Hum Cheem Paeng II

I thought i had found the keeper recipe in the first posting hum cheem paeng as the taste of saltiness and sweetness were present but the texture is not there - it was more close and the preference would be - to be more spiderweb like. So, had to put on my thinking cap and blamed it on the starter and longer proofing and resting for the dough. This dough is also very sticky and should be kneaded the same way as yau char kway. I have editted the ingredients by deleting the salt, the reason is at bottom of page. i must apologise to the earlier readers who might have copied the recipes. With the salt, the dough might need longer time to proof.



Ingredients:

(A)
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water/potassium carbonate & sodium bi-carbonate solution(see ban jian kuih for picture)
250 ml water
1/2 tsp instant yeast


(B)
Starter:
90 g all purpose flour
90 ml water 2 tsp vinegar

(C)
Filling:

1/2 tsp 5 spice powder
1/2 tsp Lam yue(red bean curd)
1/2 tsp oil
1/4 tsp salt

Method:

Mix all the ingredients for the starter. Leave covered for 2 days.

Mix all the ingredients in (A) with the starter which has been proved for 2 days. Use a wooden spoon or spatula to mix as the dough is very sticky.

Leave the dough covered with plastic wrap and let rest of 20 minutes.

After 20 minutes, bring the dough from the sides into the center and continue to do this until the dough is smooth. Rest 20 minutes again.

Repeat the folding and resting for another 3 more times.

Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours.

Spread alot of bench flour before pouring dough on to board. Roll dough into a rectangle. Spread filling on and roll up like a swiss roll.

Cut dough into pieces and roll cut side dough into a very thin round(i find that the thinner the better the puffing).

Heat oil until 325 f and deep fry the dough. When dough floats to the top, use the chopsticks to turn dough as frequently as possible. Turning the dough allows even puffness. Fry until dough is golden brown. Sprinkle with salt while still hot (optional - if you like a saltier taste) cos certain brands of lam yue is not as salty.

Note:

The is no salt added to the dough that is why the yeast can go wild and happy)




Serves