Have you ever had a BBQ pork Bahn Mi (Vietnamese roll)? Be carefu, as they’re quite addictive. Even though I make them myself, there are a couple of shops that I occasionally have to pass on my way to suppliers. I make sure I’m passing at lunchtime, so that I can grab one of these.
You know it’s a little hard to get the light, airy quality of commercially made Bahn Mi at home. You can get things from Pastry or Bread suppliers that help with this process, but for most of us, they’re a bit hard to come by.
® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community - Banh Mi Bread Recipe Thermomix title=Vietnamese Banh Mi Baguettes By Thermifyme. A Thermomix ® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community style=width:100%;text-align:center; onerror=this.onerror=null;this.src='https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTaLP_Hhf4lZDwG79rWGJPX3WSxkBLSs5Anumkduq_073GWh29Wq1iCguZML7nTXXzsKuc&usqp=CAU'; />
I’ve developed this recipe for the Thermomix with ingredients that you can purchase from the supermarket. I’ve made it in the Thermomix because I tend to use it most of the time and its always on my bench! But of course, you could do it in a stand mixer, or develop your muscles and go at it by hand if you like.
Beef Sandwich Mit Kräuterremoulade Für Den Thermomix®
Where I’ve written in the method to knead for 3 minutes in the Thermomix, give it 6 minutes in a stand mixer, and I’d probably give it 8 minutes of kneading if I were going to do it by hand.
Want to make Bahn Mi (Vietnamese bread rolls) at home in your Thermomix. Here's an easy recipe that doesn't ask for weird ingredients that are hard to source.
Proving times will depend on your kitchen and where you prove your dough. I can get these rolls done quite quickly, but if your kitchen is cold and you don’t have a warm spot to prove in set aside an afternoon.
Nico's Cherry Tomato & Red Onion Focaccia (thermomix & Conventional Recipes)
Proving is crucial for all yeasted bread; Bahn Mi is no exception. To get them as light and airy as you can, you need to prove them well in the final proving and create some steam. This is how I did it in the video because my kitchen was a little too cold.
You need to make sure this bread is really well-proved before baking, remember yeast likes warm spots to grow. That is what will give it the lift you need to make it airy.
Commercial recipes for Bahn Mi often call for ascorbic acid, but since it’s not commonly available in supermarkets, I’ve omitted it. However, I’m confident that you’ll still be pleased with the results.
First Batch Of Banh Mi Bread!
Do you know you can use the method I’ve written for rolling and proving for other bread rolls? Whatever recipe you choose, long rolls, soft bread rolls, torpedo bread rolls, sub rolls. Different recipe ingredients use the same method. Go for it; it’s easy!
This is another recipe that I share in our Facebook group. One of the girls tried it, but they didn’t look quite the same. After some discussion, we worked out that she more than likely had an issue with the weighing of the liquid. I had promised that I’d share a video on how I form and prove my rolls to help her out.
Do you know you can use the method I’ve written for rolling and proving for other bread rolls? Whatever recipe you choose, long rolls, soft bread rolls, torpedo bread rolls, sub rolls. Different recipe ingredients use the same method. Go for it; it’s easy!
This is another recipe that I share in our Facebook group. One of the girls tried it, but they didn’t look quite the same. After some discussion, we worked out that she more than likely had an issue with the weighing of the liquid. I had promised that I’d share a video on how I form and prove my rolls to help her out.
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