农家菠菜橄榄面包 本食谱选自《面包大全 》 材料： 高筋面粉500克 盐6克 蜂蜜10克 全麦天然酵种225克 水230克 芝士粉40克 菠菜100克 绿橄榄120克 橄榄油30克 制作过程: 1. 将所有材料(除蔬菜类)倒入搅拌机中搅 拌,至面团光滑有弹性，再加入蔬菜类搅 拌。 2. 搅拌至面团光滑有弹性。 3. 以室温28℃，发酵60分钟。 4. 将发酵好的面团翻面，让面团增加弹性, 每40分钟翻一次，共翻3次。 5. 翻面发酵至原体积两倍大。 6. 将面团分割成120克/个的小方块。 9. 放入烤箱，以上火220℃、下火200℃,喷 蒸汽，烘烤30分钟即成。 7. 放入烤盘，以温度28℃、湿度75%，发 酵60分钟。 8. 发酵好后，在面包表面撒上低筋面粉划 上刀口。 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 ...

Core Viewpoint - The article provides a detailed recipe for making a Danish pastry with almond cream and nut filling, highlighting the ingredients and step-by-step preparation process. Ingredient Summary - Danish dough requires 700 grams - Almond cream consists of 80 grams of butter, 80 grams of powdered sugar, 40 grams of egg, 100 grams of almond powder, and 20 grams of low-gluten flour [2] - Nut filling includes 50 grams of walnut, 30 grams of peanut, 20 grams of granulated sugar, and 30 grams of fresh cream [3] Preparation Process Summary - Roll the Danish dough to a thickness of 1 cm and cut out circles with a diameter of 10 cm [6] - Place the dough circles on a baking tray and let them ferment for 50 minutes at 28°C and 75% humidity [6] - Brush the surface with egg wash and create a small indentation in the center [9] - Pipe the almond cream into the indentation [10] - Add the nut filling on top [11] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [14]

Core Viewpoint - The article discusses the transformation and opportunities within the Chinese baking industry, particularly focusing on the rise of e-commerce and live streaming as new sales channels for baking products, exemplified by the success story of Zheng Ma Qing Yun and his brand "Wang Pi Xiao Lao Ban" [1][11][32]. Group 1: Event Overview - The German Industrial Baking Localization and Nutritional Innovation Summit was held in Suzhou, Kunshan, featuring key figures from the German Consulate, Ston Group, and Wang Sen Education Group [1]. - The summit gathered experts and representatives from the baking industry to discuss the industrial transformation of the Chinese baking sector [1]. Group 2: Key Insights from Zheng Ma Qing Yun - Zheng Ma Qing Yun's live streaming channel "Wang Pi Xiao Lao Ban" achieved significant success, generating over 300 million in revenue after starting with a 10 million performance in the first year [11][20]. - His approach involved understanding consumer psychology and treating the live streaming space as a "retail experiment" [12][14]. - The success factors included timing advantages in live streaming and product selection, particularly focusing on health trends and niche markets like alkaline water bread [20][22]. Group 3: Market Dynamics - The article highlights a shift in the baking industry where traditional metrics of profitability are being replaced by customer acquisition power, with baked goods serving as entry products to attract consumers [28][30]. - The concept of "sheep's wool coming from the chicken" illustrates how baked goods are used to drive traffic to higher-margin products in retail settings [28][30]. Group 4: Future Paths for White Brands - The future of white brands in the baking industry may follow three paths: being integrated into major retail/e-commerce platforms, strengthening niche segments, or upgrading to branded products [39]. - The emphasis is on transforming occasional purchases into daily consumption, aligning with health-conscious lifestyles [41].

吐司虐我千百遍，我待吐司如初恋。 对于烘焙人来说，吐司是最基础不过的单品。 吐司在打到几成筋度时，加入黄油是最恰当的时机点？ 对于大部分的吐司来说，面筋搅拌到7~9成之间放黄油会比较合适。 如果吐司想要的最终效果是松软，黄油后一点放的话，能让面包的组织更细腻，膨胀力更大，但对于最终成品的体积会有所影响。 如果提前加入黄油，黄油则会阻碍面筋的生成，导致组织略微粗糙。 No . 2 但是吐司看似简单，实际动手确实问题不少，如果和制服这个"问题少女"呢？ 今天就来个 「一问一答」 吧！ 特地收集了广大粉丝经常问到的问题，进行一次全面解答，遇到问题 记得回来看看！ 如果您 还有更多的疑问，欢迎留言哦！ No . 1 吐司的面筋强度对于吐司成品的影响？ 面包筋度的强度指的是筋度，俗称几成筋度。 当面筋过强，在成型时会显得比较难操作，成品容易产生炸裂，组织也会略微粗糙影响风味。 由于筋度较强，面团在炉内的膨胀是急速增加的，缺少了好的延展性，就会产生炸裂，里面的二氧化碳、水蒸气等由于空间有限，需要挥发，所 以，最终面团撑破。 打过面团的筋度后，在面包整形时，操作较为方便，但对于吐司的发酵也会产生影响，在发酵的过程中面团略显 ...

