本食谱选自《面包大全 》 香葱面包 材料： 甜面团240克 表面装饰： | 蛋液适量 | 鲜葱50克 | 洋葱30克 | | --- | --- | --- | | 芝士碎适量 | 沙拉酱50克 | 白芝麻适量 | 制作过程: 1. 将发酵完成的甜面团分割成60克/个，分 别滚圆，松弛20分钟。 2. 然后将面团擀开。 3. 面饼一头均匀地切上刀口。 4. 再卷成圆柱状的面团。 5. 放入纸托中，以温度30℃、湿度75%， 发酵50分钟。 6. 发酵好后，表面刷上蛋液。 9. 挤上沙拉酱，撒芝麻。 10. 放入烤箱，以上火200℃、下火180℃, 7. 撒上芝士碎和洋葱碎。 8. 再撒上鲜葱。 烘烤13分钟。 月度好文： 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？我们走访了100位主理人 5 、 "脱氢乙酸钠"下线后，关于"配料表"的竞争才刚刚开始 6、 让烘焙师又爱又恨的隔夜冷藏 ...

材料： 核桃面团500克 豆沙200克 制作过程: 1. 将面团分割成70克/个，分别滚圆，松弛20 分钟。 本食谱选自《面包大全 》 核桃红豆面包 3. 将 包 好 馅 料 的 面 团 放 入 烤 盘 ， 以 温 度 30℃、湿度75%，发酵50分钟。 4. 发酵完成后，在表面盖上一个烤盘。 2. 将面团按压排气,包入30克豆沙馅。 5. 放入烤箱，以上火200℃、下火180℃， 烘烤15分钟。 月度好文： 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？我们走访了100位主理人 5 、 "脱氢乙酸钠"下线后，关于"配料表"的竞争才刚刚开始 6、 让烘焙师又爱又恨的隔夜冷藏法最全解析！学会这些要点，从此实现时间自由！ 7、 掌握冷冻烘焙技术，百倍提升效率与营业额！超级干货来了！（上篇） 8、 放了三天的酸奶吐司依然柔软得像云朵？这才是烘焙师们喜欢用酸奶做面包的秘密！ 9、 如何让吐司4 ...

本食谱选自《面包大全 》 栗子泥丹麦 材料： 丹麦面团600克 馅料： 栗子泥100克 克林姆酱80克 表面装饰： 白巧克力酱适量 制作过程: 1. 将丹麦面团擀压至0.5厘米厚，再分割 成11厘米x11厘米的正方形。 2. 在正方形面块的表面挤上馅料。 3. 然后将四个角对折。 4. 将接口捏紧，包成圆形。 5. 放入圆形模具。 6. 以温度28℃、湿度75%，发酵60分 7. 发酵至模具八分满，再在表面压上烤 盘。 8. 放 入 烤 箱 ， 以 上 火 210 ℃ 、 下 火 200℃，烘烤20分钟。 9. 出炉冷却，淋上白巧克力酱。 钟。 10. 最后放上栗子。 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 月度好文： 烘焙职人专访： 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁 ...

Core Viewpoint - The article discusses a baking recipe for a ham and cheese roll using Danish dough, highlighting the preparation and baking process. Summary by Sections Ingredients - Danish dough of 600 grams - 6 pieces of ham sausage - Cheese shreds as needed - Italian mixed herbs as needed - Egg wash as needed [2] Preparation Steps - Roll the Danish dough to a thickness of 0.5 cm and cut into strips of 3 cm x 20 cm [5] - Wrap the ham sausage with the dough strips [6] - Place the rolled sausages into paper trays [7] - Allow the dough to ferment in a baking tray at 28°C and 75% humidity for 50 minutes [10] - After fermentation, brush the surface with egg wash [11] - Sprinkle cheese shreds and Italian mixed herbs on top [12] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [17]

