Core Viewpoint - The article discusses various aspects of the baking industry, highlighting trends, new openings, and techniques that are shaping the market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery is noted for its low price point, suggesting a strategy to attract budget-conscious consumers [23] - A significant influx of foreign tourists in China is leading to increased demand for specific types of bread, indicating a shift in consumer preferences [23] - The article mentions a wave of bakery closures, with 100 bakery owners interviewed to understand what successful shops are doing right amidst this trend [23] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering cold fermentation techniques to significantly enhance efficiency and revenue in baking [23] - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by bakers [23] - Insights from industry experts and champions in baking competitions are shared, providing valuable knowledge for aspiring bakers [24]

Core Viewpoint - The article discusses the process of making red bean bread using Haas dough, highlighting the steps involved in preparation and baking. Group 1: Ingredients and Preparation - The main ingredients include 900 grams of Haas dough and 600 grams of red bean particles [3] - The Haas dough is divided into portions of 300 grams each, rolled into balls, and allowed to rest for 20 minutes [5] - The dough is then rolled out before adding the red bean particles [6][9] Group 2: Baking Process - After adding the red bean, the dough is rolled from top to bottom, ensuring it is not too tight [10] - The rolled dough is shaped into a cylindrical form [11] - The dough is placed in a baking tray and allowed to ferment at 30℃ with 75% humidity for 60 minutes [16] - Once fermented, four slashes are made on the surface of the dough [17] - The dough is baked in an oven at 200℃ for the top and 190℃ for the bottom, with steam, for 25 minutes [18]

Core Viewpoint - The article discusses the preparation of English muffins, detailing the ingredients and the step-by-step process for making them. Ingredients Summary - High-gluten flour: 500 grams - Sugar: 35 grams - Salt: 10 grams - Dry yeast: 5 grams - Water: 320 grams - Corn flour: 10 grams - Butter: 20 grams - Surface decoration: Corn flour as needed [2] Preparation Process Summary - Mix all ingredients until the dough reaches a smooth and elastic consistency [4] - Allow the dough to ferment at room temperature (30°C) for 50 minutes [5] - Divide the dough into 60 grams per piece [9] - Shape each piece into a round ball [10] - Place the dough into molds [16] - Ferment again at 30°C and 75% humidity for 40 minutes, then cover with a baking tray [17] - Bake in the oven at 210°C (top) and 200°C (bottom) for 15 minutes [18][21]

Core Viewpoint - The article discusses the recipe and preparation process for a fruit loaf bread, highlighting the ingredients and steps involved in making the bread. Ingredients Summary - The recipe includes high-gluten flour (400g), low-gluten flour (100g), tangzhong (100g), sugar (100g), salt (6g), and dry yeast (5g) [2] - Additional ingredients include yogurt (50g) and a filling of wine-soaked raisins and cranberries [4] Preparation Process Summary - Step 1: Mix dry and wet ingredients until the dough is smooth, then add butter and knead until the dough can stretch into a membrane, fermenting at room temperature (30°C) for 50 minutes [6] - Step 2: Divide the dough into 300g pieces, round them, and let them rest for 30 minutes [7] - Step 3: Roll out the dough, place the filling of wine-soaked raisins and cranberries inside [8] - Step 4: Fold the dough over the filling and roll it into a cylindrical shape [10][12] - Step 5: Pinch the ends to seal and shape into a ring [13] - Step 6: Place in a buttered loaf pan [18] - Step 7: Ferment at 30°C and 75% humidity for 60 minutes [19] - Step 8: Bake in the oven at 170°C (top) and 210°C (bottom) for 22 minutes [19]

Core Viewpoint - The article discusses various trends and developments in the baking industry, highlighting new openings, innovative techniques, and the challenges faced by bakeries in a competitive market. Group 1: New Openings and Trends - Haidilao's bakery has opened, offering a low-cost option that may attract more customers through its "budget-friendly" approach [24] - A popular bread among foreign tourists in China has been identified, indicating a growing interest in specific types of baked goods [24] - A unique bakery in Suzhou has gained attention for its innovative approach, showcasing the potential for niche markets within the baking sector [24] Group 2: Industry Challenges and Strategies - The article notes a trend of 100,000 bakeries closing, prompting a discussion on what successful bakeries are doing right to remain profitable [24] - The competition regarding ingredient transparency is intensifying, especially after the discontinuation of sodium dehydroacetate, which may affect consumer choices [24] - Techniques such as overnight refrigeration are being analyzed for their effectiveness in improving baking efficiency and product quality [24] Group 3: Expert Insights and Techniques - The article features insights from various baking professionals, including champions and industry veterans, providing a wealth of knowledge on best practices and innovative methods [25] - Mastering frozen baking techniques is highlighted as a way to significantly enhance efficiency and revenue for bakeries [24] - The use of yogurt in bread-making is discussed, revealing secrets behind maintaining softness in bread over extended periods [24]

