Chinese Food
Vietnamese baguette
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After I came back to Vietnam, I always wanted to be a Vietnamese baguette. This time it finally came true. The Vietnamese baguette is different from the French baguette. It's shorter and smaller. It's filled with vegetables, Vietnamese meat and other ingredients. It can be seen everywhere in the streets of Vietnam. -
Cooking ingredients
Cooking Steps
Step1:Flour, oil, water, salt and yeast are put into the cook's machine and stirred into a bal
Step2:Take out the dough, fold the four sides, shape and wake up for 20 minutes. Gently exhaust again and fold for half an hour. Fold again for half an hour to an hour. The dough will be twice as big. The dough will be finished.
Step3:Gently exhaust in three equal parts.
Step4:Shape on silicone paper or fermentation cloth.
Step5:A lid can be put on when fermenting. Prevent the air from drying out
Step6:When the hair is twice the size, sprinkle a cut. Preheat the oven with slate for 50 minutes. Steam the bread for a few seconds. Bake at 220 ℃ for 35 minute
Step7:Lettuce washin
Step8:Scrambled egg
Step9:Cut the staff. Add lettuce, cucumber, meat and eggs.
Cooking tips:You can use fish tofu, ham, bacon or mint or basil leaves to make delicious dishes without mincing.
