Fantastic! Success at the first attempt. This is a great recipe. I used 1 tsp ammonium bicarbonate and 1 tsp baking soda as leavening agents. For the rest I followed the recipe exactly including the resting periods for the dough and the temperature of the frying oil. To my great surprise the dough puffed up immediately as soon as it was in the hot oil. I had tried other recipes before but without success. Thank you for sharing this recipe.
Helen's Recipes (Vietnamese Food) So sorry, I didn't. I will try the breadsticks again soon and will then take some pictures. All breadsticks from the first batch have been used up by now for tao suan and rojak.
Hi Helen. thx for the recipe! Just to let u and everyone know there's no need to tend the dough every 20mins just cover and rest in a warm place for 3 1/2 - 4 hrs the result is the same 😊
I love your videos Helen. I watch them over and over again. I have a vietnamese boyfriend and his mother is afraid I won't be able to cook the vietnamese food he loves so much when we get married. I'm so happy I found your channel where you make authentic food and make it easy to follow. I hope I can cook as well as his mother and, maybe one day, his entire family. Thank you so much Helen. You're helping get into his family and getting complete approval.
Dear Helen, I am so glad to find your homemade vietnamese recipes,they are so great.Coz I am a Vietnamese Chinese who live in Israel for 35 years, Missing all the vn food..Thank again, God bless you always
Helen: Thank you for taking time and effort to make the video. I grew up in Hong Kong in the 1950s and a lot of Cantonese Chinese in Hong Kong (me included) ate this for breakfast along with rice porridge (congee). The Chinese name, translated literally, is "deep-fried ghost" 油炸鬼. In Mainland Chinese, the common name for it is "deep-fried sticks" 炸油条. While people can make this food themselves, it is far easier to buy from food vendors than to grease up the kitchen and spend half a day making it. By the way, the Vietnamese food vendor looks young if he has been selling these bread sticks for 45 years. You must have had a great deal of charm and goodwill for him to let you tape his "culinary secrets." Best wishes, James Chan, Philadelphia, PA, USA.
Deep frying does not grease up the kitchen, it just grease up that part of the frying pan where the oil rests on. Making youtiao is just like making bread, ie easy. I disagree with her tedious process of dough kneading. Don't need that long process. Just knead as in making bread will do. If that street vendor follows this tedious process he'll be out of business. My hint to readers is that if you know the secret ingredient, making youtiao with fairly big hollows is easy. Obviously that street vendor is not foolish as to tell her his trade secret.
Hai Helen.. I'm Laila from Singapore.. I got a beautiful smooth dough after following your instructions.. Now I'm resting it for 4 hrs before I knead and cut.. Thank you for yr recipe!!
you should go for a Master Chef contest if they have that in Germany and let all the Vietnamese proud!! :)) you know i'm serious! very inspiring work of you Helen!!
Well done! I amazed at you attention to detail and how well you explain things. I learned how to make these from a Phnom Penh street vendor. She used baker's ammonia as the leavening agent. I don't think you can get authentic results without using it. You did a great job explaining it and giving brand names for sourcing. I also agree that it may take a couple of times to master the recipe. Thanks.
So many ppl play music in the videos while they cook but it is loud and makes it hard to hear when explaining what to do for the recipes I am glad u are nice and clear with written measurements so if I missed what u said I can see what u added
Excellent work Helen. So plain and simple. Thank you. (Cam Ang). I am not Vietnamese but Burmese living in Perth, Western Australia. I will try give it a go.
Helen - thank you so much for this post! I just made this tonight for the family using ammonium carbonate and baking soda. The results were fantastic and delicious with jook. It was like magic watching the youtiao puff up almost immediately in the hot oil.
Hello Helen - Thank you so much for posting this recipe and going to the trouble of finding out how it is made. I have wanted to make this for such a long time!! Well Done!!
