Hollow donuts - Bánh tiêu (Hollow bread)





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Published on May 3, 2012

Full recipe: (Cong thuc day du bang tieng Viet) http://danangcuisine.com/?p=599
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Ingredients: (Yield: 8 medium or 16 small pcs)
400g all-purpose flour or bread flour (= 2 ¾ cup)
210 ml luke warm water (= 7.1 fl. Oz)
70g sugar (1/3 cup)
1 tsp salt
1 tsp instant yeast
1 tsp baking powder
3tbsp sesame seeds
Vegetable oil to deep fry

FAQ: Why are my donuts not hollow?
Answer: Making this requires some experience. You need to note the followings:
- The yeast is activated with luke warm water at around 32-38°C / 90-100°F
- You rest the dough in a warm place (abt 37°C/ 99°F) for 3 times: first time after kneading (for 1 hour), second time after dividing the dough and dip in sesame for 15-20 mins, third time before deep-frying for 10 more minutes
- You need to use lots of oil, at least 5cm / 2 inches high
- Deep-frying oil is hot at 175°C / 350°F.

To make your job easier, you can buy a stand mixer (http://amzn.to/YqWy3N) and a deep fryer (http://amzn.to/1354CG3)

Soundtrack: "First of May"


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