HAM CHIN PENG
This recipe makes about 6 ham chin peng
40 gm plain flour
40 ml water
1 tsp vinegar
Combine flour,water and vinegar in a small container,cover
and leave aside overnight at room temperature.
1/2 tsp castor sugar
1/2 tsp instant yeast granules
1 tbsp lukewarm water
1/2 tsp plain flour
Dissolve sugar in lukewarm water and add in yeast. Sprinkle flour over and stand for 10-15 minus or until yeast turns frothy.
125 gm high protein flour
55 gm plain flour
1/4 tsp and a pinch bicarbonate of soda
35 gm castor sugar
A pinch of ammonia or 1/3 tsp alkaline water
1/2 tsp salt
120 ml water,more or less
Ready made red bean paste
Some sesame seeds
Oil for frying
1. Sift high protein and plain flour into a large mixing bowl. Add bicarbonate of soda,ammonia sugar and salt to mix. Add in (A) Pour in frothy yeast liquid and water little by little and mix and knead in to a smooth dough (it may be a little sticky) Cover and leave aside for 3-4 hours to rise or until the dough doubles in bulk.
2. Put the dough onto a lightly floured table top. Flour your hand with some flour and divide the dough into 6 pieces. Divide the red bean paste into 6(25gm each) and roll into a ball. Wrap the red bean with the dough and shape it into a ball.
3. Heat the oil. Take the a ball and slowly flatten it and brush some water on it and sprinkle some sesame seeds and drop into the hot oil and fry with medium heat until golden brown. Dish up and drain.
Note: the dough may be a bit sticky but that is how it should be.