Pain d’épices aux piments d’espelette!
在我住的Blagnac這鎮上，每週六早上都有市集。其實市集很小，不像台灣的夜市那麼好逛，但不知不覺中我們養成了每週六上市集的習慣。說習慣一點也不奇怪，因為我們會買的東西就是習慣性的那幾樣：跟一個老先生買生蠔、到熟悉的蔬果攤買水果、再到隔壁的乳酪攤切一塊Roquefort，如果天氣好，就到賣咖啡的卡車那乾一杯espresso…對啦！買了乳酪當然要記得買麵包！
這麵包攤的老闆很有個性，他的麵包很好吃，買回家可以擺一個禮拜，我想他真的有驕傲的本錢。一月初過那個吃國王餅的 Epiphanie節時，剛好從他攤子邊走過，一時嘴饞便跑去試吃他的Frangipane（千層麵皮中間有杏仁醬的那種）。都還沒放到嘴裡，老闆就開始說：「我這個餅，和你們外面能吃到的都不一樣，貨真價實，真材實料啦！ 」我心想哪那麼厲害，不就是餅嘛！沒想到呢，一放到嘴裡，果然掏出鈔票，帶了兩個回家。真的是貨真價實的杏仁醬，一點也不是用奶酥亂填充的啊！我本來不愛吃這種餅的，吃過這個之後才知道，原來是以前沒吃到好吃的，完全誤會了這餅啊！自從那一次重新認識了餅的魔力之後，我們上市場的習慣又多了一個：上麵包攤逛逛！
上週末老闆八成心血來潮，推出香料麵包Pain d’épices。有好多選擇喔，我們當然又在試吃之後，乖乖掏出錢來。可是老闆東西好吃歸好吃，可是實在沒有一樣是便宜的，香料麵包這玩意本來就貴，加上他的純手工特製名號，那真是不得了了。
於是我又開始想自立自強。
我本來就很愛各種香料的，連煮鄉村蔬菜湯都可以煮成香料湯，所以要做香料麵包就很興奮，可以用各種香料隨意混合，然後每個都是獨一無二的（因為我都是拿起香料亂灑）！
這一次做的叫做辣椒香料麵包。辣椒是來自巴斯克的Piments d’espelette， 是上次罷工那次萬里尋夫帶回來的，這辣椒有一個獨特的味道。本來只是無聊玩玩看，沒想到真的好吃耶，結論是那辣椒和蜂蜜的味道還挺搭的！當然不只加了辣椒啦，還有肉桂、豆蔻、薑粉，然後因為找不到磨了粉的anis，就加了一點pastis八角酒。
不過很奇怪，為何中間會裂開呢？就是沒有市場老闆的好看啊！雖然很努力的讓溫度別太高、也不加太多泡打粉，可是烤到一半中間還是膨起來，然後就裂開了…難道是要用表面積比較大的模子嗎？
March 18th, 2008 at 3:01 pm
應該是溫度一下子升太高 可是沒麼不好的阿 八角丟一粒 烤好在拿起來
對了
可以msn 聊 我在台北 paco2046@yahoo.com.hk
March 24th, 2008 at 7:37 am
我是潛水客~~
最近剛好也在學烤蛋糕，
剛好再烤類似你這樣的蛋糕的時候，
老師有教我們一個小技巧，
再進烤箱前用手持一片的那種刮刀，
在平的那邊淋上油，(我們當時用的是沙拉油)
然後戳進去會裂開的那個縫裡面，
在進去烤箱烤，出來時的裂痕就不會是這樣爆開來的感覺喔~~
提供你參考看看。
April 4th, 2008 at 5:10 pm
我們今天也有用到Piments d’espelette耶！
味道還蠻特別的。
這個Pain d’épices已經吃半個月了啦！
有沒有什麼新的東西可以吃？
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