Put the ingredients needed to make bread into a bowl, stir well, knead into dough and cut into blocks. Brush the baking pan with oil, and fire 170 degrees 15 minutes.

Ingredients: flour

Accessories: yeast, corn oil, milk, sugar, salt.

Specific practices are as follows:

1. Prepare the materials needed to make bread.

2. Pour all the ingredients into a bowl and stir well.

3. Knead into dough and cover it with plastic wrap at room temperature.

4. Knead into dough and leave it overnight.

5. Cut the dough into pieces.

6. Overlap the skins one by one, roll them up from top to bottom and cut them in half.

7. Put it in a baking tray, and brush it with oil for 15 minutes.

8, fire up and down 170 degrees 15 minutes, you can eat.

Hello! Glad to answer your question!

How to make bread at home is softer?

1: If you want to make ideal bread, you should first choose flour, which can be divided into low gluten flour, medium gluten flour and high gluten flour according to the content of protein.

2. Low-gluten flour, with protein content less than or equal to 9%, is generally used to make cakes, biscuits and western-style cakes. The dough softened by low-gluten flour has small elasticity and small and uniform pores.

3. The content of medium gluten flour and protein is 10%- 1 1%. In China, it is generally used to make jiaozi, cakes, steamed bread, noodles and other staple foods, and Europeans often use this flour to make bread.

4. High-gluten flour, the protein content is higher than or equal to 12%, and the kneaded dough is very elastic and is generally used to make bread.

5. The standard to distinguish French wheat flour is to divide it into ash, and ash represents the total amount of minerals in flour. When wheat is ground into flour, the bran and germ will be removed and only the endosperm will be taken. The lower the ash content, the whiter the flour, which is often called T-series flour in China, mainly T45, T55 and T65.

6. Yeast is a unicellular fungus, which will cause bread to swell during bread fermentation. Yeast uses the sugar in wheat flour and auxiliary materials to ferment, which can decompose the sugar in raw materials and produce carbon dioxide, alcohol, organic acids, etc., which affects the flavor of bread and produces aroma. There are active dry yeast and fresh yeast, that is, active dry yeast.

7. Salt has the functions of improving the taste, regulating the fermentation speed, regulating the catalytic process of enzymes, enhancing the gluten strength and preventing the propagation of miscellaneous bacteria.

8. Water, gluten and wheat gluten in flour absorb water to form gluten, and the hardness and temperature of dough can be adjusted by changing water quantity and temperature.

9. Sugar can promote the water retention of fermentation, increase the flavor and color of products and delay aging.

10: Eggs, mainly whole egg liquid. Lecithin in yolk can prevent dough from aging and increase elasticity.

1 1: Dairy products can increase the flavor of bread and bake beautiful golden yellow, while lactose and fat make bread soft and slightly sweet in taste and aroma.

12: butter, an animal fat processed from dairy products, mainly improves the ductility of dough. The dough with good ductility will fully expand in the oven, and the baked bread will be fluffy and soft.

The peanut butter bread I just made is soft, salty and delicious.

1: Prepare high-gluten bread flour 130g, high-sugar tolerant yeast 1.5g, egg liquid 20g, sugar 10g, salt 2g, butter 10g, water 40ml, and proper amount of peanut butter. Liquid seeds (50 grams of high-gluten bread flour, 50 grams of water

2. Put all the ingredients except butter into the flour and mix well. After stirring into a flocculent shape, knead the dough until it is uniform and sticky, and then add the butter.

3. Knead the dough for as long as possible until the dough surface is smooth and malleable, and a film appears, so that the bread made is fluffy and soft.

4. Cover the kneaded dough with plastic wrap and put it in a warm place to ferment to twice the size.

5: After fermentation, dip your finger in some water and poke a hole, and it will ferment without deformation.

6. Knead the dough until it is exhausted, cover it with plastic wrap and relax for 15 minutes, which is convenient for subsequent operation.

7. After relaxing, flatten the dough and roll it into a big cake with a rolling pin. The pie should not exceed the length of the mold, but it can be wider. After rolling, spread peanut butter on the cake I use 2 spoonfuls of peanut butter and add some fancy bread crumbs, which is more fragrant. Peanut butter should be thicker, otherwise it will flow out easily.

8. Fold the bread coated with peanut butter in half, knead the joints in the middle, and then cut it into 3 parts with a knife.

9: Next, braid it like a braid.

