Core Points - The article discusses the recipe and process for making "Farmhouse Spicy Bread" using specific ingredients and fermentation techniques [2][3][6][7][8][11][12][13][16][17]. Group 1: Recipe and Ingredients - The main ingredients include 800 grams of basic farmhouse dough, 10 grams of roasted tea, and 20 grams of Sichuan peppercorns [3]. - The process involves mixing the ingredients into a dough, allowing it to ferment at room temperature for 60 minutes, and then dividing it into 200-gram portions [6][11]. Group 2: Fermentation and Baking Process - The dough is allowed to ferment again in a controlled environment of 28°C and 75% humidity for 90 minutes [12]. - After fermentation, the dough is sprinkled with low-gluten flour, scored, and baked in an oven at 220°C for 30 minutes with steam [13][17].

Core Viewpoint - The article provides a detailed recipe for making bacon croissants, highlighting the ingredients and step-by-step preparation process. Ingredients Summary - Danish dough: 600 grams [2] - Filling: 2 slices of bacon, appropriate amount of black pepper [5] - Surface decoration: appropriate amount of cheese powder, egg wash [2] Preparation Process Summary - Roll out the Danish dough to a thickness of 0.4 cm and cut into triangles measuring 10 cm wide and 20 cm high [2] - Place bacon and black pepper on the dough [5] - Roll the dough from one side towards the sharp angle to form a crescent shape [6] - Place on a baking tray, ferment at 28℃ and 75% humidity for 50 minutes, then brush with egg wash and sprinkle with cheese powder [7] - Bake in the oven at 210℃ for the upper heat and 200℃ for the lower heat for 16 minutes [12]

Core Viewpoint - The article discusses various trends and insights in the baking industry, highlighting the challenges and innovations faced by bakeries in a competitive market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery indicates a shift towards affordable options in the market, aiming to attract cost-conscious consumers [16]. - The article mentions a significant number of bakery closures, with 100 bakery owners interviewed to understand what successful shops are doing right amidst this trend [16]. - The competition regarding ingredient transparency is intensifying, especially after the discontinuation of sodium dehydroacetate [16]. Group 2: Innovations and Techniques - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [16]. - It discusses the overnight refrigeration method, which bakers find both beneficial and challenging, providing key points for implementation [16]. - A secret to maintaining the softness of bread, even after several days, involves the use of yogurt, which is favored by bakers [16].

Core Insights - The article discusses the preparation of a ham and cheese croissant, detailing the ingredients and step-by-step process for making the pastry. Group 1: Ingredients and Preparation - The main ingredients include 600 grams of Danish dough, 200 grams of ham, cheese, and egg wash [2][5]. - The dough is rolled out to a thickness of 0.5 cm and cut into triangles measuring 18 cm in height and 10 cm in width [2]. - The filling consists of ham and cheese strips, which are wrapped in the dough and shaped into a crescent [5][6]. Group 2: Baking Process - The shaped croissants are placed in paper trays and allowed to ferment for 50 minutes at a temperature of 28°C and humidity of 75% [7]. - After fermentation, the surface is brushed with egg wash and sprinkled with cheese powder [12][13]. - The croissants are baked in an oven at 210°C for the top and 200°C for the bottom for 16 minutes [14].

Core Points - The article provides a detailed recipe for making chocolate almond Danish pastry, highlighting the ingredients and step-by-step preparation process [2][3][5][6][8][11][13][14][18]. Ingredients - The main ingredients include dark chocolate for the filling and almond cream and almond slices for decoration [3]. Preparation Steps - The dough is rolled out to a thickness of 0.4 cm and cut into triangles measuring 20 cm in height and 10 cm in width [5]. - Dark chocolate is placed in the center of each triangle before rolling them up from one side towards the pointed end [6][8]. - The rolled pastries are then placed on a baking tray and allowed to ferment at a temperature of 28°C and humidity of 75% for 60 minutes [11]. - After fermentation, almond cream is piped on top, and almond slices are sprinkled over [13]. - The pastries are shaped into a crescent form before baking [14]. - Finally, they are baked in an oven at 210°C for the top and 200°C for the bottom for 18 minutes [18].

