Hollow Donuts (Bánh Tiêu)
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For more photos and recipes, please visit my blog at Danang Cuisine.Hollow Donuts (Bánh Tiêu),
- 1 teaspoon instant yeast
- 70g (1/3 cup) sugar
- 210 ml lukewarm water
- 1 teaspoon baking powder
- 400g (2 3/4 cup) all purpose flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 3 tablespoon sesame seeds
Preparation1. Stir together yeast, 1 tablespoon sugar, and water. Set aside for 5 minutes.
2. Mix sugar with baking powder, flour, and salt. Mix the yeast mixture into flour mixture and add vegetable oil.
3. Knead into a soft dough (10 minutes on lowest speed with kitchen machine or 20 minutes by hand). Cover with plastic wrap and let the dough rest in a warm place for at least 1 hour until the dough double in size.
4. Take dough out and knead for 1 minute. Divide the dough into 8 or 16 balls. Roll balls in the sesame seeds. Cover with a slightly damp cloth and let them rest for 20 minutes or longer.
5. Flatten balls into round pieces, about 1/4 inch thick (0.5cm). Heat a frying pan with enough oil to fry (at least 2 inches high). Slide a piece of flat dough into the oil and it will start to float. Gently flip it over continuously many times with chopstick and it should puff up. Keep flipping and frying until golden. Place on a rack or strainer to drain off the excess oil. When the donuts cools down it may become flat. But when you tear it out you see the big pocket inside. It is important that you let the dough rest long enough to get the puffing effect. For more photos and recipes, please visit my blog at Danang Cuisine.