10: After weaving, put it in a mold and ferment it in a warm place for 30 minutes. After fermentation, brush some egg liquid on it and sprinkle some almond slices. Preheat the oven in advance, put down the layer 160 degrees, bake for about 150 minutes, and observe the color changes of different ovens.

1 1: After baking, shake it twice to shake out the hot air inside to prevent collapse. Delicious bread, salty and delicious, full of flavor.

12: Baking seems simple and needs more practice. From the choice of flour to the final baking, every link will affect the shape, color and taste of the finished product. Practice more and summarize more, and you can make delicious bread at home.

I'm glad to answer your question.

If you want bread to be soft, you can try to make bread with Polish seed powder. Polish seed bread is soft and won't harden after a long time.

Today, we use Polish seed powder to make garlic bread, which is a very soft brushed bread. The golden skin with green chopped green onion looks very attractive. The bread is wrapped in sausage and full of garlic. It's soft, salty and sweet in one bite, which makes people never tire of eating.

Make polish seed noodles first:

High gluten flour: 60 grams

Water: 60 grams

Ordinary yeast: 1g

Add 1g yeast into 60g water, stir and mix evenly, and add 60g high-gluten flour. This kind of dough is so moist and sticky that it doesn't need to be kneaded by hand. Stir and mix the dough with chopsticks, wrap it with plastic wrap, and put it in the refrigerator for one night, or ferment it at room temperature for about 3 hours.

Next is the main dough:

High gluten flour: 200g

Butter: 20g

Sugar: 25 grams

Salt: 2g.

High-sugar tolerant yeast: 3g.

Whole egg liquid: 20g

Water:100g

Add all the ingredients except butter to the bread machine and turn on the kneading function. Knead the dough for about 10 minute, where the dough does not need to be kneaded until it is smooth. Cover and let stand for 20 minutes to give the dough time to form gluten. If you knead the dough by hand, you will probably knead all the materials except butter and let it stand for 20 minutes. )

Let it stand for 20 minutes, then come back and add butter to start the bread machine to continue kneading. Knead for about 20 minutes, only the thick film can be pulled out. Maybe it's the flour, or maybe the probability of bread is too small. I tried many times, but I couldn't rub the membrane. But it doesn't matter. First put some oil on your hand, move the dough to the chopping board, flatten it into a rectangle, and beat the dough with a rolling pin, either from right to left or from left to right, to ensure that every dough is in place.

After knocking all the time, fold and flatten and continue to knock. This process may need to be repeated 3 5 times. Knock 5 times, you can basically pull out a very thin glove film. This method is very useful, basically no kneading is needed, but the bread made is also soft and brushed.

After the dough is knocked out of the glove film, the step of kneading the dough is completed. Hold the dough in your hand, smooth side up, turn it over and form a circle. Put it in a big bowl, wrap it in plastic wrap, and make it double.

The dough after proofing is much bigger than before. If you simply press and exhaust and stick it on your hand, you can take it out with some oil on your hand, move it to the chopping board, dry it with a rolling pin, and then exhaust it.

After exhausting, divide the dough into eight small doughs with uniform size, and turn the dough up and down into a smooth round surface.

Next, prepare garlic raw materials:

Sausage: 8 strips

Butter: 30 grams of butter.

Mashed garlic: 20g

Chopped onion: 15g

Salt: 2g.

Sugar: 10g

Take a dough, wrap it in sausage like steamed bread, knead it, put it in a baking tray, and cover it with plastic wrap for secondary proofing.

When the fermentation is almost finished, we mix all the butter, mashed garlic, chopped green onion, sugar and salt evenly and put them in paper bags for later use.

After waking up for the second time, the volume of bread increased obviously. Brush a layer of egg liquid first, then cut a seam on the surface with a sharp knife, and then squeeze the prepared garlic paste at the seam, which can be squeezed more appropriately.

Preheat the oven in advance, 180 degrees for 5 minutes.

Put the bread in the oven and bake at 180 degrees for about 20 minutes. Pay attention to the color in the last few minutes. If the color is too dark, it needs to be covered with tin foil. (The specific baking time should be increased or decreased according to the temperature of the oven.

When baking, the whole room smells of garlic. This is a kind of bread suitable for all ages. Garlic is rich in flavor, moderate in salt and sweetness, and it can't stop eating!

How to make fluffy bread? First of all, it is suggested to make bread by Tang Zhong method. Bread made by Tang Zhong method will be much fluffy, and it will be very soft after two or three days.

Besides, the method of making Tang Zhong is not difficult. You don't have to wait for hours (or even overnight) like "old noodles" and "medium seeds" After 8 hours, you can add dough to make bread, so you can make more at a time and keep it in the refrigerator for a few days.

