1, the dough is not in place, and the toast is rubbed to the extent of glove film, that is, it is slightly spread out with a film, and slowly stretched to pull out a large transparent glove film.

2. It is related to fermentation time and temperature. When toast is fermented for the first time, it will be 2.5 times as big. If you poke with your finger, it won't rebound or sag, but it will be too big.

3. Exhaust forming is not completed correctly. After the first round is completed, toast is generally divided into three equal parts, relaxed in a round shape, rolled into an oval shape for exhaust, and then rolled up to finalize the design. If this step is not done well, there will be big bubbles hidden in the dough, forming a hole.

4, related to the formula, too much sugar, too little water, the ratio is not appropriate.