1. Too little water is added when making bread and flour.

2. The humidity in the oven is not enough, which makes the bread too hard.

3. The dough becomes hard when the bread is proofed for a long time. After it is proofed, it should be baked directly in the oven, not at room temperature for too long.

main ingredients: 27g of high-gluten flour, 4g of fine sugar, 32g of egg liquid, 14g of milk and 27g of butter

auxiliary materials: 3g of salt and 3g of yeast

1. Put all ingredients except butter into a mixing tank and mix.

2. Knead until the surface is smooth, then add butter to mix and beat.

3. At the fully expanded stage, you can take a small piece of dough and spread it to form a thin glove film, which proves that the surface has been laid (this is the best state for making toast).

4. Then put it in a container and ferment until it is twice as big. Dip some dry flour with your fingers and poke a hole in the middle of the dough, and it will be fermented without rebounding or shrinking around.

5. Take out the fermented dough, put it on the kneading mat, exhaust it by hand, divide it into 3 parts, and relax for about 15 minutes after rounding.

6. Take one of the dough, gently press it with your hand to exhaust, and then roll it out with a rolling pin to make it into an oval shape.

7. Turn over, and the dough on both sides is folded to the middle.

8. Roll out the dough again, and make it as uniform as possible.

9. Roll it up from top to bottom, roll it thinner with a rolling pin, and roll it down, remember not to roll it too tightly.

1. Put them into the mold in turn.

11. Put it in the oven for the second fermentation with a bowl of hot water at the bottom.

12. cover the mold at about eight or nine minutes, start preheating the oven, and bake at 18 degrees up and down for 45 minutes.

13. Take out the mold and shake it upside down on the rack to cool.

14. finished product.