Banh-Mi style viennese
A soft Viennese, filled with bright and fragrant flavors !
Preparation time : 1h45
Base temperature: 48°C
Ingredients for the Viennese Bread
1.5
kg of GEM 250
7.5
g of Top Soft Viennois (GEM 250, enzymes)
225
g of butter
27
g of salt
210
g of eggs
120
g of sugar
700
g of water and adjust
60
g of yeast
Ingredients for the filling (for 1 Viennese)
20
g of peanut butter
100
g of Asian marinated beef
60
g of zucchini
60
g of grated carrot
2
g of cilantro
Sriracha Sauce as needed
Preparation
1
Bagel preparation
Using a spiral mixer, knead for 4 minutes on low speed and 7 minutes on high speed. Dough temperature : 24-26°C (75-79°F).
2
Proofing
30 minutes.
3
Shaping
Shape 185g (6 oz) half-baguettes with rounded ends on a wire rack.
4
Proofing
45-60 minutes at 25°C (77°F).
5
Baking (in a deck oven)
Bake for 12 minutes at 200°C (400°F) (bottom heat) / 210°C (410°F) (top heat).
6
Assembly
Once cooled, cut the bagel in half. Spread the peanut butter, arrange the beef pieces, grated carrot, and strips of raw zucchini. Drizzle with Sriracha sauce and add the cilantro last.