烘焙
由 CookWhatHK0 次收藏
法式長條麵包以乾酵母發酵至兩倍大，表面劃上淺紋，烤至金黃鬆軟。
在碗中混合水、砂糖和酵母。
In a bowl, stir together the water, sugar, and yeast.
靜置至混合物起泡冒沫，最多 5 分鐘。
Allow this mixture to bubble and foam for a maximum of 5 minutes.
加入鹽、食油及 3 杯麵粉，攪拌均勻。
Add the salt, oil, and 3 cups of flour, then stir until everything is evenly combined.
逐步加入餘下的麵粉，搓揉至麵團不黏碗邊並揉成柔軟的麵球。
Gradually add the remaining flour and knead the dough until it pulls away cleanly from the sides of the bowl and forms a soft ball.
將麵團放在略塗油的檯面上，分成兩份。
Turn the dough out onto a lightly greased surface and divide it in half.
從長邊開始將麵團捲起，邊捲邊排出氣泡，放在鋪好烘焙紙的大烤盤上。
Starting from a long edge, roll up each piece of dough, pressing out any air bubbles as you go. Arrange the rolled loaves on a large baking sheet lined with parchment paper.
蓋上塗了油的保鮮紙或濕布，讓麵包發酵至鬆軟並膨脹至兩倍大。
Cover the loaves with greased plastic wrap or a damp cloth and let them rise until they are fluffy and have doubled in size.
預熱烤爐至 180°C。
Preheat your oven to 180°C.
用利刀在麵包表面輕輕劃上淺紋。
Using a sharp knife, make thin cuts on the top of each loaf, as shown in the final picture.
烤 15 至 20 分鐘，至表面呈淺金黃色。
Bake the loaves for 15-20 minutes, or until they are light brown.
