[問題] 怎樣可以作出更鬆軟的麵包
我用的是威寶製麵包機作麵包
我都照食譜書上的配方加到麵包機裏頭，然後選擇和風麵包口味
從揉麵糰到發酵烘烤大約三小時10分鐘
我用的是高筋麵粉500ml（書上是說量杯兩杯，我自行換算大約是500ml的容量）
水125ml，其他油、糖等等我覺得應該都是其次
可是作出來的麵包感覺就不像麵包店的鬆軟，甚至裏面還很紮實
有什麼辦法可以改進我作出來的麵包可以更鬆軟？
我是不是要調整配方或是製作過程？
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