Core Viewpoint - The article discusses the recipe and preparation process for a unique pastry called Kiwi Danish, highlighting the ingredients and steps involved in its creation [2][6][7][8][12][13][14][15][17]. Ingredients Summary - The recipe includes high-gluten flour (300g, 60%), low-gluten flour (200g, 40%), sugar (60g, 12%), salt (10g, 2%), dry yeast (7g, 1.4%), egg liquid (30g, 6%), milk (150g, 30%), water (160g, 32%), and flaked butter (250g, 50%) [2]. Preparation Steps Summary - The dough is rolled out to a thickness of 0.4 cm [6]. - Circular shapes are cut using a round mold [7]. - A lattice pattern is created using a net wheel cutter [8]. - The lattice piece is wrapped around the circular mold [12]. - The dough is placed in a baking tray and allowed to ferment for 60 minutes at 28°C and 75% humidity [13]. - After fermentation, egg wash is applied to the surface [14]. - Cream sauce is piped on top [15]. - The pastry is baked in an oven at 210°C for the top and 200°C for the bottom for 15 minutes, then cooled and topped with fruit [17]. Industry Insights - The article features a section on notable figures in the baking industry, including interviews with experienced bakers and competition winners, indicating a vibrant community and ongoing trends in baking [20]. - It also highlights recent developments in the baking sector, such as the opening of new bakeries and the impact of ingredient changes on product offerings [20].

Core Viewpoint - The article provides a detailed recipe for making rosemary cheese sticks, highlighting the ingredients and step-by-step preparation process, which can appeal to baking enthusiasts and professionals in the culinary industry [2][3]. Ingredients Summary - The recipe includes high-gluten flour (350g), low-gluten flour (150g), salt (8g), malt extract (2g), butter (10g), dry yeast (3g), water (320g), rosemary (10g), black sesame (25g), cheese powder (25g), and basil (5g) [3]. Preparation Process Summary - All ingredients are mixed in a blender until a smooth dough is formed, followed by the addition of butter [5]. - The dough is then mixed until it can stretch into a membrane [6]. - The dough is allowed to ferment at room temperature (30℃) for 60 minutes [9]. - After fermentation, the dough is gently pressed to release gas [10]. - The dough is rolled out to a thickness of 0.5 cm [11]. - The dough is cut into 100g strips [14]. - The strips are placed on a baking tray and allowed to ferment again at 30℃ and 75% humidity for 30 minutes [16]. - After the second fermentation, cheese shreds are sprinkled on top [17]. - White sesame seeds are also added on the surface [22]. - Finally, the sticks are baked in an oven at 210℃ (top) and 200℃ (bottom) with steam for 20 minutes [23].