Thank you so much for your sharing. I love your instruction, clear and super easy to follow. I just love to watch your video clip. You are very awesome! A lot of Thanks!!!
ok my friend, I have some comments. First I enjoyed your video on making these "bread sticks", it was fun and informative. Second, while it is likely that anyone and everyone will fail to be able to make these, it is actually rather simple to make them. The secret you see is in the leavening. There is actually no need what-so-ever for the baking soda and powder, though it certainly won't hurt. But the secret is to allow the dough enough time for the natural yeast to ferment within the flour/dough so that there is a ton of gas in there. I recommend starting with a pancake thickness of flour and water mixture and leaving that over night at room temperature. If you are in a warm climate this works much better, but it can still work in a cold climate if you keep it in a warm place. Make sure to cover it so fruit flies and ants do not invade it. After one evening you should have a good starter, now use that starter to make your dough according to you own recipe. You can leave out the baking powder and soda if you like or put them in, the effect will not be much different. Now roll out the dough to about 1 cm thickness, place in a flatbed container such as a casserole dish and cover with a clean cloth (do not let the cloth tough the dough. Let it sit for about 4-10 hours, then cut the slab into pieces about 1-2 cm wide, mark them down the middle and double layer them. Be careful not to squeeze the gas out of them when you do this, then place them in hot oil. You want to have the oil very hot and with enough depth to completely submerse the pieces until they float to the top; or you can use a metal spoon to baste the pieces if you don't have enough depth in your oil pan. The tuah should come out really nice and light. If the oil is not hot enough they won't expand, you can have the oil too hit, but generally the hotter the better - basically it shouldn't burn in the oil and turn golden within a few minutes. The pressing of the pcs is to push the gas out of the middle and to the edges. Again, I really enjoyed your video and it was so great you went to the street vendor, I really enjoyed that. Cheers!
@Student What are you talking about "he didn't say he did Einstein"?vWhat does doing Einstein have to do with cooking? Stop watching granny porn or learn some proper punctuation there, (comma) Shakespeare. (period)
Absolutely intriguing! My husband is Cambodian, and he and the family loves these, especially with kari (curry). Oh, Helen! I didn't realize you left Vietnam. Wow!
I know your feeling. I came from Indonesia and live in America I tried and tried and keep trying. So far, the result just good but not hollow..I definitely will try your recipe.
I understand your predicament. If just good but not hollow means you have not achieved the desired result. Youtiao is unique in that it should have fairly large hollows otherwise it is just deep fried bread dough with small holes as in bread. As for ammonium, you don't really need it. Frankly I reckon the recipe provided is not good enough for authentic youtiao.
Good Job! I don't know how to cook but I was curious about the process of making you tiao, and your video was the best one. Incredible detail and hard work on making the video!
Hi Helen, thanks for sharing! I love banh quay! So glad you were able to break it down for us! I will be trying out this recipe soon! Love all your tutorials!
Helen this is what I like about you, to figure out the recipe and duplicate it wow this is really difficult, I know so good though, I just go down the street here in Phuket, and just buy them, haha! I was just in Hong Kong and had them there, done right they are so good
Hi hellen: i follow your recipe the very next day. Girl, it turns out so perfect jsu like the one they sell at the store. Oh my goodness! I still don't believe it. Likeyou have said: i follow thw recipe respecfully! And yes, it declicious. People, you guys need to check this recipe out. Thanks again, girl. Keep up the good show
We have exactly the same in Indonesia :) . We called Cakwe. And the round one with sesame seed we call Pillow Cake. Thanks for sharing the recipe. I'm sure will try to making that tomorrow. Thanks again Helen!
Ôi trời ơiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii, món này em kiếm tùm lum luôn thèm quá trời mà không ai hướng dẫn. Nay có chị rồi, oh yeahhhhhhhhhh
I love fried bread dough, never knew this took so long to make. I'm an American I have a hard time waiting 2:30 seconds for the hot pockets to heat up in the microwave, I can't imagine waiting 9 hours to cook bread dough...wow...
there is a guy near my place that makes those bread sticks, they are not on his menu, his daughter told us he made them and that we should ask him if he would make them for us and he did ! they are amazing !
I only usually comment when I am unhappy with something. But on this occasion and for the first time, I am moved to say that not only you are adorable but also very clever, committed and resourceful xx
Well I must say you did a really good job, I have never made them before, but you did do a good job, I would like to try to make them but I will probably take few times, lol , but it will be fun thanks for the video :-)
Helen thanks for posting all this procedures. In my country Serbia we have a similar delicacy called Mekike. But it isn't as much hollow and we don't use scoring and pairing. Will try though your resting methods and will use only baking soda. All this reminds me on pastry type of cooking taken to the extreme. :)
It appears Mekike may merely be deep fried ordinary bread dough in stick form where the smell and taste comes partly from the type of frying oil you use. Chinese crullers are unique in that they have fairly large hollows and scoring with a wet thin stick and pairing is part of the technique. It is this unique outcome that is so difficult to achieve if you don't use the right ingredient. The tedious resting process is what she reckons is required but I disagree with her. The usual resting periods as in bread making is sufficient.What you really need is to figure out the secret ingredient.
