Why is the bread I make so hard?

There are several reasons why the bread is baked and the skin is hard:

1. If you add too little water when making bread and noodles or have a problem with the proportion of the recipe, you can try to add more water.

2. If the humidity of the oven is not enough, the bread is too hard, so you can put a small bowl of water in the oven to solve it.

3. When the bread is brushed, the brush is too thick, so the skin will be hard when baked, and the eggs should be stirred evenly when brushing the eggs.

4. The bread will be hardened due to the long proofing time, and it should be baked directly in the oven after proofing, and should not be left at room temperature for too long.

Poor stirring, low baking temperature, insufficient fermentation, recipe problems, etc., can make the bread dry and hard.

If the stirring is not in place, it is not completely out of the film, and there is no network structure that allows the water to stay in the starch, so the water is evaporated when baking, and the bread is dry and hard.

If the baking temperature is too low and the baking time is too long, the internal moisture will also be lost too much. Before the outside zooms, the inside loses too much moisture. The bread is also dry and hard.

If the dough is not fermented enough, the dough is less than twice the volume, and when you press it with your finger, the surface will quickly rebound, and there will not be many bubbles inside. The bread will be harder.

If it is a recipe problem, it is recommended to strictly follow the recipe during the production process, a little more or less will make the bread dry and hard.

The bread is very hard, and the flour used to make the bread by yourself is not too little water, and the dough is not raised, so the bread is made directly and it is very hard.

In addition to the problem of fermentation, there is also the possibility that the beating is not uniform enough, or it is too thick, and it will be very hard when baked, and there is also a possibility that the roasting time is too long.

The main reason for the success or failure of traditional sponge cake lies in the process of mixing eggs and sugar, when mixing it is enough, the air bubbles in the egg batter are beaten to a very small level, and the cake will have fine tissue.

The reason why the bread will be hard is the amount of water the dough contains, the amount of sugar used, the activity of the yeast, the precision of the dough, the volume of fermentation, the temperature of the oven, etc.

Hello, there is an error on the method step, you can do it as follows:

1. After the butter is melted, cool down until it is not hot.

2. Add the beaten egg mixture and stir well.

3. Add honey, salt and flour, and put the yeast in warm water to dissolve.

4. Add yeast water and stir well.

5. Cover with plastic wrap and put in the refrigerator overnight.

6. On the second day, take out the refrigerated dough and ferment it to twice the size, add raisins and mix well.

7. Put it into the mold, I use a hollow mold with a diameter (if it is not a non-stick mold, it should be oiled and powdered to prevent sticking).

8. Let the dough warm up at room temperature for 1 and a half hours, and then ferment until the mold is 8-9 minutes full.

9. Bake in the lower middle and lower layers of the preheated 175 oven for 40 minutes.

Without fermentation, the dough that is fully fermented will form bubbles and holes, and during the baking process, the air expands and the pores become larger, and the bread becomes fluffy and has a good taste.

I think it may be that the noodles are hard and not waking up well. Or it has been baked for too long and has lost too much moisture.

The ratio of flour and eggs is not right, put more eggs, and you have to soak them to make them

It may be that the ratio of the formula is unreasonable, or it may be that the temperature is too high.

It is best to consult the elderly at home or the people who can make it in the neighborhood, so that you will make good bread as soon as possible and avoid detours.

Don't believe that everything on the Internet is about general problems, not about the detailed steps, and all of them are wasted.

I just listened to the Internet at the beginning, and it was not the same as what I made, and then I consulted the neighbor's sister, and I mastered the main points of bread little by little.

Bread will know how to live well during the New Year.

It may be that there is a problem with the fermentation, or the dough has not been beaten to the gluten, or it has been baked for too long and the temperature is too high.

Why is the bread I make so hard, why is the bread I make so hard?

Mainly because the heating element of the bread machine is at the bottom, so the bread made with the bread machine is generally very hard at the bottom, and the top is relatively soft, so if you want the color of golden yellow, the bottom may be a little too hard, this is because the heating tube is at the bottom, so the heating of the bread is not uniform, and the top is still a little unripe when the bottom is cooked, and the program that comes with the bread machine will extend the time by about 15 minutes in order to make the bread fully ripe, so take it out 15 minutes in advance, The epidermis will not be very hard.

Because the previous bread was made in the oven, the oven was put in and heated at the same time, and the heating was very uniform, and the bread machine only had the heat at the bottom of the heating pipe to penetrate upward, of course, the farther away from the bottom would be the more tender it would be, and it was not easy to ripen, and in order to let everyone be able to eat the bread made by the bread machine with confidence, the program it set was actually extended, otherwise if something uncooked was made, it would damage their reputation. Therefore, when designing this bread machine, merchants would rather lose a little taste than lose their reputation.

Another point is that when making bread, if you add more milk or eggs, and sugar, it will also make the bread more fluffy, of course, there is also an oily substance, these are all ways to make the bread soft, if you like to eat fluffy bread, don't use a bread maker to make whole wheat bread.

