Ma Shu, what's going on?

When making bread, if there is too much water, milk, eggs and oil. If added, the dough will be too thin and the bread will collapse. Excessive bread proofing leads to too many air holes in bread, which is easy to make bread collapse. Bread and flour are not kneaded enough or too much. Insufficient kneading will make the bread shape not full and lack elasticity, and excessive kneading will easily break the tendons. Is the cause of bread collapse. The baking time is short, and it is not fully mature, so the temperature should be lowered appropriately. For bread weighing more than 400g, 180 ~ 200 degrees should be used to reduce the fire, and 160 degrees should be used to raise the fire for about 25 minutes.

The reason why bread will burst when it is ready.

1, the flour used for bread is not up to standard, so use high-gluten flour or bread flour.

2. When making bread, the proportion of flour and water (or other liquid ingredients such as milk) is unbalanced. If too much liquid is added, the dough will be too thin and the surface of the bread will collapse. When kneading dough, don't add all the liquid at once, but add some first, bit by bit according to the situation.

Steps to make potato bread (without bursting)

1. Sieve the flour, then throw all the ingredients together with the classification into the bread machine, stir it into non-stick dough, and let it stand for 20 minutes.

2. Take out each small ball of about 20-25g from the dough, knead it into a baking tray, and arrange it neatly, with about 20 balls.

3. When the oven is preheated to 180 degrees and baked for 10- 15 minutes, the surface will gradually change color (adjust the temperature and baking time according to the different heat of individual ovens).