Helen you are my hero! We love these, but have to travel very far to get them. I too tried and failed at my first attempt. That recipe used yeast, why I don't know. Already my family is bugging me to make these. I guess I know what I'm doing this weekend! Hugs! Sammi
Oh my gosh thank you so much for this easy recipe... I had attempted to make this couple years ago but I failed. Your recipe is more easy to followed... I will try it end of this month. By the way I love your cooking. Hope more new cooking video soon.
Hi everyone, this is the video that you have long been requesting and waiting for. I hope you are happy with it^^
chùi ui chị ơiiiiiiiii, mới đọc bài bên Tiin về chị. Chùi ui em hâm mộ chị quá đi !!!!!
Ibe Ibe hehe em nhanh the, chi con chua kip doc :P
Helen's Recipes (Vietnamese Food) tiin.vn/chuyen-muc/song/8x-viet-len-truyen-hinh-han-nho-nau-an.html đây chị ^^
cám ơn Helen nha. vậy là mình ở Đức có cơ hội tự làm tự ăn những món Vn yêu thik rồi
U ARE SO TALENTED, AND SPEAK 3 DIFFERENT LANGUAGES BUT FRENCH WHICH I SPEAK.... THANKS
I really admire your passion and determination in making this fried breadstick successful. thank you Helen for sharing all the recipes with us
Fantastic! Success at the first attempt. This is a great recipe. I used 1 tsp ammonium bicarbonate and 1 tsp baking soda as leavening agents. For the rest I followed the recipe exactly including the resting periods for the dough and the temperature of the frying oil. To my great surprise the dough puffed up immediately as soon as it was in the hot oil. I had tried other recipes before but without success. Thank you for sharing this recipe.
Luis Gasser Awesome! Did you send me photos of your breadsticks?
Helen's Recipes (Vietnamese Food) So sorry, I didn't. I will try the breadsticks again soon and will then take some pictures. All breadsticks from the first batch have been used up by now for tao suan and rojak.
Me to, success on first attempt! Because instruction and recipe is good. And instructor is cute :)
Igor Malusevic
Luis Gasser s
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Hi Helen. thx for the recipe! Just to let u and everyone know there's no need to tend the dough every 20mins just cover and rest in a warm place for 3 1/2 - 4 hrs the result is the same 😊
That's waaay to long for me... One hour is long enough...
I love your videos Helen. I watch them over and over again. I have a vietnamese boyfriend and his mother is afraid I won't be able to cook the vietnamese food he loves so much when we get married. I'm so happy I found your channel where you make authentic food and make it easy to follow. I hope I can cook as well as his mother and, maybe one day, his entire family. Thank you so much Helen. You're helping get into his family and getting complete approval.
Yay! So great to hear that!
Dear Helen, I am so glad to find your homemade vietnamese recipes,they are so great.Coz I am a Vietnamese Chinese who live in Israel for 35 years, Missing all the vn food..Thank again, God bless you always
Interesting: How many Chinese Vietnamese are there in Israel?
Thank you so much Helen. God bless you!💖🙏
Same to you!
Helen, you are so smart, you speak English, Vietnamese and German. Thanks a lot for video!
Helen: Thank you for taking time and effort to make the video. I grew up in Hong Kong in the 1950s and a lot of Cantonese Chinese in Hong Kong (me included) ate this for breakfast along with rice porridge (congee). The Chinese name, translated literally, is "deep-fried ghost" 油炸鬼. In Mainland Chinese, the common name for it is "deep-fried sticks" 炸油条. While people can make this food themselves, it is far easier to buy from food vendors than to grease up the kitchen and spend half a day making it. By the way, the Vietnamese food vendor looks young if he has been selling these bread sticks for 45 years. You must have had a great deal of charm and goodwill for him to let you tape his "culinary secrets." Best wishes, James Chan, Philadelphia, PA, USA.
