How to boil crawfish:
Brazilian Cheese Bread:
I have spent the last two years experimenting, tweaking the ingredients, and optimizing the baking techniques for this amazing Vietnamese Baguette (Banh Mi) recipe.
With only four ingredients, yet when combined with the right baking techniques, yields this delicious bread that is thin, crispy, and golden brown on the outside and light, fluffy, and airy on the inside.
I have added all the tips in the video so do watch the entire thing. It’s the techniques that’ll make this a successful recipe.
The dough consistency is key. I did not give exact timing for how long to rest the dough because it all depends on the humidity and temperature. Depending on the kitchen environment it will rise slower or quicker. The key thing is to let the dough rise a little more than double. If the dough collapses when touch then it has gone too far.
Comment below and let me know what you think. I don’t mind answering any questions.
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)
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red: