Core Viewpoint - The article discusses various trends and insights in the baking industry, highlighting the challenges and opportunities faced by bakeries in the current market environment [22]. Group 1: Industry Trends - The opening of Hai Di Lao's bakery is noted, emphasizing its low-cost strategy aimed at attracting more customers [1]. - A significant interest from foreign tourists in a specific type of bread during a 144-hour tour in China is highlighted, indicating potential market opportunities [2]. - The article features an exclusive interview with a bakery owner who has successfully carved a niche in the baking sector, showcasing innovative approaches [3]. Group 2: Challenges in the Bakery Sector - The article mentions a wave of closures among 100,000 bakeries, prompting an exploration of what successful shops are doing differently to remain profitable [4]. - The competition regarding ingredient transparency is expected to intensify following the discontinuation of sodium dehydroacetate, indicating a shift in consumer preferences [5]. Group 3: Baking Techniques and Innovations - The article provides a comprehensive analysis of the overnight refrigeration method, which bakers find both beneficial and challenging, offering tips for better time management [6]. - Insights into mastering frozen baking techniques are shared, promising significant improvements in efficiency and revenue for bakeries [7]. - The use of yogurt in bread-making is discussed, revealing secrets behind maintaining softness in bread even after several days [8]. - A specific technique to keep toast soft for four days is shared, attributed to expert Lin Yuwei's unique methods [9]. Group 4: Notable Bakery Establishments - The article mentions a phenomenon bakery in Japan, AMAM Dacotan, founded by a talented chef who is pioneering a new path in the baking industry [10].

Core Viewpoint - The article discusses the process of making Danish pastries, highlighting the importance of technique and ingredients in achieving the desired texture and flavor. Group 1: Ingredients and Preparation - The main ingredients for the Danish pastry include 600 grams of Danish dough, butter, and sugar [2] - The dough is rolled out and sugar is sprinkled on top before folding it multiple times to create layers [4][6] - The dough is rolled to a thickness of 0.4 centimeters [5] Group 2: Shaping and Baking - The dough is cut into 11 cm x 11 cm squares, and the corners are folded to create the pastry shape [9][10][11] - A layer of butter and sugar is applied to the hamburger mold before placing the shaped dough inside [15] - The dough is allowed to ferment at a temperature of 28°C and humidity of 75% for 50 minutes before baking [17][20] - The pastries are baked in an oven at 210°C for the top and 200°C for the bottom for 18 minutes [23]

Core Viewpoint - The article emphasizes that frozen dough technology serves as a bridge between the past and future, being crucial for the chain rate in China's baking industry and addressing key issues related to product preservation and softness [1]. Group 1: Frozen Dough Technology - Frozen dough technology is divided into two main components: the cold chain system and the basic formula, which involves yeast and gluten dough crystallization issues [1]. - Currently, the most advanced enzyme and biological modification technologies in this field are predominantly held by companies from Europe, the United States, and Japan, with a significant reliance on imports in China [1]. - The future of the baking industry in China lies in domestic alternatives, with potential collaboration between local biopharmaceutical companies and baking technology [1]. Group 2: Characteristics of Frozen Dough - Frozen dough allows for easy preservation and transportation, enabling standardized production and quality assurance of baked goods [48]. - This technology facilitates the just-in-time baking model, ensuring customers can enjoy freshly baked bread at any time [49]. - The advantages of frozen dough include extended shelf life, reduced labor costs, and improved flavor consistency [50]. Group 3: Factors Affecting Freezing Technology - Key factors influencing freezing technology include initial temperature, freezing rate, and temperature fluctuations [27]. - The maximum ice crystal formation zone for most foods is between -5°C and -1°C, where approximately 80% of the water content freezes [29]. - The freezing temperature should be maintained at -18°C to -30°C for optimal preservation, with -18°C freezing 94% of the water content [31]. Group 4: Types of Frozen and Refrigerated Dough - Refrigerated dough, also known as low-temperature fermentation, maintains temperatures between 4°C and 12°C, allowing for slow fermentation without freezing the water content [51]. - Different types of refrigerated dough include cold intermediate dough, where the dough is allowed to ferment slowly, and dough that is refrigerated after mixing to delay fermentation [54][55]. - Frozen dough methods include direct freezing of mixed dough, freezing after fermentation, and freezing after shaping, each with its own advantages and challenges [80][83]. Group 5: Ingredients for Frozen and Refrigerated Dough - The choice of flour for frozen dough should be lower in protein to avoid excessive toughness in the final product [91]. - Yeast usage is typically increased by 2-3 times compared to standard recipes to compensate for reduced activity in cold environments [92]. - Bread improvers may need to be increased to 2-4% for frozen dough to ensure quality during extended fermentation times [93]. Group 6: Common Issues with Frozen Dough - Ice crystal formation can severely damage the dough structure and yeast cells, influenced by freezing temperature, speed, and storage conditions [108]. - A reduction in bubble count during baking can lead to poor volume and texture, often caused by uneven fermentation or excessive cooling [112]. - The "pear skin" phenomenon, characterized by surface bubbles and rough texture, can occur due to over-fermentation before freezing or inadequate thawing [120].