Some friends will ask, why is the bread baked every night fluffy and dry the next day? Why? What kind of bread is irresistible when it comes out of the oven? So it can be understood that when some bakeries sell freshly baked bread, customers queue up to buy it.

To make fluffy bread, there are two things to pay attention to: it takes enough effort to wipe the powder. The fermentation quantity should be 1. It takes a lot of effort to wipe powder.

When the dough is rubbed or pressed hard, some gluten will appear, whether by hand or by bread maker. The dough expands when heated, and these ribs are the tissues that support the dough, leaving many small holes in it. The more tendons, the denser pores. The finer the internal structure of bread, the more fluffy the taste. High gluten flour is the best toast because it produces more gluten.

If you knead the dough by hand, it seems to be a gesture of washing with a washboard, which is of course laborious. But many people like it. The time for kneading dough varies from person to person. It's about strength and speed. It may take an hour for a novice. Experienced people may finish it in more than 20 minutes.

What kind of dough is kneaded?

You can try to break the dough, break a tough film, and pierce a round hole with your fingers, indicating that the dough has been kneaded to a complete stage and has been kneaded successfully. But don't rub too much, or the gluten will break.

But if it is sweet, or if you like to eat less tough texture, you don't need to knead it until it is full. As long as the dough is rubbed until a film can be opened, but the film is broken, it will be incomplete, and the expansion stage can be stopped. Generally speaking, to bake fluffy bread, you must first knead the dough hard enough. You can't be lazy

2. the fermentation should be full.

Fermentation is an important step to make dough more fluffy. Dough fermentation time is not necessarily, the weather is hot and the time is short. The weather is cold and the time is long. After the dough is fermented twice, the baked bread will taste better. Between the two fermentations, let the dough relax 15 minutes, and then shape it into a baking tray.

The best environment for dough fermentation is 28C, about one hour. In fact, if the weather is not too cold, you can cover the dough with plastic wrap for fermentation. Someone may put a cup of hot water in the microwave oven to help the dough ferment better and faster. One of my friends, who covered it with plastic wrap and put it in a warm place near the sun, and another friend, who covered it with plastic wrap and added a warm towel, can also do it.

No matter what method is used, it is necessary to check whether the dough fermentation is up to standard. After fermentation, the dough is twice as big as it is qualified. If possible, it's best to keep it to 2.5 times. Generally speaking, bread fermented in large volume will be fluffy.

When making yeast bread, the reason why bread can't be fluffy during baking is that 1: yeast loses its activity.

Whether the yeast is unsealed or not, it is recommended to use it up during the storage period, because if the yeast is left for too long, it may lose its original activity. If inactive yeast is used in the dough for making bread. It may make the bread not fluffy during baking, leading to failure. In order to confirm whether the yeast is still fresh, please refer to the method I provided below to do the test.

Stir the instant yeast 1 teaspoon, warm water of 32 degrees 50CC and sugar a little, put a cup of hot water in the microwave oven, and put it in the microwave oven 10 minute at the measured temperature of about 26 degrees Celsius.

If foaming is faster and more, it means that the activity is very good. At this time, you can reduce the yeast powder. If there is less foaming, it means that the yeast will be ineffective. If it does not foam at all, yeast is not suitable for further use.

Reason 2: The water temperature used to wake up the yeast is too high.

In the step of raising yeast, it is necessary to dissolve sugar in water first, and then dissolve yeast in sugar water. It sounds simple, but the temperature of this sugar water is very important. The ideal temperature is between 40 C and 45 C. If it is lower than 40 C, the yeast may not be awakened. If the temperature is higher than 45℃, yeast may be killed. If the yeast can't work, the toast won't be fluffy.

Reason 3: The ambient temperature during dough mixing is too low.

In hot summer, dough is usually smooth, because warm and humid weather will make dough look beautiful. However, when the temperature is low in winter, if the indoor environment for making dough is equally cold, it may affect the activity of yeast, resulting in bread not fluffy when baking. Therefore, it is suggested to make yeast dough in a low temperature environment, such as using a fermentation box or heating it to a suitable temperature.

How to make fluffy bread? I followed the recipe, but I found Tang Zhong dough wet and sticky. I rubbed it with a toaster, but it was difficult to set it. I wonder if this situation is normal. Do you want to add some flour to shape first?

