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].