Core Points - The article discusses the recipe and process for making Matcha Brioche Bread, highlighting the ingredients and steps involved in the preparation [2][3][5][6][8][13][14][15][19]. Ingredients Summary - Original Brioche Dough: 600 grams - Matcha Cream Filling: - Cream Sauce: 300 grams - Matcha Powder: 6 grams - Red Bean: 100 grams - Egg Wash: as needed [3]. Preparation Process Summary - Step 1: Freeze the completed brioche dough and flatten it [5]. - Step 2: Squeeze matcha cream filling on the surface [6]. - Step 3: Fold the dough [8]. - Step 4: Cut into 6 equal parts [13]. - Step 5: Ferment at 28°C and 75% humidity for 50 minutes [14]. - Step 6: Brush the surface with egg wash after fermentation [15]. - Step 7: Bake in the oven at 200°C (top) and 180°C (bottom) for 15 minutes [19]. Industry Insights - The article includes a section on notable figures in the baking industry, featuring interviews and insights from experienced bakers and competition winners [22]. - It also highlights trends and challenges in the baking industry, such as the closure of 100,000 bakeries and the strategies of those that remain profitable [22].

Core Viewpoint - The article provides a detailed recipe for making Passion Fruit Brioche Bread, highlighting the ingredients, preparation steps, and baking process [2][3][5][7][8][11][14][15][19][22]. Ingredients and Preparation - The main dough consists of 180 grams of original brioche dough, with a filling of 100 grams of passion fruit jam, and powdered sugar for decoration [3]. - The preparation involves dividing the dough into 60-gram pieces, allowing it to rest for 20 minutes, and then incorporating the passion fruit filling [5][8]. Baking Process - The dough is shaped into rounds, placed in paper trays, and allowed to ferment at 28°C with 75% humidity for 50 minutes [14][15]. - After fermentation, the surface is brushed with egg wash, and the bread is baked in an oven at 200°C for the top and 180°C for the bottom for 13 minutes, followed by cooling and dusting with powdered sugar [19][22]. Monthly Highlights - The article also mentions various topics related to the baking industry, including the opening of a new bakery by Haidilao, insights from industry veterans, and trends in the baking market [25].

Core Viewpoint - The article discusses the process of making Danish pastry with apple filling, highlighting the ingredients and steps involved in the preparation and baking process. Ingredients Summary - Danish dough: 600 grams [1] - Filling ingredients include: - Crème sauce: to taste [2] - Apples: 2 (diced) [1] - Pistachios: to taste [1] - Icing sugar: to taste [1] Preparation Process Summary - Roll the Danish dough to a thickness of 0.5 cm [4] - Cut the dough into squares measuring 11 cm x 11 cm [5] - Place the squares into a star-shaped mold and let them ferment at 28°C and 75% humidity for 50 minutes [9] - After fermentation, pipe crème sauce on the surface [10] - Add diced apples and pistachios on top [11] - Bake in the oven at 210°C (upper heat) and 200°C (lower heat) for 20 minutes [16] Industry Insights - The article features a monthly highlight section that includes interviews with baking professionals and insights into the baking industry [19] - Topics covered include the opening of new bakeries, trends in consumer preferences, and techniques for improving baking efficiency [19]

