How to make the PERFECT Banh Mi bread
HTML-код
- Опубликовано: 12 сен 2024
- ✨WELCOME to the first of many BANH MÌ recipes I will be sharing! Today in this series, I am SO excited to share with you the PERFECT recipe for Vietnamese Baguettes. You’ll need it for all the bánh mì sammies you’ll be making with me 😉😍🥖
Like I’ve said before, baking isn’t really my thing BUT I’ve made an exception for these baguettes only because it was absolutely necessary. Fresh baguettes are not super accessible where I live so it was only a matter of time I had to learn to make them myself! 😛
What recipe do you want next for these banh mí? Let me know in the comments 🥰
📍INGREDIENTS
For dry mixture:
500 grams bread flour
10 grams sugar
10 grams fine salt
30 grams vegetable oil
Butter for brushing butter on baguette
Yeast mixture:
300-350 ml warm water
7-10 grams dry active yeast (instant yeast)
Ingredients
INSTRUCTIONS:
1. Activate the Yeast:
In a small bowl, combine the warm water (starting with 300 ml) and sugar.
Add the dry active yeast and stir. Let it sit for about 5 minutes until it becomes frothy.
2. Prepare the Dough:
In a large mixing bowl, combine the bread flour and fine salt.
Gradually pour in the yeast mixture and vegetable oil.
Mix the dough until it comes together, adding more water if needed to achieve a soft, slightly sticky consistency.
Knead the dough for 10-15 minutes until it is smooth and elastic.
3. First Rise:
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth or plastic wrap.
Let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
4. Shape the Baguettes:
After the dough has risen, punch it down to release the air.
Divide the dough into 8-10 equal parts.
Roll each portion into a long baguette shape, tapering the ends slightly. Make sure to roll them firmly and tightly for the best texture.
5. Second Rise:
Place the shaped baguettes on a baking tray lined with parchment paper.
Cover with a damp cloth and let them rise again for 45 minutes to 1 hour until they double in size.
6. Preheat the Oven:
Preheat your oven to 425°F (220°C) for at least 25 minutes.
Place a deep tray of water at the bottom of the oven to create steam during baking.
7. Prepare the Baguettes for Baking:
Before scoring the risen baguettes, spray them lightly with water.
Use a sharp knife or razor blade to make 3-4 diagonal slashes on each baguette. This helps control the expansion during baking.
8. Bake the Baguettes:
Carefully transfer the risen baguettes onto the preheated baking stone or tray. Bake for 15-20 minutes until golden brown and the crust is crisp.
**NOTE: In the video I said not to open the oven for at least 20 minutes. Id like to correct this to 15 minutes as that should be more than enough time for the bread to rise!**
9. Cool and Enjoy:
Remove the baguettes from the oven and let them cool on a wire rack, brush melted butter on top and enjoy!
Looks fire
I tried your recipe and it was PERFECT. Soft inside, crispy outside. Best and easiest bánh mì recipe I have ever tried. Thanks for sharing!!
@@scarlettkqnguyen6601 omg thank you SO SO much for sharing this feedback!!! You just made my day 😭❤️
Girlfriend! I’m with you. I love cooking but I freaking hate baking with all the precise measuring. BUT THIS! I will bake this because we all need some banh mi in our house ALL THE TIME! 👏👏
RIGHT?! It’s the only exception I’ll make 🤣🥹🙏
i don't know why u don't have more subscribers, i love watching u!
Aww hahah I appreciate you saying this 🥹❤️!! TELL YOUR FRIENDS 😛
Thank you for all the tips. I cannot wait. I am currently making your recipe! Letting the dough rise. I’m so excited ❤ thank you again for sharing!
Omggg I’m so excited for you 😍!! How did they turn out 👀
Currently baking them thanks for recipe love the format of your videos easy to use
@@jameslatter6240 yay! You’re so welcome 😊. How did they turn out?!
@@nguyenfoodstall not to bad only problem was not enough steam in the oven so only raised half as much but tasted good gonna try next week again with a wider pan
Love these longer videos compared to insta videos. You are soo funny and fun to watch. Everytime you eat, i get hungry haha Thank you! 😂 ❤
Hahaha AWW!! Thank you so so much for tuning in. It means so much to me 🥹💕. It’s the motivation I need to keep going! X
Awww glad I can give you motivation from afar in Australia. wished I lived near you though so I can help you eat what you cook 😂
Great video! You are a delight to watch. So much personality! Can’t wait to make this one.
Awww thank you so much!! I really enjoy making these videos and getting comments like these is so encouraging 🥹❤️
Whenever you can, please post longer form videos c: I find that it's easier for me to learn and follow recipes when you are explaining things thoroughly 🤗
Also you can also talk about mistakes you made/found along the way of making the recipe as well!
Thank you so much for the feedback! Great idea to talk more about mistakes along the way so that we all learn together 😍
She's like Jane the virgin lol cooking Vietnamese
Hi Sylvia!
Big fan here; you’re a Saint for putting this together. You’re absolutely magnetic and so much fun to watch.
You had mentioned to not open your oven at least 20 minutes after putting your bread in, what’s your recommendation on the time to take them out?
Thank You for sharing!
My apologies! I just realized I didn’t include the other steps in my description 😅(I’ve just updated it). I said 20 minutes to be safe but I think anywhere between 15-20 minutes should be more than ok!
Next up, pate and bơ recipe pleeeeeese
You know it 😉
Roast Beef Banh Mi with ajus to dip or with Pho?
love your content
@@hehuang3076 🥹❤️
That is quite a feat! 😍
🥰
Wow she married a Raphael Solano too mm 😂 lol
@@brirashrn5445 lmaooo stoppp im dying at this 🤣😭!!!
Hey sis! Do you know if the dough can be frozen? 🙏
Great question! I think it’s tricky because you have to wait for the first rise and after you’ve shaped it into its final form! I think it doable if you have a big freezer space 😄
Can I replace bread flour with whole wheat flour? TIA 😊
@@lilstarkp86 it won’t be as chewy 🥹
Hello, Ms Nguyen
You know your banh mi well.
Cheers
So kind of you say! I’m definitely still learning 😄
YOOM!
You said it 😉
Hi!How can we keep in touch with you to have a collaboration?
Hey there! you can contact me at info@nguyenfoodstall.ca 🥰
@@nguyenfoodstall Dear, we have send you the detailed information, could you please kindly have a check？☺