Banh Mi-The Best Vietnamese Baguette Recipe
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- Опубліковано 2 жов 2024
- Helpful tips:
1. You need to use high protein bread flour. I use King Arthur 12.7% protein. You need this much protein to create all that gluten. That’s why you see my dough is so stretchy. You might not be able to see that with all purpose or low protein flour. The stretch test might not work. You should not knead more than the time in the recipe. Follow that to the T. Water amount might need to be adjusted. Use 330 ml - 335 ml to start. Add more if needed. You can decrease water amount by 10-15 ml if where you live is humid, winter, or rainy day. Rest time will vary for everyone. You need to use the video to reference the size before vs after shaping. Must make sure your yeast is good. I use instant yeast. If you are using active dry yeast, make sure you proof it first. You can’t add those straight to the flour without activating it first. You can tell it’s good yeast when your dough rises rapidly during first rest. If it takes forever for the dough to rise during the first rest, something is wrong with the yeast. The last rest after shaping is critical. Think of it this way-the size of the Banh mi right before going into the oven will be 80% of the actual size of your baked Banh mi. It will only expand about another 20% while baking. So if you don’t rest it enough, and your Banh mi is small before going into the oven, then it will be dense. However, if it’s rested too long and collapses when you make the slash then you have gone way too far. This is the worst case scenario. Your bread will be dense. Banh mi is all about technique. Ingredients are important but knowing your dough is crucial. If your dough doesn’t look pretty, then your bread won’t either. Oven temp is also variable, anywhere between 450-475. Watch your bread. Ok to take it out when it gets to the desired color. Don’t let it get too brown. Good luck!!
Banh Mi-The Best Vietnamese Baguette Recipe
Ingredients
335 ml water (1 1/3 cup + 1 tbsp)
500 gr bread flour (3 3/4 cups) -must scoop the flour with the cup and level the top by running something flat over it to get the exact measurement. One of the problem with using cups is that everyone scoops a little differently making it variable.
7-8 gr salt (1 tsp)
4 gr sugar (1/2 tsp)
8 gr yeast (2 1/4 tsp)
Directions
Using kitchen aid mixer
1. Mix flour and salt
2. Add sugar and yeast
3. Add water
4. Mix at low speed for 30 sec for steps 1,2,3
5. Now increase speed to #2, mix for 5 mins, rest for 5 min, then mix again for another 5 mins
6. Rest the dough for 45 minutes to 1 hr, or until double in size
7. Deflate, rest again for another 20-30 minutes
8. Portion into equal parts ( I can make 6 from this recipe)
9. Shape the bread
10. Rest again for 40 minutes or until 2 1/2 in size
11. Using a razor make slits on the bread, but make sure you spray some water prior to making the cut
12. Preheat oven to 475 degrees at least 15 minutes
13. Place a baking tray on the lowest rack and add about 1 in of water to heat tray, the water should heat up and provide steam to make the crispy crust
14. Bake for 24 minutes
Supplies:
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red: amzn.to/2VRuE4C
Amagabeli Nonstick Perforated Baguette Pan 15" x 13" for French Bread: amzn.to/2X11zEl
or Chicago Baguette Pan: amzn.to/3eKJm2Y
Saf Instant Yeast: amzn.to/2SjlutV
Food Scale: amzn.to/2S5iwZH
Free 30 days Amazon Prime trial: amzn.to/2Y2qQf3 - Навчання та стиль
See description box for helpful tips. Most of your questions will be answered there.
Oh ok thanks so much..
you're welcome
Hi! after watching countless banh mi videos and 2 failed attempts, I finally succeeded today using your recipe! I was sooooo excited! Your recipe was easy to follow and the banh mi came out soft and pillowy on the inside but crunchy on the outside. Thank you so much! it was perfect with my Vietnamese chicken curry. My husband ate 2 baguettes right out the oven! This will be my go-to banh mi recipe from now on.
I used active yeast, all purpose flour, and skipped the bread enhancer since I could not find it anywhere but it still came out great!
that's awesome!! Thank you for letting me know. Appreciate the comment. enjoy!
