#面包棍 #法棍 #脆皮 #4种材料 #无面包机 #无蛋无奶无油
#Baguette #FrenchBaguette #Crusty #4ingredients #NoMachineBread #NoEggNoMilkNoOil

强力推荐使用 (STADTER面包棍烤盘)　Highly recommend to use (STADTER Baguette Pan)
♦从ALKO KITCHENWARE购买四个特殊新产品中的任何一个，享有10％优惠🎊📢
折扣从4月23日开始，至5月10日结束
♦Buy ANY ONE of the FOUR NEW SPECIAL ITEMS from ALKO KITCHENWARE Get 10% OFF
Discount start from 23Apr and ends on 10May

折扣优惠链接在下方🔊🛍️ GET DISCOUNT VOUCHER in LINKS BELOW 🔊🛍️
♦FOR MALAYSIA ONLY: https://bit.ly/2RzGKOx
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Alko Kitchenware Official Store官方网购商店
♦https://www.alkokitchenware.co....m/collections/new-re
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♦柔软牛奶土司面包食谱Soft Milk Bread Loaf recipe: https://youtu.be/7iV5qKrWJwM
♦面包食谱Bread Playlist: https://youtube.com/playlist?l....ist=PL-z50Pxpx9Q3R9i 　
♦Facebook Page: https://www.facebook.com/iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

自制法国著名的面包棍，脆皮法棍。只需4种材料，是个无蛋，无奶，无油，无面包机食谱，健康简单。食谱水分含量高达75%，对付这种超软超粘手面团，不需要揉面到很久，整个手揉过程不到2分钟，反而选择用足够休息时间和拉伸折叠方式来拉出光面。冰箱冷却隔夜发酵，帮助面团建立蜂窝状气泡。整个制作过程最重要就是要轻盈不要过度按压，保留气泡。新鲜出炉的面包棍，外皮酥脆，切面内部结构有不同大小的气泡，回弹力很好。搭配跟牛油/大蒜酱，酥脆咸香，口感很好。

收藏方式：烤好10分钟内吃，口感最佳。之后吃前重烤，烤面包机中火3-4分钟。彻底凉透，收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻重烤。
Homemade French famous bread sticks, Crusty Baguettes. Only 4 ingredients needed. Healthy simple recipe with no eggs, no milk, no oil, no bread machine. High moisture content recipe with 75% hydration. To deal with this super soft and sticky dough, no long tiring hand kneading process needed. The whole hand kneading process takes less than 2 minutes. Instead, choose to use enough rest time, stretch and fold method to pull out smooth surface. Overnight proofing in fridge helps the dough build up honeycomb bubbles. The most important thing is to be gentle and not to over press dough to retain bubbles within. Freshly baked baguettes have crusty outer skin, with different sizes air pockets crumbs cross section, rebound easily. Paired with butter/garlic spread, crusty salty flavor, with nice texture.

Storage Method: Best eaten within 10 minutes after baking. Afterwards, reheat before eating with toaster medium heat for 3-4 minutes. Let cool thoroughly keep in airtight plastic bag/zip lock bag at room temperature for 3 days or freeze for about a month. Thaw and reheat before eating.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =37 x 24厘米 面包棍烤盘= 3份(约280克/份)
360克 水（室温）
2.4克 速溶酵母
480克 高筋面粉
9克 盐
(上下火，不开旋风，第4层烤，制造水蒸气)
(预热烤箱 250C:20分钟，移到最底层烤 3分钟至底部黄金)

♦Recipe =37 x 24cm Baguette Pan= 3pcs (About 280g/pc)
360g Water (Room Temperature)
2.4g Instant Dry Yeast
480g Bread Flour/High Protein Flour
9g Salt
(Top bottom Heat, No Fan Force, 4th rack, Create steam)
(Preheated Oven 250C:20minutes, Move to lowest rack bake 3minutes till bottom golden)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: Mr. Sunny Face

Artist: Wayne Jones
Title: First Love