Bánh Quẩy

• Rest_dough dough for 2-3 hours

Nutrition values are AI-estimated based on ingredients.

• 2 cups all-purpose flour
• 1 cup water
• 1 tsp active dry yeast
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 tbsp sugar
• 4 cups cooking oil

1. 1Prepare the dough by mixing flour, baking powder, yeast, salt, sugar, and water; knead until smooth and elastic.
2. 2Allow the dough to proof (rest and rise) multiple times until it doubles in size.
3. 3Roll out a section of the proofed dough into a long, rectangular sheet on a floured surface.
4. 4Cut the dough sheet into uniform strips, approximately 8-10 cm long and 2-3 cm wide.
5. 5Dip a narrow stick (or knife edge) into water and press it firmly down the middle of one dough strip.
6. 6Place a second dough strip on top of the first, then press down the middle again with the wet stick to join the two strips together.
7. 7Gently stretch each joined dough piece to elongate it further.
8. 8Heat a substantial amount of cooking oil in a large, shallow wok for deep frying until bubbling hot.
9. 9Carefully drop the stretched dough pieces into the hot oil.
10. 10Continuously flip and rotate the Bánh Quẩy using chopsticks in the hot oil to ensure even cooking and a consistent golden-brown color.
11. 11Once golden brown and fully puffed, remove the fried Bánh Quẩy from the oil and place them on a wire rack to drain excess oil.

These instructions are our analysis of the original video. Watch on YouTube →