烘焙
由 CookWhatHK0 次收藏
迷你法式麵包以簡單酵母麵糰搓揉發酵，捲成長條後劃刀掃蛋液，焗至金黃香脆，外皮鬆脆。
在大碗中混合酵母和甜味劑，加入溫水攪拌至溶解（若用蜜糖或龍舌蘭蜜，先拌入水中再加酵母）。加入鹽，然後加麵粉，揉至形成柔軟有彈性的麵糰，不要太黏。放在撒了麵粉的台面上搓揉6–8分鐘。放回碗中，蓋上廚房毛巾，靜置發酵一小時或至體積翻倍。將麵糰分成兩份，每份擀成長方形，再沿長邊捲成圓柱形，捏緊兩端。放在薄餅石（或烤盤）上再發酵30分鐘。在每條麵包上劃四刀，塗上蛋液。以375°F（190°C）焗20–25分鐘至金黃色。
Mix yeast and sweetener in a large bowl and stir in warm water until dissolved. (If using honey or agave, mix it into the water first, then stir in the yeast.) Add salt, then flour, and mix until a soft, pliable dough forms — not too sticky. Place on a floured surface and knead for 6–8 minutes. Place back in the bowl, cover with a kitchen towel, and let rise for one hour or until doubled in size. Divide in half, roll each half into a rectangle, then roll lengthwise to form a log shape, pinching the ends. Place on a pizza stone (or baking sheet) and let rise for an additional 30 minutes. Cut four slits into each loaf and brush with egg wash. Bake at 375°F (190°C) for 20–25 minutes or until golden brown.
