HAM CHI PENG - NEW RECIPE
This is my new ham chi peng recipe.Many years ago I made this fritters and I couldn't remember the texture.Few days ago,I suddenly think of eating yew cakoi and ham chi peng.I haven't been eating any local fritters for as long as I can remembered.Deep-fried things scares me.Leaving me with sore throat after eating.Nevertherless,I fried and eat more...more....and more.This time I only sprinkle less of the 5-spice powder.Hubby said he don't like the smell of the 5-spice powder.The texture is soft inside and crispy outside and not hard.
Old post Ham Chi Peng with more 5-spice powder added.I liked.What I don't like is got too much yeast,baking powder and baking soda added.I also say no no to alum and alkaline.In fact,a basic bread dough can also be used to make.
https://cocomintt.blogspot.com/2014/04/ham-chi-paeng.html
HAM CHI PENG-NEW RECIPE TAKEN FROM; http://www.recipies.50webs.com/Ham%20Chin%20Peng.htm and altered a bit.I skip the milk powder and used butter instead of the shortening.
(A) Starter dough
120g plain flour
85ml hot boiling water
1. Place flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour
(B) Ingredients (main dough)
380g plain flour
170g lukewarm water
80gm sugar
50g condensed Milk
30gm butter
(C) Ingredient (yeast paste starter)
1 tsp instant yeast
1 tbp flour
1 tbp sugar
2 tbp warm water
Filling:
2 tsp five spices powder
2 tsp salt
A little water
Method:
Mix ingredient C.set aside until the paste turns foamy.
Since I'm using the bread maker to knead,I put everything into the bread pan starting with the liquid ingredients,then follow by the dry ingredients,adding the yeast last.Press start to begin making the dough.
When the machine has stopped and the dough is ready,transfer into a clean big bowl.Let the dough rise to double size.
Sprinkle some flour on a table. Roll out dough into a rectangle sheet or split to few parts if working surface is not enough to use.
Brush the dough with water,then sprinkle some 5 spice powder. Roll the dough up like rolling a swiss roll
Cut dough into 1 inch slices. Shape and flatten each piece. Leave aside for 45-55 mins. Deep fry in hot oil till golden brown. Place the hot ham chi peng on wire rack to drip off excess oil.
This is my new ham chi peng recipe.Many years ago I made this fritters and I couldn't remember the texture.Few days ago,I suddenly think of eating yew cakoi and ham chi peng.I haven't been eating any local fritters for as long as I can remembered.Deep-fried things scares me.Leaving me with sore throat after eating.Nevertherless,I fried and eat more...more....and more.This time I only sprinkle less of the 5-spice powder.Hubby said he don't like the smell of the 5-spice powder.The texture is soft inside and crispy outside and not hard.
Old post Ham Chi Peng with more 5-spice powder added.I liked.What I don't like is got too much yeast,baking powder and baking soda added.I also say no no to alum and alkaline.In fact,a basic bread dough can also be used to make.
https://cocomintt.blogspot.com/2014/04/ham-chi-paeng.html
HAM CHI PENG-NEW RECIPE TAKEN FROM; http://www.recipies.50webs.com/Ham%20Chin%20Peng.htm and altered a bit.I skip the milk powder and used butter instead of the shortening.
(A) Starter dough
120g plain flour
85ml hot boiling water
1. Place flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour
(B) Ingredients (main dough)
380g plain flour
170g lukewarm water
80gm sugar
50g condensed Milk
30gm butter
(C) Ingredient (yeast paste starter)
1 tsp instant yeast
1 tbp flour
1 tbp sugar
2 tbp warm water
Filling:
2 tsp five spices powder
2 tsp salt
A little water
Method:
Mix ingredient C.set aside until the paste turns foamy.
Since I'm using the bread maker to knead,I put everything into the bread pan starting with the liquid ingredients,then follow by the dry ingredients,adding the yeast last.Press start to begin making the dough.
When the machine has stopped and the dough is ready,transfer into a clean big bowl.Let the dough rise to double size.
Sprinkle some flour on a table. Roll out dough into a rectangle sheet or split to few parts if working surface is not enough to use.
Brush the dough with water,then sprinkle some 5 spice powder. Roll the dough up like rolling a swiss roll
Cut dough into 1 inch slices. Shape and flatten each piece. Leave aside for 45-55 mins. Deep fry in hot oil till golden brown. Place the hot ham chi peng on wire rack to drip off excess oil.
When cool then eat.Enjoy!