Hello, how do you use “active dry yeast” with this video? Do you proof it first then add it to the mixture then add water? Do you use the same amount of grams for the active dry yeast as the instant? Thank you!
Yes, activate it using the water from the recipe. Add 25% more active dry yeast. 😉
Just made your recipe. Superb. Thank you! The only thing (which isn't a big thing) is that my crust was not as shiny. More dull. (Not the recipes fault). I don't have a spray bottle so I just wet my hands and skimmed the top lol. (Improvising) and oven runs hotter so I took it out early. This was my first time making a baguette and this will be the only recipe from now on. Thank you so much
Awesome job!!! I love how you improvised👍🏻Truth be told, I did the same thing when I first stared making Banh Mi 😉😉😉 I never needed a spray bottle prior to that 🤣. I later invested in an expensive one and it’s now sitting in my cabinet. The one I am using currently is a plastic one I bought for a few dollars but works amazing 😁
Thanks for giving my recipe I try!!! Super excited that I am getting positive feedback for this recipe. My hope is that everyone can successfully make delicious Banh Mi at home ❤️❤️
Thanks Aimee ! Yours is the best recipe ❤️
I live in Singapore and it’s very humid here. I reduced to 320ml but dough was still wet so I added a bit more flour. The bread came out nicely 😋 Although I still need to practice more to get the rolls as pretty as yours 😍
Thank you for your sweet comment. ❤️
I think I will try these but without the flowers in the way. ;)
same ;)
Thank you very much for your great recipe with your clear instruction. I tried and got wonderful outcome. All the best to you!
OMG indeed, looks so authentic as well
@tonsterdang thank you!! 🙏
I am so happy to bake Banh Mi successful by following your recipe and video guide. Now me and husband can enjoy eating Banh Mi at home. Thanks for the foolproof recipe.
Yay!!! So glad to hear it was a success. You’re welcome, enjoy!!! ❤️❤️❤️
I made this baguette this afternoon. It came out very well the test was good. However, I had made a wrong direction in the preshaping process. I rested the dough 15 mins before shaping. My bread came out a little dense. I will try again later. THANK YOU FOR YOUR RECIPE.
You’re welcome. Made sure when kneading that the dough needs to get to an elastic stage and should look smooth and glossy. That will help add to the airy and fluffiness.
@@AimeesCooking Thank you. Since my mixer is not KA, I have to learn more about the speed and time for kneading process. I definitely do it again. My kids love this Banh Mi so much.😊
Don’t worry so much to the speed. As long as your dough has the above consistency, it’s good. Enjoy!! 🙂
@@AimeesCooking Thank you for you quick reply. I will let you know when I can make Banh mi as beautiful sn yours. 😊
You are so great! I have tried many different recipes but did not work I will try yours!
Thank you!! I’ll be available for questions if you need me ❤️❤️❤️
La receta es perfecta y muy bien explicada, pero si me permite una sugerencia, por favor quite esas flores del lugar de amasado, además se engancha varias veces con ellas al formar los panes. Un saludo desde España.
I tried this recipe and followed this video exactly. My banh mi came out perfect. My daughter who spent a lot of time in Vietnam said it was exactly like the ones she ate there. I felt like an instant pro. Thank you.
Braavooooo!!! Fantastic news. Thank you for trying and the update too!!! 🥰🥰🥰❤️❤️❤️
Very good and easy recipe to follow, tried it successfully!!
@irene. Whooohooo!! Thanks for the update. Great job!! Did you like the taste? Enjoy!
Not sure if any of e new is watching gthia video, but I tried 5 other bahn mi recipes from UA-cam, and this is the first one that worked. I am in florida, where it is fairly humid, so I made 2 batches, the first with the 335 ml of water, and the second with 320 ml of water.
Both worked pretty well, but the second one was a dead ringer for restaurant Bahn mi.
Thank you for the recipe.
Thank you for trying. I am glad you like it ❤️
I like your recipe .
