Core Viewpoint - The article discusses the process of making caramel apple filling and Danish pastry, highlighting the ingredients and steps involved in the baking process [4][16]. Summary by Sections Ingredients - The recipe includes Danish dough (800g), lemon (1), cream (to taste), brandy (50ml), apple pieces (500g), sugar (200g), and water (150ml) [2]. Caramel Apple Filling - The filling is made by cooking water and sugar until caramel color is achieved, then adding apple pieces, lemon, and brandy until the apples are tender [4]. Baking Process - The Danish dough is rolled to 0.5 cm thick and cut into circles, then shaped into ovals [8][9]. - The dough is placed on a paper tray and allowed to ferment for 50 minutes at 28°C and 75% humidity [11]. - After fermentation, cream is piped on top, followed by the caramel apple filling [13][16]. - The pastry is baked in an oven at 200°C for 18 minutes [16]. - Once baked, the pastry is cooled and garnished with caramel strands [18].

今天的文章就和大家一起关于 开好一家面包店 来探讨一番吧。会用 4家面包店作为案例分析： 所谓天时地利人和，在有了足够的开店启动资金后，就要开始考虑到 地利方面 的问题，对于经营面包店或者甜品店来说，人流量较大的商业 区，周边有比较成熟的住宅区或者环境优美的景区都是足以纳入考虑的， 选址的方向正确，就是一个良好的开端。 现如今随着面包行业的快速发展，市场竞争力也十分强大，开一家面包店或许不难，但 开的好却是不容易的， 很多的客人心目中已经有了许多 心仪的面包品牌，如何被认可又能保证自己的收益是广大从业者最为关心的部分。 除了这些常见的考量，还可以关注一些 细节方面的把控 ， 例如：选址的附近是否车流量较多，有没有比较适合停车的地方？周边是否有大型商 场或者连锁品牌店铺，如何发挥自己的不可替代性？商圈以内的人口年龄数量构成比的怎样的？ 那如果因为各种原因，在选址上不能做到非常的完美，难道就无法起步了吗？其实并不是这样的，一家成功的面包店或者甜品店不完全是依托在 所处位置之上的， 有一些店铺就算位置不便利，也能吸引大批客人的情况也是有的 ， 在这里，就给大家分享一家来自巴黎的面包店。 巴黎Cli chy的"真实" ...

Core Points - The article provides a detailed recipe for making a pistachio chocolate mousse, including ingredients and step-by-step instructions for preparation and decoration [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][18]. Ingredients Summary - The main ingredients for the chocolate mousse include: - Milk: 300ml - Gelatin sheets: 12g - 40% dark chocolate: 250g - 66% dark chocolate: 60g - 35% whipped cream: 375ml - For the pistachio mousse: - Milk: 250ml - Egg yolk: 50g - Granulated sugar: 35g - Gelatin sheets: 8g - Pistachio paste: 140g - Whipped cream: 160ml - For the chocolate cake layer: - Egg yolk: 400g - Egg white: 600g - Granulated sugar: 550g - Cocoa powder: 175g [2][9][13]. Preparation Steps Summary - The preparation involves several steps: 1. Soak gelatin sheets in cold water [2]. 2. Heat milk and dissolve gelatin, then mix with chocolate [4][5]. 3. Combine the chocolate mixture with whipped cream [6]. 4. Prepare the pistachio mousse by heating milk and sugar, mixing with egg yolk, and incorporating gelatin and pistachio paste [10][11][12]. 5. Create the chocolate cake layer by whipping egg whites and sugar, then folding in egg yolks and cocoa powder [13][14][15][16]. 6. Assemble the layers in molds and freeze [7][8]. Decoration Summary - The decoration involves using white chocolate and cocoa butter to create a green spray for the mousse [7][8].

