Croizza Banh Mi


Apr 13, 2023

1 min read

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) 
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 
Croissant Dough:
  1. Mix dry ingredients, then add in the milk and soft butter.​ 
  2. 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.​ 
  3. When the dough temperature is about 24°-25°C, shape the dough into a neat rectangular shape and keep it in the chiller overnight.​ 
  4. 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.​ 
  5. Apply 1x single fold, then let it rest in the freezer for about 30 minutes.​ 
  6. Repeat the lamination process (step 5) twice.​ 
  7. Roll out the laminated dough to 5mm thickness.​ 
  8. 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.​ 
  9. Proof at 28°C and RH±90% for 60 minutes. 
Bun Cha Meatballs:
  1. In a mixing bowl, add all ingredients and mix well. ​ 
  2. Leave in chiller to marinate for at least 30 minutes. ​ 
  3. Scale and shape into mini meatballs.​ 
  4. Store in chiller until ready to use. ​ 
  5. In a frying pan, heat oil and pan-fry meatball until golden brown.
  1. In a proofed croissant dough, lined the base with AES, add carrots and pickled onions. ​ 
  2. Add 5 pan-fried Bun Cha meatballs.​ 
  3. Bake at 160°C in convection oven for 20 minutes.​ 
  4. Drizzle sweet chilli dressing.​ 
  5. Garnish with carrots, pickled onions, coriander and spring onion.​ 



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