Core Viewpoint - The article provides a detailed recipe for making cheese toast, highlighting the ingredients and step-by-step process involved in its preparation [2][4][5][6][9][10][11][15][16][17]. Ingredients and Preparation Steps - The main ingredients include 900 grams of plain toast dough, cheese shreds, and egg wash [2]. - The dough is divided into two pieces of 450 grams each, rolled into balls, and allowed to rest for 30 minutes [4]. - The dough is then rolled out and filled with cheese shreds before being rolled into a cylindrical shape [5][6]. - The rolled dough is placed into a 450-gram toast mold [10]. - The mixture is kneaded until smooth and elastic, then fermented at room temperature (30°C) for 50 minutes [11]. - After fermentation, the dough is brushed with egg wash and allowed to ferment again at 30°C and 75% humidity for 60 minutes [15]. - Additional cheese shreds are placed at the cut surface before baking [16]. - The baking process involves placing the dough in an oven at 170°C for the top and 210°C for the bottom, baking for 25 to 30 minutes [17]. Monthly Highlights - The article mentions various topics related to the baking industry, including the opening of a new bakery by Haidilao, trends in Chinese tourism, and insights from successful bakery owners [22]. - It discusses the impact of ingredient regulations and techniques that enhance baking efficiency and product quality [22][23].

Group 1 - The article discusses the recipe for peanut bread, highlighting the ingredients and preparation steps involved in making the bread [2][3][5][6][7][11][12][13][18][19][20]. Group 2 - Monthly highlights include various topics related to the baking industry, such as the opening of a new bakery, trends in consumer preferences, and insights from industry experts [24][25].

Core Viewpoint - The article discusses the recipe and process for making rye fruit bread, highlighting the ingredients and steps involved in the baking process [2][3][5][6][10][11][12][17][18][19]. Ingredients Summary - The recipe includes high-gluten flour (450g), rye flour (50g), sugar (60g), salt (5g), dry yeast (6g), olive oil (50g), orange peel (75g), rum-soaked raisins (75g), and water (300g) [3]. Baking Process Summary - The dry ingredients (excluding orange peel and raisins) and wet ingredients are mixed until a smooth dough is formed, then orange peel and raisins are added [5]. - The dough is allowed to ferment at room temperature (30°C) for 60 minutes [6]. - After fermentation, the dough is divided into 300g pieces [10]. - Each piece is rounded and allowed to rest for 30 minutes [11]. - The dough is placed in a baking tray and fermented again at 30°C with 75% humidity for 60 minutes [12]. - After the second fermentation, low-gluten flour is sprinkled on the surface of the dough [17]. - The dough is scored with five cuts on the surface [18]. - Finally, the dough is baked in an oven at 210°C (top) and 200°C (bottom) with steam for 25 to 30 minutes [19].

Core Points - The article provides a detailed recipe for making rye fig bread, highlighting the ingredients and step-by-step preparation process [2][3][5][8][22]. Ingredients Summary - The recipe includes high-gluten flour (350g), rye flour (150g), salt (8g), sugar (10g), whole wheat natural yeast (225g), water (220g), walnuts (60g), and figs (60g) [3]. Preparation Process Summary - All ingredients except walnuts and figs are mixed in a blender until the dough is smooth and elastic, then walnuts and figs are added [5]. - The dough is allowed to ferment at room temperature (28°C) for 90 minutes [7]. - The dough is divided into 120g pieces, rounded, and rested for 20 minutes [10]. - The dough is then pressed to release air, folded, and rolled into a cylindrical shape [11][12][13]. - The shaped dough is placed in a baking tray and fermented again at 28°C with 75% humidity for 60 minutes [17]. - After fermentation, low-gluten flour is sprinkled on the surface, and cuts are made on the dough [18][19]. - Finally, the dough is baked in an oven at 220°C for the top and 200°C for the bottom, with steam, for 30 minutes [22].

本食谱选自《面包大全 》 粗糖面包 材料： 高筋面粉 500 克 细砂糖 5 克 盐 8 克 蛋黄 50 克（约两个） 干酵母 5 克 牛奶 200 克 黄油 200 克 白巧克力碎 150 克 珍珠糖 150 克 腰果 150 克 制作过程: 1. 将干性（黄油、珍珠糖、白巧克力碎和坚果除 外）和湿性材料放入搅拌机，搅拌至面团能拉开 面膜，再加入黄油，搅拌至面团能拉开面膜，再 加入珍珠糖、白巧克力碎、腰果。 2. 将所有材料一起搅拌均匀。 3. 以室温 28℃，发酵 60 分钟。 4. 将面团分割成 300 克 / 个。 5. 分别滚圆，松弛 30 分钟。 6. 将面团按压排气。 7. 然后卷成橄榄形。 8. 放入烤盘。 9. 以温度 28℃、湿度 75%，发酵 60 分 钟。 10. 放 入 烤 箱 ， 以 上 火 200 ℃ 、 下 火 180℃，烘烤 25 分钟即成。 月度好文： 烘焙职人专访： 行业前辈： 史见孟 | 庄鸿铭 | 吴武宪 | 林育玮 | 林永志 曹继桐 | 干文华 | 黎国雄 | 陈聪敏 比赛冠军： 蔡叶昭 | 龚鑫 | 林业强 | 于鹏 | 张政海 | 鲁胚枝 | 冯英杰 | 吕浩 ...