16 March 2015

Ham Chim Peng (Chinese Five Spice Doughnut 咸煎饼)



今天终于下雨了!在这里可是难得一见的。那湿答答的路面,那清新的空气,那扑鼻而来只有雨独有的味道。。。是那么的想恋。我和儿子走在雨中一时忘了我们人在中东的实事,脚下贱踏的雨迹是那么的真实,心里知道这将很快的消失。

咸煎饼,小时候很喜欢的小吃,老爸喜欢买的夜宵。我想说。。。不难弄!要点是:Starter Dough 一定要发上八小时,醒面时一定要醒好,油一定要够烧,下锅煎之前一定要压扁面团。明天弄给集会的成品希望也是满意的才好不然一定被大姐头骂死咯。别遭踏了那来得不易的南乳!

Ham Chim Peng or Chinese Five Spice Doughnut is a street food I used to eat during my childhood days. I made this once sometime in Mar 2014 the taste was good as I love to taste the strong red fermented bean curd (Nam Yu) in the Ham Chim Peng. But...too much red fermented bean curd in the dough will turn the texture into light maroon and after deep fried the Ham Chim Peng its crust is really dark in colour, which is a bit unslightly. 

I modified a bit on my previous recipe, and must give thanks and credit to some of the friends who tasted the first batch of Ham Chim Peng and  for their sincere feedback, I tried a few rounds on perfecting the Ham Chim Peng and ...here it is the lovely texture, colour and taste. Thank you! You know who you are!

This recipe is with 1/4 tsp of baking soda. An ingredient I hardly use in my recipe.









yield: ~25 pieces
Ingredients for starter dough: 
150g plain flour (sifted)
100ml water
1 tsp yeast  

Ingredients for main dough:
150g bread flour (sifted)
150g plain flour (sifted)
60g sugar
10g red fermented bean curd (1 piece, mashed) 
160ml water
1 tsp yeast
1 tsp five spiced powder (I used 1 tsp in dough + another 2 tsp when rolling up)
1/4 tsp baking soda 
2 tsps oil
1.5 tsp salt 

some white sesame seeds

Method:
1. Mix all ingredients in the starter together, knead to form a smooth dough. Cover and let it proof for about 8 hours. (is good to prepare the starter dough at night, leave it overnight for morning use)
2. In the mixing bowl, take 150g of the starter dough (tear into smaller pieces), and add all dry ingredients and gradually add water. Knead the dough to rough dough. Add oil and continue the kneading until the dough is smooth. (I used my KitchenAid varies between speed 2 to 4) Cover the dough with wet cloth and let it rest for 30 mins.
3. Flatten the dough into a large rectangular shape. Brush with a little water on the surface and sprinkle with another 2 tsp of five spiced powder. Roll it up to form a cylinder. Cut into 2cm thick sections.
4. Brush the surface with a bit of water, and coat with sesame seeds on the dough. Flatten the dough and set aside for about 20 mins, then flatten each dough again into thin circle. Deep fry in preheat oil till it turns golden brown. Serve warm.

Note: The deep frying oil has to be high enough or else dough fritters may not expand enough. 


I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kuehorganized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour &Me