When bread is baked in the oven, the surface of the bread crusts, but it cools too fast after being taken out of the oven, which is caused by taking the bread out of the oven and putting it directly in the refrigerator. The temperature is too high during fermentation, which leads to excessive fermentation. When in the oven, it is caused by insufficient ignition, insufficient fermentation, excessive dough fermentation and old dough.
Extended data:
Toast skills:
1. When the added amount of sugar exceeds 7% of flour, it is best to use high-sugar tolerant yeast. Do not knead dough or milk with hot water, otherwise it will destroy yeast activity. Generally, warm water of about 30 degrees Celsius is used to melt yeast.
2, the dough is pulled out of the glove film, which is softer and better to eat.
3. After the dough is vented, the dough structure is more uniform and the taste is better after secondary fermentation.
4. You can add a little milk to the egg mixture and brush a layer on the bread before entering the oven. Milk is used to increase the softness of dough surface, and egg liquid makes bread color better.
5. Before the baking tray is put into the oven, the oven should be preheated.