According to the description, it is most likely that the dough was not properly vented during the intermediate fermentation. After the first fermentation, it must be exhausted and shaped before entering the second fermentation. If it is airtight, the internal tissue of bread will produce uneven pores.

It may be because of long time, too much formula sugar, too much yeast, too high temperature in the awake room, and poor plastic surgery. Generally, the first fermentation temperature of dough is 26-28℃, and the second fermentation temperature is appropriately increased after molding, and the relative humidity is 70-80%, 35-38℃. Of course, if time permits, the fermentation temperature can be reduced appropriately, the time can be extended, and the problem of bread holes can be handled well.

Brief introduction of food

Classification of raw materials: fast food

Edible tip-about 80 grams per meal.

Toast is a kind of western bread, which is common in breakfast in Europe and America, and also in tea restaurants in Hong Kong. The raw material is square bread, which is baked with a toaster (called "toaster" in Hong Kong) until it tastes delicious. Take it out, coat one side of the square bread with ingredients such as cream, butter and jam, and sandwich two square buns. This is hot food.