因为传统的欧式面包表皮金黄而硬脆,内部组织也比较硬。比如大家比较熟悉的法棍(Baguette)、德国的碱水面包(Prestrel),其实他们进入国内已经很久了,但软欧包一出,传统的欧式面包立马失宠。
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所以,法国的面包房每天早晨都在烘烤新鲜的法棍。
So the baguette is made every morning in bakeries across France.
法棍面包纵向切开之后,将切面均匀涂上大蒜和黄油混合物。
Halve bread lengthwise and evenly coat cut sides with garlic spread.
街道两旁满是咖啡馆和酒吧。 奶酪,法棍面包和芥末出现在超市货架上。
Cafes and bars line the streets; cheese, baguette and mustard are on supermarket shelves; and baggy hip-hop clothing hangs in fashion stores near the campus.
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