1st Vietnamese hollow donut - How to make banh tieu recipe

‘Banh tieu’ is a popular donuts came from ancient Chinese cuisine. This type of donuts are mainly made from flour or baking powder and deep-fried with hot oil. Banh tieu belongs to the type of cake served instantly, meaning you should buy and enjoy as soon as it is hot to feel the fragrant aroma of the donuts. There are many ways to make Banh tieu from different ingredients. Some of you want to make your own cakes at home without going out to buy them. Because the cakes will be cold and not delicious when you bring them home. Today we will guide you the banh tieu recipe and how to make Banh tieu at home. Let’s start now!

Ingredients for banh tieu recipe

400 g flour
7 g of yeast
1 tbsp of baking powder
20 g sugar
15 g sesame
240 ml of warm water 40⁰

How to make Banh tieu recipe

Step 1:

Mix yeast with 240ml of warm water, then divide the dough into 4 parts to get 1 mixed with yeast.

Cover with plastic wrap then place in a warm place, for example in a microwave oven for about 30 minutes.

Step 2: Mix the remaining flour with baking powder and sugar.

Step 3: After 15 minutes, pour the above dry powder mixture into the dough then knead well.

Step 4: Continue to place the dough in an warm place for another 15 minutes. After this time, take out and crush the powder, knead well.

Step 5: Divide the dough into small round balls, continue to leave the powder for 15 minutes.

Step 6: After 15 minutes, use a rolling pin roll these balls into round disks, remember to sprinkle sesame before rolling to make the sesame stick to each donuts.

Step 7: Pour the oil into the wok and ensure the amount of oil enough to cover the cake.

Heat the oil, Add each of donut into the wok, use the chopsticks to push the donut deeply in the oil, when the cake floats up, press it down again to make it puff up.

Note: When frying the cake, you should turn the heat low because it can be easy to burn the cake if you set the heat high. When frying the cake do not let the cake punctured or fry too long because it can make the cake bitter and easy to collapse.

Step 8: Keep flipping two sides of cake evenly until golden brown, take it out. Transfer to oil absorbing cooking paper to get rid of oil .

The cake should be served still hot. The successful cake need to be hollow inside and puff up.