Vietnamese Minibaguettes

Such an unusual bread, both in ingredients and in texture. The bread is made with rice and cake flours (I used brown rice flour that gave an odd shade to my rolls) and leavened with baking powder as well as yeast! The texture is soft and not at all chewy with a crispy crust.

The ingredients are mixed and kneaded briefly as the point is not to develop the gluten much. It’s a non-elastic dough that’s soft and not sticky and very easy to work with. I followed the shaping instructions but I may have missed something as they looked more like strange croissants than baguettes in the end. No matter, they tasted great.

The recipe made 8 baguettes. I used them to make these Bánh Mi.