丹麦边角料500克 蛋液适量 糖粉适量 本食谱选自《面包大全 》 可颂夹心面包 材料： 馅料: 克林姆奶油适量 制作过程: 1. 将丹麦边角料切成小丁。 2. 将小丁揉成团。 3. 分成70克/个，揉圆 4. 再放入模具烤盘中。 5. 以温度28℃、湿度75%，发酵60分钟， 发酵好后在表面刷上蛋液。 6. 放入烤箱，以上火210℃、下火190℃， 烘烤18 分钟。 7. 出炉冷却后从中间切开。 8. 挤上克林姆奶油。 9. 表面撒上糖粉。 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 ...

在东京八王子南大泽，有一家不起眼的面包店「Cicoute Bakery」的门口，总是提前排起队伍。空 气中弥漫着欧包刚出炉的香气，但吸引人排队的不只是味道——而是那种能让人记住的温暖。 店里的面包，从小麦田到餐桌，都能找到故事：田里吹过的风、农家脸上的笑、四季更迭的颜色， 还有主厨北村千里二十多年不变的坚持。 再此之前，和众多日本普通人一样，喜欢吃甜面包和高油高糖的面包，她常常会感觉对于胃和身体 负担过重。这让她开始怀疑："面包真的对身体好吗？" 主厨北村千里 大学毕业后，北村原本打算做影像创作，甚至去读了8毫米电影的学校。但在当时的就业低谷期，找 工作困难，而摄影行业的谋生之路更是遥不可及。 那时，她在电视节目《料理之铁人》兼职，有一次活动上，一个超大的法棍摆在展台上，带来意想 不到的冲击—— "我被它的气势震慑住了，心想，面包太厉害了吧！那一刻我就想，要不我去试试做面包。" 之后她马上就去应聘了"Afternoon Tea Room"的烘焙部。第一次进入面包的世界，她就彻底沉迷。 "每天都能吃到最爱的面包，这本身就太幸福了。看着面团在烤箱里膨胀、上色，我每天都被感动得 不行。整个人像被彻底染上了——太厉害 ...

央广网北京8月15日消息（总台记者李杨 杜金明 通讯员吴沈燕）据中央广播电视总台中国之声报 道，近日，第53届UIBC国际⻘年烘焙师⼤赛在巴西圣保罗举办。经过激烈角逐，中国队时隔6年再次登 顶，荣获冠军。此次代表中国出战的两位选⼿分别是浙江商业技师学院的包佳千和东莞市技师学院的陈 佳炫。其中，21岁的包佳千成为该赛事举办以来首位夺冠的中国女性烘焙师。8月14日，包佳千和她的 老师田宁涵接受了总台中国之声的专访。 在巴西圣保罗举行的第53届UIBC国际⻘年烘焙师⼤赛中，浙江商业技师学院烹饪系烘焙与甜品专 业学生包佳千与来自东莞市技师学院的队友陈佳炫组成的中国代表队和来自法国、西班牙等其他七国的 参赛队伍同场竞技，最终脱颖而出，斩获冠军。包佳千介绍："我算是中国唯一的一个女烘焙冠军，心 情肯定是紧张的，因为是代表着国家去参加这种比赛，也是第一次见这种⼤世面。觉得自己这么多年的 努力没有⽩费，给自己这么多年训练有一个结果有个交代，觉得挺满足的。" 比赛分为两个阶段，选⼿需在赛前2⼩时内完成准备工作，次日则要在6⼩时内完成5个类别共计140 个产品的制作，其中包括13种不同形态的产品以及1件艺术面包。这对选⼿的技能、 ...

Core Viewpoint - The article discusses various trends and insights in the baking industry, highlighting the challenges and opportunities faced by bakeries in the current market environment [22]. Group 1: Industry Trends - The opening of Hai Di Lao's bakery is noted, emphasizing its low-cost strategy aimed at attracting more customers [1]. - A significant interest from foreign tourists in a specific type of bread during a 144-hour tour in China is highlighted, indicating potential market opportunities [2]. - The article features an exclusive interview with a bakery owner who has successfully carved a niche in the baking sector, showcasing innovative approaches [3]. Group 2: Challenges in the Bakery Sector - The article mentions a wave of closures among 100,000 bakeries, prompting an exploration of what successful shops are doing differently to remain profitable [4]. - The competition regarding ingredient transparency is expected to intensify following the discontinuation of sodium dehydroacetate, indicating a shift in consumer preferences [5]. Group 3: Baking Techniques and Innovations - The article provides a comprehensive analysis of the overnight refrigeration method, which bakers find both beneficial and challenging, offering tips for better time management [6]. - Insights into mastering frozen baking techniques are shared, promising significant improvements in efficiency and revenue for bakeries [7]. - The use of yogurt in bread-making is discussed, revealing secrets behind maintaining softness in bread even after several days [8]. - A specific technique to keep toast soft for four days is shared, attributed to expert Lin Yuwei's unique methods [9]. Group 4: Notable Bakery Establishments - The article mentions a phenomenon bakery in Japan, AMAM Dacotan, founded by a talented chef who is pioneering a new path in the baking industry [10].

