"ray" > wrote in message >...
> Hoping someone can help me with this type of bread.
>
> The best that I have tasted have come from Vietnamese Bakeries.. I assume
> that the occupation by the French had a large influence on breadmaking
> generally.
>
> I use a breadmaker to make the dough and then bake the breadsticks or rolls
> in the oven @ 220 C.
>
> My problem is that I cannot get a thin crispy crust like the Vietnamese can.
>
> Where am I going wrong ? Is there something wrong with the recipe that I am
> using?
>
> 9 ml dried yeast
> 300 ml water
> 450 g flour
> 5ml salt
> 5 ml sugar

Try brushing the breadsticks with ice water right before you put them
in the oven or you could use an egg wash (one egg yolk mixed with 1
tablespoon of water). That should make the crust crispy.
> 15 ml lard
>
>
> Hoping someone can help
> regards Ray (Victoria, Australia)