Banh Mi

Mix the flour, bread improver, sugar, and salt.

Mix while slowly pouring in the butter.

Add yeast (If instant, add to dry ingredients and mix, if active, add to water, let bloom, then add).

Add water and egg.

Mix in Kitchenaid with the dough hook. Mix at the stir/2nd speed until everything is combined. 

Mix at the 6th speed for 7 min. 

Check it after 3 min. If the dough looks dry or kneads in segments, add ½ tbsp of unsalted butter. 

After 7 min., the dough should be smooth, and should also pass the windowpane test. 

Spray the bowl and your hands lightly with vegetable oil, roll the dough into a ball, spray the top of the dough ball, then cover the bowl with a towel and let rise for 1 hour or until doubled in size. 

Lightly spray your work surface with oil, then invert the bowl onto your surface to put the top of the ball onto the table. Cut it into 3 equal pieces.

Flatten with hands and smack against the counter or roll with a pin. Roll up so that the center is thicker, similar to a croissant. Pinch the seam then roll until the seam is incorporated into dough. 

Place onto a bread pan, spray with vegetable oil, cover with a towel and let rise for 1 hour.

Preheat the oven to 410°F.

Put water in a tray and place on the bottom rack.

Spray water on top of each roll, splash about 1 cm deep on top of each roll with the blade held horizontally/flat.

Bake for 24 min. Spray inside the oven after 2 minutes, and remove the water tray when there are 10 min remaining.

Remove from the oven, brush with butter, and let cool for 5 min.