What are the reasons why toast shrinks when it comes out of the oven?

Toast bread tastes good, looks good, and can be preserved for a long time. Therefore, making toast bread has become a fun enjoyment in many people's lives. Although the steps of making toast bread are very simple, if the key skills are not mastered well, the toast will become deflated after it comes out of the oven, which is called waist shrinkage. So, what are the reasons why toast shrinks when it comes out of the oven? Let’s take a look at the explanation below.

The reason why toast shrinks when it comes out of the oven is because there is too much "flexible material" in the bread. Bread is made from flour, salt, yeast and water as the basic raw materials. The dough is mixed and then fermented, shaped, fermented and baked. The water absorption rate of high-gluten flour is generally between 60% and 64%, that is, when there are 100 grams of high-gluten flour, the amount of water is 60-65 grams. The water absorption rate of medium-gluten flour is between 55 and 58, and that of low-gluten flour is between 50 and 53. Oil in bread can lubricate the gluten and improve the taste. Dairy products can delay the aging of bread, and eggs can increase the softness of bread. Different degrees of waist reduction all meet a necessary condition, that is, an egg weighing about 60 grams is beaten into the dough of a toast.

1. In addition to too much "flexible material", there is another situation that can cause "waist shrinkage", that is, the bread is not baked. The finished product will taste sticky in the center, while the "shrunken waist" caused by too much flexible material will have a intact center but a firm outer skin, as if it was compressed. 2. It doesn’t mean that adding an egg or an egg yolk to every toast will cause the bread to shrink. This still depends on the total proportion of "flexible" materials~3. It is said that if the dough is not completely relaxed during rolling and shaping, or if it is over-fermented or has too much wet material, different states of "waist shrinkage" will occur.

Correct method: Water: flour = 5:1. After stirring thoroughly, put it in the microwave (or heat it directly on low heat), take it out and stir every 30 seconds, repeat 2-3 times until it becomes a paste as shown on the right, then cool and use.

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