Banh Mi-The Best Vietnamese Baguette Recipe
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- Опубликовано: 11 сен 2024
- Helpful tips:
1. You need to use high protein bread flour. I use King Arthur 12.7% protein. You need this much protein to create all that gluten. That’s why you see my dough is so stretchy. You might not be able to see that with all purpose or low protein flour. The stretch test might not work. You should not knead more than the time in the recipe. Follow that to the T. Water amount might need to be adjusted. Use 330 ml - 335 ml to start. Add more if needed. You can decrease water amount by 10-15 ml if where you live is humid, winter, or rainy day. Rest time will vary for everyone. You need to use the video to reference the size before vs after shaping. Must make sure your yeast is good. I use instant yeast. If you are using active dry yeast, make sure you proof it first. You can’t add those straight to the flour without activating it first. You can tell it’s good yeast when your dough rises rapidly during first rest. If it takes forever for the dough to rise during the first rest, something is wrong with the yeast. The last rest after shaping is critical. Think of it this way-the size of the Banh mi right before going into the oven will be 80% of the actual size of your baked Banh mi. It will only expand about another 20% while baking. So if you don’t rest it enough, and your Banh mi is small before going into the oven, then it will be dense. However, if it’s rested too long and collapses when you make the slash then you have gone way too far. This is the worst case scenario. Your bread will be dense. Banh mi is all about technique. Ingredients are important but knowing your dough is crucial. If your dough doesn’t look pretty, then your bread won’t either. Oven temp is also variable, anywhere between 450-475. Watch your bread. Ok to take it out when it gets to the desired color. Don’t let it get too brown. Good luck!!
Banh Mi-The Best Vietnamese Baguette Recipe
Ingredients
335 ml water (1 1/3 cup + 1 tbsp)
500 gr bread flour (3 3/4 cups) -must scoop the flour with the cup and level the top by running something flat over it to get the exact measurement. One of the problem with using cups is that everyone scoops a little differently making it variable.
7-8 gr salt (1 tsp)
4 gr sugar (1/2 tsp)
8 gr yeast (2 1/4 tsp)
Directions
Using kitchen aid mixer
1. Mix flour and salt
2. Add sugar and yeast
3. Add water
4. Mix at low speed for 30 sec for steps 1,2,3
5. Now increase speed to #2, mix for 5 mins, rest for 5 min, then mix again for another 5 mins
6. Rest the dough for 45 minutes to 1 hr, or until double in size
7. Deflate, rest again for another 20-30 minutes
8. Portion into equal parts ( I can make 6 from this recipe)
9. Shape the bread
10. Rest again for 40 minutes or until 2 1/2 in size
11. Using a razor make slits on the bread, but make sure you spray some water prior to making the cut
12. Preheat oven to 475 degrees at least 15 minutes
13. Place a baking tray on the lowest rack and add about 1 in of water to heat tray, the water should heat up and provide steam to make the crispy crust
14. Bake for 24 minutes
Supplies:
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red: amzn.to/2VRuE4C
Amagabeli Nonstick Perforated Baguette Pan 15" x 13" for French Bread: amzn.to/2X11zEl
or Chicago Baguette Pan: amzn.to/3eKJm2Y
Saf Instant Yeast: amzn.to/2SjlutV
Food Scale: amzn.to/2S5iwZH
Free 30 days Amazon Prime trial: amzn.to/2Y2qQf3 
Хобби
See description box for helpful tips. Most of your questions will be answered there.
Oh ok thanks so much..
you're welcome
Not sure if any of e new is watching gthia video, but I tried 5 other bahn mi recipes from RUclips, and this is the first one that worked. I am in florida, where it is fairly humid, so I made 2 batches, the first with the 335 ml of water, and the second with 320 ml of water.
Both worked pretty well, but the second one was a dead ringer for restaurant Bahn mi.
Thank you for the recipe.
