Insufficient information. I hope you can tell me in detail the flour you use (high gluten flour or low gluten flour), the formula of dough, the amount of yeast, the degree of fermentation and the baking temperature.

Maybe you didn't ferment enough or didn't mix the noodles at all, and the noodles were still a dead ball. Of course, it is also possible that you baked the bread for too long, which caused the bread to dry. Bread baked for too long is basically dry. For example, French baguettes, which are common in supermarkets, are baked at a high temperature of more than 200 degrees for more than 40 minutes and kept ventilated for at least 30 minutes.

Now I will give you a recipe and practice of ordinary sweet bread for your reference. 10 kg of high flour, about 10 eggs, that is, 400g, 50g of yeast, 50g of salt and 2kg of sugar. Add 4.5 kg to 5.5 kg of water, as the case may be. If you use the machine, you can add more, up to 5.5 kg. If you do it manually, you'd better do it hard. 10 kg flour can make dough of about 20 kg, so remember to make flour according to your own needs, and the formula is based on the proportion of flour.

Knead the dough until it looks shiny and doesn't touch your hands. When it is difficult to open it by hand, oil it according to the ratio of 10 kg powder plus 1 kg oil. Margarine, lard or soybean oil are recommended. Continue kneading the dough until a film can be pulled out. Even noodles.

Separate the dough as required, knead it into a circle and let it ferment. The general theory is that when it is twice the size of the original dough, you can start making bread. Roll out the air in the dough with a stick, make it into the shape you want, and then ferment it. The fermentation time varies according to the bread, but it is basically twice as long. Put it under the fan and blow the skin hard. It feels very dry. Beat the eggs evenly, brush the surface of the bread with egg water, process as you like, and then bake in the oven. Bake for 8 minutes at the upper fire of about 190 and the lower fire of about 190-200, then add 2-3 minutes according to the baking color until the color is golden, and immediately knock the bread twice after baking, and a bread is baked.

Note: This temperature and time are only applicable to steamed buns with dough weight of 60g to160g. Please lower the temperature and extend the time for the big bag with a dough weight of about 200 grams. After baking, you must knock twice to stabilize the internal structure of the bread.

If you have any other questions, please ask them.