Banh Quay Recipe

Name: Banh Quay Recipe
Yield: 1
Cuisine: Vietnamese

Recipe By Slurrp

Banh quay is also stuffed with cucumber, cilantro, pickles, and chili, but the roasted pork is used instead of sausage and ham.

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Ingredients for Banh Quay Recipe

500 gram All purpose flour
300 milliliter water at room temperature
10 gram baking soda
5 gram baking powder
1 teaspoon Salt
1 tablespoon Sugar

Directions: Banh Quay Recipe

STEP 1.Place the baking powder and baking soda in two separate little bowls. Take away (from the measured water) 50ml (~3 tbsp) water and add into to every bowl. Stir well to dissolve.

STEP 2.Place the flour in a massive bowl. Add salt and sugar. Mix well. Build a well within the middle and pour the liquids from the bowls and therefore the remainder of the water into the well. Stir well with a spatula till the flour absorbs all the liquid. Then knead together with your hand for simply one to two minutes till a rough dough is made. Cowl and let it rest for twenty minutes.

STEP 3.After resting for the primary time, take away and knead for 1-2 minutes. The surface of the dough becomes an electric sander, however still not 100 percent swish. Cowl and let it rest for an additional twenty minutes for the second time.

STEP 4.Repeat the method an additional time take away and knead for 1-2 minutes. The surface of the dough currently becomes terribly swish. Cowl and let it rest for an additional twenty minutes for the third time.

STEP 5.Take out and knead for a couple of additional strokes. Then roll the dough flat to a thickness of 1cm (1/2 inch). Cowl with a rather damp artifact and let it rest for four hours. Certify you let it rest long enough (minimum two.5 hours and most four hours). After resting four times, roll the dough flat to a thickness of zero.5 cm (1/4 inch). Take 8-10cm (3-4-inch) bands, and so cut every band into two.5cm (1-inch) strips.

STEP 6.Dip a bamboo skewer in water and displace it within the middle of every dough piece lengthwise. Try this for simply half them, and so stacked the opposite items on high to make pairs. Then use an equivalent skewer to once more displace within the middle of the items on high lengthwise.

STEP 7.Fill an outsized wok/frying pan with a minimum of 2-inch oil. Heat the oil to 180°c/360°f, or till you stand dry picket tableware within the center of the pan and see bubbles seem steady around it. Lower the warmth to medium and begin deep-frying.

STEP 8.Quickly devour one dough try (use each hand to carry close to the ends), stretch bent on double the length, and punctiliously drop into the new oil. The dough can float to the surface in a second. Use chopsticks or device to stay flipping the dough till it puffs up into the form of the cooked bread-stick that we tend to commonly see. Fry till it turns golden brown. Then let it rest on a rack or towel to empty off the surplus oil. It’s easier to manage if you fry one at a time. If the items stick too tight along, use chopsticks to loosen a bit in order that it is enough space to rise and self praise

STEP 9.Notes if you would like additional crisp breadsticks, use 5g sodium bicarbonate and 5g baking ammonia to switch the sodium bicarbonate and leaven within the direction.

Nutrition
value

calories per serving

3 g Fat< 1 g Protein9 g Carbs< 1 g FiberOther

Current Totals

Fat
3g
Protein
< 1g
Carbs
9g
Fiber
< 1g

MacroNutrients

Carbs
9g
Protein
< 1g
Fiber
< 1g

Fats

Fat
3g

Vitamins & Minerals

Calcium
4mg
Iron
< 1mg
Vitamin A
0mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
5mcg
Vitamin B12
< 1mcg
Vitamin C
0mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
2mg
Manganese
0mg
Phosphorus
10mg
Selenium
1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Slurrp