The bread made by the bakery is soft, and many additives are not excluded, as long as it is within the food index. I have to say that making soft bread without additives is the key to making dough. It's hard to say. It's easier said than done. You need to know more about the function of machinery. Using a dough mixer and a dough press will make the dough smoother and more malleable, which cannot be achieved by hand. Smooth dough will not break even if it is as thin as paper, and you can even see the words in the newspaper through it. It's like blowing bubbles-the bakery uses machines to make dough. The indoor temperature should be controlled at about 18 degrees Celsius to prevent dough from proofing when kneading. Sometimes, I am afraid that the dough will wake up and add ice cubes while kneading it. There are also regulations on the time of dough mixing. When the dough is pulled by hand, it is as thin as a piece of paper and particularly elastic, which can be considered as a good noodle. There are also rules about when to add butter to dough. Then enter the wake-up box to wake up. The wake-up box is equipped with steam. The humidity when you wake up is also regulated.

They have professional formula, dough fermentation equipment, good temperature and humidity control, special materials, which are difficult for ordinary families to have, and various technologies and process control. Put more meat on it. Some people like to eat more vegetables, so I won't deliberately ask how many ingredients must be put in a dish, but today I wrote down the weight clearly, because today I introduced baking, and baking is the most important thing.

Secondly, each kind of flour has different water absorption. The ratio of conventional flour to water is 2: 1, that is, 200g flour needs about 100g water. It can float back and forth by about 20%, which means that 200g of flour can be added with 80g of water first. If you think it's too toast, the biggest proportion is flour. Toast usually needs to use high-gluten flour, but also special flour for toast, which is more delicate and soft. Other ingredients include butter, sugar, salt, yeast, milk, whipped cream and condensed milk.