Mixing Enriched Dough Ingredients
Been trying to mix dough ingredients to a homogenous distribution with flour, however, the baked product tends to taste different with in the batch. For example, some of them taste more buttery, others salty, others, sweeter, etc. Another problem is salt and sugar are not fully dissolved because i could feel crushing them when chewing on the baked bread.
My question to the experienced, should i fully dissolve dry ingredients in water prior to mixing? or What method of mixing will give me a homogenous distribution of ingredients and fully dissolving salt and sugar?
Bear in mind that the butter is mixed in at a cold solid state, out of the fridge and into the mixer.
Flour, Water (63%), Butter (5%), Salt (1.8%), Sugar (4.5%), Yeast (1%), Milk Powder (2%)
also note, the dough comes out of the mixer fully developed and perfect, the only problem is what i described above.