Deep frying does not grease up the kitchen, it just grease up that part of the frying pan where the oil rests on. Making youtiao is just like making bread, ie easy. I disagree with her tedious process of dough kneading. Don't need that long process. Just knead as in making bread will do. If that street vendor follows this tedious process he'll be out of business. My hint to readers is that if you know the secret ingredient, making youtiao with fairly big hollows is easy. Obviously that street vendor is not foolish as to tell her his trade secret.
Helen, for someone who lives in Germany your English is very good! love your uploads. thankyou
Most Germans speak English very well. It's a required language in school.
Cám ơn cô Helen..Cô hướng dẫn tận tình , dễ hiễu va`..dễ thương lắm..Chúc cô luôn Thành công...
I love your accent and you speak English perfectly.
Hai Helen..
I'm Laila from Singapore..
I got a beautiful smooth dough after following your instructions..
Now I'm resting it for 4 hrs before I knead and cut..
Thank you for yr recipe!!
Thanks. I love that fry bread stick. I used to have it back home.
you should go for a Master Chef contest if they have that in Germany and let all the Vietnamese proud!! :)) you know i'm serious! very inspiring work of you Helen!!
Tìm biết bao lâu mới ra được recipe dầu cháo quẩy chỉ dẫn rõ ràng. Thanks very much
Hi Helen, thanks for the effort and sharing. This fritters is indeed not easy to make without proper recipe. Many kids like to eat it.
I LOVED eating these. They're super yummy. Thanks for sharing. I'll try & see if it works.
Thank you Helen for showing how to make Banh qua. I will try one day . Thank you again and see you .
They look delicious those bread sticks... i'll definately try to make them
Cám ơn Hellen lần nửa công thức này hay quá ,bạn giỏi thật.
yummie. i havent eaten this for years...that with some porridge or some noodles is the typical breakfast in Asia.
xem các video của Helen mình rất thích nha. mặc dù nhiều cái từng làm, nhưng cũng có chút khác, hi, thanks helen nha
Awesome video! I made these for my kids and they all loved it! I made this to serve it with rice porridge.
Well done! I amazed at you attention to detail and how well you explain things. I learned how to make these from a Phnom Penh street vendor. She used baker's ammonia as the leavening agent. I don't think you can get authentic results without using it. You did a great job explaining it and giving brand names for sourcing. I also agree that it may take a couple of times to master the recipe. Thanks.
So many ppl play music in the videos while they cook but it is loud and makes it hard to hear when explaining what to do for the recipes I am glad u are nice and clear with written measurements so if I missed what u said I can see what u added
Wooowww w....u a so good!!! So nice u can hv all the patience to do.....amazed! !!
Tried it out today and it tasted the whole family. Thank you!
Excellent!
Excellent work Helen. So plain and simple. Thank you. (Cam Ang). I am not Vietnamese but Burmese living in Perth, Western Australia. I will try give it a go.
Thank you. very nice. In Thailand we call Patongko and can find every morning in the maket. I love it.
Helen - thank you so much for this post! I just made this tonight for the family using ammonium carbonate and baking soda. The results were fantastic and delicious with jook. It was like magic watching the youtiao puff up almost immediately in the hot oil.
Wonderful news! So glad to hear that :)
Hello Helen - Thank you so much for posting this recipe and going to the trouble of finding out how it is made. I have wanted to make this for such a long time!! Well Done!!
Love your video and instructions. Very thorough and detailed. Thank you for sharing the recipe ❤
You look like an angel !!!! your voice is so soft and kind i love you :)
Thank you so much for your sharing. I love your instruction, clear and super easy to follow. I just love to watch your video clip. You are very awesome! A lot of Thanks!!!
came here because TYT liked this video, awesome video!