Tang Zhong dough is wet, so the baked bread is soft and can be kept for many days. You have to sprinkle some powder to get a facelift. This is normal. But avoid sprinkling too much to avoid affecting the dough. In fact, the flour dough will not stick to your hands. Unless the dough is turned over, it needs to be powdered again.

Second, the dough is wet and sticky. I knead dough with a bread machine. How can we smooth the dough round? Can I just powder the surface? When I roll, I will dig out some dough and stick it on the stick, which is difficult to shape. If I roll a few more times, the whole dough will stick to the workbench.

Knead the dough until it doesn't stick to your hands. You can sprinkle a little flour when setting, but not too much, so as not to destroy the dough tissue. The total time of using dough mode is 1: 15, including kneading dough and static fermentation.

The kneading process takes about 20 minutes. I usually turn off the bread machine after kneading dough for the first time for 20 minutes, then turn it on and start again, that is to say, knead dough for another 20 minutes, and then leave the dough in the bread machine to complete the first fermentation. If you do this, the phenomenon you described will not appear.

Third, what is it: let the dough relax 15 minutes between two fermentations, and then put it into the oven for setting. What is dough relaxation 15 minutes? Is it used for kneading before shaping and putting it into an appliance for secondary fermentation? Can I rub it with my hand? The order is the same. Will you pour it into the basin?

Let the dough relax for 15 minutes between two fermentations, which means let the dough stand for 15 minutes, and don't move after rounding, so that the dough will relax and the texture will not be so tight, which is convenient for molding. Standing for15min, setting and filling. Carry out second fermentation. You can rub it by hand. Ordinary dough is easy. But Tang Zhong's dough is wet, which is even harder. If you are a novice, you'd better beat Tang Zhong's dough with a toaster.

4. You said that if you stick a round hole in the film with your finger, it means that the dough has been kneaded to a complete stage, but don't knead it too much, otherwise the gluten will break. If it is a sweet bun or you like to eat a less tough texture, you don't need to knead it to a complete stage. As long as the dough is rubbed until a film can be opened, but the film is not complete when it is broken. How can there be holes and complete holes when fingers are pierced?

As for the experimental dough, you can take a small part and see if you can shoot it in Zhang Kaicheng. If not, it is not stiff enough. If you open the film and pierce it with your finger to form a neat round hole, it will be completely unfolded. Toast is the best.

However, to make steamed buns, you don't need to knead them into a completely expanded state. If the hole is jagged and rotten, it is in an incomplete state and can be made into sweet buns. Don't knead the dough excessively. After kneading, stop to ferment.

Postscript handmade bread pays attention to the original flavor. Although sometimes old firewood is quick, it is safe and healthy to eat. However, the above methods can be used to reduce the dry wood of bread and leave the "wet" behind. Keep the moisture in the bread quickly with plastic wrap, and then make the baked bread fluffy and soft after good fermentation. Never put it in the refrigerator, it will suck the bread dry like a loofah cloth.

Bread making involves many processes, and it will be easier after proficiency. Now there are many tools to make bread easier, such as bread maker, one-click fool operation.

Of course, the key to making bread is the choice of flour. Generally choose high-gluten flour, mainly depending on the difference of protein content. You can look at the nutrition table when buying flour. Generally, the content of protein per 100 grams is around 13, and it doesn't matter if it is lower. Some kinds of bread don't need high gluten.

The next step is the selection of yeast. Generally, it is easy to buy high-activity dry yeast on the market. Melt with warm water of about 35 degrees, precipitate for five minutes, and add to the flour. There are also instant dry yeast and fresh yeast, which will also bring different flavors. From the point of view of family production, high activity dry yeast is more practical.

There are other ingredients below, such as sugar, salt, milk, powdered milk and condensed milk. You can choose whatever flavor of bread you want to make.

The following is the process of kneading dough, mainly to make dough tendons. Good gluten can make the baked bread denser and taste better. Kneading should be combined with techniques, mainly kneading and beating. This text description is relatively empty, you can search related videos to understand.

In the process of kneading dough, you can also add butter and other oils to increase the flavor of bread. Oil is usually added when the bread is kneaded to a little ductility, otherwise it will affect the dough gluten.

The following are the key fermentation stages. There are direct method, liquid seed method, old noodle method and so on. If you eat at home, personally, it is more appropriate to use twice fermentation. Ferment the kneaded dough once, the dough is twice as big as the original dough, then take it out and exhaust it, that is, gently press and exhaust it, then cut it into dough and knead it for about 15 minutes, then ferment it for the second time until the dough is twice as big, and then bake it in the oven. The fermentation process needs high temperature and humidity. In the case of cold weather in winter, you can use the oven, adjust the temperature to about 35 degrees, put hot water in the oven, increase the humidity, and achieve perfect fermentation effect.

