Banh Quay - Vietnamese Bread Sticks (Dau Chao Quay)
Vietnamese fried breadsticks are a long, golden-brown strip of dough that is often eaten as a snack or as a breakfast.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 teaspoon sugar
- 1 heaping teaspoon Active Dry yeast
- 2 tablespoon of hot water (100-110 degrees Fahrenheit)
- 2 1/3 cups self-rising bread flour
- 1 egg
- 2 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1/4 teaspoon cooking oil to coat the dough as well as the bowl during the resting phase
- 1-2 tablespoon bread flour for rolling the dough
- 5 cups vegetable oil for deep frying
Instructions
- 1
First, you're going to want to activate the yeast. To do this, add the sugar, active dry yeast, and hot water in a bowl and mix together. Allow it to rest for 10 minutes so that it will foam.
- 2
In your mixing bowl (or mixing stand bowl), add the self-rising bread flour, sugar, baking powder, and salt. Mix these dry ingredients together in the bowl.
- 3
Next, add the foamy, activated yeast to the bowl of dry ingredients. Add the warm water, egg, and then set your mixing on a low speed. As it mixes, try to scrape around the bowl and get the ingredients to the center of the bowl.
- 4
Once the dough starts to form, continue mixing for about 5 minutes until the dough is springy to the touch and smooth in appearance.
- 5
Next, you are going to allow the dough to rise by allowing it to rest for 2 hours. To do this, take the dough and mold it into a ball. Oil the ball with a thin layer of cooking oil. Take a bowl and coat it with cooking oil. Cover the bowl with plastic wrap and then a moistened with hot water kitchen towel (on top of the plastic wrap). Let the dough rest for 2 hours in a dark warm area of the kitchen so that it doubles in size.
- 6
Once the dough rises, take the dough onto a work surface. Slightly flour the work surface and transfer the dough. At this point, you'll want to prepare the oil for frying.
- 7
Knead the dough by hand for just a few minutes to allow the dough to be worked. Shape the dough into a long flat loaf shape and divide the dough into 16 pieces.
- 8
Roll the dough to a thickness of a 1/4 inch and a length of 4 inches.
- 9
Stack them two by two. Then, press the center with a chopstick or bamboo skewer. Hold the two ends of each piece, and gently stretch the dough into a 8 inch long rope. If your cooking vessel will not fit the 8 inch dough with room for expansion, you can cut it in half.
- 10
Once the oil reaches 400 degrees, lower the stretched dough into the oil. If the oil temperature is accurate, the dough should float to the surface immediately. Take some tongs or the chopsticks or bamboo skewers and roll the entire dough around for a minute.
- 11
You'll know they are done when they are golden brown.