Thank you so much 😊
Just finish baking these! They turned out sooo delicious . I need more practice on the shaping but we were able to enjoy some good sandwiches . Thank you for sharing
@ sonia clarkson hoorraayyy for a successful attempt!!!! I am glad you liked it. Thank you for giving the recipe a try!! 😘😘😘
I finally found your recipe, I am very so happy. Many thanks to you. Love
You’re so welcome. Thank you for your very kind comment ❤️ let me know if you have any questions 😊
Hello, tested recipe yesterday. Came out perfect, Thank you so much for sharing your recipe. Be safe.
Thank you!! Well done.
Thank you for the recipe! I didnt realise the weather was going to rain so the dough was a bit sticky, so in the end after the 2nd round in the mixer, i added in a bit more flour and hand knead myself. My dad loves it but he said he prefer if theres a bit more salt :D
Awesome! Thank you for the update 🙏
Hello come malaysia!! Just did the banh mi! Tq so much for the receipe!! Have been trying a lot from other receipes and did not like the outcome! This is my favourite so far!
@wahida ismail that’s awesome. Thank you for trying and I am very happy to hear you liked it. ❤️❤️🤗
It looks good. I am going to try it. Thanks.
Thank you for trying it out. Banh mi is tricky to make but if you stick to the recipe and direction exactly, you will love it. The four is 12.7% protein. Try to use brand new yeast if possible. Enjoy!!
Hi I must have done something wrong. The first rest the dough double in size. However on the rack I believe the dough collapse. Where did I go wrong?
You must have let it rest too long if the dough collapsed. Reduce the time for the second rest, also it’s very important to knead a good piece of dough to begin with so that it can withstand and the rise. Try to match the dough consistency to mine. 🙂
Thanks I will try tomorrow
You’re welcome.
Thank you for sharing
You bet!
What’s the trick to having a thin crust? Mine always have thick crust like a French baguette.
You have to get the dough elastic so that it can trap air better allowing it to rise longer in the final rise after shaping. It’s that ability to get fluffy before going into the oven that will give you airy crumb and thin crispy crust. Also, the water tray is very important 😉😉
Why you did not use sugar and vinegar in the bread?
What about tiger bread rolls?? Yummy I will make, but I don’t have the machine is it possible make by hands??
Hello there
Thank you for your recipe.
I wondering how could get the bread out of baking tray , the bread stick up to the tray at the moment. ☺️
Doc het comments moi biet em la nguoi Viet Nam . Chi Lợn tuoi roi khong hieu bot banh mi can la 3 3/4 la sao ? Em co the noi ro dum cho chi biet Cam on em rat nhieu .
Dạ Chị, nếu Chị có cái cân thì cân 500 gram bột. Nếu không có cân thì dùng ba cup cộng với ¾ cup nữa. 😊
Aimee's Cooking cam on em rat nhieu .
Can you PLEASE just write down the recipe and add it here....watching the video is tedious to try and glean all the information you portray. Thank you!!
Thank you for your feedback. Will update the video description soon ♥️
Thanks for the recipe
Most welcome 😊
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME 🍞 HOMEMADE
omg so the secret is to roll it flat and roll it up like a croissant!! I've been trying to figure out the secret to a proper banh mi baguette forever and the videos are either in vietnamese and dont show you how to do it or its some idiot who just makes a baguette and calls it a banh mi baguette. Anyways awesome video and thank you!
So glad you found it helpful ❤️❤️❤️❤️ thank you!!!!
super delicious with this recipes and I feel very happy with the result that I baked the first time ready
@ lexipedialai that’s awesome!! Thank you for giving it a try. Enjoy 😁
Thanks Aimee! This is the best recipe for Vietnamese baguette 👌, they came out so beautifully from the oven,everyone loves the crunchy texture on the outside and soft airy inside,by the way I made it with all purpose flour and the taste is as good as with bread flour, loved your channel 🤗😍
@cam pham that’s awesome!! You must have done a great job kneading and resting that dough if it came as same as bread flour. Great job!! Thank you, glad you and your family enjoyed it ❤️❤️❤️
Thank you so much for the French bread recipe. I had success using your recipe. It was easier to follow compared to other recipes that had used before.
