HUM JIM PENG 咸煎饼 / CHINESE 5-SPICE DOUGHNUTS

We can easily get this Hum Jim Peng 咸煎饼 at the wet market or at the road side food stalls.  Once in a while I will buy this or the You Tiau but my mum will always nag and forbids us to buy it previously.  She will keep remind us that the big wok with full of 'black oil' frying the doughnuts; and too unhealthy!

So to stop my craving for his Hum Jim Peng, I have to make this at home.  I have a few cookbooks with this Hum Jim Peng recipes and after some comparison to which one should I use, I decided to use Agnes Chang's recipe!

HUM JIM PENG 咸煎饼 / CHINESE 5-SPICE DOUGHNUTS

Recipe from Agnes Chang Hawkers’ Delights

Ingredients A:

360g high protein flour (bread flour)

120g caster sugar

1 tsp bicarbonate soda

½ tsp alkaline water

250ml water

Ingredients B: (prepare this two days ahead)  ~ I did this just for 1 day only

90g flour

90ml water

2 tsp vinegar

Ingredients C:

½ tsp yeast

1 tsp sugar

1 tbsp flour

2 tbsp water

Fillings

½ tsp five-spice powder

½ tsp nam yee (fermented red beancurd)

½ tsp oil

Some white sesame seeds

Oil for deep frying

Method

1.  Mix ingredients B two days ahead.  

2.  Mix ingredients C and leave for 15 minutes.

3.  Mix ingredients A, B and C together.  Knead well.  Leave for 1-2 hours until double in bulk.

4.  Roll out the dough in rectangle shape. (You have to use your hand, dust with flour 
     to shape it as it is too sticky to use your rolling pin!). 

5.  Brush all over the five-spice mixture on the dough and roll up like swiss roll.
     (As you rolling it up, use the scrapper helping to fold and roll).

     Cut into slices, about 1/4" thick.  Shape each slice a little with your hands and flatten a little.  Brush some water on top and sprinkle white sesame seeds on the surface. 

6.  Heat oil and deep fry till golden brown.  (While frying, keep turning/flipping the doughnut to get the puffiness result).

Next I would want to make the one with the glutinous rice filling in it.