The baked bread is a little the surface and not soft on the inside, how should it be solved?

The dough should be rested for a longer time when baking next time, and the humidity of the noodles must be very high, and the baking time should also be well controlled.

I think you can try mixing the sugar and water, then brushing it on the surface of the bread, and finally putting it in the oven at 180 degrees for about three minutes, so that you will find that it is not so hard.

First of all, when baking bread, we must pay attention to the ratio of water and noodles, and also pay attention to the time and the mastery of the heat, it is best to set the temperature at about 150 when baking bread, the time can be set at about 10 minutes, and you should also put in some baking powder, and also let the noodles rise for a minute, so that the bread made is particularly soft.

You can add some baking powder, or knead the dough of the bread softer, so that this may not happen.

The baked bread is not fluffy on the surface and on the inside, how should it be solved?

It is a type of bread that is baked for gourmet cooking. Some people are still very willing to eat this kind of bread.

The surface of the bread is relatively hard, mainly because the temperature is too high when baking, we can put a bowl of water in the oven when baking the bread to improve the situation that the bread is too hard。In order to make delicious bread, we need to prepare the ingredients needed to make bread, an egg, and 300 grams of bread flour.

50 grams of granulated sugar, 2 grams of salt, 150 grams of milk, 3 grams of yeast, 20 grams of butter, together with an appropriate amount of white sesame seeds.

We start by mixing all the ingredients except butter and sesame seeds together and kneading them into a smooth dough. In the process of kneading the dough, be sure to use the root of the palm of the hand to knead vigorously and repeatedly until the dough is kneaded with the hand mask, this step is very crucial, because it is related to whether the bread can be drawn. If you have a kitchen machine or bread machine at home, you can also use a machine instead, which can save time and effort.

We ferment the kneaded dough in a clean container and cover it with a damp cloth to prevent the water from evaporating.

When the dough has risen to twice its size, place the dough on a cutting board and knead the dough to expel the air inside. We divide the dough into small portions and arrange them neatly in the mold. Re-cover with plastic wrap.

Ferment to twice the size. Brush the surface with a layer of egg wash and sprinkle with some white sesame seeds. Preheat the oven to 170 degrees and bake for about 20 minutes. Don't take the bread out of the oven immediately after baking, it's best to wait a little longer so that it doesn't shrink.

When we bake bread, we can put a small bowl of water in the oven at the same time, because the oven is too hot may cause the moisture on the surface of the bread to evaporate too quickly, and it will taste very hard, if we put a bowl of water, it can ensure the softness of the bread. The bread made in this way is very soft and delicious on the surface and inside, and can be drawn even if you tear it lightly. If you like dried fruits, you can add cranberries or raisins to the dough, and you can wrap the bean paste filling you make in it to make a bean paste bread to make it more flavorful.

It is very likely that you have a short fermentation time, so you will make such bread, which is not delicious at all.

It is likely that the baked bread is hard because the bread is not fermented properly, resulting in it not having enough fluffiness and eating hard. Bread that takes too long to bake is also the cause of the hard taste of the bread, because baking for a long time will cause the moisture inside the bread to lose too much, making it taste dry and hard.

Too little water is added. To make bread, you need to add water in proportion, too little water will cause the bread to be less fluffy. You can also change the water to milk or whipping cream when mixing noodles, and the bread will taste better and taste more fluffy.

This is caused by the fact that there is no good fermentation.

When making bread, the dough is not fermented well, and there are no small bubbles inside, so the bread made is relatively hard.

It is likely that it is because of the use of high-gluten flour, it may be because there is less water added, or it may be because the right ratio is not selected.

With low-gluten flour and sieve, the main problem is that the noodles do not wake up well

The surface of the baked bread is a little hard, but the inside is not fluffy, what is the reason for this?

It is a culinary delicacy. It is a baked gourmet bread. This kind of bread is a bit hard to bake, and you can look inside to find out what is going on, so it doesn't taste good.

It may be that there is too little yeast in the dough; It's also possible that it's been baked for too long; It is also possible that the oven is too dry and there is no moisture, so you can put a glass of water in the oven while you are toasting.

It is a self-baked bread, and there is no leavening agent added to it, and the amount of sugar and cream added is not right, so this phenomenon of being the outside appears.

Or if the baking time is too long, it may also cause the moisture in the bread to be baked dry, so in this case, it may also cause the bread to dry out somewhat. In addition, in the process of kneading the dough, there may be no kneading in place during the dough kneading process, so the bread will also be a little hard during the production process. In addition, many people put the temperature of the oven too high or bake it for too long, which will also cause the bread to become harder.

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

The bottom of the bread is very hard, so the only way is to take out the hard part for him, take it out and put it in the pot to steam, so that it is still okay to eat.

Hello, the bottom of the baked bread is very hard, as long as you put it for a while, the bottom of it will not be so hard, he is the texture may be hard.

Then you can make a tin foil under this bread, or you can see if there is no signal when you wash your face.

I think this texture is still delicious, and there is no need for something hard underneath to be particularly delicious.

I suggest you brush the bottom with a layer of egg wash and retake the exam.

Bake bread in the oven slowly over top and bottom heat, and the temperature should not be too high!

It's hard at the bottom, isn't it because it's too hot?

If the crust of the bread baked in the oven is hard, you can brush the crust of the bread with a layer of butter or cooking oil and bake it for a little more than 2 to 3 minutes, at which point the crust will become a little softer.

The purpose of bread baking is to make the dough rise to the most perfect proportion, as well as to bring the crust to the most suitable state, and the main factors that affect the bread expansion are the temperature and humidity in the dough. The high temperature environment causes the air in the dough to expand rapidly, so that the dough expands to a certain proportion, and the sugar in the skin undergoes a Maillard reaction to form the unique caramel color of bread, while the humidity affects the gelatinization of starch on the surface of the dough, which in turn affects the thickness and crispiness of the skin.

Yours is a bread handle without a lid, spray a small amount of water on the brush layer of eggs, or lower the heat.

Brushing with a layer of egg wash (adding some water to the egg wash if necessary) will do the trick.