Core Viewpoint - The article provides a detailed recipe for making cheese puffs, highlighting the ingredients and step-by-step preparation process. Ingredients Summary - The recipe requires the following ingredients: - Butter: 54 grams - Milk: 60 grams - Water: 60 grams - Salt: 2.5 grams - Granulated sugar: 2.5 grams - High-gluten flour: 66 grams - Eggs: 100 grams (approximately two) - Cheese shreds for decoration [3] Preparation Process Summary - Step 1: Mix milk, water, salt, and sugar until well combined [5] - Step 2: Bring the mixture to a boil and add high-gluten flour [6] - Step 3: Stir the mixture until it is uniform [9] - Step 4: Add eggs to the mixture, ensuring the temperature is not too high to avoid cooking the eggs [11] - Step 5: Transfer the batter into a piping bag and pipe onto a baking tray, approximately 20 grams per piece [17] - Step 6: Sprinkle cheese shreds on top of the batter [18] - Step 7: Bake in the oven at 200°C for the top and 180°C for the bottom for 20 minutes [19][22]

Core Viewpoint - The article provides a detailed recipe for making Cinnamon Walnut Toast, highlighting the ingredients and step-by-step preparation process [2][3][5][7][11][13][14][18][19]. Ingredients Summary - Walnut: 200 grams - Cinnamon powder: 5 grams - Granulated sugar: 50 grams - Icing sugar: 200 grams - Water: 50 grams - Egg wash: as needed [3]. Preparation Process Summary - Roll the Danish toast dough to a thickness of 0.6 cm and add the filling [5]. - Roll the dough into a cylindrical shape [7]. - Cut the rolled dough into pieces of 225 grams each [11]. - Place the pieces into a 450-gram toast mold and ferment at 28°C and 75% humidity for 90 minutes [13]. - After fermentation, brush the surface with egg wash [14]. - Bake in the oven at 180°C for the top and 210°C for the bottom for 30 minutes [18]. - Cool after baking and drizzle with icing [19].

Group 1 - The article discusses the process of making a specific type of bread, detailing the ingredients and steps involved in the preparation and baking [2][3][5] - Key ingredients include sweet dough, ham cubes, fresh scallions, white sesame, and meat floss, which are used for decoration and filling [3][12] - The baking process involves fermentation, applying egg wash, adding toppings, and baking at specified temperatures for a set duration [9][14][21] Group 2 - The article features a section on industry insights, highlighting various successful baking shops and their strategies amidst challenges in the market [30] - It mentions the opening of a new bakery by Haidilao, emphasizing its competitive pricing strategy to attract customers [31] - The article also includes interviews with industry veterans and champions, providing perspectives on trends and innovations in the baking sector [31]

Core Viewpoint - The article presents a detailed recipe for making spinach walnut bread, highlighting the ingredients and step-by-step preparation process, which can appeal to baking enthusiasts and professionals in the culinary industry [2][3][5][6][9][10][11][16][17]. Ingredient Summary - The recipe includes high-gluten flour (500g), sugar (75g), salt (6g), dry yeast (5g), milk powder (10g), spinach (180g), honey (35g), eggs (60g), butter (50g), and walnut kernels (100g) [2]. Preparation Process Summary - The preparation involves mixing all ingredients except for butter, kneading until smooth, adding butter, and kneading until a membrane forms. Then, walnuts are mixed in, and the dough is allowed to ferment at 30°C for 60 minutes [5]. - After fermentation, the dough is divided into 100g pieces, rounded, and allowed to rest for 30 minutes [6][9]. - The dough is then rolled into a cylindrical shape, placed in a mold with the seam side down, and allowed to ferment again at 30°C and 75% humidity for 50 minutes. An egg wash is applied before baking [10][11][16]. - Finally, the bread is baked in an oven at 200°C for 15 minutes [17].

Core Viewpoint - The article provides a detailed recipe for making cheese nut croissants, highlighting the ingredients, preparation steps, and baking process [2][3][5][6][7][11][12][13][19][20]. Ingredients Summary - Danish dough: 600 grams - Filling: - Cheese: 100 grams - Powdered sugar: 40 grams - Topping: - Egg wash: appropriate amount - Crushed peanuts: 50 grams [3]. Preparation Steps Summary - Roll out the Danish dough to a thickness of 0.4 cm and spread the cheese filling evenly [5]. - Roll the dough from both ends towards the center [6]. - Shape the rolled dough into two long strips [7]. - Cut the strips into 5 cm long pieces [11]. - Place the pieces in paper trays and let them ferment at 28°C and 75% humidity for 50 minutes [12]. - After fermentation, brush the surface with egg wash [13]. - Sprinkle crushed peanuts on top [19]. - Bake in the oven at 210°C for the upper heat and 200°C for the lower heat for 18 minutes [20].