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 ...

本食谱选自《面包大全 》 法国起司 材料： 法国面团450克 制作过程: 1. .将面团分割成150克/个，分别滚圆，松 弛30分钟。 2. 将面团按压排气，再放上芝士丁。 3. 然后将面团对折。 5. 将面团卷成橄榄形。 6. 放入烤盘，以温度30℃、湿度75%，发 酵60分钟。 4. 再放入芝士丁。 月度好文： 7. 发酵好后，在表面划上刀口。 8. 放入烤箱，以上火220℃、下火200℃， 喷蒸汽烘烤25至30分钟。 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、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？ ...

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].

以下文章来源于刀法研究所 ，作者刀法行研 刀法研究所 . 洞察新消费，赋能新品牌，剖析新营销，成就中国好品牌。 作者 | 大格 中国有 33.8 万家烘焙店，2000+ 连锁烘焙品牌，但真正全国性连锁烘焙品牌不到 30 家，门店数量近千的更是两只手可数。[1] 其中有一家品牌，几次濒临破产，愣是靠自救翻红成顶流。从甘肃起家，做到赛道内品牌好感度排名 Top1 [2]。一块 4 寸蛋糕新品，让北上广黄牛们抢 破头。它叫「好利来」。 30 年前好利来刚出道，就赶上了潮流——在传统朴素的糕点店里，走着西式甜点的路子。如今它被捧成蛋糕顶流，成功的秘密反倒是打碎西化，靠"中 国超市路线"赢得人心。 这一篇，不讲制服、不讲二哥罗成，不讲帅哥美女店员，刀法想和你分享「好利来之所以变成今天」背后的新发现——抓心智、抓情绪、做活人感。 直男、60岁老人、黄牛都在排队买好利来 "好利来，你说的是那个粉粉的门店？" 粉色的门头、甜蜜的风格、清一色高颜值店员，现在的好利来打眼一看就是一家小女生爱去的烘焙店。 这话只说对了一半。 在烘焙界，不同于国内其它白色简约风为主连锁烘焙品牌门店，好利来确实有着独树一帜的粉红氛围，也把 Z 世代女 ...

本食谱选自《面包大全 》 奶油酥饼 材料： 丹麦面团600克 黄油适量 砂糖适量 1. 将三折两次的面团擀开，撒上砂糖。 3. 然后擀开至0.4厘米厚。 制作过程: 2. 再三折第三次。 6. 另两个角再对折一次。 4. 将面团分割成11厘米x11厘米的正方 形。 5. 将面片的角对折。 7. 在汉堡模具里涂抹上一层黄油，撒上 砂糖。 8. 将成型的面团蘸上砂糖。 9. 放入汉堡模具，以温度28 ℃、湿度 75%，发酵50分钟。 10. 再放入烤箱，以上火210℃、下火 200℃，烘烤18分钟即成。 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"， ...

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]

本食谱选自《面包大全 》 栗子泥丹麦 材料： 丹麦面团600克 馅料： 栗子泥100克 克林姆酱80克 表面装饰： 白巧克力酱适量 制作过程: 1. 将丹麦面团擀压至0.5厘米厚，再分割 成11厘米x11厘米的正方形。 2. 在正方形面块的表面挤上馅料。 3. 然后将四个角对折。 4. 将接口捏紧，包成圆形。 5. 放入圆形模具。 6. 以温度28℃、湿度75%，发酵60分 7. 发酵至模具八分满，再在表面压上烤 盘。 8. 放 入 烤 箱 ， 以 上 火 210 ℃ 、 下 火 200℃，烘烤20分钟。 9. 出炉冷却，淋上白巧克力酱。 钟。 10. 最后放上栗子。 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 月度好文： 烘焙职人专访： 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 ...

Core Viewpoint - The article highlights the success story of "SKROLL卡特司库," a bakery in Shanghai that specializes in scones, which has become a standout in a competitive market by focusing on a niche product and leveraging unique recipes and operational strategies [3][10][44]. Group 1: Company Background - "SKROLL卡特司库" is recognized as the "ceiling" for scones in Shanghai, a city known for its intense baking competition [3]. - The founder, Alan, has over 30 years of baking experience, including significant roles in well-known brands and previous entrepreneurial ventures in Taiwan [5][9]. - The brand was built around the scone, which was initially an overlooked product in the Chinese market, leading to a surprising demand that prompted rapid growth [10][11]. Group 2: Product Differentiation - The scones are distinguished by a unique recipe that uses cream instead of water, resulting in a richer flavor and better texture compared to traditional scones [16][17]. - The production process emphasizes hand-made techniques over machine production, enhancing the quality and freshness of the scones [19]. - A diverse product matrix includes 15 flavors, with popular options like classic, cinnamon walnut, and innovative savory flavors [21][24]. Group 3: Market Strategy - The brand maintains a clear positioning, targeting a niche market rather than pursuing mass-market appeal, which allows for a focused and refined product offering [27]. - "SKROLL卡特司库" operates three stores in Shanghai, emphasizing a small but effective scale while utilizing strong private domain operations and online-offline integration [29][30]. - The use of a pre-sale production model minimizes waste and ensures that products are made to order, enhancing customer satisfaction [33]. Group 4: Future Plans and Insights - The company plans to expand further in Shanghai while continuing to innovate within its product lines, including potential new store concepts that enhance customer experience [41][42]. - Alan's philosophy emphasizes the importance of differentiation, product quality, and sustainable customer engagement over rapid expansion or gimmicky marketing [42][45].

Core Viewpoint - The article provides a detailed recipe for making peanut chocolate croissants, highlighting the ingredients and step-by-step preparation process [2][3]. Ingredients Summary - Danish dough: 600 grams - Matcha cream filling: chocolate (to taste) - Crushed peanuts: 200 grams - Egg wash: as needed [3]. Preparation Process Summary - Roll the Danish dough to a thickness of 0.4 cm [6]. - Cut the dough into squares measuring 11 cm x 11 cm [7]. - Place chocolate on the surface of the dough squares [8]. - Fold the corners of the squares towards the center [11]. - Pinch the folded corners tightly [12]. - Brush the surface with egg wash and dip in crushed peanuts [13]. - Place in paper trays and onto a baking sheet [18]. - Ferment at 28°C and 75% humidity for 50 minutes [19]. - Bake in an oven at 210°C for the top and 200°C for the bottom for 15 minutes [20][23]. Monthly Highlights Summary - New bakery openings and trends in the industry, including the launch of Hai Di Lao's bakery and the popularity of certain bread types among foreign tourists [25]. - Insights from successful bakery owners on maintaining profitability amidst a wave of closures [25]. - Discussions on ingredient competition and baking techniques that enhance efficiency and product quality [25][26].