When making bread, if there is too much water, milk, eggs and oil. Add them all in, the dough will be too thin and the bread will collapse;

Excessive proofing of bread leads to too many air holes in bread, which is easy to make bread collapse;

Bread and flour are not kneaded enough or too much. Insufficient kneading will make the bread shape not full and lack elasticity, and excessive kneading will easily break the tendons. Is the cause of bread collapse;

The baking time is short, and it is not fully mature, so the temperature should be lowered appropriately. For bread weighing more than 400g, 180 ~ 200 degrees should be used to reduce the fire, and 160 degrees should be used to raise the fire for about 25 minutes.

Sprinkle some high powder or apply a thin layer of oil in the container to prevent sticking. It is more convenient to sprinkle powder in the fresh-keeping box and grease the basin. If you sprinkle powder on the basin, the powder won't hang on the wall and the dough will still stick to the container.

Preheat the oven in advance. Preheating the oven is the most basic common sense in baking, but some people always forget it. If the dough is directly baked at low temperature without preheating, the moisture in the center of the dough will be excessively evaporated, resulting in the dry and rough center of the baked bread and the thick and hard crust.

When measuring the oven temperature, it is recommended to put the oven thermometer into the oven for measurement. It is more accurate to measure two thermometers together, and adjust the baking temperature according to the values of the thermometers.

References:

Bread Baidu encyclopedia