1. When baking in the oven, you can lower the oven temperature, turn the bread over when baking, and make the skin crust slowly, so that the moisture in the bread can dissipate quickly, thus making the bread mature. If the bread is not turned over in time, it will lead to uneven heating of the bread, and then the bread will be baked piece by piece.

All the food is baked in the oven from the outside to the inside, so you can't judge whether the bread is ripe only by its color. If possible, you can use a quick thermometer to measure the temperature inside the bread. Generally, the temperature needs to reach above 200℃ to cook. After baking is completed, it is best to leave the bread in the oven and continue drying at the residual temperature to ensure that the moisture of the bread is completely evaporated.

If the bread is broken and can't be cooked, you should put less water in the next production.

4. When baking bread, you can also wrap a layer of tin foil around the mold. The purpose of this is to use the heat absorption characteristics of tin foil to heat bread, so as to make the heating more comprehensive and thorough. Finally, you can see a bread that doesn't change color on the surface, but is cooked inside, avoiding the trouble of secondary baking and burning.

Hehe, with these small methods, I will never be ashamed of food again! Novices in baking should remember to take notes and gain more skills. These skills can help you avoid detours in baking and get twice the result with half the effort.