Secret 1: If you want to make delicious bread, you must choose the right materials at that time. We should choose high-gluten flour, because the gluten of flour on the market is very low, so it is very important to choose materials to make bread well, which will affect the taste of finished products and so on. How to judge the gluten of flour?

Tip 2: Properly control the stirring. The mixing order of materials is different, which affects the formation of bread. First of all, it takes a lot of effort to mix sugar, eggs, water, yeast and flour together. At this time, you can use a rolling pin to stir, and you can judge the degree of stirring according to the actual situation. Take a small piece of dough and open it by hand. When the dough can form a transparent film, the strength of the film is average. After being punctured by hand, the fracture edge is irregular and the dough is in the expansion stage. Dough can form a tough film, which is not easy to break by hand. Even if it is punctured, the fracture will be smooth and round because of tension. At this time, the dough has reached a complete stage. Generally, a crispy bread is perfect at the completion stage. After this stage, the bread will collapse and cannot form the shape of the bread. Because in the completion stage, the bread can be stirred with butter and fermented in the next step.

Secret 3: Fermentation We can stir the dough, set it after fermentation and bake it. Fermentation time is related to the sugar content, oil content and fermentation temperature of dough. Generally speaking, ordinary dough needs about 1 hour at 28 degrees. If the temperature is too high or too low, the fermentation time should be shortened or extended accordingly. After the first fermentation is completed, it is divided into required sizes and kneaded into smooth balls for intermediate fermentation. Intermediate fermentation can be carried out at room temperature. General 15 minutes. After the intermediate fermentation is completed, we can shape the dough into the required shape. The second fermentation (also called final fermentation) is generally required at a temperature of about 38 degrees. The final fermentation usually takes about 40 minutes. Finally, of course, baking. When the fermented dough is baked in the oven, be careful not to touch the dough hard. At this time, the dough is very soft and delicate, and a little force may leave ugly marks on the surface of the dough. Be careful.