If you talk about French snacks, many friends will mention baked snails, macarons, French foie gras, etc. But if you mention French toast, the first thing that flashes in everyone's mind must be the French toast.
A baguette that can dance like a tiger in your hand.
For the French, baguette is their toast bread, which means that if you go to a bakery, nine out of ten customers will leave with a baguette.
The French name of baguette is LaBaguette, which means "long spar", which is enough to prove that the value of baguette is so important to the French.
The baguette is healthy. No oil or sugar is added during the production. The final baguette is thin and long, and the material is hard. It is more like weapons and equipment than toast bread.
There are also many movies and TV shows that joke about baguettes as weapons and equipment, complaining about the hardness of baguettes.
The origins of baguette vary. One of the more reliable views is that when the French built subway stations in the 19th century, subway station workers had to carry machetes with them to cut the bread. Because the bread was round, only machetes were needed.
Can be cut off easily.
But it was not convenient to carry a machete, so the subway engineers at that time asked the bakers to make the cakes into a stick shape, so that the workers only needed to bring a knife to cut the bread.
Later, this kind of toast bread gradually formed the predecessor of baguette. In order to satisfy the taste and behavior habits of contemporary young people in France, the strong rural-style baguette originally made with pure natural yeast was slowly improved on the secret recipe and became more delicious.
Lighter, crispier in texture, lighter in weight, a contemporary baguette produced with artificial yeast.
The French are also accustomed to passing by a bakery and buying a baguette on their way home from work.
If you feel hungry on the road, just break off a piece of it and eat it.
Many people think that baguette is hard and dry to eat, and it is difficult to chew baguette without a pair of iron teeth.
In fact, it is actually a misunderstanding of baguette, which is a manifestation of our difficulty in eating baguette.
The freshly baked baguette is not as hard as a stone in texture. Instead, it is crispy on the outside, soft and moist on the inside, and has a light grainy flavor.
Slice the baguette and spread it with unsalted butter for a hearty dinner staple.
If the baguette is stored for two or three days, the material will gradually harden, but it can still be opened with your teeth. You can cut the baguette and use it as the crust of a sandwich. Add lettuce, pickled cucumbers, and cured ham in the middle.
Wait, it tastes very chewy.
If the baguette is stored for four to eight days, the skin will have hardened and it will become very laborious to eat directly. Then you can't just bite it with your teeth, but usually use your hands.
Break the baguette into small pieces with your hands and add to the broth.
Since the baguette has a hard texture, it will not loosen quickly when placed in the soup stock, so there is no need to worry about the baguette being soaked and melting.
Even if it absorbs the juice, the baguette will not be soft. Eating it with the soup can enrich the taste.
By the tenth day, the baguette was so hard that I couldn't bite it with my teeth.
At this time, you usually cut the baguette into slices with a knife, put a piece of cheese, or a slice of ham, or a spoonful of black caviar on the slice of baguette, and eat it slowly with white wine to pass the time.
By the fifteenth day, the baguette was already as hard as a hammer, making it difficult to cut even into slices.
At this time, you need to change the strategy. Crush the baguette and mix the crushed bread crumbs into the fruit salad or put it into the soup. This can increase the taste and make the fruit salad or soup have crunchy particles.
At this point, everyone can understand that it is not that baguette is hard and tastes bad, it is just that we who don’t understand baguette will not eat baguette.