這份法國棍子麵包食譜需要長時間發酵,烤出來的法棍,裡層柔軟、外層香酥不硬,非常好吃!大家有空可以做做看!比較困難的地方是最後的整型,我練了好幾次!如果剛開始沒辦法做得太漂亮也沒關係,口感依舊好吃唷!
早餐用它來夾水煮蛋和起司片真的好好吃~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq6LmDpErNAFpReY3MokDW53CP50qhnbxcYcph-UmXdqcPPuhDBiT4dmNklzBwVo7c1I4O2QENnaPDqfWtfCwCiOe9QBQ6Y6i171qhZhAkONrOKGNFJOsy2FDIybu560SPtdU01Y6pQaP/s640/DSC04895.JPG)
[食材]
份量:4根
(液種)
高筋麵粉 135g
速發酵母粉 0.4g
水 135ml
(本種)
高筋麵粉 315g
酵母粉 1.8g
鹽 8g
水 200ml
烤溫220度/ 23~25分鐘1.將液種材料的水135ml、酵母0.4g先放進保鮮盒裡,攪拌均勻,再加入高筋麵粉135g用湯匙攪拌均勻,蓋上蓋子在室溫裡發酵12小時。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqfQur1Nl58M3xKMEeZXXN8ZPDwtN5mSoSNgRTuTX3-V9UzII8g3kX_khFmXuvp3ZX4i7md8N9ii2-AbhysiZpseKjuM-bjg7N743krwwURNnsYkrvpliLtJ9vFki9vXxknIZkE8p7iEQ/s640/DSC05341.JPG)
2.將液種倒入大碗裡,加入水200ml攪拌均勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFetsYt-7mJb-QuxUUnW-_GUEBAbCMyFF1QEmSJGYgWQuK5_ZA7m8LdQFIPJV4ytiP-id6GjKDN1jb4ZB10WOCSF_Ii25Foh3m81bmKPlDWlVkYlqy9U68dbprjtZIdxoL5sUDtSKM6aLO/w640-h426/DSC05344.JPG)
加入酵母粉攪拌均勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mc5fzAkYn-n7N4oAo3V7pTbbCtOwq1kT8XmB0Py-K_3hO9-_99SPmpD79oF2IOj2mWPsnSNKRMK-MOOGuLr73pEFxDNdZ1G4ZQOksF7xprEoTAtJSqhdVVWgLNh8DhHK2zj4TtKuKDiZ/w640-h426/DSC05347.JPG)
3.將麵粉315g與鹽8g先攪拌均勻,倒入大碗裡,用湯匙將麵粉攪拌到看不到粉狀,蓋上布發酵30分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-zDnvgCFo3-SHFQIWB7Rt53qqfp1sKHuap3PTJIBahpXp6cbTaN9qEjYD9DuKrI05sYXfL1X1Nl7UEOCr2WZDfjgd2DEJBxHXtO7yORRtywobwLtlICEcHGELM7pA4FhpLmP5KtYGWQy/s640/DSC05348.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2golWev0_vvTJmMBDvxeSJFjZy7HxmqFNUnD8IbRKAs7AtHX6x8qveyeubE1Xkf67HR_j9nlqttoUfwG-IbGHJv85-RHpdyfjRzA4W7tA8LtyZEWmxMIssovckWhGl1dFv8vhIrvQ8Vre/s640/DSC05350.JPG)
4.用刮刀將麵團從外往內翻摺,然後繼續發酵60分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUww1dEducynlG7nexGppTHmV5p_6zS83w7s2FTSbxa-7hCtDqp3ZKGHcuVo44Ya6xxONp9CaImjf9Wr0YJPDYFLF2MWT6lF2_vGs6oEiVhTIlTcPGE1BhVXBpU9DiFDUtxUbcdeHz5uzN/s640/DSC05352.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0V7wMOqwJgRlBdkYvHMbqq6ZMpDpWpd5MDQPja4tSupy6Ez_P_XvUa2oAXGySCa_U-XUXfWWxaq3u-lMAZyn7GlgfQZjLKBcsrk7BiH2QBe7zL-X4ngv7H2ycwvDUDKdVdW4O08ak37Gk/s640/DSC05353.JPG)
5.翻摺後再發酵30分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdC45gacW6k0Un6o230UQZoI8kRufEHchhWQ7GIjRuZFzO5zNxxKLpJsM-Cnj5-DZ0p51J4hkMzDu6mATzINlnfGs9JyRI0ykksxYhflMgWhX4kOgTLJ6L0R93jJAXjZmjf-YVgZtcMlq/s640/DSC05355.JPG)
6.在桌上撒上麵粉,將麵團倒在桌上,分切成四等分,將麵團對折整成長方形,發酵20分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPB50eAy998yeuFk4U5F6qf2ti3zr4ate87FZ-flHl7nZFfmh3ACZYfKGv4aGK-LptVrC7CMEIZqgI037TmDLkeHQNpdlUGFieOgl25pMI6Sq2xvKbH1liLU4zcOPB_ZYHKXxYYmR4hns/s640/DSC05356.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jwLKQMWcdQt4gSGu53GRZeJ0bTBlvrrKzQM2ngTH6L9h2sG6w4PWazHHafme68jRQCHfCPQ-1K1NHeOcUZ69UFr1dBuv42gZEYtQG0HvLjmlkT0lbwjW-IS1dQN2O_BQKhsZQxar0rlo/s640/DSC05360.JPG)
將長條棍子麵團排列在布上,中間要有間隔。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv34D8iWGc6kzjj5BwkvAVKiOyZH10wbmmiDxyC2sKbh-YHoWSdD7iiTnNEkQ2Pjf6zIkGGeueBScCwXOMcA21r301LkfmYCDihbUhZBI8ok4HKLgq7ElmwSSxfSYgSxSyTRFs9lqsognq/s640/DSC05377.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCfl_AJr9O0J3bZ7beue7yrNDy3BYuUwQeO51FT7jQ1yl6Tq-QNmOYRgRTCO15NFMyM4gjNO6eqaOTVPjumRipXLkRZR98B6r10NIbeQUuwR2HPVF2Q0WMvkxIV5AZS0c-7C2bjNob2I8/s640/DSC05379.JPG)
蓋上布繼續發酵50分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINi3Ar9wZs-RrbDHil5rIvWgxDIkGjWKHjk2p73Ht16Zk13kQxlbVbiuoTF5ASenuND7TnpIpeiIWeGzjfrueUyWvxx4MzieRoG48nFYZQ5IH0JNOys89rVFZOXU7LDdoEYSwzfsggBEA/s640/DSC05386.JPG)
8.預熱烤箱220度。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLl-UYVxPsM6TcGEsgRv0XIvofdh1CmflPfLsM8hLHOq1PDtTcngtdmaXqCBPiAtuQnB7LzbSHK2A22W_HXVHA0lMW7mNYDuteJ5XK4CgENjIQ2GxJ7q4biv5BB2laGYh9cmnzhzm9q0C/s640/DSC05389.JPG)
9.將麵團放在烘焙紙上。
10.用刀子在麵團上割出刀痕。
11.放入烤箱,用220度烤23~25分鐘即完成
沒有留言:
張貼留言