Yay! Fantastic. Glad it worked for you. ❤️
Hi , good day . I’m from Malaysia . I try your recipe . But I have face a little problem on it . The recipe is exactly follow your instruction. But when we knead for 2nd time ( after 5 minutes), I cannot get the dough which is not stick to hand and bowl . It’s still appear very sticky especially to the bowl . I try to knead again and it still look the same sticky . We have no idea what’s goes wrong and can you advice on it ? Thanks
Add a little more flour the the recipe. Each time you knead, you are breaking apart the glutens that have formed. That’s ok. To get it back to an elastic texture, you will need to knead longer. All equipments are different so timing and speed will need to be adjusted. Most importantly, just keep on kneading until the dough is smooth and elastic.
@@AimeesCooking , Thanks for your prompt reply. Some questions need to clarify with you . As I see your instruction is mention do not knead more than the time stated at your recipe as it is important . So I’m but confuse that you mention here that asking to knead it till not sticky . Possible to clarified this ? Also I saw your another video which is adding the egg and also butter . What is the different ? We actually want the airy internal which need to be very loose and spam . We did it yesterday as continuous ( May be the failure ). Internal is not airy but quite firm
If I have bread flour, is the yeast still necessary?? Can’t wait to make!
@cecilia cirrincione yes, yeast is a must 😉
Thank you it's so good😋✅
I'm going to buy Fleischmann's Quick-Rise Instant yeast. Is that the same yeast you used?
@kirsty tran yes 🙂
@@AimeesCooking thank you for clarifying.
@kirsty tran you’re so welcome 🤗
hi how come in the video shows 7g salt but the written ingredients say 8g salt? so which one should I follow the video or the listed ingredients above?
Between 7-8 gr depending on taste. Start with 7 gr and see how you like. ❤️
Thank you! This recipe was full proof for me tonight! Everyone enjoyed it! 😋
@christine xiong awesome!! Fresh baguettes are the best!! Glad y’all enjoyed it. 🤗❤️
Thank you for the recipe! My dough didn't have as much elasticity as yours did but they turned out great!
That's wonderful!!! Thank you for letting me know :)
Good one!
❤️Thank you ❤️
Nossa so a unica brasileira q viu essa receita maravilhosa vo tentar fazer pois não tenho essa batedeira maravilha vai ser mesmo na mão
Ok to knead by hand. Thank you!! ❤️
What is your dough temperature at after mixing so many times? Does it matter that dough temperature?
@bouavanh brown it shouldn’t matter 😉
i couldn't find any bread flour since this covid, so i used apf. i substitute bread flour with apf and used my kitchen aid mixer. somehow, it was still very sticky even after 10mins kneading. i put 360ml water , 500gms apf and 3 tsp of yeast, is the combination a disaster?? pls help me solve this sticky dough issue!!!
That’s too much water. Especially using AP. It doesn’t absorb as much water as bread flour. Add some more flour to it, bring it back to one clump, and knead it till elastic. Even if you have to knead a long time and at high speed. Needs to feel stretchy and elastic. Good luck.
@@AimeesCooking hi.. I did add flour & had it proof overnight. It rose but doesn't look nice. I know its going to be hard. Will make croutons out of it. Then I made another batch, adjusted the water to 160ml, so much better! Thank you for your quick reply!!! Appreciate it :)
Have you ever tried doubling the recipe? I tried your recipe the way you have it and it came out perfect. The next time i tried doubling the recipe by doubling every ingredients. I was never able to knead it to the right consistancy. It also started rising too much during the 5 min break between the kneadings so it got wetter and wetter. The finish product came out hard, dense and dry. I felt like doubling the yeast seemed a bit too much. Do you have any advice? Thank you much.
Are you kneading it with a stand mixer? You might need to decrease the liquid some. I think about 10 gr of yeast is fine. You will need to increase the kneading time and at higher speed. Focus on the look of the dough. The dough should look smooth, glossy, and stretchable. Good luck. Keep me updated.
Hi, is this bread will be hollow inside? Because I dont like too thick flour like the one in store?
Also, I ordered the amagabeli pan which has 4 slots, how do I organize 6 loaf according to your video since its shorter 2 inches compared to the video one?
Will the water affect the thickness inside? (More or less water will make it airy?)
