一次外用午餐，尝过好好吃的越式三明治或越语称之Banh Mi.
心里就一直想要挑战这令我难忘的美食。
居于不同国度的文化，食材的涉及也不一样，
比如其中所用的面包，必需是外脆内软，
特制的越式火腿，越式腌白，红萝卜丝，
猪肝酱。。。。。等
加上家里也没有烤法棍专用波浪形烤盘
加上家里也没有烤法棍专用波浪形烤盘
所以就耽搁了好久，好久。
前几天，走访了琳达公主的部落格，
无意间发现了一项新烤法。
*湿毛巾蒸汽法 ~ 是针对越式法棍外脆内软的烤法。
引起了好奇心🤔
于是，开炉探究竟咯🤞
于是，开炉探究竟咯🤞
结果，
面包体是软的，
面包皮也是硬脆的，敲打时，也是咯咯响！
面包体是软的，
面包皮也是硬脆的，敲打时，也是咯咯响！
但是，
硬脆度很快因为空气间的潮湿，就软韧了。
想要吃到像越式餐馆里， 脆脆香香的面包口感，
就得再烘烤一次。
越南法棍
食谱参阅 ： 琳达公主
可做4条（长25cm） 的法棍
材料 ：
高筋面粉 260克
粘米粉 70克
即溶酵母 3克
盐 6克
糖 10克
水 210克
奶油 10克
做法：
1。 将所有材料（除了奶油），放入面包搅拌机搅拌成团， 加入奶油继续搅拌成光滑就好。
2。 盖上湿布，发酵1小时或至1倍大。
3。 将面团平均分割3等份，滚圆，用布盖上，休面20分钟。
4。 用擀面棍擀平再卷成长条形。排放在烤盘上，盖上湿布，进行最后发酵至两倍大（约50分钟）
5. 在面包表层，用利刀割数刀，表皮喷些水，放入预热烤箱230°C，用*湿毛巾蒸汽法，烤10分钟。
6。 取出毛巾烤盘，减低烤箱温度至200°C，继续烤15分钟或成金黄色即可。
*湿毛巾蒸汽法
烤盘内放毛巾加水，水不要太多，盖过毛巾即可。烤箱預熱好的五分鐘前，放入毛巾烤盤，加热到沸腾（约5分钟），然后放入面团一起烤15分钟。
Vietnamese Baguette
Recioe adapted from ： 琳达公主
Yield 4 (25cm) Vietnamese Baguette
Ingredients ：
Bread flour 260g
Rice flour 70g
Instant yeast 3g
Salt 6g
Sugar 10g
Water 210g
Butter 10g
Method ：
1. Put all the ingredients except butter into the bread maker and turn it on to mix them into a dough. Add in the butter and continue to knead the dough until it becomes shiny .
2. Cover with damp cloth and ferment the dough for 1 hour or until double the size.
3. Devide the dough into 3 equal portion . Roll them into ball shapes. Cover with damp cloth and rest for 20 minutes.
4. Use rolling pin to flatten it and roll it into cylinder shape. Arrange it on the baking tray. Cover with cloth and allow final proofing for about 50 minutes or double the size.
5. Make a few scoring and spray some water on the dough surface, use *Wet towel steaming method bake with preheated at 230°C oven for 10 minutes.
6. Remove the towel baking tray from the oven , reduce the oven temperature to 200°C,continue to bake for another 15minutes or until golden brown in color.
*Wet towel steaming method
Place a towel into a baking tray, add in water, the water lever just cover the towel.
5 minutes before the oven preheated process completed, place the towel baking tray into the oven, heat it until steam come out(about 5 minutes), then only put in together the baguette dough to bake for 15 minutes.
Yield 4 (25cm) Vietnamese Baguette
Ingredients ：
Bread flour 260g
Rice flour 70g
Instant yeast 3g
Salt 6g
Sugar 10g
Water 210g
Butter 10g
Method ：
1. Put all the ingredients except butter into the bread maker and turn it on to mix them into a dough. Add in the butter and continue to knead the dough until it becomes shiny .
2. Cover with damp cloth and ferment the dough for 1 hour or until double the size.
3. Devide the dough into 3 equal portion . Roll them into ball shapes. Cover with damp cloth and rest for 20 minutes.
4. Use rolling pin to flatten it and roll it into cylinder shape. Arrange it on the baking tray. Cover with cloth and allow final proofing for about 50 minutes or double the size.
5. Make a few scoring and spray some water on the dough surface, use *Wet towel steaming method bake with preheated at 230°C oven for 10 minutes.
6. Remove the towel baking tray from the oven , reduce the oven temperature to 200°C,continue to bake for another 15minutes or until golden brown in color.
*Wet towel steaming method
Place a towel into a baking tray, add in water, the water lever just cover the towel.
5 minutes before the oven preheated process completed, place the towel baking tray into the oven, heat it until steam come out(about 5 minutes), then only put in together the baguette dough to bake for 15 minutes.
虽然，距离印象中的越式法棍口感，还是有一段距离。
或许是我个人的烤箱温度有关。
无论如何，还是要谢谢博主的用心分享🙏
除了湿毛巾蒸汽法以外，
她也分享了好几个她经历后失败的经验。
实属难得，部落格有如此无私的博主！
谢谢，
这对我们新人来说，无疑是少走许多冤枉路了。
感恩！🙏
@@@@@ Enjoy！ @@@@@
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