There is no certain value according to the specific variety and actual oven temperature. Generally, the temperature of steamed buns under 40 grams is 190 degrees (depending on the equipment, it may be between 170-2 10 degrees), and within 10 minute, the temperature of steamed buns above 40 grams is 150 grams, 180 degrees. 150 g to 400 g, 175 degrees for 30 minutes, more than 400 g of bread for more than 35 minutes. There are many reasons for the collapse, such as insufficient or excessive mixing of flour and dough, too long fermentation time, or vibration after fermentation, and of course it may be a recipe problem. The temperature will not have much influence, but the fire can be reduced appropriately, and 160-70 is enough.

Soft or not depends on the fermentation time of dough, and baking is not a big problem. After kneading the dough, let it wake up, ferment until the dough, and just insert your fingers and pull them out without sticking. The oven should be preheated for 1 min, and then the dough should be baked for about 15 min, during which the dough will ferment again. Baking, also known as baking, refers to the process of dehydration, drying and hardening of materials through dry heat under the ignition point of materials. Baking is an indispensable step in the production of bread and cake. After baking, starch undergoes a series of chemical changes such as gelatinization and protein denaturation, which makes bread and cake mature.