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我们总是追求完美，对于法棍也不外乎其事，那么怎样才能算得上一根完美的法棍呢？ 新鲜出炉，周身不仅散发出诱人的香气，呈现出别样的风味 同时还蕴涵着深厚的情感以及面包师的精湛手法。只有这样的观感，才能算得上一根完美的法棍，才能给你带来更多的乐趣. 史蒂芬·L·卡普兰， 《巴黎最好面包店指南》一书的作者 ，且让我们花一两分钟，看看他是如何评判的。是不是有点迫不及待了呢？ 金黄色的表皮，光滑稳定的外壳 ，错落有致的刀口，当你用手指弹击它，会有砰砰的空气感！这就是我们追求的完美. 内部组织柔软湿润,充满了美丽且分布均匀的孔洞,恰似一个完美的蜂巢. 当你用手指弹击它，会有砰砰的空气感！这就是我们追求的完美.形成了法棍特有的嚼劲，当然越嚼才越有滋味.这也正是法棍的魅力. 如果你有幸在烤炉边，那么一根新鲜出炉的法棍周身四溢着的气味, 或多或少会引发您紧张和复杂的情感,你可能会闻到水果和鲜花的味道,甚至让您看见了牛奶场或者亦或更多(如干杏、柑橘、蜂蜜、谷物、黄油、黑樱桃……) 味道本身就具有坚韧的强度、受普天大众追捧，以及能够经历时间沉淀的持久性。 那么亲，你评判的标准又是如何的呢?什么样的才是你内心最完美的？你自己知道。 英文解说： If you should define the perfect baguette, how would you describe it? When it comes to an authentic French baguette, made with both passion and skills not only aromas and flavors matter. How your baguette looks, feels, sounds... all are hint wether it is a good one, it should bring you multi-sensory delight. Steven L. Kaplan,author of a guide onto Parisian best bakeries (litt. 'Cherchez le Pain, le guide des meilleures boulangeries de Paris'), took the time for his book to set what were to him the judging criterias! Will you share his vision of the perfect baguette? Aspect. Your baguette should have a nice golden yellow tone, a crust both sleek and steady, with decorative blade strokes along. It must sound almost like a 'drum' when you hit it! Crust. Thin and cripsy, your baguette crust should crakle when you break it, and smell like roasted, possibly caramel and hazelnut. Its crust should not be blistered.. Loaf. With a cream color, a good baguette loaf will be elastic and chewy but melting when you savor it, meaty, fresh and silky, full of beautiful alveolus. When you touch it, it should softly get back to its initial shape. Chew. Easy and soft, nor sticky nor laborious, getting you crave for more.. Aromas. A smell more or less intense and complex, possibly evoking fruits, flowers, seeds or dairies (such as dry apricots, citrus, honey, cereals, butter, black cherry..) Flavor. A delightful intensity, roundness and delicious persistency But what about your own criteria.. What makes you crave for a baguette rather than for another? |
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