本食谱选自《面包大全 》 法式培根面包 材料： 高筋面粉350克 低筋面粉150克 盐10克 表面装饰： 低筋面粉适量 馅料： 培根丁100克 芝士碎50克 黑胡椒适量 制作过程: 1. 将所有材料一起搅拌，至面团表面光滑 有弹性，以室温30℃，发酵50分钟。 2. 发酵完成，将面团分割成250克/个，滚 圆，松弛30分钟。 3. 将面团按压排气。 4. 擀开后，放入培根丁、黑胡椒和芝士 碎。 5. 然后卷成圆柱形。 6. 放入烤盘，表面撒上低筋面粉，以温度 30℃湿度75%，发酵60分钟。 7. 发酵好，在面团上划上刀口。 8. 放入烤箱，以上火220℃、下火200℃， 喷蒸汽，烘烤25分钟即成。 月度好文： 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？我们走访了100位主理人 5 、 "脱氢乙酸钠"下线后，关于"配料表"的竞争才刚刚开始 6、 让烘焙师又爱又恨的隔夜冷藏法最全解析 ...

盐10克 本食谱选自《面包大全 》 苏格圆面包 材料： 高筋面粉500克 砂糖10克 水150克 牛奶180克 干酵母5克 表面装饰： 低筋面粉适量 制作过程: 1. 将所有材料一起搅拌。 2. 搅拌至面团表面光滑有弹性，以室温 30℃，醒发50分钟。 5. 将面团擀开。 3. 将面团分割成250克/个，滚圆。 4. 再醒发30分钟。 6. 放入烤盘，以温度30℃、湿度75%，发 酵40分钟。 7. 发酵完成，在面团表面撒上低筋面粉。 8. 放入烤箱，以上火210℃、下火200℃， 喷蒸汽，烘烤25分钟即成。 月度好文： 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？我们走访了100位主理人 5 、 "脱氢乙酸钠"下线后，关于"配料表"的竞争才刚刚开始 6、 让烘焙师又爱又恨的隔夜冷藏法最全解析！学会这些要点，从此实现时间自由！ 7、 掌握冷冻烘焙技术，百倍提升效率与营业额！超级干货来 ...

Core Viewpoint - The article discusses the recent trends and developments in the baking industry, highlighting new openings, consumer preferences, and innovative techniques that are shaping the market. Group 1: Industry Developments - The opening of Hai Di Lao's bakery has attracted attention due to its low-cost offerings, which may appeal to budget-conscious consumers [24] - A significant number of bakeries, approximately 100,000, have closed down, prompting an exploration of what successful shops are doing right to remain profitable [24] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [24] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [24] - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by bakers [24] - The article also covers the overnight refrigeration method, providing insights for bakers to achieve time efficiency [24] Group 3: Expert Insights - Interviews with industry veterans and competition winners provide valuable perspectives on the baking sector, showcasing the experiences and strategies of successful bakers [25]

本食谱选自《面包大全 》 农家麻辣面包 材料： 农家基本面团800克 煎茶10克 山椒粒20克 低筋面粉适量 制作过程: 1. 将农家基本面团拍开，放入山椒粒和煎 茶。 2. 拌匀成团。 3. 以室温30℃，翻面发酵60分钟。 4. 发酵好后，将面团分割成200克/个。 5. 放入烤盘，以温度28℃、湿度75%，发 酵90分钟。 6. 发酵好后，在表面撒上低筋面粉。 7. 再划上刀口。 8. 放入烤箱，以上下火220℃，喷蒸汽，烘 烤30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 | 吕浩然 | 王记 | 周振山 | 田孝清 | 于鹏 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭 ...

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 aspects of the baking industry, highlighting trends, challenges, and innovations within the sector. Group 1: Industry Trends - The opening of Hai Di Lao's bakery indicates a shift towards affordable yet quality products, aiming to attract a broader customer base [17] - The article mentions a surge in foreign tourists in China, with a specific interest in local bread varieties, suggesting a growing international appeal for Chinese baked goods [17] - The closure of 100,000 bakeries raises questions about sustainability and profitability in the current market, prompting a look into successful strategies employed by remaining businesses [17] Group 2: Innovations and Techniques - The article emphasizes the importance of mastering cold fermentation techniques to enhance efficiency and revenue in baking operations [17] - Insights into the use of yogurt in bread-making reveal secrets to maintaining softness over extended periods, appealing to both bakers and consumers [17] - The discussion on the competitive landscape of ingredient labeling post the discontinuation of sodium dehydroacetate highlights the evolving standards and consumer awareness in the baking industry [17]

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].

本食谱选自《面包大全 》 巧克力杏仁丹麦 材料： 丹麦面团 馅料： 黑巧克力适量 表面装饰： 杏仁奶油适量 杏仁片适量 制作过程: 1. 将丹麦买团擀压至0.4厘米厚，分割成 高20厘米宽10厘米的三角形。 2. 在三角形面皮中间放入黑巧克力。 3. 从一边向锐角卷起. 5. 放入烤盘，以温度28℃、湿度75%， 发酵60分钟。 6. 发酵好后，表面挤上杏仁奶油，撒上 杏仁片。 4. 卷成羊角形。 7 . 放 入 烤 箱 ， 以 上 火 2 1 0 ℃ 、 下 火 2 0 0 ℃ ， 烘 烤 1 8 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 | 吕浩然 | 王记 | 周振山 | 田孝清 | 于鹏 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠 ...

本食谱选自《面包大全 》 1. 将面团分割成450克/个，分别滚圆，松 弛30分钟。 2. 再将面团擀开。 奶酪吐司 材料： 原味吐司面团900克 芝士丝适量 蛋液适量 制作过程: 3. 放入芝士丝。 4. 然后将面团卷成圆柱形。 5. 放入450克吐司模具。 6. 将所有材料一起搅拌，至面团表面光滑 有弹性，以室温 30℃，发酵 50 分钟。 7. 以温度30℃、湿度75%，发酵60分钟， 发酵好后，在表面刷上蛋液。 8. 在刀口处放入芝士丝。 9. 放入烤箱，以上火170℃、下火210℃， 烘烤25~30分钟即成。 月度好文： 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？我们走访了100位主理人 5 、 "脱氢乙酸钠"下线后，关于"配料表"的竞争才刚刚开始 6、 让烘焙师又爱又恨的隔夜冷藏法最全解析！学会这些要点，从此实现时间自由！ 7、 掌握冷冻烘焙技术，百倍提升效率与营业额！ ...