最近在看日本百名店排行榜的时候，发现了一家很小的店，居然排在第六名，米其林餐厅都要在这里订购面包。 带着好奇，我们仔细查找了相关资料。它究竟是如何获得众多食客的芳心呢？ 神乐坂是一个拥有许多面包店的小镇。被誉为"日本的小巴黎"，不仅是市容，就连这里的餐厅和居住的人也都充满了国际化的气息。 从神乐坂站步行4分钟，到达"Pa i n d e s Ph il o s o p h e s "，主厨榎本聪是爱面包的人都知道的名人。榎本聪从小就喜欢面包，高中毕业时，他立志 成为一名烘焙匠人。 从职业学校毕业后，在多家面包店受训。其中就有被誉为低温长时间发酵先驱，"Si g n ifi a n t Si g n ifi e "的主厨志贺胜荣先生。 当来自巴黎的高级面包店Domi n i q u e Sa b l o n刚进入日本时，榎本聪曾作为主厨参与了品牌的产品设计。离开公司后，他作为顾问参与了"Or e n o Ba k e r y & Ca f e "的开业。 2 0 1 7年9月终于开了这件属于自己的店铺， Pa in de s Phil o s ophe s （パン デ フィロゾフ）。 ▲ 点名翻 译中文为 " ...

Core Viewpoint - The article discusses the current trends and challenges in the baking industry, highlighting the emergence of new business models and the impact of ingredient regulations on competition. Group 1: Industry Trends - The opening of Hai Di Lao's bakery indicates a shift towards affordable yet quality products, aiming to attract a broader customer base [23] - The article mentions a significant number of bakery closures, with 100,000 shops shutting down, prompting a discussion on what successful bakeries are doing right to remain profitable [23] - The popularity of certain types of bread among foreign tourists in China is noted, suggesting a growing interest in unique and local flavors [23] Group 2: Ingredient Regulations - The article highlights the recent removal of sodium dehydroacetate from ingredient lists, indicating a shift in regulatory standards that could affect product formulations [23] - The competition regarding ingredient transparency is expected to intensify as consumers become more aware of what goes into their food [23] Group 3: Baking Techniques - The article provides insights into the overnight refrigeration method, which is gaining popularity among bakers for its efficiency and flexibility [23] - Techniques for maintaining the softness of bread over several days are discussed, emphasizing the use of yogurt in recipes as a secret among bakers [23]

Group 1 - The core point of the article is the sudden closure of the popular bakery brand "Huan Niu Cake House" due to rising costs, intensified market competition, and internal management failures, leading to its inability to continue operations [1][5][9] - Huan Niu Cake House was founded in 2013 by Deng Zhouhong, initially starting as a private baking business and later transforming into a chain brand targeting young consumers with various baked goods [4][5] - The company received significant investments, including nearly $10 million in Series A funding from Shunwei Capital in 2022, aimed at expanding its store network and enhancing brand image [4][5] Group 2 - The bakery faced severe challenges, including a major shareholder being restricted from high consumption due to legal issues, which raised concerns about the company's operational status [5][9] - Despite attempts to reassure customers about ongoing operations and addressing past issues, the company ultimately announced its closure, stating that all member deposits would be handled appropriately [9][12] - The article highlights a broader trend in the bakery industry, where several once-popular brands like "Panda Not Going" and "Tiger Head Bureau" are also facing closures and bankruptcies, indicating a significant downturn in the market [11][12][20] Group 3 - The article analyzes the reasons behind the decline of popular bakery brands, citing issues such as severe product homogeneity, blind expansion, and intense market competition as key factors [21][24] - Many brands relied heavily on social media marketing, which proved to be unstable and led to trust issues among consumers when expectations were not met [22][24] - The overall conclusion emphasizes the need for brands to focus on quality, innovation, and effective management to survive in a rapidly changing market environment [24]

Group 1 - The article discusses various types of yeast used in baking, highlighting their characteristics and applications [3][4][8][10][14][16]. - Fresh yeast is noted for its strong osmotic pressure resistance and high sucrose conversion enzyme activity, making it suitable for high-sugar doughs [3][10]. - Active dry yeast is described as having a similar function to fresh yeast but with a weaker effect, requiring pre-soaking in warm water before use [4][8]. - High-sugar yeast is recommended for doughs with sugar content exceeding 7%, while low-sugar yeast is suitable for products with less sugar [10][15][16]. - Low-sugar yeast utilizes maltose derived from starch as its primary nutrient source, making it effective in low-sugar environments [16][17]. Group 2 - The article emphasizes the importance of yeast selection based on sugar content in dough, which affects fermentation and product quality [10][15][16]. - It explains that high-sugar yeast accelerates the breakdown of sucrose, providing essential nutrients for yeast growth [14][15]. - The article also mentions the potential risks of improper storage temperatures for fresh yeast, which can lead to loss of activity and spoilage [3].

