Vietnamese Bánh Mì Using an Air Fryer

Name: Vietnamese Bánh Mì Using an Air Fryer
Total time: 7200 s
Yield: Serves 3-4 servings
Ingredients: 1 cup bread flour (about 150 grams) or all-purpose flour; 1 teaspoon active dry yeast (about 3 grams); 3-4 tablespoons sugar (40-50 grams; you can omit if you prefer less sweetness); 2 teaspoons unsalted butter (about 10 grams); 1 pinch salt (to taste); 1 teaspoon vegetable oil; 6 tablespoons milk or water (90 ml)

Ng Tùng Linh @linh2310

Vietnamese Bánh Mì Using an Air Fryer

Ng Tùng Linh @linh2310

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Ingredients

2 hours

Serves 3-4 servings

1 cupbread flour (about 150 grams) or all-purpose flour
1 teaspoonactive dry yeast (about 3 grams)
3-4 tablespoonssugar (40-50 grams; you can omit if you prefer less sweetness)
2 teaspoonsunsalted butter (about 10 grams)
1 pinchsalt (to taste)
1 teaspoonvegetable oil
6 tablespoonsmilk or water (90 ml)

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Steps

2 hours

1

Combine all the ingredients and mix well. Knead the dough until it no longer sticks to your hands.
2

Lightly coat the bottom of a bowl with vegetable oil. Place the kneaded dough in the bowl, cover with plastic wrap to prevent drying, and let it rest for 1 hour.
3

After resting, the dough should double in size. Test by pressing your finger into the dough; if it doesn't spring back, it's ready.
4

Remove the dough and shape as desired. I usually roll the dough flat with a rolling pin, then roll it up. Use a sharp knife or razor blade to make 2-3 slashes on top to resemble traditional bánh mì.
5

Let the shaped dough rise for another 30-40 minutes, covered with plastic wrap to prevent drying.
6

After the second rise, bake the bread in the air fryer. Spray a light mist of water on the surface of the dough. Bake in two stages:
- First: 356°F (180°C) for 5 minutes
- Second: 356°F (180°C) for another 5 minutes (flip the bread and spray with water again)