【书籍专题 · 面包大全】花生巧克力可颂

Core Viewpoint - The article provides a detailed recipe for making peanut chocolate croissants, highlighting the ingredients and step-by-step preparation process [2][3]. Ingredients Summary - Danish dough: 600 grams - Matcha cream filling: chocolate (to taste) - Crushed peanuts: 200 grams - Egg wash: as needed [3]. Preparation Process Summary - Roll the Danish dough to a thickness of 0.4 cm [6]. - Cut the dough into squares measuring 11 cm x 11 cm [7]. - Place chocolate on the surface of the dough squares [8]. - Fold the corners of the squares towards the center [11]. - Pinch the folded corners tightly [12]. - Brush the surface with egg wash and dip in crushed peanuts [13]. - Place in paper trays and onto a baking sheet [18]. - Ferment at 28°C and 75% humidity for 50 minutes [19]. - Bake in an oven at 210°C for the top and 200°C for the bottom for 15 minutes [20][23]. Monthly Highlights Summary - New bakery openings and trends in the industry, including the launch of Hai Di Lao's bakery and the popularity of certain bread types among foreign tourists [25]. - Insights from successful bakery owners on maintaining profitability amidst a wave of closures [25]. - Discussions on ingredient competition and baking techniques that enhance efficiency and product quality [25][26].