Banh Tieu

By MC042561

Ingredients

• 1/3 cup bread flour
• 1/3 cup lukewarm water
• 1/2 tsp active dry yeast
• Pinch of sugar
• 2 cups of flour
• 2/3 cup of sugar
• 1/2 cup of lukewarm milk
• 1/2 tsp salt

Preparation

Step 1

Make a sponge by mixing the first four ingredients together. Cover and let it sit at room temperature for 4 to 6 hours. Stir the next four ingredients. Add enough flour to make a fairly stiff dough. Knead well for 5 minutes until dough is firm. Cover and let rest for one hour.

Divide the dough into balls? Press the ball of dough into a small cup of sesame. Flatten the ball and roll out thinly.

In a wok or a deep fryer of 370 degrees, lower a disk into the hot oil. As soon as it rises to the surface, turn it over. After a few seconds, portion of the dough will begin to bulge. As soon as the dough take on color, remove from the oil and drain.

Stir well 1tsp instant yeast and 1tbsp sugar into 210ml luke warm water. Leave for 5 míns.
Mix sugar with baking powder, flour, salt.
Mix the yeast mixture into the flour mixture, then add 1 tbsp vegetable oil.
Knead into a soft dough (10mins on lowest speed with kitchen machine or 20mins by hand)
Cover with plastic wrap and let the dough rest in a warm place (eg. in the oven with the oven light on.) for at least 1 hour until the dough double in size.
Take the dough out and knead for one minute. Then divide the dough into 8 or 16 balls.
Roll the ball in the sesame seeds. Cover with a slightly damp cloth and let it rest again for 20mins or longer.
Roll the balls into round pieces, about ¼ 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 & frying until golden. Place on a rack or strainer to drain off the excess oil

When the donut 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..