumps and ensure even dough development. The final product—soft, tender, and flavorful hamburger buns—serves as a testament to both the recipe and the mixer's performance. This comprehensive review offers valuable insight into the capabilities of the Vevor Spiral Dough Mixer for home bakers seeking consistent and high-quality results.
Read more: Hamilton Beach 7-Speed Stand Mixer Review: Best Stand Mixer for 2024?
Ingredient Preparation and Mixing
Starting with Joshua Weissman's recipe, I began by combining the dry ingredients for the hamburger buns. This included using Miller Milling red flour, a key element for achieving that perfect texture. I then prepared the wet ingredients: water, milk, butter, and eggs. The recipe called for dough conditioner, but I didn't have any on hand for this particular batch. I aimed to mix them in the Vevor Spiral Dough Mixer with the intention of achieving a smooth dough.
After mixing the dry ingredients, I gradually added the wet ingredients to the Vevor Spiral Dough Mixer, ensuring a thorough and even distribution. I monitored the dough's consistency closely, adjusting the amount of liquid as needed. The mixer's spiral action proved highly effective in preventing lumps and ensuring the perfect dough consistency for the bun recipe.
Dough Consistency and Handling
In my previous attempt, keeping the dough excessively cold resulted in clumps. To avoid this, I used cooler (but not ice-cold) water and milk in this bake. I carefully monitored the dough's consistency throughout the mixing process. The Vevor mixer handled the dough well, ensuring even mixing despite the absence of dough conditioner.
While the gluten developed well in my previous attempt, the cold temperature hindered the flour's complete incorporation. This time, warmer liquids prevented clumps, and resulted in a more consistent dough. The Vevor Spiral Dough Mixer's robust motor handled the dough flawlessly even during the more demanding phases of mixing.
Rising and Baking
After the initial mixing, I let the dough rise for about an hour or more. Active dry yeast was used, requiring a longer rise time. The dough doubled in size, indicating optimal yeast activity and proper fermentation.
Once risen, I lightly brushed the dough with an egg wash before baking. The Vevor Spiral Dough Mixer allowed for a consistently shaped dough resulting in evenly sized, beautifully golden-brown hamburger buns.
Final Product and Conclusion
The final hamburger buns had a soft and tender crumb. The flavor was exceptional, and the texture was perfect. They pulled apart easily and the taste of the dough itself was delicious; this recipe made excellent rolls.
Overall, the Vevor Spiral Dough Mixer performed exceptionally well. Its powerful motor and spiral mixing action ensured a smooth, consistent dough, even without the dough conditioner. This resulted in perfectly risen and baked hamburger buns. While the recipe itself is a crucial factor, the Vevor mixer played a significant role in the final product's success. I highly recommend it for anyone who wants to make consistent and high-quality baked goods.