你是不是也经常遇到这样的问题—— 颜值即正义，装饰即溢价力！ 好吃的蛋糕千篇一律， 好看的装饰才是销量保证。 而这本书，就是你从"小白"到"职业甜品大师"的最强捷径！ （1）裱花篇——从抹面到刮刀花，手不抖了！ 如果你对以上任何一个问题点头，那么今天推荐的这本书，请你一定不要错过！ 明明蛋糕味道满分，却总因为 造型普通 流失顾客？ 想尝试巧克力插件、翻糖人偶或糖艺拉花，却苦于 没有系统指导 ，做出来的作品总是差强人 意？ 面对顾客 "颜值即正义" 的需求，你是否也希望自己的蛋糕不仅能好吃，更能成为打卡？ 这本《蛋糕装饰技法大全》，由 王森冠军联盟团队、上海市贸易学校盛建菊老师、仇志俊老师 倾力 打造，凝聚了20余年的国际赛事经验与心得，系统梳理了糖艺西点项目大赛中的几大模块的核心技 法与设计心法。 本书开篇就先从最基础的裱花类技艺开始，从抹面技法、淡奶油调味到各种适合裱花的材料：如蛋 白糖、棉花糖裱花、奶油霜、奶酪霜、白豆沙裱花与刮刀花技法应有尽有，裱花的基本功抹面与挤 花以及刮刀花都有详细的手法讲解。 连"抹面光滑不气孔"这种细节都配图教你！学完你也能做ins风刮刀花蛋糕！ （2）巧克力装饰——35款MOF ...

本食谱选自《面包大全 》 牛角面包 材料： 高筋面粉 250 克 蜂蜜 15 克 盐 5 克 干酵母 2 克 奶粉 8 克 水 150 克 橄榄油 10 克 表面装饰 ： 黑白芝麻适量 制作过程: 1. 将所有材料一起搅拌，至面团表面光滑 有弹性，以室温 30℃，发酵 50 分钟。 2. 将面团分割成70克/个，滚圆，松弛20分 钟。 3. 再将面团搓成水滴形。 5. 将面团从后往前卷。 6. 卷成牛角形，接口处压捏紧。 4. 然后将面团擀开至三角形。 7. 放入烤盘，以温度30℃、湿度75%，发 酵50分钟。 8. 发酵好，在面团表面刷上蛋液。 10. 放入烤箱，以上火200℃、下火180℃, 烘烤14分钟即成。 11. 将所有材料一起搅拌，至面团表面光滑 有弹性，以室温 30℃，发酵 50 分钟。 9. 蘸上黑白芝麻。 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 ...

东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业 故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情， 我们相信，这是一种值得探索的事。 【独家采访 · 第 179 家】 上海徐汇滨江梦中心的江边，有家烘焙店占着 "观景 C 位"—— 落地窗外是黄浦江的粼粼波光，推门就是刚烤好的戚风香，有人捧着流心米布丁对着 江景拍照，有人带着小狗坐在窗边慢慢吃，连空气里都飘着松松软软的甜。这就是 「ConnieHe 笑屋」 的第三家店，也是 主理人 Connie 念叨了好 久的 "人生小目标"。 这家如今口碑颇盛的烘焙店，背后是一位从金融分析师走来的主理人，她把理性的计算换成了手心的温度，用一块块蛋糕，传递"日常的欢喜"。 在很多人看来，主理人 Connie的职业生涯一开始是极其光鲜的。名校毕业的她，手握金融行业的 "金饭碗"，每天面对的是 K 线图、行业报告与冰 冷的数据。 这份在外人看来光鲜的工作，却让她逐渐意识到 "天赋与岗位的错位"—— 作为 MBTI 中的 ENFP，她擅长发散思维与感性创造，而金融行业需要的 严谨逻辑与理性预判，让她始终找 ...

Core Viewpoint - The article discusses the recipe and process for making rye fruit bread, highlighting the ingredients and steps involved in the baking process [2][3][5][6][10][11][12][17][18][19]. Ingredients Summary - The recipe includes high-gluten flour (450g), rye flour (50g), sugar (60g), salt (5g), dry yeast (6g), olive oil (50g), orange peel (75g), rum-soaked raisins (75g), and water (300g) [3]. Baking Process Summary - The dry ingredients (excluding orange peel and raisins) and wet ingredients are mixed until a smooth dough is formed, then orange peel and raisins are added [5]. - The dough is allowed to ferment at room temperature (30°C) for 60 minutes [6]. - After fermentation, the dough is divided into 300g pieces [10]. - Each piece is rounded and allowed to rest for 30 minutes [11]. - The dough is placed in a baking tray and fermented again at 30°C with 75% humidity for 60 minutes [12]. - After the second fermentation, low-gluten flour is sprinkled on the surface of the dough [17]. - The dough is scored with five cuts on the surface [18]. - Finally, the dough is baked in an oven at 210°C (top) and 200°C (bottom) with steam for 25 to 30 minutes [19].

Core Viewpoint - The article discusses the process of making pearl sugar bread, highlighting the ingredients and steps involved in the baking process [4][6][8][11][12][13][18][19]. Ingredients and Preparation - The main ingredient is milk dough, with a total of 300 grams required, divided into three pieces of 100 grams each [4][6]. - Surface decoration includes suitable amounts of heat-resistant pearl sugar and egg wash [4]. Baking Process - The dough is rolled into a cylindrical shape and allowed to rest for 20 minutes before being shaped into a long strip [8][11]. - An egg wash is applied to the surface, followed by a sprinkle of heat-resistant pearl sugar [12][13]. - The dough is then placed in a baking tray and allowed to ferment at 30°C with 70% humidity for 45 minutes [18]. - Finally, the bread is baked in an oven at 200°C for the top and 180°C for the bottom for 16 minutes [19].

