Core Viewpoint - The article discusses the recipe and process for making crispy toast, highlighting the ingredients and steps involved in the baking process. Ingredients Summary - The recipe includes a starter dough made of 50g high-gluten flour (10%), 1g malt extract (0.2%), 50g water (10%), 1g salt (0.2%), and 1g dry yeast (0.2%). The main dough consists of 450g high-gluten flour (90%), 5g sugar (1%), 9g salt (1.8%), 5g dry yeast (1%), 300g water (60%), and 15g butter (3%) [3]. Preparation Process Summary - The preparation involves mixing the fermented starter dough with the main dough in a mixer until the surface is smooth and elastic [5][6]. - The dough is then allowed to ferment at room temperature (30°C) for 60 minutes [9]. - After fermentation, the dough is divided into pieces of 225g each and rounded [10][11]. - The rounded dough is placed in a 450g toast mold and fermented again at 30°C and 75% humidity for 60 minutes [15]. - Once fermented, a cut is made on the surface of the dough before baking [16]. - The baking process involves placing the dough in an oven at 200°C for the top and 220°C for the bottom, with steam, for 30 minutes [17].

Core Insights - The article discusses the recipe and process for making Haas dough, highlighting the specific ingredients and their proportions [3][5][10][12]. Ingredient Summary - High-gluten flour: 350 grams (70%) - Low-gluten flour: 150 grams (30%) - Salt: 10 grams (2%) - Sugar: 35 grams (7%) - Dry yeast: 7 grams (1.4%) - Egg yolk: 25 grams (5%) - Milk: 320 grams (64%) - Butter: 40 grams (8%) [3]. Preparation Process - After fermentation, the dough is divided into 300 grams per piece and allowed to rest for 20 minutes [5]. - The dough is then rolled out into an oval shape [6]. - It is rolled into a cylindrical shape afterward [7]. - The dough is placed in a baking tray and fermented at 30°C with 75% humidity for 60 minutes [10]. - Once fermentation is complete, slashes are made on the surface of the dough [11]. - Finally, the dough is baked in an oven at 200°C for the top and 190°C for the bottom, with steam, for 25 minutes [12].

Core Insights - The article discusses the recent opening of a new bakery by Haidilao, highlighting its competitive pricing strategy and potential to attract customers through unique offerings [16]. Group 1: Bakery Industry Trends - The article mentions a trend of bakery closures, with 100,000 bakeries shutting down, while some profitable shops have successfully navigated this challenging environment [16]. - It emphasizes the importance of ingredient transparency in the industry, particularly following the discontinuation of sodium dehydroacetate, which has intensified competition regarding ingredient lists [16]. Group 2: Innovations and Techniques - The article introduces various baking techniques, such as the overnight refrigeration method, which can enhance efficiency and flexibility for bakers [16]. - It also discusses the benefits of mastering frozen baking technology, which can significantly improve operational efficiency and revenue [16]. Group 3: Unique Offerings and Customer Preferences - The article highlights a phenomenon where foreign tourists in China are particularly fond of specific types of bread, indicating a potential market opportunity for bakeries [16]. - It features an exclusive interview with a bakery owner who has successfully carved out a niche in the baking industry, showcasing innovative approaches to attract customers [16].

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 Viewpoint - The article discusses the process of making Su Ge round bread, detailing the ingredients and steps involved in the preparation and baking process [2][3][5][6][10][11][12][15][16][17]. Ingredients Summary - High-gluten flour: 500 grams - Salt: 10 grams - Sugar: 10 grams - Water: 150 grams - Milk: 180 grams - Dry yeast: 5 grams - Surface decoration: Low-gluten flour as needed [3]. Preparation Process Summary - Mix all ingredients together [5]. - Knead until the dough is smooth and elastic, then let it rise at room temperature (30°C) for 50 minutes [6]. - Divide the dough into 250 grams each and shape into balls [10]. - Allow the dough balls to rise for an additional 30 minutes [11]. - Roll out the dough [12]. - Place on a baking tray and let it ferment at 30°C with 75% humidity for 40 minutes [15]. - After fermentation, sprinkle low-gluten flour on the surface of the dough [16]. - Bake in the oven at 210°C (top heat) and 200°C (bottom heat) for 25 minutes, using steam [17]. Industry Insights - Monthly articles highlight various trends and developments in the baking industry, including the opening of new bakeries, consumer preferences, and innovative baking techniques [21][22]. - Topics include the impact of ingredient changes on competition, the importance of cold storage methods, and maintaining product quality over time [21][22].

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 discusses various aspects of the baking industry, highlighting trends, new openings, and techniques that can enhance efficiency and product quality. Group 1: Industry Trends - The opening of Hai Di Lao's bakery is noted, emphasizing its low-cost strategy to attract customers [24] - A significant number of bakeries, approximately 100,000, are closing down, while some profitable shops have adopted successful strategies [24] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [24] Group 2: Baking Techniques - The article provides insights into the cold storage method for baking, which can enhance time management for bakers [24] - It discusses the use of yogurt in bread-making, revealing secrets to maintaining softness over several days [24] - Techniques for freezing baked goods are highlighted, suggesting that they can significantly improve efficiency and revenue [24] Group 3: Expert Insights - Interviews with industry veterans and competition winners provide valuable perspectives on the baking sector [25] - The article features a profile of a notable bakery, AMAM Dacotan, which is recognized for its innovative approach to baking [25]

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 recent trends and developments in the baking industry, highlighting new openings, consumer preferences, and innovative techniques that are shaping the market. Group 1: Industry Developments - The opening of Hai Di Lao's bakery has attracted attention due to its low-cost offerings, which may appeal to budget-conscious consumers [24] - A significant number of bakeries, approximately 100,000, have closed down, prompting an exploration of what successful shops are doing right to remain profitable [24] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [24] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [24] - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by bakers [24] - The article also covers the overnight refrigeration method, providing insights for bakers to achieve time efficiency [24] Group 3: Expert Insights - Interviews with industry veterans and competition winners provide valuable perspectives on the baking sector, showcasing the experiences and strategies of successful bakers [25]