Banh mi Viet Nam

 

https://www.youtube.com/watch?v=UZYBerqC5HA&list=PLQ6UAz0diHW4QSS1Og0n4vVWXUeiE0hJ-&index=14

https://www.youtube.com/watch?v=yzQ6rCK8pJw&list=PLQ6UAz0diHW4QSS1Og0n4vVWXUeiE0hJ-&index=12

INGREDIENTS: FOR 8 SMALL SIZE LOAFS

- All purpose flour: 300gr - Instant dry yeast: 3.5gr - Sugar: 10gr - Salt: 2gr - Lemon/orange juice: 7gr - Vegetable oil/butter: 18gr - Cool water: 180ml BAKING

Knead 20 min, until can spread thin in your hand size of palm, let it rise 15 mins.

Use oil to help with shaping, take out and shape in round units, cover the rest while shaping in triangular roll, do it fast to have uniform results. Let it rise for about 15 min in oven with water tray 350 ml at bottom

Take out and preheat oven 20 minutes...cover the dough until size increase by 50% until bake time (15-20min).

Just before baking, cut the bread carefully, dip in oil, 2-3 cm at 45 degree and spray water mist... 1. LARGE OVEN - First time: 240°C ~ 464 °F (for 9 - 10 minutes), spray water for crispier crust every 5 minutes after first 9 min - Second time: 220ºC ~ 428ºF (for 9 - 15 minutes) The second time depends on quantities and size of loafs and each oven 2. SMALL OVEN (LESS THAN 40 LIT): - Temperature: 210ºC ~ 410ºF - Time: 20 - 25 minutes (depends on quantities and size of loafs and each oven)