1. The baking time is set too long. 2. The oven temperature is set too high. 3. Bread fermentation time is too short. 4. The formula ratio of bread and flour is incorrect.

Why is the bread you bake hard?

The trick my mother told me is to mix the dough with boiling hot water first, and then add more yeast for fermentation after the dough temperature drops, so that the baked bread will be soft.

Why is the outer layer of toast baked in the oven always hard?

There may be the following reasons:

1, furnace temperature

The oven temperature is different from the oven temperature, so you can't follow the steps in the book. Just like a newly bought oven, you need to adjust your oven temperature first. For example, if you bake the same bread at the same time, someone else's oven can bake it to 180 degrees, and your oven can bake it to 200 degrees.

Step 2 brush eggs

When brushing eggs, don't brush them too thick. If they are thick, the baked skin may be hard and ugly. When brushing eggs, mix them evenly. Brush eggs to make skin shiny, soft and beautiful.

Step 3 wake up

Bread should be baked directly in the oven after waking up. Don't leave it at room temperature for too long because there is a certain humidity when you wake up. After being stored at room temperature for a long time, its skin moisture will evaporate and its skin will harden.

Besides, you said that the bread you made was different from that made in the shop. The same formula, raw materials produced by different manufacturers, make different finished products. This is a question of cost. What is done at low cost is different from what is done at high cost. Besides, if you are talking about baking bread on a baking tray, it may be the temperature of the oven. If it's toast box, put as little ghee as possible.

I hope my answer can bring you some useful help!

Good luck!

Why is the baked bread so hard?

1. There are many improvers in the bread in the shop, which are loose and big.

2. The temperature of the small oven cannot adjust the temperature of the upper and lower tubes. Generally, when baking bread in the store, the upper tube temperature is slightly lower than the lower tube temperature.

3. insufficient fermentation.

Increase the amount of eggs or oil in the bread formula, ferment for a long time, and cook several times more.

White bread fermented by yeast

condiments

A, high flour 250g, milk powder 15g, yeast 3.5g, salt 1g, egg 1 piece (small), milk 150g and sugar 50g.

B, sugar 3g, low flour 5g, black sesame 10g.

Production steps

1. Dissolve the yeast with warm milk, add other raw materials A into the bread machine, and start the dough making process.

2. Knead the dough into a thin film, which is basically twice as big as fermentation.

3. Ventilate the dough for secondary fermentation.

4. Divide the dough after secondary fermentation. Knead dough every 40g, and relax15min.

5. Roll a small dough into an oval shape, roll it up from top to bottom, and continue to relax 10 minutes.

6. Repeat the previous step, that is, roll the rolled dough firmly into an oval shape and then roll it up.

7. Mix the raw material B, stick the rolled dough on it, and then put it in a small oiled mold for the last fermentation.

8. Brush the surface of the fermented dough with egg liquid, and preheat the middle and lower layers in the oven for 180 degrees 15 minutes.

skill

Recipes are more important, and kneading and bulking are more important. As long as you master the operation skills, simple recipes can make great bread. This kind of bread is simple and super soft, just like cotton wool. After being refrigerated in the refrigerator for a period of time, it will still be loose and soft after warming up the next day.

Why do you bake bread in the oven?

LZ, the main reason for this situation you mentioned is that the baking temperature is not well mastered, and the skin is overcooked due to excessive heat, so it is "hard" ~

Toast: Preheat in 180℃ oven.

After the last fermentation, brush a uniform layer of whole egg liquid on the dough. Don't brush the egg liquid too hard, the fermented dough will collapse. Put the baking tray in the upper position in the middle of the oven (if the oven can be divided into upper and lower fires, the upper fire 180℃ and the lower fire 150℃) and bake for 15-20 minutes.

In addition, you can also put a glass of water in the oven to increase the humidity in the oven and prevent the skin from being dry and hard due to high temperature.

According to your materials, you can make ordinary sweet bread. Better add butter, which is butter.

The steps of making bread are a bit complicated. The following is my experience, using the Tang Zhong method, because the bread made by Tang Zhong is much more delicious than that made by the direct method, but it only takes one more step, but it can make you take fewer detours. I hope it helps you.

I. Tang Zhong

Tang Zhong is simple to make: 1 part flour and 5 parts water, mix them together, stir them evenly until there are no particles, and then heat them to 65 degrees with low fire. Keep stirring during the heating process, and when you see small bubbles on the side of the pot, the batter will become thicker and thicker, leaving traces of stirring, so you can leave the fire. Cover with plastic wrap and cool to room temperature. Or refrigerated until the next day, the effect is better.

Tang Zhong made of 20g flour and 1 00g water can make1times bread. Tang Zhong can make bread with 50 grams of flour and 250 grams of water three times.

Second, knead dough.

Take the proportion of ordinary sweet bread as an example, because this formula can be changed a lot, as long as different fillings are added, it is different flavors of bread.

2 10g of high-gluten flour, 56g of low-gluten flour, 20g of milk powder, 42g of fine sugar, 2 teaspoons of salt1/6g of dry yeast (some adjustments should be made according to different brands of yeast and flour).

