Name: Banh Mi Buns
Prep time: 8 h
Cook time: 1 h 45 min
Total time: 12 h
Yield: 4 srv
Cuisine: Vietnamese
Ingredients: Flour — 15.2 oz; Water — 8.0 oz; Yeast (сухі) — 0.2 oz; Salt — 0.2 oz; Sugar — 0.2 oz; Egg — 3.5 oz; Butter (несолоне) — 0.6 oz

Ingredients

Flour 15.2 oz Water 8.0 oz Yeast (сухі) 0.2 oz Salt 0.2 oz Sugar 0.2 oz Egg 3.5 oz Butter (несолоне) 0.6 oz

Nutrition

Per serving: ≈ 410.0 kcal, P 12.0 g, F 8.0 g, C 72.0 g
Total (for 4 srv): ≈ 1640.0 kcal, P 48.0 g, F 32.0 g, C 288.0 g
Adjusted for cooking: baking and boiling drive off water

Prep

For the poolish, mix 130 g flour, 130 g water, and 2 g active dry yeast in a bowl. Let ferment at room temperature for 8-12 hours.

Cooking

Add the prepared poolish, 300 g flour, 96 g water, 6 g salt, 6 g sugar, 100 g beaten eggs, and 4 g active dry yeast into the mixer bowl.
Knead the dough on low speed until combined, then add 16 g softened butter.
Continue kneading the dough until smooth and gluten development is achieved (windowpane test).
Round the dough and let it rise in a warm place for 1 hour until doubled in size.
Divide the dough into portions, shape into baguettes or buns, and place on a baking sheet.
Cover with a towel and let proof for a final 45-60 minutes.
Before baking, make deep cuts on the dough pieces with a sharp razor blade.
Bake in a preheated oven with steam at 200°C until a golden crispy crust forms.

Banh Mi Buns

Ingredients

Nutrition

Prep

Cooking

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