Thanks
You should consider sticking to the recipe exactly on the first try then tweak later if you wish. That way you will know how the original is. You can arrange it however you like as long as you give some spaces in between them. They will get bigger when baked. You can use all four slots if needed.
Cam on em ,banh mi nhin ngon lam
Dạ cam ơn ♥️
Mine continually turns out more like a French baguette! Please help
Keep on kneading your dough until it’s elastic and let it rise until puffy before baking. See my other bread video for more details if needed
Co da lam Banh My hom nay, Co rat la vui vi lan dau ma thanh cong ngay, thom ngon va gion ,
ben trong ruot Banh vua mem vua dai, chuan vi Banh My VN , Co cam on con , cong thuc nay
that tuyet voi, Co se con lam rat nhieu lam, Ngon !! Love it 😅 💖 💕🌹🌷
@ Yen Nguyen
Cảm ơn Cô đã thử công thức của Con. Chúc mừng Cô thanh công 🤗🤗🤗
can i use all purpose flour instead of bread flour coz it's really hard to find bread flour in here
You can but the texture quality will be decreased. All purpose have less protein. Gluten formation is weak. You can still try. I would recommend adjusting the water slowly and kneading it longer to help build more gluten. Good luck.
Very very good and technical also like Pro...🙏🏼
Appreciate the feedback. Thank you!! ❤️
Thank you for doing the video. it looks easy, the way you did it. So I tried your method today, my dough came out from the mixer, a bit sticky. So I put a little oil in the bowl for easy removal. After baking, all the banh mi were sticking to the baguette pan. Should I have oiled the pan?
@ Tanyan Lim
I do not have to oil the pan. Did you have a steam bath on the lowest rack? If it’s too close to the baguette tray the bread will be soggy and stick to the pan. If the dough seems too wet, add a little more flour.
@@AimeesCooking Thank you for your quick response. My pan of water was on bottom rack, but I placed it right below the banh mi perforated pan. I will try again and set the water pan at the corner. Thank you for sharing your technique.
@ tanyan lim
You’re welcome. Yes, try that. Also, make sure you dough is smooth and stretchy, it’s key to a good, soft, crispy, airy bread 😉
Hi. I just want to know the difference between this recipe and the one you made earlier than this. The older recipe doesn't have vitamin C and egg. Is this new recipe that much better? Can you tell that much difference? Thanks.
I'm sorry. I posted the question on the wrong one. This is the older simple recipe compared to the newer one which have vitamin C, egg, and butter.
Why did you not use the lemon juice or vinegar and oil in the dough?
Hi community guidelines thanks for your help
@ teng hann kind posts are appreciated 😉. Questions are always welcomed. ❤️ no links to advertisements. Fellow UA-cam cooking channels can contact first regarding link placement.
A very good recipe . Thanks for sharing! The Tips are awesome! Well done.
@theyaziman Thank you 🙏❤️
My 1st making banh mi bread and it turned out great! Thank you!
You’re welcome 🥰
Hello, how do you use “active dry yeast” with this video? Do you proof it first then add it to the mixture then add water? Do you use the same amount of grams for the active dry yeast as the instant? Thank you!
Yes, activate using the water in the recipe. Increase amount by 25% 🙂
Aimee's Cooking thank you!
If you roll it up doesnt the dough thicker inside? I thought u had to fold it
@ enkidu Kyrielight
It won’t. Making it tight helps to prevent large pockets of airspace in your bread which can collapse when baked. Having it tight gives a nice even rise.
I tried your recipe today and the bread came out tasting delicious. However, I did let the bread go for 24 mins (should have kept an eye on it) and it was too long because the crust got really crusty (hard). Is there a way to soften it other than dipping it in a sauce?
Sorry, yeah every oven runs a little different. Hard to make it soft once it’s that crusty. How about slicing it up and do a butter garlic bread. You can even add like shrimps, cheese, or other toppings to it....like a shrimp toast. 😉
wow very good recipe so delicious thanks 👍👍👍
@rini safirra you’re welcome!! ❤️
I have used these directions twice now and love it. Thank you!
You’re welcome ❤️
You’re so sweet!!! Thank you for sharing your recipe. The bread looks great
@hong and inna im thank you dear and you are so welcome!!! ❤️😘😉
Hi Aimee, thank you sharing you receipt. How you keep the bread bread crispy and crunchy after baking?