I like your explanation. You speak clearly, and I can understand easily, thanks for your recipe. two thumb up
Cám ơn HELEN đã chia sẽ công thức này
ok my friend, I have some comments. First I enjoyed your video on making these "bread sticks", it was fun and informative. Second, while it is likely that anyone and everyone will fail to be able to make these, it is actually rather simple to make them. The secret you see is in the leavening. There is actually no need what-so-ever for the baking soda and powder, though it certainly won't hurt. But the secret is to allow the dough enough time for the natural yeast to ferment within the flour/dough so that there is a ton of gas in there. I recommend starting with a pancake thickness of flour and water mixture and leaving that over night at room temperature. If you are in a warm climate this works much better, but it can still work in a cold climate if you keep it in a warm place. Make sure to cover it so fruit flies and ants do not invade it. After one evening you should have a good starter, now use that starter to make your dough according to you own recipe. You can leave out the baking powder and soda if you like or put them in, the effect will not be much different. Now roll out the dough to about 1 cm thickness, place in a flatbed container such as a casserole dish and cover with a clean cloth (do not let the cloth tough the dough. Let it sit for about 4-10 hours, then cut the slab into pieces about 1-2 cm wide, mark them down the middle and double layer them. Be careful not to squeeze the gas out of them when you do this, then place them in hot oil. You want to have the oil very hot and with enough depth to completely submerse the pieces until they float to the top; or you can use a metal spoon to baste the pieces if you don't have enough depth in your oil pan. The tuah should come out really nice and light. If the oil is not hot enough they won't expand, you can have the oil too hit, but generally the hotter the better - basically it shouldn't burn in the oil and turn golden within a few minutes. The pressing of the pcs is to push the gas out of the middle and to the edges. Again, I really enjoyed your video and it was so great you went to the street vendor, I really enjoyed that. Cheers!
Based on your approach, what you get is deep frying bread dough in "pairs of sticks" form instead of baking it. It is not Chinese crullers.
@@kiawang2835
So, do you have a better recipe, smartass?
@Student
What are you talking about "he didn't say he did Einstein"?vWhat does doing Einstein have to do with cooking? Stop watching granny porn or learn some proper punctuation there, (comma) Shakespeare. (period)
Absolutely intriguing! My husband is Cambodian, and he and the family loves these, especially with kari (curry).
Oh, Helen! I didn't realize you left Vietnam. Wow!
Wonderful video! Fascinating to watch.
Thank you Helen for sharing, hope mine works
Giọng nói của em nghe tuyệt quá! Cảm ơn em vì sự vất vả. Mong chờ các sản phẩm tiếp theo của em.
Thank you very much Helen. Clever girl to learn from an experienced man.
I know your feeling. I came from Indonesia and live in America I tried and tried and keep trying. So far, the result just good but not hollow..I definitely will try your recipe.
I understand your predicament. If just good but not hollow means you have not achieved the desired result. Youtiao is unique in that it should have fairly large hollows otherwise it is just deep fried bread dough with small holes as in bread. As for ammonium, you don't really need it. Frankly I reckon the recipe provided is not good enough for authentic youtiao.
Hi Helen,
I love the recipes that you share... They are easy to follow and very instructive. Keep on sharing girlfriend!
Hi Helen, thanks for the video and clear explanation, love all your videos
That's got to be the cutest timer I've ever seen!!!
Good Job! I don't know how to cook but I was curious about the process of making you tiao, and your video was the best one. Incredible detail and hard work on making the video!
fried breadsticks will always remind me of Ip Man
Wow! your videos are so informative. Thank you for sharing with us.
Hi Helen, thanks for sharing! I love banh quay! So glad you were able to break it down for us! I will be trying out this recipe soon! Love all your tutorials!
Perfekt, kann ich dann endlich selbst machen. Das hat mir immer gefehlt zu meiner Reissuppe ;) Danke fürs beibringen.
Cảm ơn Helen rất nhiều về video thú vị này.
Yao char kuey!!! Yum. Love it!!
My mom is going to be so happy to see this!!!! Helen you are amazing (:
It's a long process , liked your hardwork, I had it in Yangon Myanmar, it's awesome.
Another great recipe, the best youtiao recipe I have seen. You are doing a great job :)
Thank you so much !!!!
Hi ! Thank u for your video .I will try it first thing I the morning. Will let u know.
oh, my God! thank you so much Helen for responding. My family love love this fry dough
good and great recipe. Thank you for sharing this recipe.
Wow! Helen you are so kind to share all your knowledge including tips and tricks on what works as well as what doesn't! Thank you! =}
I love eating theses as a kid growing up :) so yummy :) thanks for sharing :)
People need to stop being a hater. THIS IS FOOD. THERE SHOULD NO BE HATE IN FOOD!
Yummy! Yay!! Thanks again for posting this recipe. I can't wait to make it!