Thank you for trying. I am glad you like it ❤️
I tried this recipe and followed this video exactly. My banh mi came out perfect. My daughter who spent a lot of time in Vietnam said it was exactly like the ones she ate there. I felt like an instant pro. Thank you.
Braavooooo!!! Fantastic news. Thank you for trying and the update too!!! 🥰🥰🥰❤️❤️❤️
Hi! after watching countless banh mi videos and 2 failed attempts, I finally succeeded today using your recipe! I was sooooo excited! Your recipe was easy to follow and the banh mi came out soft and pillowy on the inside but crunchy on the outside. Thank you so much! it was perfect with my Vietnamese chicken curry. My husband ate 2 baguettes right out the oven! This will be my go-to banh mi recipe from now on.
I used active yeast, all purpose flour, and skipped the bread enhancer since I could not find it anywhere but it still came out great!
that's awesome!! Thank you for letting me know. Appreciate the comment. enjoy!
Hello, how do you use “active dry yeast” with this video? Do you proof it first then add it to the mixture then add water? Do you use the same amount of grams for the active dry yeast as the instant? Thank you!
Yes, activate it using the water from the recipe. Add 25% more active dry yeast. 😉
Just made your recipe. Superb. Thank you! The only thing (which isn't a big thing) is that my crust was not as shiny. More dull. (Not the recipes fault). I don't have a spray bottle so I just wet my hands and skimmed the top lol. (Improvising) and oven runs hotter so I took it out early. This was my first time making a baguette and this will be the only recipe from now on. Thank you so much
Awesome job!!! I love how you improvised👍🏻Truth be told, I did the same thing when I first stared making Banh Mi 😉😉😉 I never needed a spray bottle prior to that 🤣. I later invested in an expensive one and it’s now sitting in my cabinet. The one I am using currently is a plastic one I bought for a few dollars but works amazing 😁
Thanks for giving my recipe I try!!! Super excited that I am getting positive feedback for this recipe. My hope is that everyone can successfully make delicious Banh Mi at home ❤️❤️
I have used these directions twice now and love it. Thank you!
You’re welcome ❤️
Thank you for the recipe! I didnt realise the weather was going to rain so the dough was a bit sticky, so in the end after the 2nd round in the mixer, i added in a bit more flour and hand knead myself. My dad loves it but he said he prefer if theres a bit more salt :D
Awesome! Thank you for the update 🙏
La receta es perfecta y muy bien explicada, pero si me permite una sugerencia, por favor quite esas flores del lugar de amasado, además se engancha varias veces con ellas al formar los panes. Un saludo desde España.
Thanks Aimee! This is the best recipe for Vietnamese baguette 👌, they came out so beautifully from the oven,everyone loves the crunchy texture on the outside and soft airy inside,by the way I made it with all purpose flour and the taste is as good as with bread flour, loved your channel 🤗😍
@cam pham that’s awesome!! You must have done a great job kneading and resting that dough if it came as same as bread flour. Great job!! Thank you, glad you and your family enjoyed it ❤️❤️❤️
I made this baguette this afternoon. It came out very well the test was good. However, I had made a wrong direction in the preshaping process. I rested the dough 15 mins before shaping. My bread came out a little dense. I will try again later. THANK YOU FOR YOUR RECIPE.
You’re welcome. Made sure when kneading that the dough needs to get to an elastic stage and should look smooth and glossy. That will help add to the airy and fluffiness.
@@AimeesCooking Thank you. Since my mixer is not KA, I have to learn more about the speed and time for kneading process. I definitely do it again. My kids love this Banh Mi so much.😊
Don’t worry so much to the speed. As long as your dough has the above consistency, it’s good. Enjoy!! 🙂
@@AimeesCooking Thank you for you quick reply. I will let you know when I can make Banh mi as beautiful sn yours. 😊
thank you for you videos! I love how you include detailed step. I've made this recipe 3 times now and while tasty I can achieved the airiness that your bread seems to have and I'm not sure whether I'm over proofing or under proofing
Thank you! This recipe was full proof for me tonight! Everyone enjoyed it! 😋
@christine xiong awesome!! Fresh baguettes are the best!! Glad y’all enjoyed it. 🤗❤️
I think I will try these but without the flowers in the way. ;)
same ;)
Thank you so much for the French bread recipe. I had success using your recipe. It was easier to follow compared to other recipes that had used before.
