https://www.copymethat.com/r/t4UWn7lgO/4-banh-mi/
131054383
hj9cpiN
t4UWn7lgO
2024-06-02 13:59:10
(4) Banh Mi
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Ingredients
- Vietnamese Banh Mi has two versions. One has a dense thick crust and a dense crumb. It’s more like a French Baguette. The second version, which is this recipe yields super thin crispy crust and very soft airy crumb. You do not want to miss this recipe. I promise it’s super delicious. The bread is so soft. It stays soft for days. It’s still fresh like when it first comes out of the oven after you heat it back up in the oven many days later.
- It’s exactly one year ago when I posted my first Banh Mi video. This recipe I am sharing today is meant to celebrate this anniversary ❤️. I love all my recipes dearly because it takes countless attempts to perfect each one. Therefore, I truly hope you will like it.
- How to successfully make this incredible bread depends on the details and techniques. Which are as important as the ingredients below. I encourage you to watch the entire video for all the explanations. It’s impossible to write everything out. It will answer most of your questions as well.
- If you successfully made this bread, I would love to hear from you. I love success stories. It gives me the motivation to come up with more recipes.
- Comment below if you have any questions. Good luck!!
- subheading: Ingredients:
- Bread flour - 500 gr
- Water - 265 ml
- Bread improver - 5 gr
- Yeast - 7 gr
- Vit C - a pinch
- Salt - 8 gr
- Sugar - 6 gr
- Butter - 30 gr
- Egg - one extra large
- Some of my commonly used items
- Vitamin C: amzn.to/2YmbIuF
Note: Ingredients may have been altered from the original.
Steps
Directions at youtube.com
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