HAM CHIM PENG

Ham Chim Peng

is a deep fried savoury bread stick,

popular among the hawker stalls throughout Malaysia & Singapore.

I have halved Lucinda Lau's recipe

and adjusted the salt content to my liking.

I used the lesser amount in (bracket)

This recipe makes 6-8 pieces.

Ham Chim Peng

Starter Dough

mix together, cover & leave aside for 2 hours to proof

50g plain flour

75g water

1/2 tsp sugar

1/2 tsp instant yeast

Seasoning:

according to your liking,

mix together

(1/4) - 1/2 tsp salt

1/2 tsp 5 spice powder

(1) - 1.5 tsp water

Main Dough:

all of the starter dough

150g plain flour

(40) - 60g sugar

70g water (may not use all, adjust consistency)

1/8 tsp alkali (optional)

(1/4) - 1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 Tbsp oil

Method:

1. combine all the main dough ingredients, except water, in a bowl

2. using a spatula to mix the dough, slowly add in the water

    Do not pour in the water all at once else you will get a very wet dough!

    Note: the dough will be sticky 

3. knead into a smooth dough & leave aside for 15min

4. after 15 min, roll out the dough into 1cm thick

5. brush the top with 5 spice seasoning, & roll up like a swiss roll

6. cut into 2 cm slices and use a roller to flatten

7. rest for 15min to allow the dough to rise

8. heat up enough oil to deep fry the ham chim peng over medium fire until golden brown

9. dish up onto kitchen towel to drain away oil

Note:
to make red bean ham chim peng
1. divide dough into portions
2. wrap red bean filling, flatten dough
3. pat some water on the dough & sprinkle with sesame seed