Today's RECIPE, Ham Chim Peng/Fried Dough is a traditional recipe. We have fond memories of eating this for breakfast as children. This recipe uses a starter dough(need to prep for 1 or 2 days) so do prepare ahead.

Recipe by Mama Ding

Total Time | 3 hr 50 mins

Prep Time | 1 hr 20 mins + 2 hr proofing time

Cook Time | 30 mins

Yields : 12 pieces

Ingredients

For the starter dough~
Mix the following in a container, cover and leave it at room temperature for 1 to 2 days:
100 g (7/8 cup) plain flour
100 ml (1/2 cup) water
2 tsp vinegar
For the dough:~
400 g (2 1/2 cup) bread flour or high protein flour
130 g (1 cup) granulated sugar or to taste
1 tsp soda bicarbonate
1/2 tsp instant dried yeast
250 ml (1 cup) water
For the filling~

1 tsp Chinese 5 spice powder
1 tsp salt
240 g (8.5 oz) red bean paste (roll into 12 balls, about 2 tsp each ball)
50 g (1/3 cup) white sesame seeds

Method

01 In a large bowl, mix all the ingredients for the dough (bread flour, sugar, soda bicarbonate, yeast and water) with the starter dough (that was prepared 1 or 2 days earlier).

Mix with a spatula/wooden spoon till well-combined. The dough is very sticky. Cover the bowl with cling wrap and rest for 20mins.

After 20mins, bring the dough(using spatula) from the sides to the center and continue to do this till dough is smooth. Let rest 20mins and repeat this folding (and resting) 3 more times.

02 Rub some vegetable oil on the surface of the dough. Cover with cling wrap and let proof for at least 2 hours.

03 When the dough is ready, sprinkle the salt and Chinese 5 spice powder into the dough, fold 3 or 4 times.

04 Sprinkle your work surface generously with flour. Pour out the dough. Divide the dough to 12 pieces.

Make a ball shape then flatten into a disk.

Place a red bean paste ball onto the dough and wrap the dough around it. Set aside. Repeat for the remaining dough.

05 Heat up some cooking oil for frying.(about 325F/160C).

06 Flatten the filled dough balls(with the red bean paste), wet the center with a little water. Sprinkle some sesame seeds on them and press to adhere.

07 Fry 3 pieces of the dough at a time. Lower them into the hot oil and flip them as soon as the dough pieces rise to the top. Continue flipping a few times (in medium heat).

08 Fry until golden brown. Remove and drain on paper towels. Serve immediately or wait for them to cool.

They stay soft until the next day.

Notes

You can use plain flour instead of bread flour/high protein flour but the texture will differ.

Soft Ham Chim Peng/Soft Chinese Fried Dough

Ingredients

Method

Notes