Bánh Tiêu (Vietnamese Crispy Fried Doughnuts)
Món truyền thống · Vietnamese
Classic Vietnamese Bánh Tiêu, a light and airy crispy fried doughnut with a hollow center, often enjoyed as a snack or with coffee. These are characterized by their unique puffed-up shape and delicate crunch.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- All-purpose flour2 cups
- Sugar1/4 cup
- Baking powder1 teaspoon
- Salt1/2 teaspoon
- Egg1 large
- Milk1/2 cup
- Vegetable oil2 tablespoons
- Water1/4 cup
- Vegetable oil for frying4 cups
- Powdered sugar for dustingas needed
Các bước
- 1
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 2
In a separate bowl, whisk together the egg, milk, and 2 tablespoons of vegetable oil.
- 3
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Gradually add water if needed to achieve a smooth, slightly sticky dough.
- 4
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 5
Cover the dough and let it rest for 15 minutes.
- 6
Divide the dough into 8 equal portions and roll each portion into a ball.
- 7
Heat about 4 cups of vegetable oil in a deep pot or wok over medium-high heat to 350°F (175°C).
- 8
Carefully drop the dough balls into the hot oil, a few at a time, ensuring not to overcrowd the pot.
- 9
Fry for about 3-5 minutes, turning occasionally, until the doughnuts puff up and turn golden brown. They should have a hollow center.
- 10
Remove the doughnuts with a slotted spoon and drain on paper towels.
- 11
Dust with powdered sugar before serving.
