Vietnamese Baguette / Bánh Mì is known for it’s light and airy textures inside and thin crispy crust on the outside. It is very popular in Vietnam and world wide.
For more delicious recipes visit my website http/www.thebethkitchen.com
– Bánh Mì Xíu Mại recipe
– Cari Ga/Vietnamese chicken curry
– Crispy Roasted Pork Belly
– French Baguette
** I hope you enjoy the recipe. Please don’t forget to click LIKE, SHARE and SUBSCRIBE to my channel. Any questions or comments would be appreciated. Thank you and happy baking.
Ingredients: Make 6 baguettes
3 1/2 cup (485 gr – 490 gr) bread flour 12%protein – King Arthur Unbleached Bread Flour. In case you use all-purpose flour for this recipe then use 500 gr = 3 1/2 cup
1 1/2 tsp kosher salt
2 1/2 tsp of instant rise (quick rise) yeast
1 1/2 cup cold water (350 ml)
1 tsp sugar
* Veg. oil for greasing the counter top and bowl
* VERY IMPORTANT NOTICE: MAKE SURE ALL YOUR MEASUREMENTS ARE ACCURATE.
* I “Proof” my shaped dough rolls in the oven for 40 mins. If your oven don’t have a ” Proof option” then you may need to let your dough rolls rise for 60- 80 mins or until it doubled it size.
* Positioned your oven rack in the middle of oven.
* Preheated oven to 475°F or maybe 450°F depending on your oven temperature..
* Spray water on top of each rolls, make 3 splashes about 1 cm deep on top of each rolls, right before the dough rolls go in to the oven.
* Bake baguette for 20-23 mins.
* If using baking tray, line 2 baking tray with parchment paper and placed 3 dough rolls on each tray. Bake for 24 mins, but switch trays top to bottom at 12 mins of baking.
** Baking time is slightly different, depending on the temperature of your oven. You may need to bake your Baguettes a couple minute longer or shorter.
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Nguyên liệu cho 6 ổ bánh ;
3 1/2 cup = 485 gr – 490 gr Bột mì loại 12%protein – King Arthur Unbleached Bread Flour.
Nếu các bạn dùng bột mì đa dụng (all-purpose flour) thì dùng 500gr.
1 1/2 tsp muối (6.3 gr)
2 1/2 tsp men nở nhanh (9 gr) – quick rise yeast
1 tsp đường cát (5 gr)
1 1/2 cup nươc lạnh (350 ml)
Dầu ăn
*XIN LƯU Ý: khi đong đo nguyên liêu phải thật chính xác.
* Tùy nhiệt độ mổi lò có thể nướng bánh ở 450°F hay là 475°F. Nướng bánh khoảng 20-23 phút, hay đến khi bánh vàng đều theo ý thích.
**Nên ủ bánh nơi kín gió thì bánh không bị khô (mình thường ủ bánh theo chế độ ủ của lò “Proof” trong lò là 40 phút.) Nếu lò cuả bạn không có “Proof” thì bạn phải ủ bánh từ 60- 80 phút, hay có thể lâu hơn hay nhanh hơn thì bánh nở gấp đôi.*** Mùa hè ủ bột thì nhanh hơn là mùa đông.
* xịt nươc đều lên mặt bánh và rạch 3 đường sâu khoảng 1cm lên mặt bánh. Ngay trước khi cho bánh vào lò nướng.
* Nếu dùng khay thường thì cần 2 khay và có lót giấy chống dính. Nướng bánh 12 phút thì đổi vị trí khay dưới lên trên, cho bánh được vàng đều.
* Nếu dùng khay nướng giống mình thì đặt khay nướng ở tầng giữa của lò.
* * Tùy nhiệt độ của mỗi lò khác nhau, bạn có thể nướng bánh mì lâu hơn hay là nhanh hơn thời gian của mình.
