烘焙

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法式長棍麵包拼盤以自家烘焙的香脆法棍劃紋蒸焗而成,切片後配上芝士、能多益榛子醬同鮮果等鹹甜配料,可作前菜或主食。
在一碗水中加入糖和酵母,靜置讓酵母活化。
In a bowl, combine the water, sugar, and yeast. Set it aside to proof.
在乾淨碗中加入麵粉,再加鹽拌勻。
In a non-greased bowl, add the all-purpose flour. Stir in the salt until it's evenly combined.
將活化好的酵母水倒入麵粉中,用刮刀拌至形成黏性麵糰。
Add the bloomed yeast mixture to the flour. Stir with a spatula until everything is evenly combined and a sticky dough forms.
將黏性麵糰移至已抹油的碗中,輕掃少許油在麵糰表面,用廚房毛巾蓋好。另剪一張正方形烘焙紙鋪在烤架上,灑上少許麵粉。
Transfer the sticky dough to a greased vessel. Lightly brush the top of the dough with oil and cover it with a kitchen towel. Cut a square piece of parchment paper and place it on a rack, then sprinkle some flour on top as demonstrated.
靜置至麵糰發酵膨脹一倍(約2小時)。在乾淨的檯面灑上預留麵粉,倒出麵糰,用拳頭壓平排氣。
Allow the dough to double in size (this typically takes almost 2 hours). Sprinkle the reserved flour onto a clean kitchen counter and turn out the dough. Flatten the dough and gently punch it down to deflate the air.
不要搓揉麵糰,將其壓平後像折信封般折疊。
Avoid kneading the dough. Instead, flatten it and fold it like a packet, as shown.
再次壓平並折疊,共折疊三次。然後將麵糰搓成長條狀,按需灑麵粉防黏。
Flatten the dough once more and fold it. Repeat this folding process a total of three times. Roll the dough into a long rope, ensuring it doesn't stick by sprinkling plenty of flour, as demonstrated.
將法棍麵糰放在鋪好烘焙紙的烤架上,灑上麵粉,用利刀在麵糰上劃斜紋。
Place the baguette rope onto the made parchment-lined wired rack. Sprinkle flour over the baguette log. Using a sharp knife, score the dough log to create the characteristic wedges.
用廚房毛巾蓋好麵糰進行第二次發酵,靜置至體積膨脹一倍。
The baguette dough is now ready for its second proofing. Cover the dough with a kitchen towel and wait until it doubles in size.
將焗爐預熱至230°C,同時放入一個烤盤,預熱至少30分鐘。
Preheat your oven to 230 degrees Celsius, placing a cake tin inside as shown. Let it heat for half an hour.
半小時後麵糰已充分發酵膨脹。在熱烤盤中倒入1杯水(蒸氣有助形成柔軟有嚼勁的內芯),立即放入法棍連烤架,關上焗爐門。
After half an hour, once the baguette dough has risen well, pour 1 cup of water into the preheated cake tin. This water will help the baguette develop a soft, chewy interior. Immediately place the baguette rope (on its rack) into the oven and quickly shut the oven door.
設定烘焙時間40分鐘,焗至頂部金黃脆香。
Set the baking time for 40 minutes. Let it bake until a crispy, brown top forms.
法棍烘焙好後,頂部香脆、內部柔軟有嚼勁。輕拍頂部,聽到中空聲音即表示完美。切片前先放涼。
Your French baguette is now well-baked, featuring a crispy top and a soft, chewy interior. Tap the top of the baguette to listen for a hollow sound, which indicates a perfect French baguette. Let it cool before slicing.
將法棍切片,可按喜好加上不同配料:塗牛油配洋蔥片、燈籠椒及芝士粒;或配番茄、洋蔥及芝士粒。甜味版本可塗上能多益榛子醬配蘋果及合桃,或煉奶配果醬及合桃。
Slice the baguette. For one savory option, spread a thin layer of butter and top with onion slices, capsicum, and cheese cubes. Alternatively, try topping with tomato slices, onion, and cheese cubes. For a sweeter version, spread some Nutella, then add a slice of apple and a walnut. Another sweet option is to spread condensed milk, then add a dollop of jam and a walnut.
焗爐預熱至180°C,將加好配料的法棍切片焗15分鐘。上桌前加入磨碎芝士及黑提子,以薄荷葉及芫荽葉點綴。
Preheat the oven to 180 degrees Celsius and bake the topped savory and sweet French baguettes for 15 minutes. Before serving, add some more grated cheese along with black grapes and garnish with mint and coriander leaves. This French baguette can be enjoyed as an appetizer or a main course.