The bread machine is a special device used to make bread, but usually the bread we make will be wet, why is this? Here we will introduce why the bread made by bread machine is wet and how to choose a good bread machine.

Why is the bread made by bread machine wet?

1. Insufficient or expired yeast activity: After opening the instant yeast, it needs to be sealed and stored in the refrigerator, and it should be put in the refrigerator as soon as possible after it is used up, so as not to reduce the activity of the yeast. Left too long, the yeast will also lose its activity and you need to pay attention to the shelf life.

2. The temperature is too low: when you make bread in summer, the yeast ferments well, but in winter, the fermentation slows down. Fermenting in a bread machine with added heat makes little difference. But if you ferment at room temperature, it takes a long time to ferment. At this point, you can add more yeast, or soak the yeast in warm water at 30-40 degrees to activate it before making the bread. You can also put it in the microwave oven with 1 cup of hot water to speed up the fermentation.

3. Too little yeast: Generally speaking, most of the factors that make bread not rise high are not enough yeast. Quick-risen yeast makes up 1% of the flour, and you should use 4 grams for 400 grams of flour, which can be reduced to 3 grams in the summer. If the bread doesn't grow high, try increasing the yeast by 0.5 grams.

4. Too much or not enough sugar and salt: Too much sugar and salt tends to inhibit the yeast's mobility, while too little will result in slower fermentation. The salt content is about 1% to 2% of the flour.

5. Insufficient mixing: If you use the preset mixing and kneading schedules of your bread machine, you should not have this problem. If you set it yourself, keep an eye on it.

6. Over-mixing: If you add whole wheat flour to the dough or mix the dough at too high a temperature, the gluten will break easily. The dough is shiny and watery, and will stick to the tank and the water, and then go limp and not form a ball. Although the gluten will increase after fermentation and rounding, it can be formed into a ball, but after baking, the sides of the toast will be seriously shrunken. Solution: You can add some flour and beat for another 2.3 minutes. How to avoid breaking the tendon, when mixing, part of the liquid with ice instead or mixing cylinder next to the ice treasure and shorten the mixing time.

What bread machine is good?

1.Panasonic/Panasonic Bread Machine

2.Donlim/Dongling Bread Machine

3.Midea/US Bread Machine

4.Petrus/Patrice Bread Machine