Thursday, March 15, 2012

Bếp Chay Thanh Nhẹ: Bánh tiêu - Uyên Thy (Hollow bread)

Bánh tiêu is a kind of hollow bread made from self-raising flour. It's puffy and decadent (read: deep fried). If enjoyed in moderation, bánh tiêu can surely be a memorable culinary experience. (Please scroll down for English)

Bánh tiêu
Hướng dẫn: Uyên Thy

Trong công thức này có dùng bơ nhưng không dùng trứng, nên thích hợp với người ăn chay. Người thuần chay thường dùng bơ thực vật thay cho bơ động vật.

Hollow Bread
Uyên Thy

  • 5 cups self-rising flour (can use Gold Medal brand)
  • 2 teaspoons melted butter (vegans can use vegan shortening, like Earth Balance)
  • 5 tablespoons sugar (you can add a bit more sugar if you prefer a sweeter taste, but too much sugar will make the bread burn easily when frying)
  • A pinch of salt (about 1/4 teaspoon)
  • 2 cups water
  • 1 packet of baking powder, about 2.5 teaspoons (can use Alsa brand)

Alsa baking powder

1. Mix all ingredients using an electric mixer (kneading by hand is also fine). Increase the speed after a couple minutes.
2. Remove from the mixer bowl and knead by hand to ensure that all ingredients stick together well. Tip: Use the heel of your hand, instead of fingers, to knead; the dough will be more evenly mixed and rise better.
3. Roll into a big round ball.
4. Place on a tray that has been lined with plastic wrap.
5. Cover the dough loosely with plastic wrap.
6. Let the dough stand for 3 hours to allow it to rise and soften.
7. After 3 hours, sprinkle some flour on a flat surface to roll the dough.
8. Divide the dough into several medium-sized balls. Cover with plastic wrap to keep them moist.
9. Roll each ball in a plate of sesame seeds.
10. Then roll the dough into a flat, round shape. Tip: Add some flour to your rolling pin, so that the dough won't stick to it.
11. Heat vegetable oil on medium for about 10-15 minutes to make sure the oil is hot enough. (Frying temperature is key in making hollowed bread: A temperature too low will make the bread flat, while a temperature too high will burn it.)
12. Fry the dough until golden on both sides. Tip: It is easier to fry one at a time. Let the dough slide down the side of the frying pan to avoid oil splashes. When the bread gets puffy, flip to the other side for an even golden color. Keep flipping and swirling the bread around while frying, the bread will turn out round and pretty. If the bread is too puffy, you can press it down a bit while frying.

Enjoy, and thank you for your interest!