Like whole wheat bread, there is generally no sugar, no milk and eggs, so it is relatively stiff to make, and if there is a bread machine, it may really be like a stone can be used to beat people, but if you are making ordinary bread, you can try to add more milk, egg white sugar oil and the like, you can make it a little softer, and it is taken out 15 minutes in advance, at this time the bread is actually cooked, but it is more tender.

This is because when you are making bread, you do not have a good grasp of the amount of oil, milk, sugar, and eggs, or put less of them, and the temperature of your bread machine is too high when you bake the bread, so the surface is very hard.

There are many reasons why the skin of toasted bread is hard, such as the oven temperature is not set correctly, resulting in hard skin of baked bread; Brush the egg wash too thickly; Leaving it at room temperature for too long will cause the moisture from the crust to evaporate, which will make the crust of the baked bread hard.

If the surface of bread is very hard, it may be that the surface is very dry due to the long baking time, so you can add more water or reduce the baking time.

It's probably because your flour and water ratios aren't at all out of tune, or because you don't add the same amount of butter, or because the bread takes a long time.

It may be that the ratio of flour to water is not adjusted properly, or it may be that the bread has been in the bread machine for too long, all of which can be caused.

It is very likely that this bread machine has been baking for a long time, so it will cause the surface to be harder, and you can also brush it with a layer of oil.

It is because the temperature is too high when you bake the bread, which causes all the moisture of the bread to evaporate, so the baked bread will be very hard.

If the time is too long, you must shorten the time and take it out 10 minutes in advance, there will be no such phenomenon, and the taste will be very good.

It may be that the temperature of your bread maker is too high, so it will be hard, or it may be that you put less baking powder in the dough mixing, and it will also be hard.

It is that you have taken too long to take the test, resulting in a hard surface of the bread, and you can adjust the correct time according to the instructions.

1. According to the usual experience of making bread, the surface is hard and very dry and hard bread after baking, and the fermentation problem is accounted for. In terms of difficulty in making, the accepted ranking method is: biscuits, cakes, bread, bread, why bread is the most difficult to make, the reason is fermentation.

2. There are too many factors that affect fermentation, from the ambient temperature and humidity to the subtle differences in the recipe, and even the difference in flour, which will have a certain impact on fermentation.

3. The dough generally needs to be fermented 2 times, that is, the first time and the first time before baking, because it is not clear what kind of bread is made, I am not good to assert, but generally speaking, ordinary bread, the first fermentation needs to be sent to the finger poke the dough does not rebound and the dough will not spread down like a balloon deflated, one shot is good. The volume is about twice as large as the original.

4. The last fermentation should be sent to the dough volume increased significantly (generally speaking, times), and the judgment of fermentation in the preheated oven must be used with hands and eyes, as well as their own experience. So don't be afraid of failure, do it a few more times so that you can accumulate more experience.

Summary. The oven can set the temperature between 160 and 220 and bake for 20 to 35 minutes, so that the bread will be very fluffy and delicious.

Hello, I have seen your question, I am sorting out the answer, it will take a little time to type, please be patient for a while

Hello, happy to answer your questions. The skin of the toast is dry and hard, which may be due to the following reasons: 1. The temperature of the oven is too low, and the baking time is too long; 2. The gluten of flour is too strong; 3. There is too little dough in the baking tray, and the edges and skin are overheated; 4. Baking too much, and the baking time is too long.

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The temperature is 180 degrees and baked for 30 minutes.

The oven can set the temperature between 160 and 220 when baking the bread, and the baking time is between 20 and 35 minutes, so that the bread will be very soft and delicious.

Dear, there is also a reason that the yeast is too little, which causes the bread to have no "holes" and cannot release the air inside, resulting in dry and hard <>

The main reason why bread will become hard is that the starch in the bread has aged, and during the process of bread making, the starch will absorb water and expand, making the bread soft and elastic, but the volume of starch in the bread that has been placed for a long time will continue to shrink, and the gas will escape, making the bread hard and dry. The bread is edible if it becomes hard and does not deteriorate.

Bread hardens during storage because the starch in the bread has deteriorated. The main raw material for making bread is wheat flour, which is rich in starch, and the starch will absorb water and expand during the production process of flour, making the bread soft and elastic, but the volume of the starch in the storage process continues to shrink, and the gas escapes, causing the bread to become hard.

We call bread hardening, and an important cause of bread aging is temperature, which directly affects the rate at which bread hardens. In general, bread hardens faster at lower temperatures, and the optimal storage temperature is 21-35.

The bread is hard and edible

If the bread has not spoiled after hardening, it can be eaten continuously. The texture of hardened bread will deteriorate slightly, so it can be served with sauce or sliced and fried. You can also put the bread in the microwave or oven and eat it, adding a little water when heating it to restore the softness of the bread.