The method of baking soft bread is as follows:

1. First, mix the Tang Zhong materials evenly, heat them with low fire, stir them with a manual eggbeater until they are paste, then pour them into the crisper, and immediately cover them to prevent water loss. After cooling to normal temperature, put it in the refrigerator 17-24 hours.

2. Take out the Tang Zhong, mix with the main dough and knead until the surface is smooth, then add butter and salt to continue kneading. The bread machine kneaded the dough twice (about 60 minutes). After kneading the dough, cover it with plastic wrap and ferment for the first time to 2.5 times the size (about 60 minutes).

3. After the first fermentation, take out the dough, knead the dough manually for 10- 15 minutes, and exhaust until the dough is fine and has no pores.

4. After exhausting, divide the dough into 6 equal parts and round it, cover it with plastic wrap to relax for 15 minutes, then set it, and then ferment it for the second time to double its size (about 30 minutes).

5. Spread a layer of egg liquid on the bread and put it in the middle layer of the oven 180 degrees 18-20 minutes.

6. The baking time must be 18-20 minutes, and cannot be lengthened. Because the baking time is prolonged, the moisture of bread will be lost and the bread will harden immediately. The fermentation and baking time should be properly controlled, and the taste will be affected if it is a little too much.