Helen this is what I like about you, to figure out the recipe and duplicate it
wow this is really difficult, I know so good though,
I just go down the street here in Phuket, and just buy them, haha! I was just in Hong Kong
and had them there, done right they are so good
Hi hellen: i follow your recipe the very next day. Girl, it turns out so perfect jsu like the one they sell at the store. Oh my goodness! I still don't believe it. Likeyou have said: i follow thw recipe respecfully! And yes, it declicious. People, you guys need to check this recipe out. Thanks again, girl. Keep up the good show
Helen, thank you for the video. Your videos are very informatif. I love the way you explain it step by step. Big love from Indonesia.
Good job
thanks for sharing,I like it very much
Great that you show the baking powder of German 👍🏼
We have exactly the same in Indonesia :) . We called Cakwe. And the round one with sesame seed we call Pillow Cake. Thanks for sharing the recipe. I'm sure will try to making that tomorrow. Thanks again Helen!
Helen, I tried your recipe yesterday and it works!!! thank you so much
Helen i am attempt to follow your recipes, Seattle have some sun today - bless me Luck, Helen thank you for sharing your cooking skill.
Hi helen. I love all your recipe videos! From making nuoc mam to making banh xeo! :) a
Ôi trời ơiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii, món này em kiếm tùm lum luôn thèm quá trời mà không ai hướng dẫn. Nay có chị rồi, oh yeahhhhhhhhhh
Amazing ! The information given is very detailed and helpful. Thank you, Helen !
I love fried bread dough, never knew this took so long to make. I'm an American I have a hard time waiting 2:30 seconds for the hot pockets to heat up in the microwave, I can't imagine waiting 9 hours to cook bread dough...wow...
Hi Helen, I like the your recipe how to make Patongko. I will try to make it. Thanks
there is a guy near my place that makes those bread sticks, they are not on his menu, his daughter told us he made them and that we should ask him if he would make them for us and he did ! they are amazing !
I only usually comment when I am unhappy with something. But on this occasion and for the first time, I am moved to say that not only you are adorable but also very clever, committed and resourceful xx
Thank you for breaking the rules because of me :)
well done, amazingly well done helen.... you bring us vietnam food..... with simple instructions...
Thanks for making this video! Just making the dough is so time consuming..
Good and simple to eat with any soup.
very clear in step by step thanks I will try
Well I must say you did a really good job, I have never made them before, but you did do a good job, I would like to try to make them but I will probably take few times, lol , but it will be fun thanks for the video :-)
Thank you for sharing your recipe .
You so cute dear,
May God bless you and your entire family .
With love from Malaysia.👍
thank you for sharing this wonderful recipe
You did a wonderful job making them.They look just like the venders.Are they sweet tasting, or are they like a bread? thank you for the video.
Helen thanks for posting all this procedures. In my country Serbia we have a similar delicacy called Mekike. But it isn't as much hollow and we don't use scoring and pairing.
Will try though your resting methods and will use only baking soda. All this reminds me on pastry type of cooking taken to the extreme. :)
It appears Mekike may merely be deep fried ordinary bread dough in stick form where the smell and taste comes partly from the type of frying oil you use. Chinese crullers are unique in that they have fairly large hollows and scoring with a wet thin stick and pairing is part of the technique. It is this unique outcome that is so difficult to achieve if you don't use the right ingredient. The tedious resting process is what she reckons is required but I disagree with her. The usual resting periods as in bread making is sufficient.What you really need is to figure out the secret ingredient.
THANKS FOR SHARING 💖🌷🌹🌷🌹🌷🌹
Bua nao lam chao long di chi. Em thich an lam ma khg biet lam. Chao long an voi cai nay la ngon lam luon. Em cam on chi
I enjoy watching your video , thank you for charing
Take care look delicious will try it..
Helen you are my hero! We love these, but have to travel very far to get them. I too tried and failed at my first attempt. That recipe used yeast, why I don't know. Already my family is bugging me to make these. I guess I know what I'm doing this weekend!
Hugs! Sammi
Love this recipe, thank you for posting and love your sweet voice.
i love eating these with congee! bravo! you did a great job!
Thank you! I have learned so much from your video.
I ate these yesterday, they were delicious!
Oh my gosh thank you so much for this easy recipe... I had attempted to make this couple years ago but I failed. Your recipe is more easy to followed... I will try it end of this month. By the way I love your cooking. Hope more new cooking video soon.
đẹp ..em làm bánh quẫy rất đẹp anh là dân làm bánh tiêu và bánh quẫy tại VN. thấy em là rất ngon yeeh