1. Flour quality is poor: protein 12% wheat core flour is used (patented).

2. Improper mixing: fully mix gluten.

3. The dough is too hard: increase the amount of water to adjust the dough hardness.

4. Too long fermentation time: too long fermentation time causes the dough to be inelastic.

5. The shape is too loose: after primary fermentation, the gas in the original dough must be extruded and shaped for secondary fermentation, and the distance between semi-finished products should not be too large.

6. Too much raw flour: The less raw flour is used, the better.

7. Insufficient grease: Add 4-6% grease to lubricate the dough.

The bread machine makes soft bread.

Raw materials:

300 grams of high-gluten flour, 3 grams of yeast, 0/50 grams of egg liquid/kloc-,40 grams of sugar, 50 grams of salt, 5 grams of butter, 30 grams.

A piece of tin foil, wrapped outside the toaster barrel, to prevent the baked skin from being dry and hard.

Process:

1. Mix all the above raw materials except butter and milk. First, pour in100g milk, let the bread machine start kneading dough, and then gradually add the remaining milk.

Note: Because the water absorption of flour is different, the water demand is different each time, so it needs to be observed when the bread machine is working. After the bread machine kneaded the raw materials into balls, the stirring knife was difficult to turn and the dough was difficult to knead into balls by hand, indicating that water was needed. The method of adding water is to add water to the dough instead of pouring it into the bucket, and gradually add it and observe it. If the mixing knife rotates freely and the dough is wrapped around the mixing knife instead of throwing it around, it is basically ok. Then knead the dough with your hands. It is wet and soft, but it won't stick to your hands.

2. After the first dough mixing, my family's dough mixing program is 20 minutes, and the dough is basically formed. Grasp the dough by hand and test the humidity of the dough. The dough is wet and sticky, and it is basically clean after being grasped by hand. A small amount of flour sticks to your hands, indicating that the dough has the right humidity.

3. Turn on the dough mixing function again.

4. After the second kneading, gently pull the dough and find that the film can be pulled out, indicating that it is already malleable. I don't understand, can't I? Never mind, ignore it and move on to the next step. )

5, add softened butter, choose program one (my toaster program one is to make ordinary bread), and start.

6. One and a half hours have passed, and the bread has been pushed out, and the egg liquid is brushed on it.

7. Turn off the machine after smelling the bread. This time is about ten to fifteen minutes earlier than the preset time of the machine.

8. Take out the bread barrel, cover it with tin foil and let it cool. Cold bread is soft and delicious.

There is no cosmetic surgery in the middle, and lazy training is allowed to develop. After the medium wool is exhausted and shaped, it will be more beautiful to take out the stirring knife and put it into the dough.