Recipe: Ham Chim Peng 咸煎饼

With the addition of yeast, 马脚 MaKiok's main dough turned into 咸煎饼  Ham Chim Peng's dough.

Dry ingredients *for 10 pieces

• 175g flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 30g sugar *preferably caster sugar
• 1/2 tsp yeast

Wet ingredients

• 85g water *adjust water accordingly. Dough should't be sticky, add a little flour if it is.
• 6g (1/2 tbsp) vegetable oil

Filling

• 1/2 tsp 5 spice powder
• 150g red bean paste. Shape into 10 balls of 15g each *refer recipe here Homemade Red Bean Paste

Ham Chim Peng 咸煎饼

1. Combine and mix all dry ingredients.
2. Add wet ingredients, mix and knead for 10 minutes for even distribution of all ingredients *dough is quite dry for the first few minutes.
3. Cover and rest for 2 hours (or cover, place it in the fridge for up to 3 days and bring it to room temperature around 2 hours). 
4. Divide dough to 10 portions, about 30g each.
5. Roll with palms, shape to round balls. *for this step, I stretched dough sides to the bottom forming smooth ball.
6. Dust the work surface.
7. Roll and flatten the dough ball. Put more strength on the edges, producing thinner sides *At times, I placed the dough in between a cling film, then roll.
8. Sprinkle some five spice powder then place a red bean ball in the middle. 
9. Gather the edges, wrap and seal it up *I did the 'bao' way of sealing. 
10. Sealed side down, on a dusted surface, roll and flatten to 6mm-thick round circle *I placed cling film on top of the dough, then roll.
11. Cover, rest for 30 minutes.
12. Heat 1" depth of oil to 180C. 
13. Gently drop it into the hot oil. 
14. Turning regularly till both sides are evenly browned *Dough will puff up like a ball!

Notes: 

• Step 3 and 10: On cooler days, I'll rest the dough in the oven *preheated to 40C then Off. 
• Step 4: Personally like it thin and light with lots of red bean paste in it. If you like it slightly more chewy, divide dough into 8 portions instead of 10, about 38g each. At step 10 flatten to 7-8mm instead. 

Combine and mix all dry ingredients.

Add wet ingredients and mix.

Knead for 10 minutes. Cover and rest for 2 hours.

Divide dough to 10 portions and roll to round balls.

Roll to flatten. Put more strength on sides. 

Sprinkle five spice powder. Place red bean ball in the middle.

Gather the edges, wrap and seal it up. Place sealed side down.

On a dusted surface, flatten to 6mm-thick round circle.

Cover, rest for 30 minutes.

Heat 1" depth of oil to 180C. Gently drop it into the hot oil.

Turning regularly till both sides are evenly browned.