Core Insights - The article discusses the recipe and process for making Haas dough, highlighting the specific ingredients and their proportions [3][5][10][12]. Ingredient Summary - High-gluten flour: 350 grams (70%) - Low-gluten flour: 150 grams (30%) - Salt: 10 grams (2%) - Sugar: 35 grams (7%) - Dry yeast: 7 grams (1.4%) - Egg yolk: 25 grams (5%) - Milk: 320 grams (64%) - Butter: 40 grams (8%) [3]. Preparation Process - After fermentation, the dough is divided into 300 grams per piece and allowed to rest for 20 minutes [5]. - The dough is then rolled out into an oval shape [6]. - It is rolled into a cylindrical shape afterward [7]. - The dough is placed in a baking tray and fermented at 30°C with 75% humidity for 60 minutes [10]. - Once fermentation is complete, slashes are made on the surface of the dough [11]. - Finally, the dough is baked in an oven at 200°C for the top and 190°C for the bottom, with steam, for 25 minutes [12].

Group 1 - The article discusses the recipe for Vienna chocolate bars, detailing the ingredients and their respective proportions [2][3] - The preparation process includes specific steps such as dough division, fermentation conditions, and baking temperatures [6][13][15] Group 2 - Monthly highlights include the opening of a new bakery by Haidilao, which aims to attract customers with affordable pricing [18] - The article features various topics related to the baking industry, including interviews with industry veterans and insights into successful bakery operations [19]

Group 1 - The article discusses the recipe for making oat toast, highlighting the ingredients and the preparation process [2][3][6] - Key ingredients include high-gluten flour, sugar, salt, dry yeast, milk, water, and oats, with specific measurements provided [2][3][4] - The preparation process involves mixing dry and wet ingredients, kneading the dough until smooth, and allowing it to rise at room temperature [6][7][8] Group 2 - The dough is divided into portions, shaped, and allowed to ferment in a mold under controlled temperature and humidity [11][19] - The final baking process requires specific temperature settings for both the upper and lower heat, with a baking time of 30 to 40 minutes [24] - The article also includes a section on various baking-related topics and interviews with industry professionals, indicating a broader context of the baking industry [28]

Group 1 - The article discusses the opening of a new bakery by Haidilao, emphasizing its cost-effectiveness and potential to attract more customers through the "poor-friendly bread" concept [31] - It highlights the popularity of a specific type of bread among foreign tourists in China, indicating a trend in consumer preferences [31] - An exclusive interview reveals how a bakery in Suzhou gained recognition in the baking community through a unique product [31] Group 2 - The article addresses the challenges faced by the baking industry, noting that 100,000 bakeries have closed, while some profitable shops have successfully adapted their strategies [31] - It mentions the competitive landscape regarding ingredient labeling, particularly after the discontinuation of sodium dehydroacetate [31] - The article provides insights into the overnight refrigeration method, offering tips for bakers to achieve greater time efficiency [31] Group 3 - The article discusses the benefits of mastering frozen baking techniques to significantly enhance efficiency and revenue [31] - It reveals the secret behind the softness of yogurt bread, which remains fluffy even after three days [31] - The article includes expert advice on maintaining the softness of toast for up to four days, showcasing industry best practices [31] Group 4 - A feature on a Japanese bakery, AMAM Dacotan, highlights the innovative approach of a talented chef who is creating a new path in the baking industry [31]

Core Insights - The article discusses the recent opening of a new bakery by Haidilao, highlighting its competitive pricing strategy and potential to attract customers through unique offerings [16]. Group 1: Bakery Industry Trends - The article mentions a trend of bakery closures, with 100,000 bakeries shutting down, while some profitable shops have successfully navigated this challenging environment [16]. - It emphasizes the importance of ingredient transparency in the industry, particularly following the discontinuation of sodium dehydroacetate, which has intensified competition regarding ingredient lists [16]. Group 2: Innovations and Techniques - The article introduces various baking techniques, such as the overnight refrigeration method, which can enhance efficiency and flexibility for bakers [16]. - It also discusses the benefits of mastering frozen baking technology, which can significantly improve operational efficiency and revenue [16]. Group 3: Unique Offerings and Customer Preferences - The article highlights a phenomenon where foreign tourists in China are particularly fond of specific types of bread, indicating a potential market opportunity for bakeries [16]. - It features an exclusive interview with a bakery owner who has successfully carved out a niche in the baking industry, showcasing innovative approaches to attract customers [16].

