There may be many reasons for making holes in toast. The first possibility is that the dough is not in place. Toast is generally kneaded into a glove film, that is, it is slightly spread out, and there is a film that can be slowly stretched to make a large transparent glove-like film. The second is related to fermentation time and temperature. Toast is fermented for the first time, only 2.5 times its size. If you poke it with your finger, it won't bounce or sag. Maybe it's overdone. The pit is too big.

The third possibility is that ventilation molding is not done well. After the first round is completed, toast is generally divided into three equal parts, which are relaxed in a round shape, rolled into an oval shape just for venting, and then rolled up and shaped. If this step is not done well, there may be big bubbles hidden in the dough, forming holes. The fourth possibility is related to the formula. Too much sugar and too little water are possible, and the ratio is not appropriate. ?