To bake bread, you need to use high-gluten flour.

High-gluten flour: darker in color, more active and smooth, not easy to form a ball by hand;

Medium-gluten flour: creamy white in color, between high and low flour, semi-fluffy in texture; generally used in Chinese dim sum, such as buns, steamed buns, noodles, etc.;

Low-gluten flour: whiter in color, easy to form a ball by hand; low-gluten flour's protein content averages at around 8.5%, low protein content, less gluten, so gluten is also weak, more suitable for cakes, muffins, cookies and tarts.

Low-gluten flour: white in color and easy to grasp; low-gluten flour has an average protein content of about 8.5%, low protein content and less gluten, so it is weak in gluten, and is more suitable for cakes, muffins, cookies and tarts that require a fluffy and crispy texture.

Baking practice:

1. Prepare pure milk and appropriate amount of yeast, butter, if you like to eat sweet can also prepare some sugar or honey. Milk heated to about 30 degrees (warm and not hot) Part of the milk to melt the yeast, part of the continue to stay in the pot, put the prepared butter and sugar or honey, hot until melted.

2. Prepare 2 eggs and flour. Step 1 in the milk + yeast, milk + butter sugar, eggs are poured into the flour, slowly kneaded into a dough, rest for 2 hours, if you are in a hurry can be in the oven or microwave low temperature fermentation, half an hour can be good.

3. After fermentation, divide the dough into several parts and arrange a shape you like. Put into the oven, top and bottom 200 degrees, heating 15-20 minutes.

4. Open the oven! Brush the bread with a thin layer of honey.

5. After brushing with honey, put the bread into the oven and continue baking for 5-10 minutes, then the bread will be soft and delicious.