1. Maybe 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.

2. It is related to fermentation time and temperature. When toast is fermented for the first time, it will be 2.5 times larger. If you poke your finger down, it won't rebound or sag. Maybe it's overdone. The pit is too big.

3. It may be that the exhaust shaping is not in place. After the first round is completed, toast is generally divided into three equal parts, which are relaxed in a round shape, 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 a hole.

4, it may also be related to the formula, too much sugar and too little water, and the ratio is not appropriate.