Group 1 - The establishment of a new bakery store named "Clever Uncle Bakery" in Hohhot City, Yuquan District, has been registered with a legal representative named Fan Xiaoming [1] - The registered capital of the bakery is 10,000 RMB, indicating a small-scale business operation [1] - The business scope includes general projects such as food sales (only pre-packaged food) and delivery services, along with a licensed project for catering services that do not produce smoke, odor, or waste gas [1]

Core Points - The article provides a detailed recipe for making rye fig bread, highlighting the ingredients and step-by-step preparation process [2][3][5][8][22]. Ingredients Summary - The recipe includes high-gluten flour (350g), rye flour (150g), salt (8g), sugar (10g), whole wheat natural yeast (225g), water (220g), walnuts (60g), and figs (60g) [3]. Preparation Process Summary - All ingredients except walnuts and figs are mixed in a blender until the dough is smooth and elastic, then walnuts and figs are added [5]. - The dough is allowed to ferment at room temperature (28°C) for 90 minutes [7]. - The dough is divided into 120g pieces, rounded, and rested for 20 minutes [10]. - The dough is then pressed to release air, folded, and rolled into a cylindrical shape [11][12][13]. - The shaped dough is placed in a baking tray and fermented again at 28°C with 75% humidity for 60 minutes [17]. - After fermentation, low-gluten flour is sprinkled on the surface, and cuts are made on the dough [18][19]. - Finally, the dough is baked in an oven at 220°C for the top and 200°C for the bottom, with steam, for 30 minutes [22].

Core Viewpoint - The baking industry is experiencing significant performance divergence, with some companies like Tao Li Bread facing substantial profit declines while others like Li Gao Food are showing steady growth [1][4][14]. Group 1: Company Performance - In the first half of the year, the total revenue of nine listed baking companies in A-shares was approximately 11.03 billion yuan, with a net profit attributable to shareholders of about 595 million yuan [1][4]. - Tao Li Bread, known as the "first stock of bread" in A-shares, reported a net profit of approximately 204 million yuan, a year-on-year decline of 29.7% [2][6]. - The revenue of Tao Li Bread was about 2.61 billion yuan, down 13.55% year-on-year, with a net profit excluding non-recurring gains and losses of approximately 194 million yuan, a decline of 30.03% [6][7]. Group 2: Industry Challenges - The baking industry is facing severe challenges, with trends moving towards chain operations, segmentation, and health-oriented products, emphasizing high cost-performance and differentiated competition [3][14]. - The competition is intensifying, with new entrants in the short-shelf-life bread and general baking products market, leading to increased promotional costs and pressure on profit margins [9][18]. Group 3: Regional Performance - Tao Li Bread's revenue declined across all regions except for the Central China region, indicating a widespread downturn in sales performance [7]. Group 4: Cost and Pricing Pressures - Companies are experiencing pressure from rising costs and sensitivity to end prices, making it difficult to raise prices without impacting profit margins [18]. - The operational challenges include decreased foot traffic and average transaction value in direct sales channels, contributing to revenue declines [10]. Group 5: Food Safety Concerns - Food safety has become a recurring theme in the financial reports of baking companies, with several firms, including Tao Li Bread, facing scrutiny and complaints related to product quality [19][20][25].

Core Viewpoint - The article discusses the upcoming German Industrial Baking Localization & Nutrition Fortification Summit, highlighting the challenges and opportunities in the Chinese baking industry as it moves towards industrialization, standardization, and internationalization [7][9]. Group 1: Event Overview - The summit will take place on September 12, 2025, in Kunshan, Jiangsu, and aims to deepen cooperation between the Chinese and German baking industries [6][7]. - It will feature international experts, industry leaders, and representatives focusing on the localization of German industrial baking practices and innovative applications of nutritional fortification [9][14]. Group 2: Key Challenges and Topics - The summit will address core challenges faced by the Chinese baking industry, such as the need for clean labels, production efficiency, and the shift in market demand from taste to health and nutrition [9][10]. - Key topics include dual-track innovation, the adaptation of German baking technology to Chinese market needs, and the integration of international standards with local market requirements [10][11]. Group 3: Summit Structure - The event will consist of four main sections: market and trend insights, technology and process learning, nutrition and formula innovation, and immersive visits and practical exchanges [26][31]. - Participants will gain insights into the latest German industrial baking concepts, engage directly with experts, and acquire actionable solutions for formula optimization and production management [31][33]. Group 4: Organizers and Participants - The summit is organized by the German Stern-Wywiol Group, a leading manufacturer in functional food ingredients and a specialist in the baking industry [33]. - Notable guests include representatives from the German government, industry champions, and experts in research and quality control [14][24].

本食谱选自《面包大全 》 夏威夷小面包 材料： 高筋面粉250克 砂糖15克 盐3.5克 蜂蜜20克 干酵母2.5克 牛奶150克 1. 将所有材料一起搅拌，至面团拉开面 膜即可以室温30℃，发酵40分钟。 4. 将面团两个一组放入纸托。 2. 将面团分割成40克/个，分别滚圆，松 弛20分钟。 制作过程: 3. 再将分割好的面团一分为二，滚圆。 5. 以温度30℃、湿度75%，发酵40分 钟。 6. 发酵好后，在面团表面撒上低筋面 粉。 7. 入烤箱，以上火200℃、下火180℃， 烘烤13分钟即成。 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： 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 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 ...