mini ham chin peng (savoury pancake) 迷你咸煎饼

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

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

– 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

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