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 Points - The article provides a detailed recipe for making spinach and olive bread, highlighting the ingredients and the step-by-step process involved in its preparation [3][5][6][8][11][12][13][19][20][21]. Ingredients Summary - High-gluten flour: 500 grams - Salt: 6 grams - Honey: 10 grams - Whole wheat natural yeast: 225 grams - Water: 230 grams - Cheese powder: 40 grams - Spinach: 100 grams - Green olives: 120 grams - Olive oil: 30 grams [3]. Preparation Process Summary - Combine all ingredients except for vegetables in a mixer until the dough is smooth and elastic, then add vegetables [5]. - Allow the dough to ferment at room temperature (28°C) for 60 minutes [8]. - Flip the dough to increase elasticity, flipping every 40 minutes for a total of three times [11]. - Continue fermentation until the dough doubles in size [12]. - Divide the dough into 120-gram pieces [13]. - Place in a baking tray and ferment at 28°C with 75% humidity for 60 minutes [19]. - After fermentation, sprinkle low-gluten flour on the surface and score the dough [20]. - Bake in an oven at 220°C (top) and 200°C (bottom) with steam for 30 minutes [21].

Core Viewpoint - The article provides a detailed recipe for making a Danish pastry with almond cream and nut filling, highlighting the ingredients and step-by-step preparation process. Ingredient Summary - Danish dough requires 700 grams - Almond cream consists of 80 grams of butter, 80 grams of powdered sugar, 40 grams of egg, 100 grams of almond powder, and 20 grams of low-gluten flour [2] - Nut filling includes 50 grams of walnut, 30 grams of peanut, 20 grams of granulated sugar, and 30 grams of fresh cream [3] Preparation Process Summary - Roll the Danish dough to a thickness of 1 cm and cut out circles with a diameter of 10 cm [6] - Place the dough circles on a baking tray and let them ferment for 50 minutes at 28°C and 75% humidity [6] - Brush the surface with egg wash and create a small indentation in the center [9] - Pipe the almond cream into the indentation [10] - Add the nut filling on top [11] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [14]

Core Viewpoint - The article discusses the transformation and opportunities within the Chinese baking industry, particularly focusing on the rise of e-commerce and live streaming as new sales channels for baking products, exemplified by the success story of Zheng Ma Qing Yun and his brand "Wang Pi Xiao Lao Ban" [1][11][32]. Group 1: Event Overview - The German Industrial Baking Localization and Nutritional Innovation Summit was held in Suzhou, Kunshan, featuring key figures from the German Consulate, Ston Group, and Wang Sen Education Group [1]. - The summit gathered experts and representatives from the baking industry to discuss the industrial transformation of the Chinese baking sector [1]. Group 2: Key Insights from Zheng Ma Qing Yun - Zheng Ma Qing Yun's live streaming channel "Wang Pi Xiao Lao Ban" achieved significant success, generating over 300 million in revenue after starting with a 10 million performance in the first year [11][20]. - His approach involved understanding consumer psychology and treating the live streaming space as a "retail experiment" [12][14]. - The success factors included timing advantages in live streaming and product selection, particularly focusing on health trends and niche markets like alkaline water bread [20][22]. Group 3: Market Dynamics - The article highlights a shift in the baking industry where traditional metrics of profitability are being replaced by customer acquisition power, with baked goods serving as entry products to attract consumers [28][30]. - The concept of "sheep's wool coming from the chicken" illustrates how baked goods are used to drive traffic to higher-margin products in retail settings [28][30]. Group 4: Future Paths for White Brands - The future of white brands in the baking industry may follow three paths: being integrated into major retail/e-commerce platforms, strengthening niche segments, or upgrading to branded products [39]. - The emphasis is on transforming occasional purchases into daily consumption, aligning with health-conscious lifestyles [41].

Core Viewpoint - The article provides a comprehensive Q&A format addressing common questions about toast making, emphasizing the importance of techniques and timing in achieving the desired texture and flavor of the bread [2]. Group 1: Dough Preparation - The optimal time to add butter during kneading is when the gluten development reaches 70-90% [3]. - Adding butter later can enhance the fineness of the bread's texture and increase its expansion, but may affect the final volume [4]. - Overly strong gluten can make shaping difficult and lead to cracks in the final product due to rapid expansion in the oven [6]. Group 2: Baking Issues - Toast may collapse if the mold is not shaken to release gas during baking, leading to excess moisture and a soft structure [9]. - Insufficient baking can also cause the toast to lack support, resulting in a collapse [10]. - High moisture content in the dough can lead to a lack of structural integrity, causing collapse if the oven door is opened prematurely [12]. Group 3: Fermentation and Shaping - Poor fermentation can result from inadequate mixing, insufficient initial fermentation, or incorrect temperature and humidity, leading to a smaller volume [20]. - The tightness of rolling the dough affects fermentation; rolling too tightly can hinder expansion, while rolling too loosely can create air pockets [23][25]. - For cold fermentation, it is advisable to refrigerate the dough overnight before shaping to maintain quality [30]. Group 4: Baking Techniques - Using a convection oven can provide even heating, but longer baking times may weaken the bread's expansion and lead to dryness [26]. - The weight of the dough relative to the mold affects the final shape; too much weight results in a square shape, while too little leads to a round shape [31]. - The formula for calculating dough weight based on mold volume is essential for achieving the desired texture and structure [34][36]. Group 5: Common Problems and Solutions - Top collapse can occur due to high water content or overdeveloped gluten [48]. - For filled toast, inadequate baking can lead to an undercooked interior, causing collapse [49]. - Different methods of making toast, such as direct, intermediate, liquid, and cooked dough methods, each have unique characteristics affecting flavor and texture [47].

