1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil帕莎蒂娜烘焙坊‧讓人回味的麵包和油封鴨 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="KtqHtq2PWw"><a href="https://basil.idv.tw/blog/1163/pasadena-bakery-confit-duck-bread">帕莎蒂娜烘焙坊‧讓人回味的麵包和油封鴨</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/1163/pasadena-bakery-confit-duck-bread/embed#?secret=KtqHtq2PWw" width="600" height="338" title="“帕莎蒂娜烘焙坊‧讓人回味的麵包和油封鴨” — basil‧草本新鮮" data-secret="KtqHtq2PWw" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2012/05/2743286257_0b8c1b96bb.jpg451300仔細用刀叉將油封鴨切成小塊，法國麵包捏小片，夾著一塊吃；或是先於麵包上抹點奶油再夾，都美味極了。法國麵包尚未二次烘烤前，雖然比不上巴黎當地的長棍那般外酥內軟，但是稍微加熱去掉多餘的水分之後，便大大不同。表皮酥脆而裡頭仍舊保持的彈性和濕潤，而且還透著淡淡的麵粉香氣。只需抹上些許奶油即很迷人。