Recipe: Bánh tiêu – Hollow bread/donut

Banh tieu - Hollow bread (hollow donut)

By Helen Le Published: May 6, 2012

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 2 hrs 30 mins

* Why are my donuts not hollow? Why it did not puff up? Why, why, why? Answer: Making hollow donuts requires some experience …

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Ingredients
Instructions
  • In a small bowl, combine the yeast, 1 tbsp sugar and luke warm water (Water at about 40°C/100°F). Stir well and set aside for 5 minutes.
  • In a large bowl, mix together the sugar, salt, baking powder and flour. Make a well in the center and pour the yeast mixture in. Add 1 tbsp vegetable oil.
  • Stir well with a wooden spoon and knead into a soft dough (5-10 minutes on lowest speed with a mixer or 15-20 minutes by hand)
  • Form the dough into a ball, and place it back to the mixing bowl. Cover with plastic wrap and let the dough rest in a warm place (37°C/ 99°F) for 1 hour or until the dough doubles in size.
  • Remove the dough from the bowl; knead for one minute to remove the gas inside. Then divide the dough into 8 or 16 balls, depending on your preferred size. Roll the balls in the sesame seeds. Cover with a slightly damp cloth and let it rest again for 10 minutes.
  • Use a rolling pin to roll the dough balls into round disks with ¼ inch (0.5cm) thickness. Cover and let them rest for another 10 minutes to rise.
  • In a saucepan or a wok, pour vegetable oil to a depth of 2 inches. Heat the oil until it reaches 180°C/350°F (Tips to test the temperature: Stand a wooden chopstick in the oil; when small bubbles appear around it, the oil is ready). Slide a piece of flat dough into the oil. After a few seconds, it will float to the surface. Gently flip it over and over to help it puff up. Keep flipping & frying until golden brown. Then transfer to a cooling rack or a strainer to drain off the excess oil.

* Why are my donuts not hollow? Why it did not puff up? Why, why, why?

Answer: Making hollow donuts requires some experience working with flour and yeast. You need to note the followings:
– The yeast is activated with luke warm water at around 32-38°C / 90-100°F
– You let the dough rest in a warm place (37°C/ 99°F) for 3 times: first time after kneading (for 1 hour), second time after dividing the dough and dip in sesame (for 10 mins), and third time after shaping (for 10 more minutes).
– You need to use lots of oil for frying, at least 5cm / 2 inches deep.
– Deep-frying oil is hot at 180°C / 350°F.

* Câu hỏi thường gặp: Tại sao bánh tiêu không phồng?
Câu trả lời: Làm bánh tiêu cần chút kinh nghiệm làm việc với bột. Bạn nên lưu ý các điểm sau:
– Hòa men nâu với nước ấm khoảng 32-38°C
– Để bột nghỉ 3 lần ở nơi ấm khoảng 37°C: Lần 1 nghỉ 1h sau khi nhồi, lần 2 nghỉ 15-20 phút sau khi chia bột và nhúng mè, lần 3 nghỉ 10 phút trước khi chiên.
– Cần nhiều dầu, dầu phải cao 5cm trở lên.
– Dầu đủ nóng, khoảng 175°C.

Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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  • Tristan Nguyen

    cho hỏi instant yeast có phải loại này ko?