The pinyin for baking is [hōng kǎo].

Baking method:

1. Direct baking refers to the method of placing the dough directly on the bottom of the oven for baking. The dough that has completed the final fermentation will first be moved to Put it on the conveyor belt and put it in the bottom of the oven.

Applicable categories: Directly baked breads are mostly hard or semi-hard, so the baking temperature will be set slightly higher.

2. Baking on a baking sheet means placing the shaped dough on a baking sheet for final fermentation, and then placing it in the oven for baking. At this time, depending on the overall shape, the arrangement or the upper limit of the number of buns placed on the baking sheet will also be different. To prevent uneven baking, they should be placed as symmetrically and equally spaced as possible.

3. Mold baking is to put the shaped dough into the mold for final fermentation, and then put it into the oven for baking.

Model baking can be divided into an open-top model (no lid), bread baked without completely limiting the bread volume (such as mountain toast), and a covered model that limits the bread volume (square toast) .

How to bake bread:

1. Beat the eggs, pour in flour, milk, baking powder and sugar and knead into a ball.

2. Add sunflower oil and continue kneading until fermentation is complete.

3. Grease the bottom of the bowl with oil and let the dough ferment until it doubles in size.

4. After fermentation, continue to knead, deflate the air, roll into small dough, roll in grated coconut, ferment in a warm water pot until 1.5 times in size, take out.

5. Preheat 200 degrees for 10 minutes in advance, then put it in the oven, heat the lower plate at 170°C for 10 minutes, continue to ferment, and then bake the upper plate at 170°C for another 10 minutes.

Note: High-gluten flour is easy to harden. You can use medium-gluten flour appropriately and add ordinary flour. Try to heat the pot first to help the dough rise.