咸煎饼 Ham Ji Peng

Ever since the day when Jane posted her salted bun recipe, I've knew I must try it out! Glad that I've attempted this ham ji peng, everyone loved it! Especially my kids whom first time taste this Chinese style fried doughnuts, surprisingly they preferred the salted version one instead of the red bean filling :D 

Recipe ref : mimibakeryhouse

Ingredient (15 qty)

• 125gm bread flour
• 175gm plain flour
• 1.5 tsp instant yeast
• 65gm sugar
• 175gm water
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tbsp oil

Fillings :

• 1 tsp five spice powder
• 1/2 tsp salt
• 1/2 piece fermented bean curd
• adequate red bean paste (optional)

Method

1. Combine flour, yeast, sugar, salt, baking soda in a mixing bowl. Add in oil and water and knead into a smooth dough. Cover and proof in a warm area for 30mins.
2. Mix five spice powder, salt and fermented bean curd into a paste. 
3. Punch down the dough and knead lightly. On a lightly floured surface, roll out the dough into a rectangle shape, spread with fillings evenly over the dough and roll up like a swiss roll.
4. Cut into 15 equal portions and flatten it. Rest for another 15 mins.
5. Optional : For red bean paste filling, after flattened out the cut out dough, wrap them with a heap tsp of red bean paste and seal the edges. Flatten it again.
6. Heat some oil in a saucepan, deep fry the ham ji peng, in batches, until golden brown on both sides. Drain well on kitchen paper.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe