中新网北京1月13日电 题：西班牙华侨青年开中式点心店：一口香酥俘获食客味蕾 中新网记者 吴侃 花酥是中式酥点的经典品类，其造型宛如盛放的鲜花。在制作传统花酥时，从选材配料到火候把控，从 面团揉制到花瓣塑形，倪明茜都反复琢磨尝试，让每朵花酥都能"绽放"最佳姿态。 倪明茜也会根据顾客需求定制中式蛋糕，制作蛋糕时她会借鉴中式美学元素，比如用翻糖捏出荷花、梅 花、竹子等形态，或是用奶油"绘制"出祥云、窗棂、刺绣、山水画等，让蛋糕充满国风意境。 "制作中式点心时我们优先选用当地的食材，面粉、白糖、起酥油等都是直接在当地采购，只有糖桂花 酱、玫瑰花酱等特色原料会从国内采购。"倪明茜说，她也致力于探索中西风味的融合创新，例如用巧 克力、抹茶芝士、香草奶黄等作为中式点心的馅料，解锁层次丰富的味觉体验。 谈及未来的规划，倪明茜说："未来我们会扩大工作室规模，推出更多新品。中国的典籍中有很多关于 点心的记载，我们也计划遵循古法工艺复刻这些美味，让传统点心中的匠心巧思焕发新的生命力。" 她介绍："我们的顾客中有华人也有当地人，当地人更偏爱'糯叽叽'的口感，因此糕类和团类点心尤其 受欢迎，比如皮薄馅鲜、果味浓郁的樱桃毕罗，糕体莹润 ...

Core Viewpoint - The article highlights the intersection of Danish and Chinese baking cultures through the "Danish Essence · Eastern Flavor Baking Tasting Conference," showcasing the collaboration between Denmark and China in the baking industry [3][22]. Group 1: Event Overview - The event is organized by Ovodan, a multinational company with over 80 years of history, aiming to bridge the baking industries of Denmark and China [3][5]. - The conference will feature officials from the Danish Embassy in China and industry leaders from both countries, emphasizing cultural exchange and professional insights [5][8]. Group 2: Key Presentations - Presentations will include insights on Danish baking culture, Chinese egg product safety monitoring data, and trends in the Chinese baking market [8][9]. - Notable speakers include the Danish Ambassador to China, the Global President of Ovodan, and industry experts from Intertek and Gao Yan Technology [9][8]. Group 3: Product Showcase - The tasting event will feature ten innovative baking products that blend Danish and Chinese flavors, developed by world champions and professional teams [14][17]. - The showcased products aim to address industry challenges while providing a sensory experience of both cultures [17][20]. Group 4: Target Audience - The event targets top-level baking chain executives, R&D directors, procurement directors, and representatives from baking factories and supermarkets [22]. - It presents a unique opportunity for industry professionals to connect and engage in meaningful dialogue about baking innovations and trends [22].