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 - Starbucks is innovating its business model by introducing "Starbucks Study Rooms" in multiple cities in South China, allowing customers to use the space for studying without mandatory purchases, thus redefining its role in the competitive coffee market [4][10][12]. Group 1: "Starbucks Study Rooms" Implementation - The "Starbucks Study Rooms" have been launched in at least 30 stores in Guangzhou, primarily located in areas with high concentrations of schools and tutoring centers [4][5]. - The design of these study rooms utilizes existing seating areas without independent partitions, promoting a comfortable environment with free amenities such as power outlets, water, and WiFi [5][8]. - The initiative has gained significant attention on social media, with millions of views and positive feedback from users who find the space conducive for studying [10][11]. Group 2: Competitive Landscape - The coffee market is highly competitive, with brands like Luckin Coffee and Heytea offering lower-priced alternatives, which has led to a significant loss of market share for Starbucks among price-sensitive consumers [12][14]. - Other brands are also adopting similar strategies by combining beverage offerings with social spaces, further fragmenting Starbucks' customer base [12][14]. Group 3: Strategic Response - Starbucks aims to differentiate itself by providing a zero-threshold service that avoids direct price competition while enhancing its brand image as a provider of public learning spaces [15][16]. - The study room initiative is designed to convert non-paying customers into potential buyers, with data showing that approximately 70% of new morning customers make purchases [15][16]. - This strategy aligns with Starbucks' broader "non-coffee scene" initiative, creating a comprehensive consumption ecosystem throughout the day [16][22]. Group 4: Industry Trends - The trend of integrating study rooms into retail spaces is gaining traction, with various brands like IKEA and McDonald's exploring similar concepts to enhance customer experience and increase foot traffic [17][19][20]. - The evolution of retail spaces from single-function to multi-functional environments reflects changing consumer demands for flexible and efficient learning and social settings [20][21]. - This shift is driven by both upgraded user needs and competitive pressures, as brands seek to maximize space utilization and attract customers through added value [21][22]. Group 5: Future Implications - The introduction of free study rooms serves as a tool for brands to attract customers while alleviating pricing pressures and enhancing user loyalty [22][23]. - The transformation of commercial spaces towards experiential services may lead to the emergence of paid value-added services, blurring the lines between commercial and public services [22][23].

Group 1 - The core viewpoint of the article highlights the intense competition in the baking sector driven by new retail giants, leading to significantly lower prices for baked goods [2][7][9] - New retail supermarkets are focusing on providing high-quality baked products at low prices, with examples like 6.9 yuan for toast and 9.9 yuan for cakes, which has never been seen before in the industry [2][7][10] - The rapid iteration of products in the baking sector includes high-quality ingredients such as New Zealand butter and Belgian chocolate, which are now offered at competitive prices [10][14][41] Group 2 - The article discusses how supermarkets are leveraging data-driven approaches to create popular products, contrasting with traditional baking methods that rely on chefs and location [29][41] - Supermarkets are increasingly building their own production facilities or controlling capacity, enhancing their supply chain capabilities [38][41] - The article emphasizes that the efficiency and optimization of cost structures in supermarket baking are more critical than merely cutting costs [47][49] Group 3 - The competitive landscape has shifted, with traditional chain bakeries losing pricing power and facing pressure from both discount supermarkets and boutique bakeries [49][51] - Consumers are now more likely to perceive the price difference as an "intelligence tax," leading to a re-evaluation of value in baked goods [51][52] - The article suggests that traditional bakeries should focus on creating unique experiences and emotional connections with customers to justify higher prices [52][56]

Core Viewpoint - The article discusses the decline of the bakery industry, particularly focusing on the failures of several well-known brands and the underlying reasons for their struggles in a competitive market [4][5][9]. Group 1: Brand Failures - Several prominent bakery brands, including Huan Niu Cake House and BreadTalk, have recently closed stores or declared bankruptcy, highlighting a troubling trend in the industry [4][5][7]. - Huan Niu Cake House, founded in 2013, announced its closure in June 2025, with debts to suppliers amounting to 1.11 million USD and unredeemable membership funds [7]. - Tiger Head Bureau, once valued at 2 billion CNY, is undergoing bankruptcy liquidation due to aggressive expansion leading to a cash flow crisis [7]. - Other brands like Panda Not Going and Christine have also faced significant operational challenges, leading to widespread store closures [7][8]. Group 2: Market Challenges - The bakery market is experiencing a downturn due to three main factors: homogenized competition, pressure from retail channels, and the shortening lifecycle of popular products [9][10][12]. - Homogenized competition has made it easy for new entrants to replicate successful products, leading to a saturation of similar offerings in the market [10][11]. - Retail giants like Hema and Costco have begun to dominate the bakery segment, offering a wide range of products that compete directly with traditional bakery brands [12][13]. - The lifecycle of bakery products has decreased significantly, with popular items now only maintaining consumer interest for a month or less, compared to previous years where they lasted for 6-8 months [14][15]. Group 3: Consumer Behavior - The trend of consumer downgrading has led to a polarization in the bakery market, with high-end brands struggling while budget-friendly options thrive [18][19]. - Consumers are increasingly prioritizing affordability over luxury, as seen with new entrants like Haidilao's bakery brand, which focuses on low-priced offerings [20][21]. - Brands that fail to establish a unique product identity or quality are at risk of losing market share, as consumers gravitate towards more reliable and affordable options [22][23]. Group 4: Future Opportunities - Despite the challenges, there are opportunities for growth in the bakery sector, particularly as the market becomes more accessible and everyday [21]. - Brands that focus on creating long-lasting, high-quality products with clear consumer engagement can still succeed in this evolving landscape [24][25].

