Banh tieu is a simple and rustic dish. “Who sells bread, banh tieu, banh ran…” This is a familiar selling sound that we hear every day. Banh tieu is a simple dish but it attracts many people. However, many people are afraid to make it at home with yeast because they worry that the yeast is not safe. So you can use the traditional way of fermenting the dough without adding any chemicals:
Prepare the ingredients:
All-purpose flour 255 gr
White sesame (10 gr)
Cooking oil 300 ml
1/5 teaspoon of salt
40 gr sand sugar
Natural vinegar or lime juice
Step 1: Preparation
Use a sieve to sift 250g of flour into a bowl to avoid lumps. Then mix with 40g of sugar and a pinch of salt. Add 160ml of boiling water, pour slowly and mix the dough to avoid becoming sticky, because the amount of water may vary depending on the type of flour. Knead the dough into a ball and add 1 tablespoon of vinegar or lime juice and knead together. If you have homemade vinegar, it’s even better.
Vinegar/lime juice is the secret to creating a fluffy texture without using yeast. Wrap the dough ball in a bowl and cover it tightly with plastic wrap to let the dough rest for about 1 hour, at least 30 minutes for the dough to rise.
After fermenting the dough, sprinkle a thin layer of dry flour on the board and knead the dough again until it is not sticky. The dough should be soft, non-sticky, and smooth.
Step 2: Shaping the cake
After kneading the dough well, shape it into a long cylinder. Cut the dough into small pieces, about the size of a bottle cap.
Dip each dough ball into white sesame so that the sesame sticks to the dough. Then flatten the dough with your hands, pressing the sesame onto the dough and reshaping the cake. You can use a rolling pin to make the dough thinner.
Step 3: Frying the cake
Heat the pan until it is dry, then add oil and heat until it boils. If you want the cakes to rise quickly and evenly, you should use enough oil for the cakes to float. Stir the pan evenly with chopsticks to evenly distribute the heat in the pan, then reduce the heat. Place the cakes in the pan and fry them. When the cakes rise, remove them and place them on a perforated tray to drain the oil.
Rotate the cakes around the pan for about 3-4 minutes until they are evenly golden and crispy.
Banh tieu has the aroma of wheat flour and sesame seeds. The crust is crispy, the sesame seeds are fragrant, and it is not burnt.
Tips for making crispy banh tieu:
Choose fresh flour, avoid using old flour that may have a musty smell.
Ferment the dough for about 30 minutes to 1 hour to allow the dough to rise evenly. Remember to wrap it tightly with plastic wrap to prevent the outer layer from drying out.
Homemade vinegar will help the dough rise and have a better aroma compared to industrial vinegar, which can impart a dark color.
Lime juice can be added to the hot oil to make the dough crisp faster.
Knead the dough gently, don’t knead it too much or the dough will become hard and won’t rise. But if you don’t knead it enough, the dough will lose its elasticity.
In addition to frying in oil, you can also bake the cakes in the oven or air fryer at a temperature of 180°C for about 10 minutes. Then you can increase the temperature to 220°C.
How to store crispy banh tieu:
Let the fried banh tieu cool, wrap it in paper towels, and tie it in a plastic bag to prolong its freshness.
If you want to store uncooked cakes for later consumption, you can wrap them in plastic wrap, put them in a specialized bag, and store them in the freezer. When you want to eat them, thaw them and then fry them. But do not leave the cakes in the refrigerator for too long, no more than 1 week to ensure their safety.
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