罌粟籽法包Poppy baguette
描述
外脆內軟的包抹上一小塊牛油那種口感，絕對稱得上是一種誘惑，也許前世已經愛上過它，今生怎麼也擺脫不掉。
Will you fall in love with such golden crispy crust by simply seeing the picture? Once you touch the amazing crust, the temptation is there.
份量
時間
食材
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125克g
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1克g
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10克g
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190克g
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4克g
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很多a lot
步驟
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首先參考https://icook.tw/recipes/212046 的步驟1-5； Follow steps 1-5 of https://icook.tw/recipes/212046.
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希望速成，酵母分量要加到3克。到麵團雙倍大了就可以進行接下來的步驟了； If you like quick done, yeast has to be 3g. Now the dough is doubled, let's go ahead.
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麵團置於撒上手粉的案板上，擠壓出空氣，分割三份，滾圓，濕布遮蓋靜置10分鐘； Press the dough on the floured surface, divide into 3 pcs, make round, cover with wet towel for 10 mins.
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擀平後整成長條形，表面噴水； Roll out to flat first then stick-like, spray water on the full surface.
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沾滿罌粟籽，移到法包盤上，置於烤箱內進行最後發酵1小時； Sprinkle black poppy seeds to fully cover the sticks, transfer to baguette mold, rest under warm condition for an hour.
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在已預熱200度的烤箱烤15分鐘； Bake for 15 mins at 200C.
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像在La Romieu買的一樣！ That's good!
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伯爵奶茶？好嘞！ A cup of milk tea? Yes.
