Croizza Banh Mi
Recipes
1 min read
Ingredients
Croissant Dough
| 500 | gr | Bread Flour |
|---|---|---|
| 7 | gr | Yeast |
| 50 | gr | Sugar |
| 10 | gr | Salt |
| 240 | gr | Anchor Full Cream UHT Milk |
| 40 | gr | Anchor Unsalted Butter |
| 250 | gr | Anchor Lamination Butter Sheet |
Bun Cha Meatballs
| 500 | gr | Minced Pork |
|---|---|---|
| 20 | gr | Fish sauce |
| 20 | gr | Oyster Sauce |
| 6 | gr | Lemongrass powder |
| 40 | gr | Sugar |
| 2 | cloves | Garlic (minced) |
| 2 | no | Chilli (minced) |
| 2 | sprig | Mint (chopped) |
Assembly
| 75 | gr | Anchor Extra Stretch Mozzarella (per croissant) |
|---|---|---|
| As needed Sweet Chilli Dressing | ||
| As needed Carrots (julienned) | ||
| As needed Pickled Onion | ||
| As needed Coriander | ||
| As needed Spring Onion |
Method
Croissant Dough:
- Mix dry ingredients, then add in the milk and soft butter.
- Mix at slow speed for 4 minutes, then increase to a faster speed and mix for 5-7 minutes or until the dough is developed, ensuring that the dough is not overworked.
- When the dough temperature is about 24°-25°C, shape the dough into a neat rectangular shape and keep it in the chiller overnight.
- Prepare butter sheet for lamination, once its temperature is about 8°-11°C, take out the dough from the chiller (dough temperature should be about 1°-3°C) and wrap the lamination butter in it.
- Apply 1x single fold, then let it rest in the freezer for about 30 minutes.
- Repeat the lamination process (step 5) twice.
- Roll out the laminated dough to 5mm thickness.
- Cut the dough into 22cm x 12cm rectangles and line them into a rectangular baking tin measuring 22cm x 4cm x 4cm, with only the longer sides and the bottom of the tin being lined with the dough.
- Proof at 28°C and RH±90% for 60 minutes.
Bun Cha Meatballs:
- In a mixing bowl, add all ingredients and mix well.
- Leave in chiller to marinate for at least 30 minutes.
- Scale and shape into mini meatballs.
- Store in chiller until ready to use.
- In a frying pan, heat oil and pan-fry meatball until golden brown.
Assembly:
- In a proofed croissant dough, lined the base with AES, add carrots and pickled onions.
- Add 5 pan-fried Bun Cha meatballs.
- Bake at 160°C in convection oven for 20 minutes.
- Drizzle sweet chilli dressing.
- Garnish with carrots, pickled onions, coriander and spring onion.