There is nothing special about baking, mainly the control of oven temperature. Because of the small space and poor temperature control, the general household oven cannot control the temperature perfectly. It is best to have an oven thermometer to control the temperature. The baking temperature of bread is generally 180 degrees, which takes 30 to 40 minutes, depending on your bread variety, such as toast. The baking temperature is generally 175 to 185 degrees, which takes 35 to 40 minutes.

Hello, I'm Jun Ting. I'm happy to answer your question.

How to make fluffy bread?

Northerners always have an inexplicable preference for pasta, and there are many ways to make pasta. The most common is steamed bread, but many people also use it to make snacks, cakes, snacks, bread and so on.

Bread is mainly made of wheat flour, yeast, eggs, oil, sugar, salt and so on. As an auxiliary material, adding water to make dough, dividing, shaping, proofing and baking the dough,

Baked food processed by cooling.

In fact, there is no secret recipe, just a recipe for glove film. Now it is mainly the practice of sorting out a few steamed buns. Show it to my favorite old tie.

material

420 grams of high gluten flour

240 grams of water

45 grams of egg liquid

Yeast 12g

45 grams of butter

3 grams of salt

75 grams of sugar

Other ingredients:

Red bean paste150g

50 grams of meat floss

50g salad dressing

4 sausages

1: First, mix flour and milk powder evenly.

2. Add yeast into water, melt it, and then add sugar, salt and egg liquid.

Step 3: Pour in flour.

4. Stir the dough with the chef's machine, swell it and wrap it in butter. Time: 1 gear for 3 minutes, change gear 2 for 6 minutes, and then change gear 3 1.5 minutes.

Wrap in butter

6: Use 1 gear for 2-3 minutes, shift to second gear for 5 minutes, and then shift to third gear 1 minute. Close to the glove film of toast, but a little short. If you make toast, you can add 1 minute to the last 3 gears. Not here.

7: Look at the status

8: Cover the dough with plastic wrap and ferment to 2.5 times the size. The room temperature is 20 degrees today, and the time is about 70 minutes.

9: Floss weighs 50 grams.

10: Add salad dressing and mix well. Divide into 5 equal parts, each about 20g.

Bean paste 1 1: 6 portions, 25g each. Dry the sausage with a paper towel.

12: For the fermented dough, touch some flour with your fingers and put it into the dough, so that the dough will not shrink or shrink immediately.

13: final dough 84 1g, divided into 15 small dosage, 68g bean paste bag, 50g floss bag and 45g sausage bag.

14: exhaust and knead separately, and relax 15 minutes.

15: Prepare to make steamed stuffed bun with minced meat. Roll the dough into a tongue with a rolling pin.

16: Put floss on the dough.

17: The last volume closed.

18: Prepare to make sausage buns. Roll the dough into a tongue and roll it up.

19: Knead into long strips

20: relax for a while and continue to rub the strip.

2 1: dabble in sausage and roll it for 3 times.

22: Fold it in, or it will come out when baking, which will affect the appearance of the finished product. I didn't pinch both of them, and the final product didn't look good.

23: Make bean paste buns. Roll the dough into a circle with the seam facing up.

24: Step diagram: 1. Wrap in bean paste, 2. Fold up like a meat bun, 3. Shut up, 4. Turn it off, five. Roll into a tongue, 6. Gently mark the surface with 4 marks, and it is best not to cut the dough.

25: Ferment twice to twice the size, and then coat with egg liquid.

26: Preheat the oven 180 degrees, spread egg liquid on the bread while waiting, and sprinkle white sesame seeds on the surface of the floss.

27: Bake in the middle layer (if there is a third layer) or middle and lower layer (if there is a fourth layer) of the oven 15 minutes. It came out of the oven.

Hello, I want to make the bread soft. I offer the following 8 tips for your reference.

Bread is not soft enough, generally because of three reasons, one is that the dough is not kneaded well, the other is that the fermentation is not enough, and the third is that the baking time is too long and the water evaporates too much.

1. When the added amount of sugar exceeds 7% of flour, it is best to use high-sugar tolerant yeast. Do not knead dough or milk with hot water, otherwise it will destroy yeast activity. Generally, warm water of about 30 degrees Celsius is used to melt yeast.