Yay! Fantastic. Glad it worked for you. ❤️
Co da lam Banh My hom nay, Co rat la vui vi lan dau ma thanh cong ngay, thom ngon va gion ,
ben trong ruot Banh vua mem vua dai, chuan vi Banh My VN , Co cam on con , cong thuc nay
that tuyet voi, Co se con lam rat nhieu lam, Ngon !! Love it 😅 💖 💕🌹🌷
@ Yen Nguyen
Cảm ơn Cô đã thử công thức của Con. Chúc mừng Cô thanh công 🤗🤗🤗
My Banh-Mi came out perfect. This is my favorite so far. Thank you so much for the recipe.
I am so happy to bake Banh Mi successful by following your recipe and video guide. Now me and husband can enjoy eating Banh Mi at home. Thanks for the foolproof recipe.
Yay!!! So glad to hear it was a success. You’re welcome, enjoy!!! ❤️❤️❤️
Hello come malaysia!! Just did the banh mi! Tq so much for the receipe!! Have been trying a lot from other receipes and did not like the outcome! This is my favourite so far!
@wahida ismail that’s awesome. Thank you for trying and I am very happy to hear you liked it. ❤️❤️🤗
Thanks Aimee ! Yours is the best recipe ❤️
I live in Singapore and it’s very humid here. I reduced to 320ml but dough was still wet so I added a bit more flour. The bread came out nicely 😋 Although I still need to practice more to get the rolls as pretty as yours 😍
Thank you for your sweet comment. ❤️
Thank you very much for your great recipe with your clear instruction. I tried and got wonderful outcome. All the best to you!
OMG indeed, looks so authentic as well
@tonsterdang thank you!! 🙏
My 1st making banh mi bread and it turned out great! Thank you!
You’re welcome 🥰
You’re so sweet!!! Thank you for sharing your recipe. The bread looks great
@hong and inna im thank you dear and you are so welcome!!! ❤️😘😉
Hi I must have done something wrong. The first rest the dough double in size. However on the rack I believe the dough collapse. Where did I go wrong?
You must have let it rest too long if the dough collapsed. Reduce the time for the second rest, also it’s very important to knead a good piece of dough to begin with so that it can withstand and the rise. Try to match the dough consistency to mine. 🙂
Thanks I will try tomorrow
You’re welcome.
Hello, tested recipe yesterday. Came out perfect, Thank you so much for sharing your recipe. Be safe.
Thank you!! Well done.
One of the best Vietnamese baguette recipe... no mistakes... perfect!!! Thanks a ton
Thank you so much for your generous compliment and feedback. My hope is for everyone to be able to make this recipe successfully. ❤️🙏🤗
Very nice , all details easy to follow thanks much
Thank you!!
A very good recipe . Thanks for sharing! The Tips are awesome! Well done.
@theyaziman Thank you 🙏❤️
One trick for softer bread is to beat melted butter, olive oil or any oil into the flour first in the mixer thoroughly..(just hang a towel over the mixer and speed it up, let beat for several minutes, the towel will keep the flour dust down) it interrupts the gluten formation and you get softer bread. You can also add potato or rice flour. If you need a crust that stays soft and not chewy, brush with melted butter as it comes out of the oven..
Appreciate your input ❤️
Just finish baking these! They turned out sooo delicious . I need more practice on the shaping but we were able to enjoy some good sandwiches . Thank you for sharing
@ sonia clarkson hoorraayyy for a successful attempt!!!! I am glad you liked it. Thank you for giving the recipe a try!! 😘😘😘
Thank you for the recipe! My dough didn't have as much elasticity as yours did but they turned out great!
