1 bread should use high-gluten flour, which is the premise of fluffy.

In pastry making, flour is usually classified according to the content of protein, which is generally divided into three categories: high gluten flour, medium gluten flour and low gluten flour. High-gluten flour, also known as high-gluten flour or bread flour, has a relatively high content of protein, ranging from 65,438+02% to 65,438+05%, and is suitable for making bread and other products requiring high gluten. High-gluten flour has good ductility through mixing.

Adding eggs is also one of the reasons why toast is fluffy.

Adding eggs can increase the elasticity of finished products, and at the same time, its rich water content can also make bread more moist and softer. Eggs can also accelerate the emulsification of flour and oil, enhance the ductility of dough and make it softer.

Mixing dough is a crucial step.

The dough must be coated with butter, if it is added early, it will affect the expansion of dough gluten. Keep stirring after adding butter, and finally you can pull out the glove film.

Water quantity is also the key to affect softness. Water should be added according to the water absorption of flour to make the dough fully absorb water.

5 Fermentation is the most critical.

In the basic fermentation, we hope that the yeast will produce gas slowly and stably for a long time, so the temperature should not exceed 30℃, so as to bring good flavor to the dough.

When the swelling degree of dough reaches the peak, it is time to end the basic fermentation. When the fermentation is insufficient, the dough is not stiff enough, and the volume and elasticity of the dough will be affected; When the fermentation is excessive, the gluten breaks and the dough collapses.

Press the dough with your hand and raise your hand, and part of the indentation will rebound slowly, which is the end of fermentation. If the indentation does not rebound, it is over-fermentation; if the indentation rebounds quickly, it is under-fermentation.

How slow is "slow" and how much is "portion" should be adjusted according to the requirements of different kinds of bread for the degree of dough expansion.

Whether the baking temperature is selected correctly and whether the baking time is long will affect whether the toast is fluffy.

There are also differences in dough mixing methods. The first fermentation and the second fermentation of toast made by Tang Zhong method are different.