Core Viewpoint - The article discusses the rise of "evil cultivation" in the baking industry, where unconventional ingredient combinations and innovative techniques are being embraced to attract young consumers and create unique taste experiences [1][29]. Group 1: Innovative Ingredient Combinations - The term "evil cultivation" refers to unconventional bakers who experiment with unusual ingredient pairings, such as using Sichuan pepper oil in desserts, which enhances flavors and creates a "taste revolution" [1]. - Bakers are incorporating unique flavors like Sichuan pepper oil and lemon into traditional recipes, resulting in distinctive products that appeal to younger consumers [4][10]. - The combination of sweet and salty flavors, such as caramel sea salt in traditional bread, creates a unique taste experience that challenges conventional baking norms [7][9]. Group 2: Creative Baking Techniques - Bakers are employing innovative techniques like alternating hot and cold textures to surprise consumers, exemplified by products like cheese walnut baked pears [13][16]. - The restructuring of traditional recipes, such as creating croissant cheesecake cups, showcases a departure from standard baking processes, leading to visually appealing and flavorful products [17]. - The trend of embracing "failed" baking attempts, like the burnt Basque cake, demonstrates a willingness to innovate and find inspiration in unexpected outcomes [19]. Group 3: Marketing Strategies - Brands are leveraging "circle thinking" to build exclusive fan economies, allowing consumers to participate in product design and fostering a sense of community [22][23]. - Unique marketing strategies, such as pop-up stores and limited edition collaborations, create buzz and enhance consumer engagement, turning purchases into social experiences [25][26]. - The focus on niche markets rather than mass appeal allows brands to cultivate loyal customer bases through interactive and personalized experiences [23][29].

Core Insights - The article discusses the transformation of the bakery brand "Hao Li Lai" from a traditional cake shop to a trendy, popular brand that resonates with various consumer demographics, including young men and elderly customers [3][4][5]. Brand Evolution - Hao Li Lai has over 338,000 bakery stores in China, with fewer than 30 national chain brands, highlighting its unique position in the market [3]. - The brand initially focused on Western-style desserts but has successfully integrated Chinese elements to appeal to local consumers [3][4]. - The brand's revival was marked by a shift in focus from traditional marketing to creating emotional connections with consumers, emphasizing the importance of being a "people's brand" [10][25]. Consumer Demographics - The brand attracts a diverse customer base, including young men who view its products as "atmosphere enhancers" for gifting and social occasions [4][5]. - Elderly customers are drawn to the brand for its trendy appeal and as a fashionable treat for their grandchildren [5]. - The emergence of "scalpers" reselling products at a premium indicates the brand's high demand and popularity [5][6]. Product and Store Innovations - Hao Li Lai has redefined its product offerings by creating visually appealing and emotionally resonant cakes, moving beyond traditional designs [16][19]. - The brand has diversified its store formats, introducing themed stores and pop-up shops to enhance customer experience [11][12][14]. - The introduction of unique product shapes and themes, such as holiday-specific designs, has helped the brand stand out in a competitive market [16][19]. Marketing and Communication Strategies - The brand employs creative storytelling and character-driven marketing, such as the "Hao Meow" mascot, to engage consumers [20][22]. - Frequent collaborations with popular brands and IPs have positioned Hao Li Lai as a trendsetter in the bakery industry, appealing to younger consumers [22][23]. - The brand's focus on creating emotional experiences rather than just selling products has been pivotal in its resurgence [25][26].

Core Viewpoint - The article discusses the process of making Danish pastries, highlighting the importance of technique and ingredients in achieving the desired texture and flavor. Group 1: Ingredients and Preparation - The main ingredients for the Danish pastry include 600 grams of Danish dough, butter, and sugar [2] - The dough is rolled out and sugar is sprinkled on top before folding it multiple times to create layers [4][6] - The dough is rolled to a thickness of 0.4 centimeters [5] Group 2: Shaping and Baking - The dough is cut into 11 cm x 11 cm squares, and the corners are folded to create the pastry shape [9][10][11] - A layer of butter and sugar is applied to the hamburger mold before placing the shaped dough inside [15] - The dough is allowed to ferment at a temperature of 28°C and humidity of 75% for 50 minutes before baking [17][20] - The pastries are baked in an oven at 210°C for the top and 200°C for the bottom for 18 minutes [23]

