Sunday, September 9, 2007

Deep Fried Fragnant Five Spice Pancake [ Harm Chim Paeng ]

"Harm Chim Paeng" ... after I made it, I decided to BUY it next time! * Lolz *... so much work to do la.. so time consuming... just a piece of paeng only ma..hahahha, next time I will just spend 80 cent to buy at Foh Sang la! hahahahha * Thanks to Amy Beh's Recipe *

Ingredient A (overnight)

80g plain flour

80ml water

1 Tablesp white vinegar

Ingredient B (15 minutes)

1 Teasp sugar

½ Teasp instant yeast granules

1 Teasp plain flour

2 Teasp lukewarm water


Ingredient C (2 hours)

250g high protein flour

110 g plain flour

¼ Teasp bicarbonate of soda

A pinch of Ammonia

70g sugar

1 ½ Teasp salt

240ml water


Ingredient D

Some sesame seeds

1 Teasp Chinese five spice powder

1 Teasp fermented red beancurd (namyee)

¼ Teasp salt

1 Teasp corn oil


  1. Combine flour, water, vinegar in a small container, cover and leave aside overnight at room temperature.
  2. Dissolve sugar in lukewarm water and add in yeast granules. Sprinkle flour over and stand for 15 minuteus or unti yeast turns frothy.
  3. Sift high protein + plain flour into a large mixing bowl. Add bicarbonate of soda, Ammonia ( I REPLACE AMMONIA WITH CREAM OF TARTAR....) , sugar and salt to mix. Pour in combined Ingredients A, frothy yeast liquid and 240ml water. Mix & knead into a smooth dough. Cover and leave asideii for 2 hours to rise or until the dough doubles in bulk.
  4. Roll out the dough onto a lightly floured table top into a rectangle.
  5. Mix Namyee, salt+oil into a smooth paste. Brush the paste on the rolled out dough and sift the five spice powder evenly over the surface. Roll up into a Swiss roll and cut into equal slices. Dust the palm of your hands with flour and lightly press each piece of dough on a floured board into a slightly flat round disc. Sprinkle some sesame seeds and press down.
  6. Heat oil until hot & deep fry. Turn over frequently until golden brown. Remove and drain on seveeral pieces of kitchen paper towels & serve.
Tips:
  • Do not add too much of Cream of Tartar... otherwise, ur Chim Paeng become BISCUIT!
  • Try to reduce the water, let say 200ml.... then add in more if too try.
  • Mix some Dark Soya Sauce into the Namyee paste for better colouring.













* Smile *

3 comments:

Terri @ hungerhunger said...

looks really really good! i haven't made tt for a long time.pls don't buy cos d oil they use is recycled oil (true!) from KFC or some other restaurants, besides homemade still tastes best!

Denise said...

Terri: e yerrr... u know, after I made this chim peng, then I know HOW DIRTY IS THE OIL LA!!!! I fried 3 batches. 1st batch ok.. when comes to 2nd batch.. the OIL oredi VERY VERY DIRTY !!! so many residue stick along the WOK & also at the bottom of the WOK! very disgusting!! end up i throw all the oil and use fresh one when cook the 3rd batch.
NOW..... whenever i want to buy the ching peng or Yao Cha Kwai outside, I DONT want to imagine the oil they used =p hahahah , and warn myself better x buy / eat it.

ekeng said...

can i have some? U make better than outside.

ThE st0ry beHinD the ShELL

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