I don’t understand 3 3/4 . Could you tell me how much please .Thanh you so much .I ❤️the way you teach very nice .
If you have a scale then just weigh 500 g of bread flour if you don’t have a scale then scoop 3 cups and then add another 3/4 of a cup. 😉
hi aimee, do you suggest using this recipe or your second recipe with butter for banh mi sandwiches? thanks. :)
Is the dough so suppose to be not sticky to hand at all
Yes, should not be sticky. Should be very smooth.
Hello! Can I do this by hand instead of a mixer?
Yes, just make sure you get the dough smooth, glossy, and elastic 😉
If the dough does not rise or is taking too long to rise for the 2nd and 3rd stage , can I use my oven fermentation function to assist?
I would highly recommend using brand new yeast. Try that first, and yes, you can use the oven to help it rise, just make sure you keep a close eye on it so that It doesn’t rise too much. You can also try my other bread recipe with egg and butter that is a little more forgiving and easier to make 😁
Thanks for the prompt reply 👍
i followed ur recipe and it came out a little sticky from the mixer but its stretchy how do i go bout it not being sticky?
Keep on kneading till it’s elastic
I made my Best French bread today. Thank you for your recipe.
Well done!! 👏👏👏
You’re so welcome. ❤️
Hi Aimee! What type of yeast did you use? I am planning on trying these out today.
and do I need the French baking tray to make these?
@hannah tran fleischmann’s active instant yeast. The shape won’t come out the same without the tray but that’s just cosmetic 😉
Do I have to use a baguette loaf pan?
No, but the baguette tray will create the shape better, only if you care what it looks like 😉
Aimee's Cooking thank you!
You’re welcome!!
I must be doing something wrong, I’m following everything but after the mix for 5 min then rest for 5 min and mix again for 5 min, it gives me a dough that doesn’t stick to my fingers if I touch it. But when I transfer it out of the mixing bowl, it sticks and sticks to my hand. Please help
Keep on kneading till it’s elastic and smooth. That’s when it’s ready.
Thank you so much for responding so quickly! What did I do wrong that I would need to knead it longer than your instructions and others?
I will try this recipe next thanh you for video
@dungvan nguyen you’re welcome. Let me know if you have any questions or how you like it.
thank you for you videos! I love how you include detailed step. I've made this recipe 3 times now and while tasty I can achieved the airiness that your bread seems to have and I'm not sure whether I'm over proofing or under proofing
how can i get that fluffy inside like cotton candy? my bread always becomes more hard inside with more air pockets.
Kneading it to the right texture, letting it rise long enough, and baking it with the steam really helps. Are you following all the steps in this recipe? Pay attention to the way the dough looks right before going into the oven. That is the way it should look if you want the bread to be fluffy on the inside 🙂
@@AimeesCooking I am doing it like the recipe but I think the critical step is deflating of the dough. I didnt do it properly I think.
Also, if the dough deflates when you make the slash then the bread will come out hard and dense. That happens if the dough was left to rise for too long.
Can I substitute all purpose flour instead of bread flour since I can't find any of bread flour? I made mine the other day (with all purpose flour) but the dough was wet/sticky after mixing for 5 mins on speed 2. Does it mean I have to mix it more or what should I do fix it? The bread came out a little hard than normal. Thank you!
@phuong Nguyen first try to decrease the water by 10-15 mls. Is where you live have high humidity, or was it rainy, or kitchen is very cold? Try with less water and let me know if it worked better and we can go from there. 😉
Hi, I would really like to try your recipe. Just a quick question, if I make the dough tonight can proofing overnight will be fine as long as I will not cut them into pieces? Please advice :) I would like to make a dough tonight and bake it tomorrow morning so we can eat fresh bake banh mi for breakfast 😁 Thank you so much!!! This makes me excited 😊😊 -waving from California 🤤🤤
@maureen sorry for the late reply. Should work. ❤️❤️ love California!!
Thank you for sharing! Nice video but I just don't like the fake flowers that get in your way.
