The first possibility is that the dough is not in place. Toast is generally kneaded into a glove film, that is, it is slightly spread out, and there is a film that can be slowly stretched to make a large transparent glove-like film.

The second is related to fermentation time and temperature. Toast is fermented for the first time, only 2.5 times its size. If you poke it with your finger, it won't bounce or sag. Maybe it's overdone. The pit is too big.

The third possibility is that ventilation molding is not done well. After the first round is completed, toast is generally divided into three equal parts, loosely rolled up, rolled into an oval shape just to vent, and then rolled up and shaped. If this step is not done well, there may be big bubbles hidden in the dough, forming holes.

Fourth, it may also be related to the formula. Too much sugar, too little water, and inappropriate proportions are all possible.

Give me a recipe of matcha refreshing toast, which is different from ordinary toast. Wrapped in matcha stuffing, it tastes great. You can try ~

Matcha heart toast formula:

High gluten flour 170g green tea powder 13g sugar 20g salt 3g yeast 3g milk 130g butter 20g.

Practice: 1, mixing, dough film, first fermentation ~

2. Making stuffing: 20 grams of high-gluten flour and 30 grams of sugar.

7 g of green tea powder, milk 130 ml of whipped cream 100 ml (milk can be used instead), mixed and sieved, simmered on low heat until thick, covered with plastic wrap and refrigerated.

3. After the dough is vented, it is stuffed, shaped, and fermented to twice the size for the second time.

4. Bake at185℃ for 20-25 minutes ~

Another kind of beautiful velvet red toast, Red Velvet toast, is the best delicious cream cheese!

Formula:

Flour 300g, red rice flour 50g, cocoa powder10g, salt 3g, sugar 20g, yeast 4g, 250ml, milk butter 50g. The method is the same as the original toast ~ ~