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.