"做面包应该是快乐的，我常跟学生说：要对面包笑。" 在中国烘焙竞技场上，鲜少有人像 庄琼芳 这样，把 "老师、选手、教练" 三种身份同时推到极致。 她来自东莞市技师学院，入行十年，从2016年12月首次登上世界面包大赛华南赛区选拔赛的赛台， 到第六、第七、第九届以及2025年的第十届面包大赛全国总决赛都能看到她的身影； 今年，她在第十届世界面包大赛（中国区）比赛中拿下亚军。 从第一次参赛，到亚军奖台，在这段漫长而密集的参赛与教学周期里，她完成了一个从"把作品做得 花里胡哨"到"回到味道与质感本质"的转身，也用自己的身体力行，回答了一个在行业里并不常被正 视的问题： 女性选手，如何在被视为"高体力门槛"的面包赛场上，跑出自己的那条路？ 庄琼芳是师范体系出身，大学读的是"烹饪营养教育"，此后在工作中对烘焙也只有简单的接触，真 正系统接触面包，是在2015年末至2016年——中国第一次组织参加世界技能大赛烘焙项目的节点， 她被"推着"走上了专业训练的路。 "那时候别说学生了，老师里也没几个有比赛经验的。大家都是第一次面对比赛训练，真正的摸着石 头过河。" 2016年12月，还没有来得及做太多准备，她就迎来与面包赛场 ...

Core Viewpoint - The article emphasizes the importance of fermentation in bread making, detailing the optimal conditions and methods for achieving the desired dough rise and texture. Group 1: Fermentation Process - The first fermentation, known as basic fermentation, is crucial for dough preparation [1] - Ideal fermentation temperature ranges from 28 to 40 degrees Celsius, with humidity levels between 70% and 80% [2] - Specialized fermentation boxes or ovens with fermentation functions can be utilized for this process [4] Group 2: Fermentation Techniques - Dough can be placed in a plastic bag and submerged in warm water (30 to 40 degrees Celsius) for fermentation [7] - A warm and humid environment, such as a non-sunny windowsill or bathroom, is suitable for dough fermentation [8] Group 3: Assessing Fermentation Completion - The dough should expand to 1.5 to 2 times its original size during fermentation [8] - A finger test can be used to determine fermentation status: - If the indentation rebounds, fermentation is incomplete [12] - If the indentation remains, fermentation is complete [12] - If the indentation shrinks or bubbles appear, fermentation is overdone [15] Group 4: Effects of Fermentation Time - Insufficient fermentation results in a lack of elasticity and a wet surface [18] - Properly fermented dough exhibits moderate elasticity, softness, and a slightly dry surface [21] - Over-fermented dough has a dry surface, poor elasticity, and a strong sour smell [25] Group 5: Visual Indicators of Fermentation - The appearance of the dough varies with fermentation status: - Under-fermented dough has a deep reddish-brown color and small volume [27] - Properly fermented dough has a golden-brown color and appropriate volume [27] - Over-fermented dough appears pale with wrinkles and very small volume [27]

以下文章来源于创业最前线 ，作者谢小丹 创业最前线 . 创业有道·创新中国｜长期关注中国科技创新经济市场，提供更有价值的创投科技报道。 这个夏天，新茶饮品牌爷爷不泡茶在快速扩张的同时 ， 也面临着口碑两极化的争议。 作为行业新秀，爷爷不泡茶在2024年以惊人的速度扩张，一年内开店数量突破千家，成为新茶饮 赛道的一匹黑马。 今年6月5日，品牌推出核心产品"空山栀子"的升级版本，并邀请明星李昀锐担 任代言人，推出限定周边产品，成功制造了一波抢购热潮。 然而，快速扩张的背后也暴露出诸多问题。近期有消费者投诉，花费17元购买的奶茶实际容量仅 有半杯。由于杯身上半部分采用不透明图案设计，恰好遮挡了空杯部分，这种"半杯奶茶"的现象 引发了消费者的不满。 爷爷不泡茶正面临着成长的烦恼，但最根本的问题是，在竞争日趋白热化的新茶饮市场，是否还 有新品牌的生存空间？爷爷不泡茶未来又能否站稳脚跟？ 图 / 爷爷不泡茶官网 不过，当时爷爷不泡茶还叫"爷爷泡的茶"。 1 爷爷不泡茶是谁？ 爷爷不泡茶仿佛突然火起来的。 根据极海品牌监测数据，截至2024年12月12日，爷爷不泡茶已经在全国24个省份、163个城市拥 有1203家门店，短 ...