That's wonderful!!! Thank you for letting me know :)
Why did you not use the lemon juice or vinegar and oil in the dough?
Hi, is this bread will be hollow inside? Because I dont like too thick flour like the one in store?
Also, I ordered the amagabeli pan which has 4 slots, how do I organize 6 loaf according to your video since its shorter 2 inches compared to the video one?
Will the water affect the thickness inside? (More or less water will make it airy?)
Thanks
You should consider sticking to the recipe exactly on the first try then tweak later if you wish. That way you will know how the original is. You can arrange it however you like as long as you give some spaces in between them. They will get bigger when baked. You can use all four slots if needed.
hi how come in the video shows 7g salt but the written ingredients say 8g salt? so which one should I follow the video or the listed ingredients above?
Between 7-8 gr depending on taste. Start with 7 gr and see how you like. ❤️
I made my Best French bread today. Thank you for your recipe.
Well done!! 👏👏👏
You’re so welcome. ❤️
Nossa so a unica brasileira q viu essa receita maravilhosa vo tentar fazer pois não tenho essa batedeira maravilha vai ser mesmo na mão
Ok to knead by hand. Thank you!! ❤️
Hi , good day . I’m from Malaysia . I try your recipe . But I have face a little problem on it . The recipe is exactly follow your instruction. But when we knead for 2nd time ( after 5 minutes), I cannot get the dough which is not stick to hand and bowl . It’s still appear very sticky especially to the bowl . I try to knead again and it still look the same sticky . We have no idea what’s goes wrong and can you advice on it ? Thanks
Add a little more flour the the recipe. Each time you knead, you are breaking apart the glutens that have formed. That’s ok. To get it back to an elastic texture, you will need to knead longer. All equipments are different so timing and speed will need to be adjusted. Most importantly, just keep on kneading until the dough is smooth and elastic.
@@AimeesCooking , Thanks for your prompt reply. Some questions need to clarify with you . As I see your instruction is mention do not knead more than the time stated at your recipe as it is important . So I’m but confuse that you mention here that asking to knead it till not sticky . Possible to clarified this ? Also I saw your another video which is adding the egg and also butter . What is the different ? We actually want the airy internal which need to be very loose and spam . We did it yesterday as continuous ( May be the failure ). Internal is not airy but quite firm
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME 🍞 HOMEMADE
Why you did not use sugar and vinegar in the bread?
You are so great! I have tried many different recipes but did not work I will try yours!
Thank you!! I’ll be available for questions if you need me ❤️❤️❤️
Thank you. It came out perfect.
Yay!! Well done.
Why during second time kneading, the dough became sticky - stick to the sides after kneading for about 3 mins. And it still stick to the sides after 5 mins. Did I over knead or do I need to knead longer?
As it gets knead the dough warms up and becomes sticky. This is a natural progression. Continue to knead, even at higher speed if needed. The goal is to get it smooth and elastic. That’s key. Good luck.
Thanks for sharing! The Tips are awesome!
You’re welcome ❤️
I must be doing something wrong, I’m following everything but after the mix for 5 min then rest for 5 min and mix again for 5 min, it gives me a dough that doesn’t stick to my fingers if I touch it. But when I transfer it out of the mixing bowl, it sticks and sticks to my hand. Please help
Keep on kneading till it’s elastic and smooth. That’s when it’s ready.
Thank you so much for responding so quickly! What did I do wrong that I would need to knead it longer than your instructions and others?
What about tiger bread rolls?? Yummy I will make, but I don’t have the machine is it possible make by hands??
What’s the trick to having a thin crust? Mine always have thick crust like a French baguette.
You have to get the dough elastic so that it can trap air better allowing it to rise longer in the final rise after shaping. It’s that ability to get fluffy before going into the oven that will give you airy crumb and thin crispy crust. Also, the water tray is very important 😉😉
Hello there
Thank you for your recipe.