Core Viewpoint - The article discusses the recipe and preparation process for a fruit loaf bread, highlighting the ingredients and steps involved in making the bread. Ingredients Summary - The recipe includes high-gluten flour (400g), low-gluten flour (100g), tangzhong (100g), sugar (100g), salt (6g), and dry yeast (5g) [2] - Additional ingredients include yogurt (50g) and a filling of wine-soaked raisins and cranberries [4] Preparation Process Summary - Step 1: Mix dry and wet ingredients until the dough is smooth, then add butter and knead until the dough can stretch into a membrane, fermenting at room temperature (30°C) for 50 minutes [6] - Step 2: Divide the dough into 300g pieces, round them, and let them rest for 30 minutes [7] - Step 3: Roll out the dough, place the filling of wine-soaked raisins and cranberries inside [8] - Step 4: Fold the dough over the filling and roll it into a cylindrical shape [10][12] - Step 5: Pinch the ends to seal and shape into a ring [13] - Step 6: Place in a buttered loaf pan [18] - Step 7: Ferment at 30°C and 75% humidity for 60 minutes [19] - Step 8: Bake in the oven at 170°C (top) and 210°C (bottom) for 22 minutes [19]

Core Viewpoint - The article emphasizes the importance of fine-tuning the cold fermentation method in baking to achieve desired textures and flavors in bread, highlighting four key factors: bubble quantity, mixing degree, refrigeration temperature, and dough thickness [1][31]. Group 1: Bubble Quantity - The primary consideration in bread making is the desired mouthfeel for consumers, which is significantly influenced by controlling bubble quantity [1][3]. - Different markets have varying preferences; for instance, French consumers favor a chewy texture, while Japanese consumers prefer a softer texture, leading to different applications of cold fermentation methods [5]. Group 2: Mixing Degree - Higher mixing degrees are required in cold fermentation to compensate for bubble loss during refrigeration, ensuring the dough retains sufficient bubbles for optimal texture [6][10]. - The article provides a comparative example showing that longer mixing times result in greater dough elasticity and larger final bread volume, with more bubbles leading to better baking expansion [10][12]. Group 3: Refrigeration Temperature - The fermentation speed of yeast increases with higher refrigeration temperatures, which also affects the dough's elasticity and bubble quantity [15][21]. - A temperature of -2°C results in the least bubble reduction and the softest texture, while higher temperatures lead to more chewiness and potential over-fermentation issues [20][21]. Group 4: Dough Thickness - Dough thickness significantly impacts the cooling effect during cold fermentation; thicker dough cools unevenly, leading to over-fermentation and poor quality bread [22][29]. - The article illustrates that a 5cm thick dough yields a more uniform cooling effect and better quality bread compared to a 10cm thick dough, which suffers from over-fermentation [29].