原味牛奶哈斯 配方： 本食谱选自《 烘焙门店热销面包与蛋糕 》 | 高筋面粉-700克 | 低筋面粉-300克 | 盐-20克 | | --- | --- | --- | | 盐-20克 | 酵母-2克 | 糖-70克 | | 黄油-80克 | 蛋黄-50克 | 牛奶-650克 | 天然酵母种面-150克 口味描述: 本款面包表面柔软，内部组织细腻并有弹性。加上天然酵母的果香味与牛奶的香味，口感纯正，香味十 足。适合于早餐或者餐前小点食用。食用前最好可以进烤炉加热，味道更佳。 制作过程: 1.所需材料准确称量备用，干性与湿性材料分开称量。 2.将干性材料倒入搅拌机中搅拌均匀后，加入湿性材料与种面，一起慢速搅拌至无干粉状后开启快速搅 拌。 3.面团搅拌至七成，放入黄油(因黄油会阻碍面筋形成所以不宜早放)，然后先慢速搅拌至面团与黄油完 全融合，再调快速打至九成，面团表面光滑发亮，拉膜可印出手指纹。 9.将面团最终卷成圆柱体放置烤盘，入醒发箱进行第二次醒发。 10.室温28℃，醒发过程约40分钟左右，体积约至原来面团1.5-~2倍大即可。 11.将醒发好的面团表面用软刷均匀刷上薄薄一层蛋液。 12.使用法棒刀在面团 ...

本食谱选自《面包大全》 芝士派可颂 材料： 丹麦面团600克 馅料： 2. 再用大小压模压出大小圆形。 3. 然后放到压好的圆形面团上面。 克林姆酱适量 芝士适量 蛋液适量 制作过程: 1. 将丹麦面团擀压至0.5厘米厚，用压模 压出圆形。 4. 放入烤盘，以温度28℃、湿度75%， 发酵50分钟。 5. 发酵好后，表面刷上蛋液。 6. 挤上克林姆酱。 7. 放上芝士。 8. 放 入 烤 箱 ， 以 上 火 210 ℃ 、 下 火 200℃，烘烤18分钟。 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 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家 ...

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 a specific type of bread called "番茄佛夏卡," highlighting the ingredients, preparation steps, and baking techniques involved in creating this product. Ingredients Summary - High-gluten flour: 250 grams [1] - Sugar: 15 grams [1] - Salt: 5 grams [1] - Dry yeast: 2 grams [1] - Egg liquid: 20 grams [1] - Water: 150 grams [1] - Butter: 18 grams [1] Preparation Process Summary - Step 1: Knead the dough until smooth and elastic, ferment at room temperature (30°C) for 50 minutes [5] - Step 2: Divide the dough into 100 grams each, roll into balls, and rest for 30 minutes [6] - Step 3: Roll the dough into a round shape [9] - Step 4: Place on a baking tray, ferment at 30°C and 75% humidity for 40 minutes [11] - Step 5: After fermentation, brush the surface with olive oil [12] - Step 6: Add tomato slices on top [19] - Step 7: Sprinkle Italian herbs [20] - Step 8: Bake in the oven at 200°C (upper heat) and 180°C (lower heat) for 15 minutes [21] Industry Insights - The article features a monthly highlight section that includes interviews with industry veterans and champions in the baking field, discussing trends and challenges in the baking industry [23] - Topics covered include the opening of new bakeries, the popularity of certain bread types among tourists, and insights into successful baking practices amidst a wave of bakery closures [23]

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]

Core Viewpoint - The article discusses the process of making Danish pastry with apple filling, highlighting the ingredients and steps involved in the preparation and baking process. Ingredients Summary - Danish dough: 600 grams [1] - Filling ingredients include: - Crème sauce: to taste [2] - Apples: 2 (diced) [1] - Pistachios: to taste [1] - Icing sugar: to taste [1] Preparation Process Summary - Roll the Danish dough to a thickness of 0.5 cm [4] - Cut the dough into squares measuring 11 cm x 11 cm [5] - Place the squares into a star-shaped mold and let them ferment at 28°C and 75% humidity for 50 minutes [9] - After fermentation, pipe crème sauce on the surface [10] - Add diced apples and pistachios on top [11] - Bake in the oven at 210°C (upper heat) and 200°C (lower heat) for 20 minutes [16] Industry Insights - The article features a monthly highlight section that includes interviews with baking professionals and insights into the baking industry [19] - Topics covered include the opening of new bakeries, trends in consumer preferences, and techniques for improving baking efficiency [19]