I wondering how could get the bread out of baking tray , the bread stick up to the tray at the moment. ☺️
i followed ur recipe and it came out a little sticky from the mixer but its stretchy how do i go bout it not being sticky?
Keep on kneading till it’s elastic
Very good and easy recipe to follow, tried it successfully!!
@irene. Whooohooo!! Thanks for the update. Great job!! Did you like the taste? Enjoy!
In the middle of trying this right now. We visited Vietnam 2 years ago and I feel in love with the bread! Very helpful video but I wish the flowers weren't there......it's getting in the way of the dough. ;)
Thank you . Noted. Appreciate your feedback. 🙂🤗
Amazing recipe, thank you
@nhu quynh dang you’re so welcome 😉 enjoy!!!
i couldn't find any bread flour since this covid, so i used apf. i substitute bread flour with apf and used my kitchen aid mixer. somehow, it was still very sticky even after 10mins kneading. i put 360ml water , 500gms apf and 3 tsp of yeast, is the combination a disaster?? pls help me solve this sticky dough issue!!!
That’s too much water. Especially using AP. It doesn’t absorb as much water as bread flour. Add some more flour to it, bring it back to one clump, and knead it till elastic. Even if you have to knead a long time and at high speed. Needs to feel stretchy and elastic. Good luck.
@@AimeesCooking hi.. I did add flour & had it proof overnight. It rose but doesn't look nice. I know its going to be hard. Will make croutons out of it. Then I made another batch, adjusted the water to 160ml, so much better! Thank you for your quick reply!!! Appreciate it :)
Can I substitute all purpose flour instead of bread flour since I can't find any of bread flour? I made mine the other day (with all purpose flour) but the dough was wet/sticky after mixing for 5 mins on speed 2. Does it mean I have to mix it more or what should I do fix it? The bread came out a little hard than normal. Thank you!
@phuong Nguyen first try to decrease the water by 10-15 mls. Is where you live have high humidity, or was it rainy, or kitchen is very cold? Try with less water and let me know if it worked better and we can go from there. 😉
hi! i only have one of those tray and it is smaller than yours. can i bake in 2 batches? will it be okay to proof the 2nd batch longer?
The second batch will be overproofed. You can place the ones left over onto a regular tray and bake it that way.
What is your dough temperature at after mixing so many times? Does it matter that dough temperature?
@bouavanh brown it shouldn’t matter 😉
Hi. I just want to know the difference between this recipe and the one you made earlier than this. The older recipe doesn't have vitamin C and egg. Is this new recipe that much better? Can you tell that much difference? Thanks.
I'm sorry. I posted the question on the wrong one. This is the older simple recipe compared to the newer one which have vitamin C, egg, and butter.
Hi Chi, where can I find high protein flour? and which brand did you use? it so hard to find in store , I used bread flour with 4g protein, the bread doesn’t seem too soft, how should I correct it?
Most chain groceries should carry them. I use King Arthur brand.
hi aimee, do you suggest using this recipe or your second recipe with butter for banh mi sandwiches? thanks. :)
can i use all purpose flour instead of bread flour coz it's really hard to find bread flour in here
You can but the texture quality will be decreased. All purpose have less protein. Gluten formation is weak. You can still try. I would recommend adjusting the water slowly and kneading it longer to help build more gluten. Good luck.
My dough seems tough and not as moist as yours, I’m in the USA I feel like it’s not sticking to the dough hook like your video.. are the conversions maybe off?
Scale is the most accurate. Use my method as described in description box when measuring using cups and spoons. 🙂
If the dough does not rise or is taking too long to rise for the 2nd and 3rd stage , can I use my oven fermentation function to assist?
I would highly recommend using brand new yeast. Try that first, and yes, you can use the oven to help it rise, just make sure you keep a close eye on it so that It doesn’t rise too much. You can also try my other bread recipe with egg and butter that is a little more forgiving and easier to make 😁
Thanks for the prompt reply 👍
Hello, how do you use “active dry yeast” with this video? Do you proof it first then add it to the mixture then add water? Do you use the same amount of grams for the active dry yeast as the instant? Thank you!
