It is not difficult to make Vietnamese banh mi with the authentic recipe. Following the below method to make the enjoyable product and avoid being dense inside bread.
In fact, Vietnamese banh mi is renowned around the world as a crispy, fragrant and yummy dish. So, today runcooking.com would like to reveal one of the bread recipes made from sourdough.
- Water: 200 ml
- Wheat flour: 200 grams
- Instant yeast: 3 grams
- Sugar: 3 grams
- Warm water: 200 ml
- Salt: 3 grams
- Sourdough: 100 grams
- Flour to make bread: 350 grams
- Yeast: 5 grams
Step 1: To make Vietnamese banh mi, first step is making the sourdough. Use a large bowl to place all ingredients and mix well, leave in 4-6 hours at room temperature
Tip: To make bread more fragrant, leave sourdough in the fridge 1 day. Sourdough can be stored 2 weeks in cool compartment.
Step 2: Place 300 grams wheat flour and salt into a large bowl, leave 50 grams flour to cover the dough after kneading. To activate the yeast, stir yeast into warm water, leave 10 minutes until blooming. Mix well sourdough together with activated yeast.
Step 3: Knead and form the dough into the shape of volcano’s mouth. Add mixture of sourdough and yeast into the center of dough. Mix well until they combine totally to each other. Then, place dough into table, continue knead in 20-30 minutes, this is the very important step to make Vietnamese banh mi.
Touch the hand to check whether the dough is fine or not after kneading, when you feel your finger wet and sticky, but does not sticky to hand and the press turns back to initial position. Besides, take one small dough piece, use two thumbs stretch the dough out as thinly as the paper without breaking. It is time the dough has a great elasticity, very chewy and smooth.
Knead dough by hand: use the thumb stretch the side of dough, fold, then push the dough by the palm, continue with the other sides.
Step 4: Leave dough in 1 – 1.5 hours until blooming 2-2.5 times larger. Then, separate into small parts, shape round, cover by moist cloth in 10 more minutes.
Step 5: How to shape banh mi sandwich
Now, take dough out and you can see it is slightly blooming more. Press slightly the dough by hand without break the dough vacancies.
Shape dough into 3 rounds, form 2 pointed heads. Hide the folds below.
Step 6: Use moist cloth to incubate more 20 minutes until double blooming.
Hold knife at an angle of 45 degree, slightly press on the cake’s surface in 1 – 1.5cm. Spray warm water on the cake’s surface.
Bake the bread
Place a warm water tray into the baker, turn on the baker in 10 minutes at 200 ° C to make it extremely heat before baking. Bake bread at 170 ° in first five minutes, then increase gradually up to 200 °C until the bread surface turns to golden brown.
The complete Vietnamese banh mi will have the nice golden color and crispy taste. It is porous with many holes contain small or big sizes. Actually, making banh mi is not difficult but quite time-consuming in incubating and kneading the dough.
Price of ingredients for Vietnamese banh mi following the above recipe:
Wheat flour: 550 grams 12.000 dong
Yeast: 8 grams 8.000 dong
Sugar, salt 2.000 dong
Total: 22.000 VND
If it is not available with ingredients such as flour and yeast, you can buy from the stores or supermarket such as Metro, Beemart, etc.
Last but not least, to make the successful baked bread, be careful at stage of kneading dough. If you want, you can use silicon kneading dough bag, dough cutting, or kneading gloves to make the process more professional. Wish you made Vietnamese banh mi successfully.
Please see the following Video.