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How to Make Puffy Banh Tieu (Vietnamese Hollow Doughnuts)
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Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
30 minutes
Servings
5
Level
Easy
Ingredients
Plain flour
500 g
White sesame seeds
2 tablespoon
Vanilla
1 vial
Yeast
15 g
Implementation Steps
01
- Put 1/2 bowl of warm water in a bowl and stir in 3 tablespoons of sugar until dissolved. Add the yeast and stir until you see it foaming on the surface, then add 1 tablespoon of cooking oil.
- Tip the flour into a large basin and add 1 tablespoon of salt, a little yeast and the vanilla. Pour in the yeast mixture you prepared and knead until the dough is smooth.
- Tip the flour into a large basin and add 1 tablespoon of salt, a little yeast and the vanilla. Pour in the yeast mixture you prepared and knead until the dough is smooth.
02
- Cover with cling film and leave the dough to prove for about 1 hour, until doubled in size.
- Once it has risen, press down on the dough to knock out all the air.
- Use a knife to divide the dough into small portions, roll each into a ball and roll it in the white sesame seeds.
- Flatten each ball and leave for about 15 minutes before frying.
- Once it has risen, press down on the dough to knock out all the air.
- Use a knife to divide the dough into small portions, roll each into a ball and roll it in the white sesame seeds.
- Flatten each ball and leave for about 15 minutes before frying.
03
Heat a pan of oil until very hot, then turn the heat down low. Add the dough pieces one at a time, turning them constantly so they don't burn.
When they've puffed up and turned golden, lift them out and let them cool a little before eating so you don't burn yourself.
When they've puffed up and turned golden, lift them out and let them cool a little before eating so you don't burn yourself.
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How to Make Puffy Banh Tieu (Vietnamese Hollow Doughnuts)