How to eat a baguette if it is so hard, how to eat a baguette if it is too hard

1. Cheese baguette rolls.

It's a baguette that can draw strings, and it's perfect for afternoon tea with friends.

Ingredients: 250 g of bacon (chopped), 1 2 tbsp cooking oil, 150 g of cheddar cheese (grate), 75 g of mozzarella cheese, 30 g of pepper, chopped green onion, appropriate amount of cream cheese (softened g butter, 3 tablespoons of garlic, 4-5 cloves of salt.

Method: 1. Preheat the oven at 180 degrees.

2. Heat the oil in a saucepan. Add the bacon and sauté until slightly browned.

3. Hollow out the center of the baguette (you can cut it in half and hollow out the middle part) and set aside.

4. Put the fried bacon, cream cheese, cheddar cheese, mozzarella cheese, pepper, chopped green onion and pepper into a bowl and mix well.

5. Fill the mixture into the baguette.

6. Heat the butter in the microwave and add the garlic and salt. Take a brush and brush the garlic oil on the surface of the baguette.

7. Cut the bread slices into 2 cm wide pieces and bake in the oven for 15 to 20 minutes until the cheese inside is melted.

2. Baguette egg boat.

Eating an egg boat for breakfast will make you feel like you're in a swanky new restaurant with a cup of coffee.

With only five minutes of preparation time, you can raise an ordinary baguette to a few levels, and upgrade its nutrition and deliciousness.

Ingredients: 4 baguettes, 120g bacon, 5 large eggs, green onion (chopped with cream, 80ml cheese (grated with salt, pepper to taste.

Method: 1. Preheat the oven to 180.

2. Cut the middle of the baguette with a knife, do not cut off the two ends, and set aside; Cut the bacon into small pieces and set aside.

3. Put the eggs and cream in a mixing bowl and stir gently. Add salt and pepper to the remaining ingredients.

4. Divide the mixture into each bread slice, put it on a baking sheet and put it in the oven, bake at 180 for 20-25 minutes.

5. After taking it out, cool for 10 minutes, cut into sections and serve.

Tip: Fillings can be customized to suit your tastes with any meat and veggies you have on hand.

3. Garlic baguette slices.

It can be served as a simple appetizer or as a bread for the main course. In fact, this garlic baguette is a quick and easy version of the classic Italian bruschetta.

Ingredients: 1 baguette, 500 m olive oil, 2 garlic, 2 dried basil, teaspoon lemon juice, 1 tablespoon salt, a pinch

Method: 1. Preheat the oven at 220 degrees, cut the baguette into even slices and set aside.

2. Put the olive oil in a small bowl, peel the garlic cloves and crush them into the olive oil.

3. Add dried basil, lemon juice and a pinch of salt and stir well.

4. Line the baking tray with oil paper (or tin foil), put the bread slices on top, and spread the garlic oil evenly.

5. Bake in the oven for 7-8 minutes, then take it out.

You can break the baguette and soak it in milk to eat it so it won't be too hard!

For the French, baguette is a staple food, and it is eaten as a side dish. As a reminder, baguettes must be eaten freshly baked, and if they are eaten overnight, the texture will be very hard.

First of all, you can eat it directly, specifically, the baguette has one side is rough and the other side is relatively smooth, the rough side is facing the tongue, and the other side is facing the upper jaw, so as to avoid scratching the upper jaw on the rough side, just eat it!

This is a very classic French lunch, similar to the Chinese meat bun, the baguette is all in two, sandwiched with ham, tuna, chicken, sausage, beef, etc., and then with lettuce and tomato slices, drizzled with various sauces, the taste can be described as ever-changing, the domestic chain "subway" is the way to eat baguette sandwiches.

When ordering food in a French restaurant, the waiter usually brings a small basket of garlic bread, which is sliced baguette and coated with a thick layer of garlic, butter and salt, or replaced with olive oil and baked in the oven.

There are many more ways to eat, so I won't describe them too much!

The first method is to cut the French baguette through the middle. Add vegetables, fruits, and salad dressings to make sandwiches.

In the second method, cut the baguette into slices, sprinkle butter on top and bake it in the oven with sugar. It's going to be crispy.

In the third method, you cut the baguette into slices and eat it with coffee or milk. It will become soft.

I spent half a year in France when I was 16 years old, so I still know a lot about baguettes. Generally speaking, baguettes are eaten on the same day and have the best taste, crispy on the outside and soft on the inside, easy to break and tear. If it is very hard, it is estimated that it will be hard after two or three days of water loss.

Of course, there is no specific way to eat baguettes, just according to the locals, you can eat it with butter, jam or just nibble on it, and if you want to be more elegant, you can cut it into small pieces and put it on a plate and spread the sauce!

Because the flour used is a little more gluten-rich, the pores are larger but coarser. The bread meat is more chewy, and even a little sour to chew. If you want to accompany your meal, almost all restaurants in France offer bread for free.

