Recipe Ingredient
- (A) Yeast Dough:
- 300g high protein flour or bread flour, sifted
- 1 tsp instant yeast
- 1 tsp sugar
- 1 1/2 cups lukewarm water
- B:
- 1 1/2 tsp baking powder
- Pinch of ammonia
- 1/4 tsp bicarbonate of soda
- 2 tsp salt
- 1 1/2 cups water
- 650g flour
- 1 tsp alkaline water
- 250g yeast dough
- 3 tbsp margarine
- Filling (combine well):
- 2 tsp five spice powder
- 1 tsp salt
Instructions
- Put all the yeast dough ingredients (A) in a plastic container. Mix well and cover. Leave aside for 24 hours for it to ferment.
- Combine all ingredients (B) in a mixing bowl in an electric mixer, using a dough hook.
- Add in yeast dough and knead well. Mix in margarine and knead until dough is soft. Leave aside for half an hour.
- Knead dough for one to two minutes again, then leave aside to prove for half an hour to one hour or until dough doubles in bulk.
- Roll out dough into a rectangle on a floured surface. Sift filling mixture evenly over it. Roll up Swiss roll style and cut into slices.
- Shape each slice neatly with the palms of your hands and flatten slightly. Heat oil for deep frying. Fry dough pieces over low heat, a few at a time.
- Turn over frequently until Hum Chin Peng is a light golden colour. Drain well on absorbent kitchen paper.