Core Viewpoint - Overnight fermentation has become an indispensable method for bakers, enhancing flavor while reducing workload [1] Group 1: Types of Overnight Fermentation - Overnight fermentation can be further divided into three methods based on when the dough is left to rest overnight: dough refrigeration, shaping refrigeration, and dividing dough refrigeration [2][4][6] - The basic recipe for the butter roll used in the comparison includes high-gluten flour (100%), semi-dry yeast (1.4%), sugar (12%), salt (1.8%), and skim milk powder (3%) [5] Group 2: Comparison of Results - The results of the three methods show that the overall dough refrigeration and divided dough refrigeration yield similar products, while the shaping refrigeration shows more significant differences [11] - The shaping refrigeration results in smaller volume and a lack of smoothness on the dough surface, with some "fish eyes" appearing [12][13] - The shaping refrigeration method leads to a flatter shape due to excessive relaxation of the dough, while the other two methods maintain a more upright structure [18][22] Group 3: Flavor and Texture Differences - Despite the belief that cold fermentation enhances flavor, the comparison of butter rolls did not reveal significant flavor differences [22] - The texture differences are more pronounced, with shaping refrigeration resulting in less fluffiness but a crisp texture, which may be preferable for sandwiches [24][25] Group 4: Impact of Dough Handling - The key reason for the differences in overnight fermentation outcomes lies in whether manual handling occurs before baking [44] - Overall and divided dough refrigeration involve manual handling, which helps restore the dough's elasticity, while shaping refrigeration does not [46][48] - The absence of manual handling in shaping refrigeration leads to a relaxed dough state directly entering the baking phase [55] Group 5: Adjustments for Desired Outcomes - For achieving a chewy and elastic texture, no adjustments are needed; however, for a crisp texture, the dough's gluten strength should be slightly reduced [52] - Suggested adjustments include using lower gluten flour, mixing in low-gluten flour, avoiding vitamin C, and using less water [53][56] - In shaping refrigeration, adjustments must be made in advance to compensate for the inability to restore dough elasticity after long resting periods [55][57]

以下文章来源于沥金 ，作者沥金 沥金 . 数据驱动的消费创投智库，用深度内容和前沿洞察，助力企业成长，全网有近百万粉丝。 4片去边吐司夹上3层薄薄馅料，一块这样的三明治能卖到13块7？ 这是满滋屋的产品，这家品牌主做手工日式三明治。对比普遍只卖3-5块的同类型产品，满滋屋的三明治形态 上看不出明显差异，但单价却高了3倍不止。 神奇的是，它虽然卖得贵，却卖得很好，在抖音月销售额达到了500万元以上。 因为受众以中产女性为主，外加单价较高，这款三明治在社媒还被称为"富婆三明治"，众多消费者不断回 购，把它推上了抖音商城回购榜第二名的位置。 同样的价格，足够在赛百味买上一个现做的三明治，内容无显然要比这样的夹心面包丰富得多，为什么这么 多消费者依旧热衷购买满滋屋？ 相比同类型的产品，满滋屋为啥能卖这么贵，还卖这么好？ 同类型产品对比 来源：网络 瞄准精致女性 专攻早餐场景 满滋屋能卖这么贵还卖这么好，一是找准了人群，二是选对了场景。 相比其他同类型产品，满滋屋最大的特点就是短保，因此全程需要冷链，品牌更多覆盖的是周边人群。 根据公开信息，满滋屋本身位于无锡，主要覆盖江浙沪包邮区。结合蝉妈妈的消费者画像，江浙沪的消费 ...

每一个来到巴黎 【BONTEMPS】 的人，大概都要先被其色彩斑斓的产品及如梦幻般的装修布景惊 叹3秒，怀疑自己刚才穿过的不是一道门，而是爱丽丝梦游仙境的树洞。 Bontemps Paris的甜点，不是简单的面包和饼干，而是一场视觉与味觉的双重盛宴。在这里满眼都 是春天的花朵、夏日的果实，鲜艳的色彩在精致的甜点上绽放。 到底是什么样的主理人，能开一家这样的店啊！ Bontemps Paris的背后，是一位充满勇气与热情的女性——Fiona。她曾是金融界的精英，身处高楼 大厦间，日复一日地处理着数字与数据。尽管外表光鲜，内心却总有一个声音在呼唤——生活，不 应该只有快节奏与功利。 A P 超高 b e 17 她不只是做甜点，更像是在用时间雕刻味道。她用心培育店里的天然酵母，精心设计每一款产品， 力求每一口都能让人感受到时间沉淀下的丰富层次和纯净美味。 一场意外的巴黎甜点体验，彻底点燃了她对烘焙的热爱。她发现，传统的法式甜点，不仅是味蕾的 享受，更是一种生活态度的体现——尊重时间，尊重食材，尊重匠人精神。 2015年，Fiona毅然脱下职业套装，系上可爱的围裙，投身于甜点艺术的学习与实践。 经过一年多 的专业训练 ...