The elaborate shop will give you traditional bread, and many French people take a long stick as a family meal, or you can buy it and eat it while walking, and you don't need to match anything. Hotel restaurants also often offer long sticks cut into small pieces for free after ordering food, and this is often the case when buttered, or jam, or dipped in milk coffee.

The production of the baton needs to follow strict traditions and regulations, first, it must be baked from a dough without oil, second, it must be baked on the same day, the fresher the more expensive, if it is placed for more than half a day, it will collapse in half. Or cut into cubes to make gnocchi soup to eat, it's also good, before I went back to China, my mother bought a baguette that was not just baked, it was hard and dry, and it was really hard to swallow to eat directly, so I cut the slices, mixed garlic, salt, butter and some chopped coriander and spread it on the bread, and baked it crispy as a snack and ate it.

Most French people are cut to a height of about 2-3 cm. Grease each slice with butter and minced garlic on both sides (to prepare it first, you can put a little French coriander), then wrap it in tin foil and bake it in the oven for about 5-10 minutes. The exact time depends on the oven.

Usually, it is eaten like ordinary staple bread. Or eat it with butter, dipped in extra virgin olive oil, or diced. Spreading peanut butter is the way Americans eat it, and it's more earthy.

It is also eaten with soup. However, the following ways to eat may not be common.

The child saw that it was fresh and bought the root. Try it at home, it is difficult to eat dry, and it is dangerous to be used as a stick by children! There is just mutton soup, so I tear the baguette into small pieces and put it in the soup, eat it less, soft and tough, and the taste is very good!

I don't recommend the way to eat fresh baguettes sandwiches, because I always feel that the taste of ham and other things is not harmonious. I am more comfortable with the way to eat jam.

Baguette is a kind of hard bread, and there are two main ways to eat baguette, one is baked and the other is dipped and eaten. Cut the baguette into small pieces, spread minced garlic, butter, salt, and black pepper on top, and bake in the oven for 20 minutes to make delicious garlic toast. The baguette can also be dipped in mashed potatoes to eat, first wash the potatoes, peel, steam, crush, put water in the pot, after the water boils, put in the mashed potatoes, add black pepper, salt, basil crumble, stir well, make delicious mashed potatoes, the baguette dipped in mashed potatoes to eat, has a unique flavor.

Eat it straight or with jam.

Baguettes are one of the most traditional types of French bread and are highly nutritious. The French bread is represented by the "baguette", which originally means a long jewel.

The recipe for baguettes is simple, using only the four basic ingredients of flour, water, salt and yeast, usually with no added sugar, no milk powder, no or little oil added, and the wheat flour is unbleached and contains no preservatives. In terms of shape and weight, each strip is 76cm long and weighs 250g, and it is also stipulated that there must be 5 cracks in the oblique cut to be standard.

After a simple return to the oven, it can be directly served with soup, can be made into sandwiches, or slices of milky bread or garlic bread.

There is no set way to eat baguettes, you can eat them as is, you can eat them with some toppings, eat them with spreading, or you can tear them into pieces and soak them in soup.

1. The raw materials are limited, and the bread made with those 4 ingredients will inevitably be hard.

2. Due to the environment, France faces the sea on three sides, and the winter is relatively long, and it is mild and rainy, and the air is very humid. If the bread is very soft, it will soon become moldy and inedible, so the baguette.

It is so hard to make it easy to preserve, but it is also a helpless move.

The only raw materials used to make baguettes are flour, salt, yeast, and water, which are the four simple ingredients, no sugar, no cream, and even the flour is unbleached, and there are no additives or preservatives.

Therefore, the baguette is known as the healthiest bread, also known as the "king of bread", and has a long history of making in France, and is also listed as an "intangible cultural heritage".

Baguette is a French crispy bread made from the four basic ingredients of bread (flour, water, yeast, salt), and is characterized by a crispy skin, soft but chewy inside, and a strong wheat flavor after repeated chewing. It is recommended to learn bread making at a professional pastry school, which is guaranteed.

Speaking of baguettes, it can be almost synonymous with French bread, which is made only with flour, water, salt and yeast, and has become the national bread in France.

It is precisely because the raw materials are so simple and pure that making a good baguette is a test of our bakers' skills.

It seems simple, but it's far from simple!

The mixing, proofing, forming, and baking of the dough are all technical tasks!

Everyone knows almost everyone about the shape of the baguette.

It is thin and long, and looks like the shape of a stick, however, the shape of the baguette is not so simple!

Freestyle baguette is also a popular sport in many competitions.

Today the prince is here to talk to you.

Basic baguette making techniques.

As well as learning different shapes of baguettes!

The shaping technique of the basic baguette.

Tetralogy 1, the rounding after the split.

Rounded after splitting.

