One: Toast shrinks the waist, mainly because there is too much water left in the bread.

When the second piece of toast is baked, it must be demoulded immediately.

The reason why the crust of the third toast is too thick is that the first one is overcooked, the second one is fermented for too long, the third one uses too little oil and sugar, and the fourth one is too dry.

Why does the bottom of the fourth toast precipitate? First, the fermentation is not complete; Second, the toast is not properly baked; Third, the shape is not suitable.

The reasons for the small size and poor swelling of toast are as follows: first, the amount of yeast is insufficient or the wrong yeast is used; Secondly, the protein content of flour used is low, and the gluten of dough is too weak, which leads to insufficient swelling power of dough during later baking; Third, the dough is not stirred properly or for too long; Fourth, excessive molding destroys cold gluten.

There are six reasons for the roughness inside the toast tissue: first, the toast dough is too hard; Secondly, the fermentation time is too long or the fermentation temperature is too high; Third, there is not enough exhaust when the toast is shaped; Fourthly, too much dry powder is used in the molding operation; Fifth, the dough is short of oil.