Core Viewpoint - The article discusses the recipe and preparation process for a fruit loaf bread, highlighting the ingredients and steps involved in making the bread. Ingredients Summary - The recipe includes high-gluten flour (400g), low-gluten flour (100g), tangzhong (100g), sugar (100g), salt (6g), and dry yeast (5g) [2] - Additional ingredients include yogurt (50g) and a filling of wine-soaked raisins and cranberries [4] Preparation Process Summary - Step 1: Mix dry and wet ingredients until the dough is smooth, then add butter and knead until the dough can stretch into a membrane, fermenting at room temperature (30°C) for 50 minutes [6] - Step 2: Divide the dough into 300g pieces, round them, and let them rest for 30 minutes [7] - Step 3: Roll out the dough, place the filling of wine-soaked raisins and cranberries inside [8] - Step 4: Fold the dough over the filling and roll it into a cylindrical shape [10][12] - Step 5: Pinch the ends to seal and shape into a ring [13] - Step 6: Place in a buttered loaf pan [18] - Step 7: Ferment at 30°C and 75% humidity for 60 minutes [19] - Step 8: Bake in the oven at 170°C (top) and 210°C (bottom) for 22 minutes [19]

Core Viewpoint - The article emphasizes the importance of fine-tuning the cold fermentation method in baking to achieve desired textures and flavors in bread, highlighting four key factors: bubble quantity, mixing degree, refrigeration temperature, and dough thickness [1][31]. Group 1: Bubble Quantity - The primary consideration in bread making is the desired mouthfeel for consumers, which is significantly influenced by controlling bubble quantity [1][3]. - Different markets have varying preferences; for instance, French consumers favor a chewy texture, while Japanese consumers prefer a softer texture, leading to different applications of cold fermentation methods [5]. Group 2: Mixing Degree - Higher mixing degrees are required in cold fermentation to compensate for bubble loss during refrigeration, ensuring the dough retains sufficient bubbles for optimal texture [6][10]. - The article provides a comparative example showing that longer mixing times result in greater dough elasticity and larger final bread volume, with more bubbles leading to better baking expansion [10][12]. Group 3: Refrigeration Temperature - The fermentation speed of yeast increases with higher refrigeration temperatures, which also affects the dough's elasticity and bubble quantity [15][21]. - A temperature of -2°C results in the least bubble reduction and the softest texture, while higher temperatures lead to more chewiness and potential over-fermentation issues [20][21]. Group 4: Dough Thickness - Dough thickness significantly impacts the cooling effect during cold fermentation; thicker dough cools unevenly, leading to over-fermentation and poor quality bread [22][29]. - The article illustrates that a 5cm thick dough yields a more uniform cooling effect and better quality bread compared to a 10cm thick dough, which suffers from over-fermentation [29].

Core Viewpoint - Anjiu Foods' first half-year report post "A+H" listing reveals a new growth logic amidst a mixed environment in the frozen food industry, with revenue of 7.604 billion yuan, a 0.80% year-on-year increase, and a net profit of 676 million yuan, down 15.79% [1][2] Financial Performance - The decline in profit is attributed to both external and internal factors, including rising raw material costs, which increased sales costs by 5.8%, and a 3.5 percentage point drop in gross margin to 19.9% [2] - The company is undergoing strategic adjustments that require significant investment, impacting short-term profits but aiming for long-term growth [3][4] Industry Context - The frozen food industry, while having a market size exceeding 100 billion yuan, has entered a mature competitive phase with growth rates declining to single digits, projected at a 6.0% CAGR from 2024 to 2029 [2][4] - Competition is shifting from price wars to a focus on product strength, channel effectiveness, and brand power [2] Strategic Initiatives - Anjiu Foods is enhancing its product line and channel strategies, focusing on product innovation and expanding into new retail and e-commerce channels [4][5] - The company recorded a 9.4% revenue increase in frozen dishes, driven by strong performance in shrimp products, and a 21.5% increase in sales from new retail and e-commerce channels [6] Growth Opportunities - Strategic acquisitions and international expansion are seen as key to unlocking new growth potential, with the acquisition of 70% of Jiangsu Dingwei Thai Foods and 100% of Dingyifeng Foods marking entry into the frozen baking sector [7][8] - The recent "A+H" listing enhances the company's international profile and supports future global expansion efforts [8] Long-term Vision - The strategic investments, while causing short-term financial pressure, are expected to yield significant long-term growth and competitive advantages, positioning Anjiu Foods for a transformation from "China's Anjiu" to "World's Anjiu" [8][9]

Core Viewpoint - The article discusses the recipe and preparation process for scallion bread, highlighting the ingredients and steps involved in making this baked product. Ingredients Summary - Sweet dough: 240 grams - Surface decoration includes: - Egg wash: appropriate amount - Fresh scallions: 50 grams - Onions: 30 grams - Cheese shreds: appropriate amount - Salad dressing: 50 grams - White sesame: appropriate amount [2] Preparation Steps Summary - Step 1: Divide the fermented sweet dough into 60 grams each, roll into balls, and let rest for 20 minutes [4] - Step 2: Roll out the dough [6] - Step 3: Make cuts on one end of the dough [7] - Step 4: Roll the dough into a cylindrical shape [8] - Step 5: Place in paper trays and ferment at 30°C and 75% humidity for 50 minutes [12] - Step 6: After fermentation, brush the surface with egg wash [13] - Step 7: Sprinkle cheese shreds and chopped onions on top [15] - Step 8: Add fresh scallions [19] - Step 9: Squeeze salad dressing and sprinkle sesame [20] - Step 10: Bake in the oven at 200°C for the top and 180°C for the bottom for 13 minutes [21][23]