Recipe Ingredient
- For starter dough:
- 250g high-protein flour or bread flour
- 22g instant yeast granules
- 1/2 tbsp sugar
- 250ml lukewarm water
- A (Sifted twice):
- 725g plain flour
- 1/2 tsp bicarbonate of soda
- 3/4 tbsp baking powder
- Pinch of ammonia
- 100g castor sugar
- 1 tbsp salt
- 570ml lukewarm water
- 1 tbsp+1/2 tsp oil
- 1 tsp alkaline water
- 1 tbsp Chinese five spice powder (ng heong fun)
- Filling:
- Red bean paste or lotus paste
Instructions
- Combine sugar and lukewarm water in a small bowl. Sprinkle in the yeast granules and leave aside for 10–15 minutes for the mixture to turn frothy. Sift the high protein flour into a mixing bowl then stir in the frothy yeast mixture. Mix well and set aside.
- In a separate bowl, add in sifted plain flour mixture (A), sugar, ammonia and salt. Stir in water and add in oil and alkaline water. Beat well with a dough hook fitted to the mixer.
- Add in the starter dough mixture and continue to beat until it forms a soft dough.
- Turn out on a lightly floured tabletop and knead for about 4–5 minutes until the dough is really smooth.
- Return the dough to the bowl and cover with a damp towel and leave to prove for 1½–2 hours or until doubled in bulk.
- Remove half portion of the dough out onto a floured tabletop. Shape or form into a long roll.
- Sprinkle half tablespoon of the Chinese five spice powder evenly over the surface of the roll.
- Cut the roll into 18–20 even pieces. Dust your hands well with flour and shape each piece into a round.
- Flatten out each round piece with the palm of your hand lightly.
- Add a teaspoon of filling in the centre then wrap up neatly to enclose the filling.
- Form into a round ball and flatten out again with a rolling pin.
- Drop the ham chim paeng pieces into hot oil and deep fry over a very low heat; turning occasionally until they puff up and is lightly golden in colour.
- Remove and drain well on absorbent kitchen paper.
- Repeat the process with the remaining dough.
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