[{"@context":"https://schema.org","@type":"Article","headline":"🧄氣炸香草蒜蓉包 🍞食譜","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202607/587516/20260729/hls/post_detail_1785338999309.m3u8"],"datePublished":"2026-07-29 23:30:02+08:00","url":"/community/detailpost/9d348532-9dc4-499f-8216-781d94fa144a/食譜/氣炸香草蒜蓉包-食譜/思思賢-Chill-My-Babe/587516","author":{"@type":"Person","name":"思思賢 Chill My Babe","url":"https://www.ulifestyle.com.hk/community/user_profile/587516/思思賢-Chill-My-Babe"},"text":"尋晚又煮簡單西餐👩🏻‍🍳✨\n雖然肉醬蝴蝶粉先係主菜,不過今次完全俾呢個蒜蓉包搶晒風頭!🥖🔥\n\n用 city’super 買嘅細條法包(份量 perfect fit for 2 people),配埋新鮮Parsley､即磨蒜蓉同牛油 mix 埋一齊抹上面,放入氣炸鍋 160°C 焗 8 分鐘,出嚟又脆又香口,配埋個熱湯真係一流!💗🥣\n\n🛒 材料\n▫️ 法包(Mini Baguette):1 條(city'super 買,二人份量)\n▫️ 無鹽牛油:30 克(室溫軟化)\n▫️ Flat Parsley:適量(只用葉,切碎)\n▫️ 蒜頭:2-3 瓣(即磨成蒜蓉)\n▫️ 鹽 / 海鹽:一小撮\n\n🍳 烹調步驟\n1️⃣ 調配香草蒜蓉牛油:室溫軟化嘅牛油放入碗中,加入即磨蒜蓉､切碎嘅平葉巴西里同少許鹽,拌勻備用｡\n2️⃣ 切開法包:將法包斜切成厚片(或者中間對半切開)｡\n3️⃣ 厚抹牛油醬:將調好嘅香草蒜蓉牛油均勻抹喺法包表面｡\n4️⃣ 氣炸烘烤:放入氣炸鍋,以 160°C 氣炸 8 分鐘至表面金黃酥脆即可出鍋!\n\n💡 思思賢小秘訣\n1️⃣ Flat Parsley係靈魂:比一般捲葉 Parsley 香氣更濃郁,配埋即磨新鮮蒜蓉,味道即刻升級到西餐廳級數!\n2️⃣ 溫度剛剛好:用 160°C 氣炸可以令牛油慢慢滲透入麵包入面,外層香脆､裡面保持鬆軟,唔會一下子炸到過焦｡\n\n#chillmybabe #思家廚房 #今晚煮乜好 #蒜蓉包 #氣炸鍋食譜 #chill賞打卡cafe #氣炸鍋 #氣炸鍋食譜 #西餐 #意大利菜 #美食推介 #ucreator "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"🧄氣炸香草蒜蓉包 🍞食譜","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202607/587516/20260729/hls/post_detail_1785338999309.m3u8"],"datePublished":"2026-07-29 23:30:02+08:00","url":"/community/detailpost/9d348532-9dc4-499f-8216-781d94fa144a/食譜/氣炸香草蒜蓉包-食譜/思思賢-Chill-My-Babe/587516","author":{"@type":"Person","name":"思思賢 Chill My Babe","url":"https://www.ulifestyle.com.hk/community/user_profile/587516/思思賢-Chill-My-Babe"},"text":"尋晚又煮簡單西餐👩🏻‍🍳✨\n雖然肉醬蝴蝶粉先係主菜,不過今次完全俾呢個蒜蓉包搶晒風頭!🥖🔥\n\n用 city’super 買嘅細條法包(份量 perfect fit for 2 people),配埋新鮮Parsley､即磨蒜蓉同牛油 mix 埋一齊抹上面,放入氣炸鍋 160°C 焗 8 分鐘,出嚟又脆又香口,配埋個熱湯真係一流!💗🥣\n\n🛒 材料\n▫️ 法包(Mini Baguette):1 條(city'super 買,二人份量)\n▫️ 無鹽牛油:30 克(室溫軟化)\n▫️ Flat Parsley:適量(只用葉,切碎)\n▫️ 蒜頭:2-3 瓣(即磨成蒜蓉)\n▫️ 鹽 / 海鹽:一小撮\n\n🍳 烹調步驟\n1️⃣ 調配香草蒜蓉牛油:室溫軟化嘅牛油放入碗中,加入即磨蒜蓉､切碎嘅平葉巴西里同少許鹽,拌勻備用｡\n2️⃣ 切開法包:將法包斜切成厚片(或者中間對半切開)｡\n3️⃣ 厚抹牛油醬:將調好嘅香草蒜蓉牛油均勻抹喺法包表面｡\n4️⃣ 氣炸烘烤:放入氣炸鍋,以 160°C 氣炸 8 分鐘至表面金黃酥脆即可出鍋!\n\n💡 思思賢小秘訣\n1️⃣ Flat Parsley係靈魂:比一般捲葉 Parsley 香氣更濃郁,配埋即磨新鮮蒜蓉,味道即刻升級到西餐廳級數!\n2️⃣ 溫度剛剛好:用 160°C 氣炸可以令牛油慢慢滲透入麵包入面,外層香脆､裡面保持鬆軟,唔會一下子炸到過焦｡\n\n#chillmybabe #思家廚房 #今晚煮乜好 #蒜蓉包 #氣炸鍋食譜 #chill賞打卡cafe #氣炸鍋 #氣炸鍋食譜 #西餐 #意大利菜 #美食推介 #ucreator "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202607/587516/20260729/hls/post_detail_1785338999309.m3u8","creator":{"@type":"Person","name":"思思賢 Chill My Babe"}}]