1. After the dough is divided, put it on the operating surface and fold the dough inward.

2. Pinch the dough in the center of the dough with one hand and continue to fold the dough inward with the other hand.

3. According to the extensibility of the dough, "step 1" and "step 2" can be repeated once.

4. Flip the dough over.

5. Spread your hands to half-wrap the dough and squeeze the protruding dough into the dough to make the dough more regular around it.

2. Olive shape during pre-shaping.

The olive shape at the time of the pre-shaping.

1.Flatten the dough by hand and fold one side of the dough toward the middle.

2.Fold the other side towards the middle as well and press the butt with your hand.

3.Place the butt of the dough parallel to your body on the working surface and place your hands in front of both sides of the dough.

4.Roll the dough from top to bottom, moving your hands from the sides to the center each time you roll.

5.When finished, place the dough face down on a leavening cloth.

3. The shape of a long stick during shaping.

The shape of a long stick during shaping.

1.Flatten the dough.

2.Fold the top end of the dough in half in half.

3.Press the fold in half with the heel of the palm to make the dough stick tighter.

4.Continue to roll up the dough, repeating "Step 3" according to the actual dough situation.

5.Roll the dough long and place on a leavening cloth.

4. Cutting lines. Cut bars and fancy sticks belong to the dry hard bread series, compared with soft bread, the dough is a little less extensible, through the surface of the cut marks, to a certain extent, the dough can be better extended outward.

In addition, the gas accumulated inside the dough is emitted through the scratches, allowing the dough to expand evenly during the baking process. After baking, the crust and interior color of the bread are clearly displayed in front of people's eyes, which not only enhances the viewing but also arouses the appetite.

There are many kinds of cutting patterns of the stick, and different textures can present different baking results.

Generally, there are the following cutting methods.

Slotted cut: suitable for shorter baton dough making.

1.Hold the dough in place with your left hand and hold the knife in your right hand. Tilt the knife edge at an angle (about 30° 45°) and gently cut the dough skin to a depth of about 1 3 mm.

2.Leave it to rest, and the cut dough will open naturally.

3.The finished product after baking.

1.Cheese rolls.

It's a French stick that can be drawn. Perfect as an afternoon tea for entertaining friends.

Ingredients: 250 g bacon (chopped), 1 2 tbsp cooking oil, 150 g cheddar cheese (grate), 75 g mozzarella, 30 g pepper, chopped green onion, cream cheese (softened), 250 g butter, 3 tbsp garlic, 4-5 cloves of salt.

Exercise: 1Preheat the oven to 180 degrees.

2.Heat the oil in a pan. Add the bacon and fry until lightly browned.

3.Hollow out the center of the baguette (you can cut it in half and hollow out the middle) and set aside.

4.Combine the fried bacon, cream cheese, cheddar cheese, mozzarella cheese, pepper, chopped green onion and pepper in a bowl and mix well.

5.Fill the baguette with the mixture.

6.Melt the butter in the microwave and add the garlic and salt. Use a brush to brush the garlic oil onto the surface of the baguette.

7.Cut the bread slices into 2 cm wide slices and bake in the oven for 15 to 20 minutes, until the cheese inside is melted.

2.French baguette egg boat.

Eating an egg boat for breakfast will make you feel like you're in a stylish new restaurant, sipping coffee.

It only takes five minutes to prepare, and ordinary baguettes can be upgraded by several levels, as well as their nutrition and deliciousness.

Ingredients: 4 baguettes 120g bacon 5 large eggs green onions (chopped with cream) 80ml cheese (grated g salt and pepper to taste.

Exercise: 1Preheat the oven to 180 degrees Celsius.

2.Cut the middle of the stick with a knife, do not cut off the ends of the stick, and set aside;Cut the bacon into small pieces and set aside.

3.Place the eggs and cream in a mixing bowl and stir gently. Add salt and pepper to the remaining ingredients.

4.Divide the mixture into each slice of bread, place on a baking sheet and place in the oven. Bake for 20-25 minutes at 180 degrees for the middle layer.

5.Allow to cool for 10 minutes, cut into pieces and serve.

Tip: Fillings can be tailored to your tastes by customizing any meat and veggies you have on hand.

3.Slices of garlic bread.

It can be served as a simple appetizer or bread for the main course. In fact, this garlic bruschetta is a quick and easy version of the classic Italian bruschetta.

Ingredients: 1 baguette, 500 meters of olive oil, 2 cloves of garlic, 2 dried basil, teaspoon lemon juice, 1 tablespoon of salt, a pinch of salt.

Exercise: 1Preheat the oven to 220 degrees and cut the baguette into evenly sliced pieces for later use.

2.Place the olive oil in a small bowl, peel the garlic cloves and crush them into olive oil.

3.Add the dried basil, lemon juice and a pinch of salt and stir to combine.

4.Line a baking sheet with greased paper (or tin foil), place slices of bread and spread garlic oil evenly.

5.Bake in the oven for 7-8 minutes, then remove.