Core Viewpoint - The article discusses the process of making a Danish pastry, highlighting the specific steps and techniques involved in the preparation and baking of the pastry. Summary by Sections Ingredients - The main ingredient required is 800 grams of Danish dough [1]. Preparation Process - The dough is rolled out to a thickness of 0.4 cm [4]. - The dough is then cut into squares measuring 11 cm x 11 cm [4]. - The corners of the dough squares are folded over [7]. - The other two corners are folded again [8]. - The dough is fermented at a temperature of 28°C and humidity of 75% for 50 minutes [9]. - After fermentation, a layer of cream sauce is applied on top, and a slice of candied orange is placed on it [14]. - The pastry is baked in an oven at 210°C for the top and 200°C for the bottom for 15 minutes, and then brushed with honey water after baking [15]. Monthly Highlights - The article features various topics related to the baking industry, including: - The opening of a new bakery by Haidilao, focusing on cost-effective bread options [18]. - Popular bread choices among foreign tourists in China [18]. - An exclusive interview with a bakery owner who has gained recognition in the baking community [18]. - Insights from 100 bakery owners on what successful shops are doing amidst a wave of closures [18]. - The competitive landscape regarding ingredient labeling following the discontinuation of sodium dehydroacetate [18]. - A comprehensive analysis of the overnight refrigeration method favored by bakers [18]. - Techniques for mastering frozen baking to significantly enhance efficiency and revenue [18]. - The secret behind using yogurt in bread to maintain softness over several days [18]. - Tips from a baking expert on keeping toast soft for four days [18]. - A feature on a remarkable bakery in Japan that is innovating in the baking sector [18].

Core Viewpoint - The article discusses the process of making caramel banana Danish, highlighting the ingredients and steps involved in the baking process. Ingredients Summary - Danish dough: 600 grams - Surface decoration includes: - Cream sauce: to taste - Caramelized bananas: 10 slices - Dark chocolate sauce: to taste - Egg wash: to taste [1] Preparation Process Summary - Roll the dough to a thickness of 1 cm [4] - Cut the rolled dough into rectangles measuring 10 cm by 5 cm [5] - Place the rectangles on a baking tray and let them ferment for 60 minutes at 28°C and 75% humidity [8] - After fermentation, brush the surface with egg wash and pipe cream sauce on top [11] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [12] - After baking, cool and then pipe cream sauce on top and add banana slices [16] - Finally, drizzle dark chocolate sauce on the surface [17]

本食谱摘选自 《面包大全》 布里欧夹心面包 材料： 原味布里欧面团200克 表面装饰: | 核桃仁-150克 | 杏仁奶-100克 | 糖粉适量 | | --- | --- | --- | | 蛋液适量 | | | 馅料: 克林姆酱适量 制作过程: 1. 将发酵好的布里欧面团分割成50克/个。 3. 在表面刷上蛋液。 4. 蘸上核桃仁。 2. 分别滚圆。 7. 放入烤箱，以上火200℃、下火180℃，烘烤15分钟。 5. 放入烤盘，以温度28℃、湿度75%，发酵50分钟。 6. 发酵好后，表面挤上杏仁奶油。 8. 出炉冷却，从中间切开，挤上克林姆酱。 此图片来自微信公众平台 系经允许不可引用 此图片来自微信公众平台 未经允许不可引用 9. 将另一半盖上，在表面撒上糖粉即可。 100 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 ...