Yes, activate using the water in the recipe. Increase amount by 25% 🙂
Aimee's Cooking thank you!
Hi Aimee, I let the dough rise to double its size and touch it, it is quite sticky to hand and the bowl. And when I do a stretch test, it looks like a spider web. What's go wrong? And how to save it in this stage?
@alex tang just add a little more flour, knead it for another min or two then continue with the next step.
I tried your recipe today and the bread came out tasting delicious. However, I did let the bread go for 24 mins (should have kept an eye on it) and it was too long because the crust got really crusty (hard). Is there a way to soften it other than dipping it in a sauce?
Sorry, yeah every oven runs a little different. Hard to make it soft once it’s that crusty. How about slicing it up and do a butter garlic bread. You can even add like shrimps, cheese, or other toppings to it....like a shrimp toast. 😉
For how many minutes did we have to bake the bread ? Sorry, I can't find the description box.😅
24 minutes 😉
If you roll it up doesnt the dough thicker inside? I thought u had to fold it
@ enkidu Kyrielight
It won’t. Making it tight helps to prevent large pockets of airspace in your bread which can collapse when baked. Having it tight gives a nice even rise.
Wow! Followed your recipe and very successful at the first attempt. Thank you so much! ❤️
@giang thanh nguyen yay!! That’s wonderful. Thanks for trying and appreciate you letting me know. Much appreciate it. Love hearing successful stories. Enjoy!! ❤️❤️❤️
I just don’t know how to post a feedback video or a picture of my outcome. A plus, I baked the banh mi with an air fryer, not an oven, and even without a baguette tray 😄. Yet they still came out so perfect. Love you!!!
On my channel there’s an option for community posts. Would love to see it. If you want. I am just very happy it worked out well for you!!! 🥰🥰😘😘
Aimee's Cooking subscribed to your channel and will post my feedback photos and video soon!
Thank you!! 🙏🙏🙏
Hi Aimee! I got the the pan you recommended and I noticed the coating is coming off! Do u need to season the pan once in a while? Thank you!!
I have not had to season mine. It’s fine and I had them for well over 2 years.
I'm going to buy Fleischmann's Quick-Rise Instant yeast. Is that the same yeast you used?
@kirsty tran yes 🙂
@@AimeesCooking thank you for clarifying.
@kirsty tran you’re so welcome 🤗
Hello Aimee, I am currently trying the recipe. I bought the King Arthur bread flour and just opened a brand new jar of active yeast.
After kneeding on 2 for 5 minutes, the dough still stuck to my finger. I let it rest for 5 minutes and kneeded for 5 minutes. The dough no longer sticks to the bowl but is still very sticky. When i tried to move it to a big glass bowl, it was all over my hands! Could not form a ball as it was so sticky. It did pass the window test though and very stretchy.
What does this mean?
The dough gets warm and sticky after kneading due to the increase in the temp. You have to keep on kneading until it gets passed that stage and becomes elastic.
Aimee's Cooking thank you so much for the quick response! 😱 It’s already in the glass bowl... I will start over and do another batch right now! Thank you again!
If the dough is a little wet in the beginning, add more flour until it comes together.
Aimee!! Both batches came out great! Everyone loved it, even my picky Vietnamese mother! She said it’s better than the restaurant!! Thank you so much :)
That’s fantastic!! You are so welcome. Y’all enjoy ❤️❤️❤️
Very very good and technical also like Pro...🙏🏼
Appreciate the feedback. Thank you!! ❤️
Hi Aimee, do you have the written up recipe and conversation from gram into cup and teaspoons?
It’s in the description box 😉
Hi Aimee, thank you sharing you receipt. How you keep the bread bread crispy and crunchy after baking?
I finally found your recipe, I am very so happy. Many thanks to you. Love
You’re so welcome. Thank you for your very kind comment ❤️ let me know if you have any questions 😊
What should I do if the bread is sticky after kneading #2 for 5minutes?