Group 1 - The core viewpoint of the article highlights the contrasting dynamics in the baking market, particularly the rapid entry and exit of baking stores in China, with a net increase of only 1000 stores over the past year despite 92,000 new openings and 91,000 closures [2] - The article emphasizes the significant market share held by new retail channels in China, such as Sam's Club and Hema, which have achieved impressive sales figures, including over 1 billion in sales for Swiss rolls and 200 million for a single strawberry cake [3][4] - The focus shifts to the Japanese baking market, where convenience stores and supermarkets dominate, accounting for nearly 70% of the market share, contrasting with China's reliance on specialty baking stores [5][6] Group 2 - In Japan, the proportion of consumers purchasing bread from supermarkets has increased from 78.6% in 2017 to 82.8% in 2024, while the percentage of customers at bakeries has decreased from 57.9% to 49.4% [8] - The article notes that Japanese convenience stores and supermarkets rely on partnerships with major bread factories for production, allowing them to offer high-quality, affordable products [11][12] - The article discusses the trend of health-conscious products in Japan, with convenience stores introducing low-sugar and high-quality bread options that have gained significant consumer traction [14][17] Group 3 - Independent bakeries in Japan are carving out a niche by utilizing domestic flour and creating unique products that cannot be mass-produced, such as high-hydration breads [19][23] - The rising costs of ingredients have led independent bakeries to adjust their pricing strategies, with bread prices projected to increase by 28.4% by 2025 compared to 2020 [21][22] - The article concludes by suggesting that the rapid development of the baking market in China could benefit from the marketing and product development strategies observed in Japan's convenience store and supermarket channels [27]

Core Viewpoint - The article provides a detailed recipe for making Danish pastry filled with chestnut puree, highlighting the ingredients and step-by-step preparation process [2][3]. Ingredients Summary - Danish dough: 600 grams [3] - Filling: 100 grams of chestnut puree, 80 grams of cream [3] - Decoration: White chocolate sauce as needed [3] Preparation Process Summary - Roll the Danish dough to a thickness of 0.5 cm and cut into 11 cm x 11 cm squares [5] - Squeeze the filling onto the surface of the square dough [6] - Fold the corners of the square towards the center [7] - Pinch the seams to form a round shape [10] - Place the shaped dough into a round mold [13] - Ferment at 28°C and 75% humidity for 60 minutes until the mold is 80% full, then press a baking tray on top [14][17] - Bake in an oven at 210°C for the top and 200°C for the bottom for 20 minutes [18] - Cool after baking and drizzle with white chocolate sauce [19] - Finally, top with chestnuts [24]

Group 1: 澜沧古茶业绩预告 - 澜沧古茶预计上半年净亏损在2800万元至3200万元之间，收入约为1.17亿元至1.2亿元，同比下降38.5%至40.0% [1] - 亏损主要原因是营业收入下降，受终端消费市场复苏缓慢和公司管理层调整影响 [1] - 2024年营业收入为3.61亿元，同比下滑31.5%，毛利为1.88亿元，同比下滑46.8% [1] Group 2: 云南咖啡产业数智化项目 - 云南咖啡产业数智化联盟启动全球首个山地农业低空数智化系统工程改造项目，利用无人机、区块链和AI技术 [2] - 无人机生态矩阵可减少生物药剂用量40%，山地物流网络可压缩鲜果加工时效67% [2] - 该项目旨在提升云南咖啡的加工率和物流效率，助力咖啡产业转型 [2] Group 3: 吴裕泰跨界咖啡业务 - 吴裕泰在北京开设了名为"牛牛咖啡&面包"的烘焙咖啡馆，主营烘焙咖啡业务，茶叶销售为副业 [3] - 新店提供多种茶元素特色的咖啡和烘焙产品，价格在9.9元至35元之间 [3] - 吴裕泰此前已有多次跨界餐饮的尝试，包括推出手工茶饼干和冰淇淋等 [4] Group 4: IFBH椰子水品牌 - 里昂首次覆盖泰国椰子水品牌IFBH，给予目标价43港元及"跑赢大市"评级 [5] - IFBH在内地和香港市场具备竞争优势，有望把握椰子水快速普及的机遇 [5] - 公司在采购、产品质量和品牌价值等方面具有优势，可能进一步扩展线下业务 [5] Group 5: 葛根茶销量激增 - 演员赵露思在直播中推荐四川广元产的野生葛根茶，销量激增200倍，从原月销10余单飙升至2000多单 [6] - 直播后店铺粉丝数从100多暴涨至破千，单日订单量相当于过去七八年的销量总和 [6] - 品牌负责人表示因产能压力已紧急招募临时工以满足订单需求 [6]