Group 1 - The article discusses a recipe for ginger bread, highlighting the ingredients and preparation steps involved in making the bread [2][6][7] - Key ingredients include high-gluten flour, salt, dry yeast, water, olive oil, ginger powder, ginger pieces, and honey, with specific measurements provided [2] - The preparation process involves mixing ingredients, kneading the dough until smooth and elastic, dividing the dough, and allowing it to rest before shaping and baking [6][8][25] Group 2 - The article features a section on monthly highlights, including interviews with industry veterans and insights into the baking industry [27] - It mentions the opening of a new bakery by Haidilao, emphasizing its competitive pricing strategy [27] - The article also discusses trends in the baking industry, such as the impact of ingredient changes and techniques like overnight refrigeration and frozen baking [27]

Core Points - The article discusses a recipe for French bacon bread, detailing the ingredients and step-by-step preparation process [4][6][19]. Ingredients Summary - High-gluten flour: 350 grams - Low-gluten flour: 150 grams - Salt: 10 grams - Bacon bits: 100 grams - Cheese shreds: 50 grams - Black pepper: to taste [4]. Preparation Steps Summary - Mix all ingredients until the dough is smooth and elastic, then ferment at room temperature (30°C) for 50 minutes [6]. - Divide the dough into 250 grams each, round them, and let them rest for 30 minutes [7]. - Press the dough to release gas [9]. - Roll out the dough and add bacon bits, black pepper, and cheese shreds [10]. - Roll the dough into a cylindrical shape [11]. - Place in a baking tray, sprinkle with low-gluten flour, and ferment at 30°C with 75% humidity for 60 minutes [17]. - After fermentation, score the top of the dough [18]. - Bake in an oven at 220°C (top) and 200°C (bottom) with steam for 25 minutes [19].

Core Points - The article discusses a recipe for French bacon bread, detailing the ingredients and preparation steps involved in making the bread. Ingredients Summary - High-gluten flour: 350 grams - Low-gluten flour: 150 grams - Salt: 10 grams - Filling: - Bacon bits: 100 grams - Cheese shreds: 50 grams - Black pepper: to taste [4] Preparation Steps Summary - Mix all ingredients until the dough is smooth and elastic, ferment at room temperature (30°C) for 50 minutes [6] - Divide the dough into 250 grams each, round them, and let them rest for 30 minutes [7] - Press the dough to release gas [9] - Roll out the dough, add bacon bits, black pepper, and cheese shreds [10] - Roll the dough into a cylindrical shape [11] - Place in a baking tray, sprinkle with low-gluten flour, and ferment at 30°C with 75% humidity for 60 minutes [17] - After fermentation, score the top of the dough [18] - Bake in the oven at 220°C (top) and 200°C (bottom) with steam for 25 minutes [19]

Core Viewpoint - The article discusses the process of making Su Ge round bread, detailing the ingredients and steps involved in the preparation and baking process [2][3][5][6][10][11][12][15][16][17]. Ingredients Summary - High-gluten flour: 500 grams - Salt: 10 grams - Sugar: 10 grams - Water: 150 grams - Milk: 180 grams - Dry yeast: 5 grams - Surface decoration: Low-gluten flour as needed [3]. Preparation Process Summary - Mix all ingredients together [5]. - Knead until the dough is smooth and elastic, then let it rise at room temperature (30°C) for 50 minutes [6]. - Divide the dough into 250 grams each and shape into balls [10]. - Allow the dough balls to rise for an additional 30 minutes [11]. - Roll out the dough [12]. - Place on a baking tray and let it ferment at 30°C with 75% humidity for 40 minutes [15]. - After fermentation, sprinkle low-gluten flour on the surface of the dough [16]. - Bake in the oven at 210°C (top heat) and 200°C (bottom heat) for 25 minutes, using steam [17]. Industry Insights - Monthly articles highlight various trends and developments in the baking industry, including the opening of new bakeries, consumer preferences, and innovative baking techniques [21][22]. - Topics include the impact of ingredient changes on competition, the importance of cold storage methods, and maintaining product quality over time [21][22].

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]