@onegroup mionegroup that’s fine, just rest and knead again.
wow very good recipe so delicious thanks 👍👍👍
@rini safirra you’re welcome!! ❤️
Thanks so much!! Will try this recipe ASAP
@sammi yen you’re so welcome!! Hope you like it. Let me know ❤️❤️
Aimee's Cooking just made it and it turns out amazing for the first time. Thanks so much for your recipe. Will be making this in the future
@sammi yen that’s awesome!!! Glad you like it🤗🤗
I'm missing a step here, or perhaps an ingredient. The recipe calls for 335ml water to 500gm flour. My dough is coming out way too soggy. Are those the correct numbers? That aside, I have tried many times to get the texture I see in your vid. When you slice the dough with razor the dough seems to explode with air pocket already present. I don't know how you do it but I'm finding it deuce difficult to reproduce. Any suggestions appreciated. Oh, I am using the kind of yeast that needs proofing, so not instant yeast. I may try that next. Thanks!
...I just read some of your comments. You are using 3 3/4 cups flour. My mistake was I was using 500g = 2 cups flour. Let me try that then. Thank You!
Many factors can affect the way your dough comes out. You will need to adjust depending on humidity, temperature, dryness of your flour, etc.... you can add more flour, a little at a time until it gets to the right consistency. The water you are adding when proofing the yeast is part of the 335ml? Or are you using in addition to? To get the same result like my dough when I made the cut requires that you let the dough rise to > 2.5x the original size during the first proofing. The longer you let it rise the better it will come out. Also, when shaping make it tight. Lastly, after shaping, you need to let it rise to 2.5x as well.
Scale is the best. It’s hard to replicate exactly with cups. It won’t be exactly. It’s ok to adjust the amount. It’s easier to fix wet dough by adding a little more flour. It’s harder to fix dough that are too dry. Let me know what else I can help. Good luck!!!
Hi by any chance do you know if you can double the recipe?
Yes, for sure. 😉
Doc het comments moi biet em la nguoi Viet Nam . Chi Lợn tuoi roi khong hieu bot banh mi can la 3 3/4 la sao ? Em co the noi ro dum cho chi biet Cam on em rat nhieu .
Dạ Chị, nếu Chị có cái cân thì cân 500 gram bột. Nếu không có cân thì dùng ba cup cộng với ¾ cup nữa. 😊
Aimee's Cooking cam on em rat nhieu .
hi, what's the temperature for convection oven. Thanks.
I do not have a convention oven so not sure. Sorry.
Hello! Can I do this by hand instead of a mixer?
Yes, just make sure you get the dough smooth, glossy, and elastic 😉
How, I try your recipes the outcome turns very good. Just one problem is I use convention oven, at temperature 240c for 20 minutes, its golden brown but not that crunchy, and the second day very soft. I press steam two times, 10 seconds for each time. The outcome is very good bread but not the same like hanh mi roll, do you think I need do more steam or need lower the temperature and bake another 5 or 10 minutes, thanks
Increase steam especially in the first part of the bake.
@@AimeesCooking thank you😊
If I am kneading the dough by hand, do I also knead for 5 minutes, rest the dough for 5 minutes, then knead again for 5 minutes? Or do I knead until the dough is the consistency shown after each step? Have tried and love your other recipes as well!
@trang D follow the time as a reference but for sure compare it to the video and match the consistency. Start with about 310 ml of water if knead by hand and add more if needed 😉
Cho em hỏi mới ah , em ủ lần 1 nó cũng nở to bằng khối lượng của chị nhưng e ủ lần 2 nó k nở đc . Có lần e xịt nước trước khi nướng thì bánh bị xẹp , còn lần khác thì ủ đợt 2 xong e bỏ ra chuẩn bị rạch thì thấy bánh bị chảy ra , nói chung là em bị fail bao lần mà k rõ sai nt thì có cách nào khắc phục k ah
@ hoa vu thi Banh bi xep la tai vi de bot u lau qua.
