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Vietnamese Banh Mi baguettes


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Ingredients

8 piece(s)

Vietnamese Banh Mi baguettes

  • 220g warm water
  • 1 tsp sugar
  • 1.5 tsp dried instant yeast
  • 500 g Baker's Flour
  • 1 tsp bread improver, Optional
  • 1 tsp Diastatic malt powder, Optional
  • 1 tsp salt
  • 30 g olive oil, Or other vegetable oil
  • 1 egg
  • 6
    3h 20min
    Preparation 3h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    How to:
  1. 1. Add all ingredients to the Closed lid in the order listed.

    2. Blend briefly 15secs/sp 6

    3. Knead Dough mode 5 minutes

    4. Transfer to a lightly oiled bowl and cover

    5. Rest in a warm location until doubled

    6. Tip onto a lightly floured board and punch down

    7. Shape into a large circle and cut 8 wedges

    8. Starting from the "pointy" end of the triangle roll into a baguette shape. Pinch the edges to seal

    9. Place onto greased/floured baguette trays or oven trays if unavailable

    10. Cover lightly with a damp cloth and leave to rise ina warm place until doubled

    11. Towards the end of the final prove, preheat the oven to 220°C. Once the oven is hot, place a shallow tray at the base of the oven. Boil the kettle and carefully tip some water into this tray. Be careful. It will be hot and generate steam. That's the whole idea.

    12. Slash the rolls with a blade if you like

    13. Slide the baguettes into the oven and bake for around 20mins, until golden and cooked. If they are burning, turn down the heat.

    14. Transfer to a wire rack to cool
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Absolutely delicious crunchy crust bread rolls.

Best eaten on the same day or freeze for later.

"Thermify me" your go to source for great recipes and cooking inspiration.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • We enjoyed these soft rolls. We used a bit less...

    Submitted by Megamix4 on 9. August 2021 - 16:18.

    We enjoyed these soft rolls. We used a bit less oil and a little more water; half wholemeal and half white bread flour. Thanks for the recipe!

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  • Amazingly delicious ⭐️ ⭐️ ⭐️ ⭐️...

    Submitted by Toni Taylor - Cooking Is My Therapy on 1. July 2021 - 11:58.

    Amazingly delicious ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

    I didn't have the malt so simply left it out and followed rest of recipe exactly.

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