Vietnamese Baguette

Siah Chew ching

subheading: Ingredients:

_ 500g bread flour

_ 280g water

_ 5g instant yeast

_ 5g salt

_ 40g sugar

_ 80g condensed milk

_ 1 egg (50g)

_ 10g soft butter

subheading: Instruction:

Mix all ingredients except butter in the mixing bowl at speed 2 ( KA) until the dough smooth. Add butter and mix until the dough becomes window pane ( 20'). Cover and leave it in a

warm place for 2 to 3h ( triple in size) until bubles appear all over the surface.

Transfer the dough onto working surface and divide in to 8 to 10 equal portions. Twist each portion inside out anf form into a ball. Cover with kitchen towel and rest for 10 minutes.

Take out one portion and roll out with a rolling pin into oval shape. Roll it back.

Place the shaped dough on a baguete pan and put it in to the oven with a bowl of boiling water under the tray. Let it rest for another 1h until it rises double in size.

Preheat oven and the baking tray at 200oC at least 10' before baking. Place a bowl of boiling water at the bottom of the oven.

To splash the bread, use a razor blade, keep it at 45o angle and make a quick and determined slash across the dough lengthwise. Spray water on the dough and both sides of the oven.

Afer baking the first 8minutess, spray the 2nd time on the bread and bake 20 to 25 minutes. Rotate the baguete pan to bake it evenly.

When the bread is done. Turn the oven off and leave the bread in the oven 5 minutes. Brush it with melting butter and serve hot with condensed milk or your choice.

Note: This is sweet bread. You can reduce sugar and condensed milk in the recipe if you use salt filling such as charsiew, lean pork paste... With cucumber & tomato.

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