Vậy ah chị , e hẹn giờ bằng với giờ chị nói trong video mà vẫn bị quá ah . Vậy phải rút ngắn time ủ bột lần 2 lại ah chị
@ hoa vu thi Đúng rồi. Tùy theo hoàn cảnh và nhiệt độ cái bếp sẽ làm cho bột nở nhanh hoặc chậm. Nên rút thời gian ngắn lại. 😉
Aimee's Cooking dạ thế để e thử lại , có gì e báo c bít kết quả hen , thanks c ah
Is the dough so suppose to be not sticky to hand at all
Yes, should not be sticky. Should be very smooth.
I only have wild yeast. Do you know how much to replace the dry yeast?
@vyoung80 I have never dealt with wild yeast. So sorry. If anyone one else knows, please answer. Thank you!!
Hello again, I just noticed that you always use instant dry yeast for all of your bread recipes. What if I had active dry yeast only (bought it for a while and like to finish it) , do I have to adjust the measurements?
@ Tonya Pham Take away about 100ml of the total water amount for the recipe and use that to bloom the yeast before adding to the rest of the other ingredients 😉
Aimee's Cooking Thank you 😊 I will definitely try tomorrow.
Please don’t mind me if I ask you where you buy your baking tray???
There’s a link in the description box 😉
I don’t have KitchenAid mixer, can I use hands to knead it, but I’m afraid of it is very sticky?
Ok to mix by hand add 300 ml to start and can add the rest slowly until you get the right texture 😉
Aimee's Cooking thank you. I’ll make it soon! 😉
super delicious with this recipes and I feel very happy with the result that I baked the first time ready
@ lexipedialai that’s awesome!! Thank you for giving it a try. Enjoy 😁
I will try this recipe next thanh you for video
@dungvan nguyen you’re welcome. Let me know if you have any questions or how you like it.
Have you ever tried doubling the recipe? I tried your recipe the way you have it and it came out perfect. The next time i tried doubling the recipe by doubling every ingredients. I was never able to knead it to the right consistancy. It also started rising too much during the 5 min break between the kneadings so it got wetter and wetter. The finish product came out hard, dense and dry. I felt like doubling the yeast seemed a bit too much. Do you have any advice? Thank you much.
Are you kneading it with a stand mixer? You might need to decrease the liquid some. I think about 10 gr of yeast is fine. You will need to increase the kneading time and at higher speed. Focus on the look of the dough. The dough should look smooth, glossy, and stretchable. Good luck. Keep me updated.
My dough is not stretchy. What should I do? It's not sticky but not stretchy
@mai truong if you already knead it the amount time called for in the recipe then just continue with the next step. It should be ok.
Do I have to use a baguette loaf pan?
No, but the baguette tray will create the shape better, only if you care what it looks like 😉
Aimee's Cooking thank you!
You’re welcome!!
It looks good. I am going to try it. Thanks.
Thank you for trying it out. Banh mi is tricky to make but if you stick to the recipe and direction exactly, you will love it. The four is 12.7% protein. Try to use brand new yeast if possible. Enjoy!!
How long in time for bake, and how much degree in temperature?
In the video at the end...475 x 24 minutes but you have to adjust to your oven. Keep an eye on it and take it out when it’s the desired color
Where do I get the baking tray please thank you for sharing
@lan there’s a link under my video in the description box to the exact one I use. Otherwise, it’s a French baguette tray from amazon. 🙂
Can you bake it on a regular tray and is it possible to half the recipe?
Yes, regular tray will not affect the taste but the shape might not turn out like a traditional Banh mi. You can cut the recipe to 1/2. Make sure you keep on kneading the dough till it’s elastic and passes the windowpane test. Good luck 😉
Hi Aimee! What type of yeast did you use? I am planning on trying these out today.
and do I need the French baking tray to make these?
@hannah tran fleischmann’s active instant yeast. The shape won’t come out the same without the tray but that’s just cosmetic 😉