Hard crust or bread means that the baking temperature is too low or the baking time is too long, or the dough is not kneaded well at first, so please follow the following tips when kneading the dough next time:

1. Make sure that the water or milk used for kneading is warm. Remember that it is not hot but warm, because hot water will destroy yeast activity, so make sure that the water temperature is the temperature that your fingers can bear.

2. Knead the dough, preferably for 8- 10 minutes until it is almost sticky, then pat a little oil on the palm of your hand, spread it on the whole sphere of the dough, and finally let it ferment according to the requirements of the recipe.

Be sure to preheat the oven before putting the bread baking tray into the oven.

4. Add a little milk to the egg yolk, and then brush it on the whole bread before baking, because milk can help keep the bread soft and the egg yolk can make the bread look better.

5. The standard baking temperature of bread is between 180℃ and 200℃, so the oven should be kept within this temperature range unless otherwise specified in the menu.

6. If the oven has the function of heating the bottom grill and the top grill separately, don't turn them on immediately. First use the bottom grill, then turn on the top heating switch halfway and heat it evenly.

7. Except for individual flaky bread, bread baking usually takes 12-20 minutes, so if the color of bread is not enough after this time, you can raise the temperature slightly, but you must pay close attention to avoid scorching.

8. Brush a little butter on the bread immediately after baking, and then cover it with a cloth to keep the bread moist and soft.