What is the reason why the skin of the toast bread I make is so hard?

The main reasons why the skin of toast is hard are that the first one is over-roasted, and the second fermentation time is too long, because the fermentation is too long, and over-fermentation will over-oxidize the skin, thus inhibiting the elasticity of the roast inside the face. When the expansion force decreases, the internal heating resistance weakens, and the baking time is extended. The epidermis will also thicken, and the fermentation time can be reduced at this time, the amount of oil and sugar in the three recipes is too small, and the four epidermis is too dry.

The toast crust is thick.

Over-baking: Long-term low-temperature baking will caramelize the surface of the toast and form an excessively thick skin; In this case, it is necessary to adjust the appropriate temperature.

Fermentation time is too long: Excessive fermentation will cause excessive oxidation of the skin, thereby inhibiting the baking elasticity inside the bread, reducing the expansion force, weakening the internal heating, which will lengthen the baking time and thicken the skin. At this time, the fermentation time can be reduced.

If there is too much water loss, steam can be added to the furnace chamber to replenish moisture during baking.

There are several possible reasons for this:

1. Furnace temperature. The oven temperature is not the same as the oven, and you can't follow the steps in the book to do it exactly like a newly bought oven, at the beginning, you need to debug it yourself and adjust your own oven temperature For example, bake the same bread and bake it for the same time, someone else's oven can be baked at 180 degrees, and your oven can be baked at 200 degrees

2. Brush the eggs. When brushing eggs, don't brush them too thickly, if they are thick, the skin may be hard when baked, and it is not good-looking When brushing eggs, the eggs should be stirred well Brush the eggs to make the skin shiny, soft and beautiful.

3. Proofing. After the bread is proofed, it should be baked directly in the oven, not at room temperature for too long, because when the box is awakened, it has a certain humidity, and the skin moisture will evaporate after a long time at room temperature, and the skin will be hard

In addition, you said that the bread you make is different from the one you make in the store, and the same recipe, the raw materials produced by different manufacturers, and the finished products are also different. That's the question of cost. There is also a difference between what is made at a low cost and what is made at a high cost There is also the phenomenon of dipping molds that you said, if you bake bread in a baking sheet, it may be due to the temperature of the oven, and if it is a toast box, you try to spread a little less ghee

Good luck!

The problem of making noodles is that when making noodles, it is necessary to beat until the surface is smooth, add butter and salt, and the temperature of the proofing box film is between 35 and 38 degrees. To proofing twice the size. Not baked.

Hmm, isn't that your fire bigger than after the fire? If the heat is too big, the label skin will be harder, oh, or did you really hate the egg yolk before the test? Is it better to apply a layer of egg yolk liquid? You can give it a try.

It may be that it has been roasted for a long time, or the temperature is too high.

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

1. Add too little water when making bread and noodles or have problems searching for the proportion of recipes. You can add more water.

2. The humidity of the oven is not enough, resulting in the bread being too hard. It can be solved by putting a small bowl of water inside the oven.

3. The reason why the oven temperature is too high, each oven is different, and the oven temperature cannot be set completely according to the recipe. The temperature can be turned down appropriately.

4. When the bread is brushed with eggs, the brush is too thick, so the skin will be hard when baked. When brushing eggs, the eggs should be stirred well Brushing the eggs to make the skin shiny, soft and beautiful.

5. The bread has been proofing for too long, causing the dough to become hard. After proofing, it should be baked directly in the oven, and should not be left at room temperature for too long.

There may be the following reasons: 1. The oven temperature and the oven temperature are not the same, and you can't follow the steps in the book to do it uniformly Just like a newly bought oven, you need to debug it yourself at the beginning and adjust your own oven temperature For example, bake the same bread and bake it for the same time, other people's ovens can be baked at 180 degrees, and your oven can be baked at 200 degrees 2. When brushing eggs and brushing eggs, if you don't brush them too thick, the skin may be hard if you bake them thick, and they are not good-looking When brushing eggs, the eggs should be stirred well Brush the eggs to make the skin shiny, Soft and beautiful. 3. After proofing bread, it should be baked directly in the oven after proofing, and should not be put at room temperature for too long, because when it is proofed in the box, it has a certain humidity, and its epidermal moisture will evaporate after a long time at room temperature, and the epidermis will be hard In addition, you said that the bread you make is different from what you make in the store, the same formula, the raw materials produced by different manufacturers, and the finished products are also different.

That's the question of cost. There is also a difference between what is made at a low cost and what is made at a high cost There is also the phenomenon of dipping molds that you said, if you bake bread in a baking sheet, it may be due to the temperature of the oven, and if it is a toast box, you try to spread a little less ghee