Core Viewpoint - Anjiu Foods' first half-year report post "A+H" listing reveals a new growth logic amidst a mixed environment in the frozen food industry, with revenue of 7.604 billion yuan, a 0.80% year-on-year increase, and a net profit of 676 million yuan, down 15.79% [1][2] Financial Performance - The decline in profit is attributed to both external and internal factors, including rising raw material costs, which increased sales costs by 5.8%, and a 3.5 percentage point drop in gross margin to 19.9% [2] - The company is undergoing strategic adjustments that require significant investment, impacting short-term profits but aiming for long-term growth [3][4] Industry Context - The frozen food industry, while having a market size exceeding 100 billion yuan, has entered a mature competitive phase with growth rates declining to single digits, projected at a 6.0% CAGR from 2024 to 2029 [2][4] - Competition is shifting from price wars to a focus on product strength, channel effectiveness, and brand power [2] Strategic Initiatives - Anjiu Foods is enhancing its product line and channel strategies, focusing on product innovation and expanding into new retail and e-commerce channels [4][5] - The company recorded a 9.4% revenue increase in frozen dishes, driven by strong performance in shrimp products, and a 21.5% increase in sales from new retail and e-commerce channels [6] Growth Opportunities - Strategic acquisitions and international expansion are seen as key to unlocking new growth potential, with the acquisition of 70% of Jiangsu Dingwei Thai Foods and 100% of Dingyifeng Foods marking entry into the frozen baking sector [7][8] - The recent "A+H" listing enhances the company's international profile and supports future global expansion efforts [8] Long-term Vision - The strategic investments, while causing short-term financial pressure, are expected to yield significant long-term growth and competitive advantages, positioning Anjiu Foods for a transformation from "China's Anjiu" to "World's Anjiu" [8][9]

Core Viewpoint - The article discusses the recipe and preparation process for scallion bread, highlighting the ingredients and steps involved in making this baked product. Ingredients Summary - Sweet dough: 240 grams - Surface decoration includes: - Egg wash: appropriate amount - Fresh scallions: 50 grams - Onions: 30 grams - Cheese shreds: appropriate amount - Salad dressing: 50 grams - White sesame: appropriate amount [2] Preparation Steps Summary - Step 1: Divide the fermented sweet dough into 60 grams each, roll into balls, and let rest for 20 minutes [4] - Step 2: Roll out the dough [6] - Step 3: Make cuts on one end of the dough [7] - Step 4: Roll the dough into a cylindrical shape [8] - Step 5: Place in paper trays and ferment at 30°C and 75% humidity for 50 minutes [12] - Step 6: After fermentation, brush the surface with egg wash [13] - Step 7: Sprinkle cheese shreds and chopped onions on top [15] - Step 8: Add fresh scallions [19] - Step 9: Squeeze salad dressing and sprinkle sesame [20] - Step 10: Bake in the oven at 200°C for the top and 180°C for the bottom for 13 minutes [21][23]

Core Insights - A recent study indicates that individuals consuming low-carbohydrate breakfasts experience more stable blood sugar levels throughout the day compared to those consuming high-carbohydrate breakfasts [1][3] Group 1: Breakfast Composition - The study divided participants into two groups: low-carbohydrate breakfast group and high-carbohydrate breakfast group, both with a caloric intake of 450 kilocalories [2] - The low-carbohydrate breakfast group consumed approximately 8 grams of carbohydrates, 25 grams of protein, and 37 grams of fat, featuring foods like eggs, cheese, and avocados [2] - The high-carbohydrate breakfast group consumed about 56 grams of carbohydrates, 20 grams of protein, and 15 grams of fat, primarily consisting of oatmeal, toast, and baked bread [3] Group 2: Blood Sugar Stability - Participants in the low-carbohydrate breakfast group exhibited lower post-meal blood sugar peaks and smaller fluctuations in blood sugar levels throughout the day [3] - The consumption of low-carbohydrate breakfasts is associated with a tendency to consume fewer calories later in the day [3] Group 3: Importance of Breakfast - Breakfast is crucial as it breaks the overnight fasting state, and consuming high-carbohydrate foods during this time can lead to rapid blood sugar spikes due to temporarily reduced insulin sensitivity [4] - Rapid increases in blood sugar after breakfast may cause reactive hypoglycemia before lunch, leading to increased food intake at lunch [4] Group 4: Nutritional Benefits of Low-Carbohydrate Breakfast - A breakfast rich in quality protein, healthy fats, and dietary fiber can effectively prevent post-meal blood sugar spikes and improve overall insulin sensitivity [5] - Low-carbohydrate diets reduce sources of blood sugar elevation, while protein and fats slow gastric emptying and carbohydrate absorption [5] Group 5: Recommended Breakfast Components - It is suggested to start with reducing staple foods in breakfast and replacing them with whole grains and mixed grains, which are low in calories and high in dietary fiber [6] - A balanced breakfast could include a combination of low-carbohydrate, high-protein, and healthy fats, such as milk or soy milk, vegetables, eggs, and a small portion of slow-digesting carbohydrates like corn or pumpkin [6] - The "2022 Dietary Guidelines for Chinese Residents" recommends including grains, vegetables, fruits, animal products, and dairy or nuts in breakfast [6]

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].