@jamjam ng thank you and appreciate your feedback 🙂
Very nice , all details easy to follow thanks much
Thank you!!
Hello Aimee, I am currently trying the recipe. I bought the King Arthur bread flour and just opened a brand new jar of active yeast.
After kneeding on 2 for 5 minutes, the dough still stuck to my finger. I let it rest for 5 minutes and kneeded for 5 minutes. The dough no longer sticks to the bowl but is still very sticky. When i tried to move it to a big glass bowl, it was all over my hands! Could not form a ball as it was so sticky. It did pass the window test though and very stretchy.
What does this mean?
The dough gets warm and sticky after kneading due to the increase in the temp. You have to keep on kneading until it gets passed that stage and becomes elastic.
Aimee's Cooking thank you so much for the quick response! 😱 It’s already in the glass bowl... I will start over and do another batch right now! Thank you again!
If the dough is a little wet in the beginning, add more flour until it comes together.
Aimee!! Both batches came out great! Everyone loved it, even my picky Vietnamese mother! She said it’s better than the restaurant!! Thank you so much :)
That’s fantastic!! You are so welcome. Y’all enjoy ❤️❤️❤️
Looks amazing! Thanks for sharing Aimee
You’re so welcome ❤️
Thanks for sharing! The Tips are awesome!
You’re welcome ❤️
Hi Aimee. You had the US measurements before, but now I don't see it. Can you please repost the US measurements? Thanks in advance!
Reposted 😉
My dough seems tough and not as moist as yours, I’m in the USA I feel like it’s not sticking to the dough hook like your video.. are the conversions maybe off?
Scale is the most accurate. Use my method as described in description box when measuring using cups and spoons. 🙂
Homemade hot bread with condensed milk 😋😋
Yes, that’s the best!! 🥰🥰🥰
Thank you. It came out perfect.
Yay!! Well done.
My Banh-Mi came out perfect. This is my favorite so far. Thank you so much for the recipe.
Amazing recipe, thank you
@nhu quynh dang you’re so welcome 😉 enjoy!!!
Hi by any chance do you know if you can double the recipe?
Yes, for sure. 😉
Can we add some butter?
Butter will make the bread lose some chewiness and less like the texture of Vietnamese baguette. If you want the taste and smell of butter, brush it on after done baking and right out of the oven 😊
Hi Chi, where can I find high protein flour? and which brand did you use? it so hard to find in store , I used bread flour with 4g protein, the bread doesn’t seem too soft, how should I correct it?
Most chain groceries should carry them. I use King Arthur brand.
Why during second time kneading, the dough became sticky - stick to the sides after kneading for about 3 mins. And it still stick to the sides after 5 mins. Did I over knead or do I need to knead longer?
As it gets knead the dough warms up and becomes sticky. This is a natural progression. Continue to knead, even at higher speed if needed. The goal is to get it smooth and elastic. That’s key. Good luck.
In the middle of trying this right now. We visited Vietnam 2 years ago and I feel in love with the bread! Very helpful video but I wish the flowers weren't there......it's getting in the way of the dough. ;)
Thank you . Noted. Appreciate your feedback. 🙂🤗
Thanks you too chowing ours makes this breads Iam try to floling like you it’s not come like you I loved to make bread please
Give my new Banh mi recipe a try. I give more details in that one.
For how many minutes did we have to bake the bread ? Sorry, I can't find the description box.😅
24 minutes 😉
One trick for softer bread is to beat melted butter, olive oil or any oil into the flour first in the mixer thoroughly..(just hang a towel over the mixer and speed it up, let beat for several minutes, the towel will keep the flour dust down) it interrupts the gluten formation and you get softer bread. You can also add potato or rice flour. If you need a crust that stays soft and not chewy, brush with melted butter as it comes out of the oven..
Appreciate your input ❤️
If I am kneading the dough by hand, do I also knead for 5 minutes, rest the dough for 5 minutes, then knead again for 5 minutes? Or do I knead until the dough is the consistency shown after each step? Have tried and love your other recipes as well!
@trang D follow the time as a reference but for sure compare it to the video and match the consistency. Start with about 310 ml of water if knead by hand and add more if needed 😉