Core Viewpoint - The evolution of the baking industry has led to the emergence of numerous internet-famous (viral) products, characterized by extravagant ingredients and marketing strategies that create a sense of urgency among consumers [8][46][72]. Group 1: Historical Development - The baking industry began to gain prominence in mainland China in the 1980s, with simple offerings like honey cakes and small breads from family-run shops [11][12]. - The 1990s saw the rise of chain stores like Holiland, which introduced a wider variety of baked goods, although they lacked the unique appeal of viral products [14][15][16]. - The first notable viral brand, Uncle Che, opened in Shanghai in 2013, popularizing the cheese cake through fresh-baked sales and hunger marketing strategies [18][21]. Group 2: Viral Product Trends - The Garden Bakery's cheese bun became a viral sensation in 2015, driven by social media and celebrity endorsements, leading to a supply shortage and long queues [24][28]. - The "dirty bun" trend followed, characterized by its messy appearance and indulgent ingredients, appealing to consumers' desire for a satisfying experience [32][35]. - The success of Bao Shifu's meat floss cake, which gained popularity without celebrity endorsements, demonstrates the power of grassroots marketing and product innovation [37][39]. Group 3: Current Trends in Baking - The trend of "adding ingredients" has become prevalent, with products like croissants and macarons being filled with various flavors and textures to enhance appeal [46][49][55]. - The emergence of oversized products, such as the "cheese tart," captures consumer attention through visual impact and novelty [56][58]. - The integration of traditional Chinese ingredients into baked goods, such as mochi and purple rice, reflects a fusion of culinary cultures that resonates with modern consumers [60][64][65]. Group 4: Marketing and Consumer Engagement - The visual appeal of baked goods, enhanced by social media, plays a crucial role in attracting consumers, emphasizing the importance of color and presentation [72][73]. - Continuous innovation in ingredients, recipes, and design is essential for brands to differentiate themselves and maintain consumer interest [76][77].

本干货摘选自 《法式西点材料学》 复合味是以五味为基础, 按照一定的规律配合而成, 比如同味强 化、味掩盖、味干涉、味派生等。 同味强化可简单解释为一种主味与一种辅味按照一定的比例混 合,效果会比单一主味产生的更具影响力。曾有实验证明,在 100mL的水中加入15q的糖,再加入17mg的盐,会让人感到甜味 更加明显。 酸味是一种化学味感,其强度高低可用化学中的pH值来简单表 述。 苦味是人体味觉中较为敏感的一种,单纯的苦味会给人带来不 愉快的感觉,但是与其他基本味进行复合,可起到很明显的加强 或延长余味的作用。 甜味是指以蔗糖为主的糖类所具有的味道, 其所带来的强度和 感觉因糖的品种不同而有很大差异。 鲜味是一种较复杂的味觉感受,主要是食物中的谷氨酸、核苷 酸等综合作用下的复合味觉。 咸味是最为重要的调味基础, 盐作为咸味的重要体现者, 也是人 体必不可少的营养素。 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 ...

Core Insights - The Chinese baking retail market is projected to exceed 859.56 billion yuan by 2029, indicating significant growth potential in the industry [1] - The baking market is experiencing diversification, with brands adopting various strategies such as e-commerce, blending traditional culture with modern techniques, and focusing on popular single-item products [1] - The industry faces challenges, including high store closure rates, with an expected addition of 103,000 new stores and 95,000 closures by the end of 2024, reflecting a high elimination rate [1] Group 1: Consumer Trends - There is a shift in consumer preferences towards healthier options, with approximately 71% of consumers willing to pay a premium for cleaner ingredient formulations [1] - Brands are focusing on health and wellness by developing products that are oil-free, low-carb, and have clean ingredient lists, balancing taste and health [1] Group 2: Experience and Innovation - Consumers now seek emotional value from baked goods, leading brands to create hybrid consumption spaces that combine baking with bookstores, tea, and coffee, enhancing the overall experience [2] - Digital technology is being integrated into product development and supply chain management, improving product innovation and ensuring food safety and quality [2] - The development of baking brands requires a focus on fundamental skills and patience, emphasizing the importance of mastering the basics to achieve market success [2]