1. The role of salt is of course to make bread salty.
Adding salt to bread will increase the ductility of some dough.
Salt will hinder the fermentation of yeast to some extent. Adding salt in advance or putting salt in water can reduce the damage to yeast.
2. Whether the dough is beaten well depends purely on experience. It's no use talking about smallpox. Practice by yourself.
If the time is too short, the connective tissue of the dough is not strong enough, and if the time is too long, the dough temperature will affect the hair.
Gluten mainly depends on flour.
The biggest function of ghee is to lubricate and not stick to hands. In addition, it has the function of increasing the taste, but it also masks the original taste of flour, so good bread is not oiled.
It takes a little longer to bake bread in China, so that it can be organized evenly. Quality depends on your ingredients, flour and experience.
4. Fancy bread is the same as 3
Whole wheat toast with the same model is heavier than ordinary toast, because it is not inspirational, and there is no best toast in the world, so practice it.
6. There are many kinds of bread improvers, some of which can make bread more malleable and help yeast germinate, while others will destroy flour tissue like baking soda, depending on your bread variety. Good flour needs no bread improver.
7. The function of eggs is to increase the extensibility and elasticity of noodles, and it can also increase the taste.
Many people make bread, but few people make it well. Work hard!
I am speechless for the people downstairs, and I feel sad for many people who think they know Hong Kong-style bread very well.