HAM CHIM PENG 咸煎饼 / CHINESE 5-SPICE DOUGHNUTS

My all time favourtite!

材料：
300g 面粉
1大匙 发粉
2大匙 糖
1大匙 白油
2块 南乳
200ml 水

馅料：
300g 豆沙 ，分成15份 ，适量芝麻

做法：
1)   面粉和发粉筛过 ，加入全部材料搓成团 ，用湿布盖好息面30分钟

2）将面团分成15份（每份35g），然后包入豆沙馅搓圆 ，压扁休息15分钟

3）在表面抹上少许水 ，然后粘上芝麻 。

4）烧热油锅 ，放入豆沙饼以中火炸至金黄色 ，即可捞起沥干油份 ，待冷享用~



HAM CHIM PENG 咸煎饼 / CHINESE 5-SPICE DOUGHNUTS

Ingredients A:
360g high protein flour (bread flour)
120g caster sugar
1 tsp bicarbonate soda
½ tsp alkaline water
250ml water

Ingredients B: (prepare this two days ahead) ~ I did this just for 1 day only
90g flour
90ml water
2 tsp vinegar

Ingredients C:
½ tsp yeast
1 tsp sugar
1 tbsp flour
2 tbsp water

Fillings
½ tsp five-spice powder
½ tsp nam yee (fermented red beancurd)
½ tsp oil

Some white sesame seeds
Oil for deep frying

Method
1. Mix ingredients B two days ahead.

2. Mix ingredients C and leave for 15 minutes.

3. Mix ingredients A, B and C together. Knead well. Leave for 1-2 hours until double in bulk.

4. Roll out the dough in rectangle shape. (You have to use your hand, dust with flour

to shape it as it is too sticky to use your rolling pin!).

5. Brush all over the five-spice mixture on the dough and roll up like swiss roll.



(As you rolling it up, use the scrapper helping to fold and roll).

Cut into slices, about 1/4" thick. Shape each slice a little with your hands and flatten

a little. Brush some water on top and sprinkle white sesame seeds on the surface.

6. Heat oil and deep fry till golden brown. (While frying, keep turning/flipping the doughnut
to get the puffiness result).