IMG_8100

Ingredients
* i halved the below recipe and made 15 mini pancakes

starter dough
150g plain flour, sifted
100ml water
1 tsp yeast

main dough
150g bread flour, sifted
150g plain flour, sifted
60g sugar * i used trehalose
10g fermented red bean curd (nam yu), mashed
160ml water
1 tsp yeast
1 tsp five spice powder
1/4 tsp baking soda
2 tsp oil

1/2 cup white sesame seeds

IMG_8102食材
*我做了以下原食谱的半份。做了15个迷你煎饼

面种
面粉 150克 (过筛)
水 100毫升
酵母 1小匙

主面团食材
面包面粉 150克(过筛)
面粉 150克(过筛)
糖 60克
南乳 10克(压成泥)
水 160毫升
酵母 1小匙
五香粉 1小匙
苏打粉 1/4 小匙
油 2小匙

白芝麻 1/2杯

Directions/做法

IMG_8104– prepare starter dough by mixing all ingredients together and leaving to proof for at least 8 hours
事先准备缅中~食材全部混和,盖好发酵自少8小时

– combine all main dough ingredients (except oil) with 150g starter dough. knead well then add in oil. cover and leave to proof for 30 mins
取150克面种,加入主面团所有食材 (除油)并搓揉成光滑面团。加入油,继续搓揉,盖好、发酵30分钟

– when dough has risen, roll into a large rectangular sheet. brush with some oil (not necessary to brush edges) and swiss roll. cut into 2cm logs
面团发好后,擀成长方形薄片。表面刷上少许油,将其卷起并切割成2厘米小段

– spray surface with water and coat with sesame seeds. rest dough for 20 mins, then roll out into round disc. deep fry in hot oil till golden brown
表面刷上水,沾上芝麻并静置20分钟。之后干成圆薄片,放入热油内炸至金黄色即可

 IMG_8103

Pollution index: -1 (????? excellent… -1?????)

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(16) Comments

  • Zoe (@bake4happykids) (November 12, 2014)

    Hi Victoria,

    You are so clever re-creating this traditional treat so well.

    Poluution index equal to 1!!! HURRAY!

    Zoe

  • Mel (November 12, 2014)

    Wahhhhhh!!! Your ham Chim Paeng have lots of sesame seeds…..love it! Must be fragrant.

  • joceline (November 12, 2014)

    厉害。。。。 这个可以加杯咖啡 enjoy 下午茶了。 嘻嘻嘻 。。

  • Rumbling Tummy (November 12, 2014)

    Seriously I wonder what else you don\’t know how to do. You are amazing.

  • Fion (November 12, 2014)

    明天来份油炸鬼,如何?嘻嘻嘻

  • LY (November 12, 2014)

    Amazing!

  • Veronica Ng (November 12, 2014)

    My hat off to you Victoria! Your ham-chin-paeng look so adorable. I noticed that you didn\’t use lye water (kan sui) in your recipe, that\’s great. I\’ve seen a lot of recipes using lye water which I am really not keen to use. Thanks for sharing and I shall bookmark this for later.

  • Grace (November 12, 2014)

    Awesome! I like this.
    Always buy this with you tiao.

  • Ann Low (November 12, 2014)

    I\’ve never tried to make ham Chim Paeng at home. But by looking at your ham Chim Paeng, make me change my mind 🙂

  • May Law (November 12, 2014)

    亲亲好厉害, 什么东东都会做。。佩服你了!

  • AuntyYoung (November 13, 2014)

    这个我很喜欢吃的,可惜逢吃必胃不适:(
    你家的“咸煎饼” 好可爱! 小小一个,还沾满芝麻粒,诱惑呢!
    我。。。。。快受不了啦! 把手伸进银幕,偷吃一个!

  • 婉婉下午茶 (November 13, 2014)

    真的啥都难不倒你啊~
    太香了~想吃、想吃、想吃~

  • Jess @ Bakericious (November 13, 2014)

    woa this is nice, still have one for me? keekeekee

  • Doreen (November 13, 2014)

    Hi Viv,
    Anymore left??
    Love the mini shape and lots of sesame seeds

    mui

  • 鲸鱼蓝蓝蓝 (November 13, 2014)

    好久没吃了,嘴馋了

  • kitchen flavours (November 15, 2014)

    Hi Victoria,
    This is one of my favourite snack! I have never made my own before, always buy them from the market, freshly made! Yours look really good, perfectly made! I love to have a hot mug of black coffee when I\’m eating this ham chin peng!
    Thanks for sharing with CYB!

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