1. The oven temperature is too high.
2, low moisture in the dough.
3, too little oil.
4, improper storage, resulting in water evaporation too quickly.
Oven version of fluffy hijiki
Ingredients: (reference number: 8)
3 eggs (about 140 grams), 80 grams of milk, 80 grams of peanut oil, 500 grams of flour, 7 grams of baking powder, 100 grams of sugar, 3 grams of salt, 20 grams of condensed milk
Steps:
1: Combine the liquid portion of the mix and whisk well.
2: Add the powder, yeast powder into it.
3: Knead until smooth. (I used a chef's machine to knead the dough, and it took about 15 minutes)
4: Let it rest in a warm place, and ferment until it doubles in size. (The fermentation time varies from season to season, but the main thing is to see the state of fermentation, until it is 2 times the size of the dough, and when you poke your finger into it, it won't spring back.)
5: Take out the fermented dough, and divide it into 8 equal portions.
6: Knead the dough, roll it out, and place it on a baking sheet. (You don't have to be obsessed with whether or not it's twice as big, just look at it and see if it's slightly bigger, Chinese pasta noodles are hard and won't be the same as bread)
8: Preheat the oven to 190 degrees Celsius, and bake for 25 minutes or so. (Remember to take out and flip halfway through)