1, the bread machine must be in place to knead the dough until it is fully expanded. Be sure to choose three kneading processes, that is, it takes 60 minutes to knead the dough until it is completely expanded, and it is best to pull out a film, so that the bread made is softer and tastes better.

2. Control the temperature during fermentation. The temperature of the first fermentation is usually normal room temperature. If the room temperature is low, it is recommended to put it in a warm place. The temperature required for the first fermentation of dough is 28℃-29℃. In the secondary fermentation of dough after molding, you can choose the bread machine yogurt program, because the temperature of the bread machine yogurt program is similar to that required for the secondary fermentation of dough, and the temperature is about 38℃. The fermentation time of dough is not fixed, mainly depending on the fermentation situation. During the fermentation process, you can sprinkle some water in the bread bucket to increase the humidity.

3, baking must grasp the heat. Bread baking is also an important part of making bread, and the baking time must be controlled well. The actual baking time for this toast is 45 minutes, and the color is medium. This can be decided according to your own preferences. If you like crispy food, you can extend the baking time and choose dark colors. If you still want to eat something soft, you can set the time shorter and choose something lighter, but not less than 35 minutes.

4. Selection of raw materials and ratio of flour to liquid. The ratio of flour to liquid is 3: 1, and the reference standard is that it becomes smooth dough after mixing. Flour must use high gluten flour. The high-temperature toast hole of middle and low-grade flour is not formed, and there is a concave retraction phenomenon. Yeast must use instant yeast. The fermentation time of ordinary yeast should be more than 3 hours, and the fermentation of bread machine should be completed within 2 hours. Sugar should be melted when adding fruit material to protect the coating.

5. Storage and consumption of bread. When the bread was first baked, because it was still at a high temperature, the yeast in the bread had not completely disappeared. If you eat bread here, you will eat harmful carcinogens. After the bread is baked, it can only be eaten when the temperature in the center of the bread drops below 40 degrees, because the yeast will stop and the carbon dioxide in the bread has been fully discharged. Generally speaking, bread can be kept at room temperature. The reason why bread is hard and scum is because the starch in it has aged. Studies show that bread hardens quickly when stored at low temperature. When stored at higher temperature, the hardening speed of bread is slow; If it exceeds 35℃, it will affect the color and flavor of bread. Therefore, 2 1℃-35℃ is the most suitable storage temperature of bread, while the temperature of freezer is about 2℃-6℃, which will accelerate the aging of bread.