As follows:

If you can knead the dough to the complete stage and control the fermentation time and temperature well, it will definitely be loose and soft.

High-gluten flour, whole wheat flour, fine sugar, butter, yeast.

1. Moisture control:

Do not add dry flour to the bread dough in the middle because it is too wet and sticky, as this will affect the quality of the dough. However, you can add a small amount of water in the early stage, and do not let the dough be too dry. If it is too dry, it will not be easy to mix evenly. The amount of water should be adjusted according to different flours (different gluten properties).

2. Control of dough temperature:

With the rapid operation of the machine during mixing, gluten is formed and the temperature will become higher and higher, causing the yeast in the dough to advance. Fermentation causes moisture and stickiness, affecting quality. Therefore, ice water should be used for mixing in summer. (Ice water should not be in direct contact with yeast powder, which will weaken the fermentation ability of the yeast and cause the dough to fail to ferment. Ice water should be added to the bucket first, so that the flour covers the water, and yeast is added last.) In winter Stir with room temperature water. If you are kneading the dough by hand, use a small amount of warm water.

3. Control of mixing time:

After adding butter and stirring for 5 minutes, it can only be stirred for 1-2 minutes at a time. It depends on the state of the dough before deciding whether to continue stirring. , otherwise it is easy to overdo it. Watch the dough slowly change from wet and sticky, rough to smooth, and then slowly become more and more compact. The dough begins to leave the bottom of the bucket and stir for another 2-3 minutes. You can use your hands to pull apart the small piece of film that is not easy to pierce. That’s it. Over-stirring will cause the bread to expand too much, and the resulting bread will burst easily. Knead the dough until it is just right and is not very sticky. Over-kneaded dough is very sticky and can pull out long gluten. The pulled out film is easy to break and is very soft. It will collapse when it is shaped into a ball.

4. Fermentation of dough:

Normal fermentation: Generally, the first fermentation of dough is to ferment to 2-2.5 times in size, and the temperature is 28-30 degrees and fermentation is 40-60 minute. If the temperature is low, the fermentation time will be extended. The middle fermentation (relaxation) is 10-15 minutes, depending on the gluten and shaping requirements of the dough. The final fermentation temperature is 40 degrees for 20-40 minutes, depending on the type of dough and shaping requirements. The solid bread is fermented until 2-2.5 times in size, and the stuffed bread is fermented until 1.5 times in size because there is only a thin crust on the outside.

5. Insufficient fermentation is a major reason why bread is not soft enough. If you want the bread to be softer, you can let it rise a little longer during the final fermentation, but not too long. If it is too long, the bread will not be shaped and the internal structure will be rough.

6. Baking:

The baking time and temperature should be just right. If it is baked too much, the moisture will be lost and the bread will age quickly. Test the bread for doneness by touching the side of the bread with a spoon if it springs back immediately. The top surface of freshly baked bread is very hard. If you press it, it will break. It will soften as long as it cools for a while.