As far as the ingredient list is concerned:
1. Choosing high-quality raw materials, such as making bread with eggs, milk and cream, can increase the softness of bread.
2. Adding some ingredients that can increase the elasticity and wettability of gluten, such as yeast, baking powder and glutinous rice flour, can make bread softer during baking.
3. Adding some water properly can increase the wettability of bread and make it softer.
As far as production steps are concerned:
1. Correct fermentation: The quality of dough fermentation directly affects the softness of bread. Ensure that the dough is fermented at proper temperature and humidity, so that the yeast in the dough can be fully propagated, thus generating enough carbon dioxide to make the bread softer.
2. Correct kneading: Proper kneading can increase the elasticity of gluten and make dough softer. It should be noted that the kneading time should not be too long to avoid gluten fatigue and affect the softness of bread.
3. Correct oven setting: The temperature and humidity setting of the oven will also affect the softness of bread. Generally speaking, the temperature of toast should be controlled between 180-220 degrees Celsius, and the baking time is generally 20-30 minutes. If the oven temperature is too high, the bread surface will be burnt and the inside will not be cooked; If the oven temperature is too low, the inside of the bread will be too wet, which will affect the taste. In addition, when baking, you can apply egg liquid or honey properly, which can increase the color and softness of bread.
In short, when making bread, it is necessary to comprehensively consider the ingredient list and production steps according to different bread types and formulas, and master the operation skills of each step in order to bake softer bread.