Vietnamese Bánh Mì Using an Air Fryer

Cooking Instructions
- 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)
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