What is banh tieu

Then add the yeast mixture and water. Knead the dough until it comes together. Transfer the dough into a well-oiled bowl. Cover tightly with plastic wrap and place it in a warm place such as the oven with the lights on for hours. The dough should double in size. Once the dough has finished proofing, knead the dough to deflate it. Dust your work surface and hands with the reserved flour to prevent stickiness.

Divide the dough evenly into 8 equal balls. Then roll each ball into a bowl of sesame seeds. Finally, use a small rolling pin to flatten out each ball into a thin disk about 4 mm thick. Deep-fry the disc one at time. It should start to rise up almost immediately from the oil and puff up like a balloon.

Use two spatulas to continuously flip the dough for even coloring and cooking. Be careful not to puncture the puff. Once you get a golden color on all sides, remove from the oil and transfer to a wire rack to drain off excess oil.

Repeat with remaining dough. Jan 13, Jul 7, Mar 5, Sep 8, Aug 22, Feb 15, Gently work the dough in your hands for about 1 minute smoothing it out and patting it into a ball.

Place the dough into a clean bowl and cover with plastic wrap. Place the bowl into the oven and let the dough rest inside the oven with the light on for 1 hour. Lightly flour the work surface and then scoop out the dough. Gently knead the dough for about 1 minute. Roll the dough into a log. Cut the dough in half and then cut each half into 6 equal pieces. Shape each section of dough into a ball. Place all the balls onto a baking tray lined with parchment paper. Cover the tray with plastic wrap and then let rest in the oven for another 15 minutes.

Flour the work surface and rolling pin. Take a ball of dough and press both sides into the sesame seeds. Lightly flour each side as well. Set the dough aside on parchment paper. Continue until all 12 donuts are made. Heat the oil until it reaches degrees F. Gently place the dough into the hot oil. In about 10 seconds the donut should float to the top. Quickly flip the donut over, cook for 2 seconds and flip it over again.

Continue flipping the donut until the center puffs up completely. Fry the donut for another minute, flipping every 15 seconds, until both sides are golden brown. Remove the donut and place on paper towels to soak up the excess oil.

After about 7 years I made bahn tieu with succes. After all these years my wife, she is Vietnamese, wanted to eat it again but I forgot which recipe I used so started searching on internet and found yours.

With the instruction video I made them today for her also with succes and they taste great with the vanilla. She made a filling from mung bean, sticky rice and coconut cream. Slowly pour the wet mixture into the flour mixture. Knead until the dough comes together. Dust a clean surface with some bread flour and knead the dough more until smooth.

Divide the dough into 60g pieces. Roll each piece into a ball. Roll each piece into the bowl of sesame seeds. Flatten each dough with a rolling pin, ensuring the sesame seeds are held together. Place each piece onto a baking sheet pan.

Cover with a damp towel and allow it to rest for 10 minutes. Meanwhile, fill a pot with vegetable oil over medium-low heat. You start by kneading a dough made of flour, almond milk, yeast, sugar, and baking powder. I also added a pinch of salt and vanilla extract for more flavor. If you plan on using these for a salty recipe, simply omit the vanilla.

Once your dough is smooth, cover with plastic film to touch and let it proof for about 1 hour and 30 minutes, or until it has doubled in size. Next, divide your dough into 6 balls, roll into white sesame seeds and flatten using a rolling pin to make thin discs. The thinner your discs, the more hollow your donuts will be.

You do not want them too thin though, I usually go for about mm thick. Finally, fry one at a time for a couple of minutes, flipping regularly. They will puff up and get a balloon shape! Food porn level reached. These donuts have it all, they are not-to-sweet, tender, fluffy, and are coated with crunchy toasted sesame seeds!

Enjoy on their own, or fill with your favorite chocolate spread! So happy to have found your blog. Keep up the great work and thank you for sharing these lovely recipes. Made this tonight! Fun, easy little treat for the kids.