Ingredient A (overnight)
80g plain flour
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
1 ½ Teasp salt
Some sesame seeds
1 Teasp Chinese five spice powder
1 Teasp fermented red beancurd (namyee)
¼ Teasp salt
1 Teasp corn oil
- Combine flour, water, vinegar in a small container, cover and leave aside overnight at room temperature.
- Dissolve sugar in lukewarm water and add in yeast granules. Sprinkle flour over and stand for 15 minuteus or unti yeast turns frothy.
- 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.
- Roll out the dough onto a lightly floured table top into a rectangle.
- 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.
- Heat oil until hot & deep fry. Turn over frequently until golden brown. Remove and drain on seveeral pieces of kitchen paper towels & serve.
- 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 *