2. The dough comes out of the glove film, which is softer and more delicious.

3. After the dough is vented, the dough structure is more uniform and the taste is better after secondary fermentation.

You can add a little milk to the egg mixture, brush a layer on the bread and put it in the oven. Milk is used to increase the softness of dough surface, and egg liquid makes bread color better.

Before putting the baking tray into the oven, the oven should be preheated.

6. If the oven can be divided into upper and lower layers and heated separately, it is best to use the bottom heating first, and then turn on the top heating switch by half, so that the bread can be heated evenly and the water loss on the bread surface can be reduced.

7. Pay attention to the condition of bread in the oven when baking to avoid burning. As the temperature of each oven is different, the time will change and need to be adjusted appropriately.

8. After the bread is baked, brush a little butter on the bread while it is hot, and then cover it with a kitchen cloth to cool it, which will help to increase the flavor of the bread and keep the softness of the bread.

If bread wants to be softer, it must be full of water first. The more moisture, the softer the bread. It should also be noted that plastic wrap should be covered when fermenting or relaxing to prevent dry skin. Generally speaking, soft bread is made of sweet dough.

Materials:

40 grams of milk, 250 grams of flour, 30 grams of sugar, 3 grams of salt, milk powder 12 grams, 30 grams of whole egg liquid, 90 grams of water, 25 grams of butter, 5 grams of yeast, a little sugar and a proper amount of decorative butter.

Exercise:

1, prepare the ingredients.

2. Put all the materials except butter into the bread machine, first send the liquid material, then put the powder material, then bury the yeast in the high flour, start the kneading program of the bread machine and knead the dough for 30 minutes.

After 3.30 minutes, the dough is kneaded to the swelling stage, and then butter is added to continue kneading for 25 minutes until it is almost finished.

4. Basic fermentation with bread machine fermentation function.

5. After about an hour, it grows to 2.5 times the size, and the fermentation is complete.

6, take out the dough, exhaust, relax for ten minutes and then divide into seven small doughs.

7. Roll into a rectangle.

8. Roll up from top to bottom, shrink and pinch.

9. After all the rolls are rolled, put them into a baking tray covered with tin foil for secondary fermentation.

10, about an hour later, it is twice as large, and the fermentation is complete. Cut a hole in the bread with a knife, put some diced butter (I put too much, and the butter overflowed when baking), brush the egg liquid, and sprinkle some sugar on the bread.

1 1 Preheat, 170 degree oven for five minutes, 170 degree oven for 25 minutes, take it out after baking, cool it and put it in a fresh-keeping bag.

12, look at the drawing.

skill

1, the water absorption of flour is different, so 10% water should be reserved first, and then determined according to the dough.

2. Now the room temperature is low, and fermentation can be done in toaster or oven.

3. The baking time and temperature should be determined according to your own oven.

Put less butter for decoration than I do, so as not to overflow when baking.

5, this kind of bread does not need to knead the dough into a complete stage, just close it.

6. There is not much sugar in the dough, and the sugar behind it is also very sweet.

If you want to make soft bread in home baking, dough making, fermentation process and baking process will all have an impact;

Especially for toast, if you want to make a soft drawing effect, the dough needs to be kneaded until it comes out of the glove film;

In the process of dough making, it is strongly recommended to refrigerate the seed method, which is a kind of seed method. The stirred intermediate seed dough is not put at room temperature, but put in the refrigerator for refrigeration and fermentation. Put yeast, flour and salt into a large bowl, add water and stir until all the ingredients are mixed together, and knead into a soft and smooth dough. Brush the dough with cooking oil, cover it with plastic wrap, and put it in the refrigerator for low temperature fermentation. Refrigerate for 2-3 days.

After the medium-sized dough and the main dough are mixed evenly, the glove film must be kneaded out and fermented at room temperature until it is twice as large.

After the dough is made, it is vented to make its new favorite shape, and then it is fermented for the second time. The second fermentation is also very important. If the second fermentation is not complete, the bread is not soft enough. Secondary fermentation is generally twice the size;

In the baking process, if there are conditions, spraying appropriate amount of steam during baking will also ensure that the bread is softer;

Generally speaking, freshly baked bread is very soft. If the weather is dry, it can be stored in bags at room temperature after cooling. If you want to keep it for a long time, you can put it in the freezer of the refrigerator. When you want to eat, you can take it out and bake it in the oven to restore softness.

In fact, the addition of many ingredients will also affect the softness of bread. For example, adding a proper amount of compound leavening agent to dough, commonly known as aluminum-free baking powder, can also make bread softer;

Bread on the market generally tastes good. Add ingredients and many extra food additives to make it healthier.