Bánh Tiêu is one of my favorite Vietnamese desserts. Often called a Vietnamese hollow donut or Vietnamese beignet, it’s made from flattened dough with a sesame seed coating that is deep-fried until it puffs up like a balloon.
Similar fried desserts can be found in other Southeast Asian and Chinese cuisines.
In Vietnam, bánh tiêu is a popular street food, enjoyed on its own or filled with sweet sticky rice (xôi). Its subtle sweetness makes it the perfect Asian dessert.
Learn how to make it at home with this Bánh Tiêu recipe that uses yeast as the main leavening agent.
In a small bowl, lightly mix together the yeast, a small amount of warm water and a small amount of sugar. Set it aside for 10 minutes to activate or until it becomes foamy.
If using instant yeast, skip this step and add the instant yeast directly into the flour mixture in the next step.
In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
In a stand mixer with a bread hook, add the yeast mixture, flour mixture, and water (a little at a time), and knead until the dough mostly comes together.
If you don’t have a stand mixer, you can also knead by hand on a lightly floured surface.
Transfer the dough into a lightly oiled bowl, cover it with plastic wrap, and place it in a warm spot (such as an oven with the light on) for two hours. The dough should double in size.
Once the dough has finished proofing, deflate it and knead it into a log.
Dust your hands and surface with the extra flour to prevent sticking.
Divide the dough into 7-10 equal pieces, then roll them into balls and flatten them as thin as you can with a small rolling pin.
The thinner the dough, the puffier it will get when deep-fried.
Dip the flattened pieces of dough into a bowl of sesame seeds until they are well covered on all sides. Press the sesame seeds into the dough so they don’t fall off.
Fill a large pot with an inch and a half of vegetable oil and heat it to 350°F. Deep-fry as many as your pot can handle without overcrowding.
Constantly flip the dough for even coloring and cooking. Once they are golden, remove them from the oil and drain them on a wire rack. Allow the bánh tiêu to cool for 3-5 minutes before eating.
Link nội dung: https://trungtamgiasuhanoi.edu.vn/banhs-donut-a71257.html