How, if I'm already clueless. Anyway, I found some photos on my computer. I took them a few weeks ago. Now I need to figure out what they were for or how I did things in order to present you something worthwhile.
Here we are then ...
Now that you could call Bánh Mì, a Vietnamese sandwich or baguette. Right away, I have to be honest that I never had a real Bánh Mì so I have no clue what it is supposed to be like. When I was in London, I went to City Càphê to had a try.
Unfortunately, I came to late and they had ran out on Bánh Mì. I had to eat something differently and still went on without any practical knowledge about Bánh Mì. Then I had no further chances to have a try.
If you start digging for information you will find out that Báhn Mì, the Vietnamese baguette was influenced by the French colonial time.
Well ... "You can be stupid, you only need to find a way."
I had rice the day before or even the day before that day. There were leftovers. So here comes the stupid idea ...
Why not have rice in the dough of the bread.
350 g strong baking flour
100 g cooked rice
1,5 tsp salt
4,5 tsp yeast
200 - 300 ml lukewarm water
Method (if ... that is a big IF you want to call it so in this clueless case):
The flour goes into a large bowl.
Our attention moves right away to the cooked rice. It was in the fridge before that a day or two. Ah ... toss it into the blender with a bit of water and then ... go. Try to blend it as good as it gets.
Add the salt and yeast to the flour.
Our attention moves back to the rice. It has to join the flour as well. Additionally we add as much water as it needs to do the job. Use your fine hands to knead the dough and form it into a ball. Let it rest for ten minutes and then knead it for 15 minutes, knowing you save the money for going to the gym, too.
Let the dough rise for 45 minutes. Then separate the dough into four party and form some flat longish objects, which will be left alone and covered with a wet towel for 20 minutes.
Now fold the four objects together to make them look more roundish. Maybe you can extend them lengthwise a bit, too.
Place them back to rest for another 35 minutes in a way where the folding edge is at the bottom side ... just use your imagination.
Transfer the baguettes to a baking tray. Slash them at the top a few times with a sharp knife and bake them for 20 minutes at 230 °C. At the beginning spray the oven with a bit of water for the crust.
In my humble opinion, the baguettes looked and tasted nice afterwards.
The rice didn't do any harm. But did it do any good? Well, I can say they tasted a bit different from the ones without rice. I was satisfied, although still clueless.
Now we still need something to fill the baguette.
A simple omelette will do. For that we just use three eggs, a bit of salt, one or two finely chopped red chillies and a hand full of coriander. After all we don't want to complicate things. Therefore mix the egg with the salt and the chilli and do your omelette in the pan as you are accustomed to do, if you are.
Obviously you have to cut the baguette open, fill it with the omelette and add the coriander to give it the final touch.
I reckon, you have to eat it.
I liked it. I might be clueless, but I still know what I like taste wise. Apart from that I know something else. Once more, I managed my leftovers not go to wate. With that in mind I like to add this post to Credit Crunch Munch by Helen from Fuss Free Flavours & Camilla from Fab Food 4 All. The trick, though, this time it is hosted by the wonderful Anneli from délicieux. Go, have a look and start having fun with some lovely entries there.
That's it! I'm through, done and at my wits' end. There is nothing much left to say.
Now I need to continue looking for a plan in order to get back on what track I'm supposed to be ...