Core Viewpoint - The article discusses the recipe and preparation process for Scottish black bread, highlighting the ingredients and steps involved in making this type of bread. Ingredients Summary - The recipe includes high-gluten flour (250g), brown sugar (60g, 24%), salt (2g, 0.8%), baking soda (3g, 1.2%), dry yeast (3g, 1.2%), egg (25g, 10%), milk (120g, 48%), cocoa powder (10g, 4%), and soaked raisins (60g) [2]. Preparation Process Summary - Step 1: Combine dry ingredients (excluding raisins) and wet ingredients in a container [5]. - Step 2: Mix to form a dough [6]. - Step 3: Transfer the dough to a floured surface and mix well [9]. - Step 4: Add raisins and mix evenly [10]. - Step 5: Divide the dough into 250g pieces, shape into balls, and let rest for 30 minutes [11]. - Step 6: Roll the dough into long shapes [16]. - Step 7: Place in a mold and ferment at 30°C with 75% humidity for 50 minutes [17]. - Step 8: After fermentation, brush the surface with egg wash and sprinkle sesame seeds [18]. - Step 9: Bake in the oven at 200°C for the top and 190°C for the bottom for 18 minutes [22].

Core Viewpoint - The article emphasizes the importance of scoring techniques in baking French baguettes, detailing how proper cuts enhance the bread's appearance and texture during baking [1][2]. Scoring Techniques - Scoring is crucial for the aesthetic and structural integrity of the bread, as improper cuts can lead to an unappealing appearance [2]. - For a 50 cm French baguette, five diagonal cuts at a 20-degree angle, each 10 cm long and spaced 2 cm apart, are recommended for optimal results [3]. Baking Process - Maintaining the internal carbon dioxide during shaping is essential; excessive force can weaken the dough's ability to expand [5][6]. - The use of a stone baking surface is preferred for French bread, as it provides better heat conduction compared to standard ovens [7]. Steam Generation - Steam plays a vital role in the baking process, preventing the crust from hardening too quickly and allowing for better expansion of the dough [8][9]. - Electric ovens with steam functions produce superior results compared to traditional methods, which may not achieve the same level of glossiness on the crust [8][9]. - If a steam oven is unavailable, placing a small pan with heated stones and adding water can create steam during baking [10].

Core Viewpoint - The article discusses the process of making caramel apple filling and Danish pastry, highlighting the ingredients and steps involved in the baking process [4][16]. Summary by Sections Ingredients - The recipe includes Danish dough (800g), lemon (1), cream (to taste), brandy (50ml), apple pieces (500g), sugar (200g), and water (150ml) [2]. Caramel Apple Filling - The filling is made by cooking water and sugar until caramel color is achieved, then adding apple pieces, lemon, and brandy until the apples are tender [4]. Baking Process - The Danish dough is rolled to 0.5 cm thick and cut into circles, then shaped into ovals [8][9]. - The dough is placed on a paper tray and allowed to ferment for 50 minutes at 28°C and 75% humidity [11]. - After fermentation, cream is piped on top, followed by the caramel apple filling [13][16]. - The pastry is baked in an oven at 200°C for 18 minutes [16]. - Once baked, the pastry is cooled and garnished with caramel strands [18].

Core Viewpoint - The article discusses the evolving landscape of the baking industry, highlighting innovative techniques and successful business strategies that have emerged amidst challenges faced by many bakeries. Group 1: Industry Trends - The article mentions a significant trend of bakery closures, with 100,000 bakeries shutting down, while some continue to thrive by adopting effective business practices [22]. - It highlights the popularity of certain types of bread among international tourists in China, indicating a shift in consumer preferences [22]. - The article emphasizes the importance of ingredient transparency and competition in the baking sector following the discontinuation of "sodium dehydroacetate" [22]. Group 2: Techniques and Innovations - The article discusses the overnight refrigeration method, which bakers find both beneficial and challenging, providing insights into achieving time efficiency [22]. - It introduces the concept of frozen baking technology, which can significantly enhance efficiency and revenue for bakeries [22]. - The use of yogurt in bread-making is highlighted, showcasing its ability to maintain softness in bread for extended periods, which is a secret favored by bakers [22].