法蘭西人的 Pain Perdu, 就是法蘭西多士。 小時候, 我媽做的法蘭西多士, 只是把白麵包浸在已打散的蛋液裡, 再把它煎得金黃, 然後再塗上牛油跟糖漿。 法蘭西人做的 Pain Perdu 是把糖跟牛奶放在蛋液, 把它完全浸透, 再煎香即成。
剛看了法國版 Masterchef, 其中的遺材賽都以弄 Pain Perdu 作考驗。 主持人說, Pain Perdu 既省錢又環保, 只因他們都會用吃不完剩下來的麵包來做。 沒料到有些參賽者說, 他們已經一段日子沒做 Pain Perdu。 是不是愈簡單的東西, 人愈容易遺忘呢?
法包整o既西多我食過一次,但唔記得邊個國家.
回覆刪除係咪覺得好甜?
刪除其實都有方法將d法包還原
回覆刪除好開心, 見到你地俾既建議
刪除世界上有很多人捱餓
回覆刪除要珍惜食物
同意, 我地都盡量唔好浪費, 唔好眼闊肚窄
刪除索好多油, 高卡路里吖
回覆刪除agree, it is why we don't cook this anymore :)
刪除I think the french baguette gets hard very fast (sometimes in less than a day) because there are not many chemicals in the baguette (unlike Hong Kong style bread). This is what we do. If we know we can't finish the whole baguette in one day, we cut it into half. Put the half into the freezer (not fridge) while it is still fresh. When you want to eat it, take the frozen baguette and put it in the oven to make it hot/crispy. It will taste like fresh from oven.
回覆刪除This is a piece of good advice.... Thanks Mrs Tin Tin
刪除香港都有落埋牛奶的法式西多，不過就唔係用法包做，只係用普通白方包做，丹麥包都會有
回覆刪除我老媽只係用蛋, 耳濡目染, 我已經係咁整係正確架
刪除Pain Perdu又糖又蛋，又油，成日食都唔係幾好。 隔夜法包可以噴少少水，焗一焗都可以好好食架。
回覆刪除我會試下, 多謝多謝~~
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