30g of whole egg, 85g of water and 84g of Tang Zhong.

Salt-free fermented cream 22g

1. Mix all dry matter except yeast.

2. Add the egg mixture and Tang Zhong and stir gently to make noodle dough.

3. Dissolve the yeast completely in water and add the dough.

4. Knead the noodles. The key of this step is to keep folding and extruding the dough until the dough is gluten-like and no longer granular.

5. Add butter several times and continue to stir the dough. The goal is to expand the kit stage: drag a small piece of dough to open a slightly transparent film with jagged holes.

It is normal that the dough before butter is sticky. No more flour. If it is too sticky to operate, maybe Tang Zhong is too thin. Butter must be added several times, and it must be kneaded before adding. When the dough is oily, it will gradually become smooth and no longer stick to hands.

Thirdly, basic fermentation.

1. Knead the dough into a smooth ball. In this step, as long as you put the dough on the table, circle the table with your hands and exert force at the bottom of the dough, you can harvest a beautiful ball.

2. Find a big bowl and put a thin layer of oil in it, so as not to take the dough out after fermentation.

3. Cover or seal with plastic wrap.

4. Find an environment with a temperature of 28 degrees and a humidity of 75 degrees, and ferment the dough to twice the size. It will take about 45 minutes.

You can turn on the oven or microwave oven for 30 seconds and turn it off. Just reach out and feel a little warm. Be careful not to touch the inner wall of the oven, even if it is only opened for 30 seconds, it will burn to death.

If the room temperature has reached 28 degrees, add a glass of water to increase the humidity.

Fourth, relax in sections.

Take out the dough and cut it according to the required quantity. When you cut it, you should finish it with one knife. You can't mend it. Try to cut it as big as possible.

After separation, knead each small portion of dough round. It is also placed on the table, surrounded by hands, and the fingertips rotate and tighten, while pushing toward the bottom of the ball. Then spread plastic wrap and relax 10 minutes.

V. Plastic surgery

Be sure to exhaust before plastic surgery! ! This step is to flatten the loose dough and let out gas. Then you can have plastic surgery as required. There are many shapes of bread, such as woven bread, flower-shaped bread and so on, which can also play your imagination.

6, finally fermenting.

The final fermentation conditions are temperature 38 degrees and humidity 85 degrees, and the dough will be twice as big. I put boiling water in a big salad bowl. It's not 35 degrees, but it's ok. The time is about 30 to 45 minutes.

After the final fermentation, the oven can be preheated (preheating 15-25 minutes depends on the oven).

Brush a layer of whole egg liquid on the dough surface, sprinkle nuts or stick coconuts as you like. ......

Why is the bread I bake in the oven dry and hard?

Spray some water or cream on the surface before entering the oven.

What's wrong with making bread in the oven?

There are several reasons:

1. When making bread and flour, there is too little water or there is something wrong with the formula. You can try adding more water.

2, the oven humidity is not enough, resulting in bread is too hard, you can put a small bowl of water in the oven to solve.

3, the oven temperature is too high, no oven is different, can not be completely set according to the formula of oven temperature, can be appropriate.

4. The bread is too thick when it is brushed with eggs, and the baked skin will be harder. When brushing eggs, the eggs should be stirred evenly. Brush eggs to make skin shiny, soft and beautiful.

5, bread proofing time is too long, resulting in dough hardening. After proofing, it should be baked directly in the oven, not at room temperature for too long.

6. Furnace temperature: The oven temperature is different from the oven temperature, so you can't follow the steps in the book. Just like a newly bought oven, you need to debug and adjust the temperature yourself first. For example, if you bake the same bread at the same time, someone else's oven can be cooked at 180 degrees, and your oven can be cooked at 200 degrees.

7. Brush eggs: When brushing eggs, don't brush them too thick. If they are thick, the baked skin may be hard and unsightly. When brushing eggs, mix them evenly. Brush eggs to make skin shiny, soft and beautiful.

8. Proofing: After the bread is made, it should be baked directly in the oven. Do not leave it at room temperature for too long, because there is a certain humidity when you wake up. After being left at room temperature for a long time, its skin moisture will evaporate and its skin will harden.

Why is the baked bread as hard as stone?

Because I send it at night. The temperature is not well controlled. There is a difference in indoor temperature. Such as spring, summer, autumn and winter; The temperature is different. But they are all baked at night and in the morning. So I often overdo it. Answer:

Fermentation for one night is really too long, and it is more difficult to control if it is fermented at room temperature. In fact, dough can also be fermented during the day. If you sell bread, you can bake a part of the bread the next day before you get off work every day and sell it directly the next day. Start to ferment dough in the morning and bake bread in the afternoon.

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Why is the crust I bake always hard?

You can use bread flour, or put some bread flour in high-gluten flour, and the copied bread will be softer. (Because there are many ingredients in bread flour)

Why is the surface of the bread I bake so hard?

Baking temperature is low, time is long, and it lacks gluten, which is not good for your reference.