**
Nguồn: https://valiosys.com
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Is windowpane test needed for this recipe
Hello Beth, I followed your recipe to a letter T. But at the end, the bread loaves got stuck to the perforated baguette pans and I had no way of removing the bread whole. :0(
I watched this video twice. Thinking that I missed the measurements? There's none! Wasting my time. Would have loved to make the bread and subscribe to the site? Did I missed it? I love making bread….(:
Shall I add vitamin c to AP flour ?
Thank you a lot Beth for your clear explanation. I tried to make them but I am not sure why my baguette was not crunchy like real baguette but it was soft from the top, can you please advise me?
I❤️💛💚💙💜💕💞💖💘💝💓💗U so much
Come to TiKhang and teach me recipes now
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=60-diamond award!
Where are you the beth kitchen
This music makes me think of mom
Many thanks! I have made these baguettes for my family and friends several times and they just keep getting better. These are World Class baguettes and you make it so easy!
Can you show us this recipe with whole wheat flour. Thanks
In 1966, when I was 20 years old, I was stationed in Saigon with the Air Force. Even though wartime was tough for everyone, one of the things I enjoyed the most about Saigon was the Bánh mì.
I would stand outside the bakery in the morning, with a crowd of other people (all Vietnamese), waiting for the Bánh mì to appear. It was always delicious, smelled wonderful, and would always "make my day."
I've always missed that bread… that is, until I chanced across "The Beth Kitchen" and this recipe. I followed Beth's instructions (using King Arthur bread, etc) and attempted to bake the bread for myself. The first few times weren't a success. Maybe three successes out of the first seven or eight times. But now I am able to make and bake Bánh mì consistently with great results. I've probably done it 20+ times at this point.
My wife thinks I'm crazy. Maybe so! But I have always loved that bread.
*Beth* Thank you SO MUCH for making your baking technique for baguettes available on YouTube. It has been a wonderful experience for me. I've got six rising (last step) right now, and look forward to seeing them come out of the oven again. I owe this small pleasure to you.
Hi Beth. Can I use instant yeast vs quick rise yeast. And if using instant yeast how much should I use. Please advise and many thanks.
Thanks a lot Beth! Beth I'm using a bread machine to knead my dough, on this recipe I kneaded the dough for 12 minutes, the dough was very very sticky even after proofing, and difficult to shape. Do you think I should knead longer, maybe the full cycle, about 25 minutes. The end result was beaut, but I think I can do better!. …… Don.
Cảm on chi e làm dc bánh mì rồi 😘😘😘😘😘
can you use this recipe to make bread into a loaf??
Thumbs up for ur instruction
em cám ơn chị, em làm thành công, bánh rất ngon.
Tuyet voi.
Cam on chi nhieu.
my dough is extremwly sticky. i cant handle it properly cause its sticking all over my hand, and couldnt cut to separate after the first 1 hour resting. i followed all accordingly, i dont know what happen.
my dough is extremwly sticky. i cant handle it properly cause its sticking all over my hand, and couldnt cut to separate after the first 1 hour resting. i followed all accordingly, i dont know what happen.
Super
tks for the recipe i have to try it <3
Why are not putting the ingredients in English?
Chi oi cai tray de lam.banh mi mua o dau vay chi. Thanks.
Chi lam duoc roi, ngon lam cam on em, tuy la chua dep nhu em. Gio thi khoi di mua banh mi hi hi 👏👏
Mmm
Chi thay roi. Cam on em. De chi tap lam thu xem. Chuc em cuoi tuan vui ve nhe
Hi Beth . Xin hoi Beth la ; cai khay de nuong banh mi thi mua o dau vay ? Gia la bao nhieu ? Toi dang o ben MD day . Rat thich nhung links chi dan nau an cua Beth day .Xin cam on Beth truoc …
Chi khg thay cong thuc cua em
Rất cám ơn Cô The Beth Kitchen đã không đeo nhẫn hay đeo vòng tay khi nấu ăn.
Vì Khi làm video nấu ăn xin các vị đừng đeo cà rá hay nhẩn vì thấy không hợp vệ sinh.
Hi Beth, may I know what brand of bread flour you used?