Leaven Chinese Crullers @ 'Ham Chim Peng'

This kind of Chinese Crullers are very common here over in Asia and it's also called as 'Ham Chim Peng'. The one with glutinous rice filling is called as 'Kap Zhong'. These are the kind of street food you can easily find along the road side with a tiny stall with a big wok of frying oil. There are so many versions out there . And I found one just perfect for my homemade leaven.

Here's what I did.

Ingredients Starter Dough :
(original version)
300gm high protein flour
1 tspn yeast
1 tspn sugar
1-1/2 cups lukewarm water

( combine all ingredients and leave aside for 24hours. )
*OR :
Ingredients for Leaven Starter Dough :
70gm water
250gm bread flour

( combine all ingredients and leave aside for 24 hours.)

Here's my leaven starter dough.

Ingredients for Main Dough :
650gm all purpose flour
1-1/2 tspn baking powder
1/4 tspn baking soda
2 tspn salt
2 tspn five spice powder
250gm starter dough

1-1/2 cups water
a pinch of ammonia
1 tspn alkaline water (optional)

3 tbsp butter

Method :

- combine ingredients (A) in a mixing bowl and slowly stir in ingredients (B) mixture.
- once a soft dough is formed, then add in butter and knead to combine. (I used hand knead)
- then cover and leave aside for an hour.
- again knead the dough untill smooth and leave to rest for another one hour.

- now, you can see the dough is actually very very smooth.
- place dough over a slightly floured working table.
- divide into 4 portion and then roll out flat one portion at a time.
- again cut dough into 6 portion and form into balls.
(or you can add in some red bean fillings)
- and flatten the ball by hand/rolling pin.
for glutinous rice filling:
- roll the dough about 11cm width and 1cm thick, then cut in stripes about 3cm width.
- wrap the dough around the rice and then slightly coat with flour.
- press the dough flatten by hand.

Finally, deep fry untill brown.

Ingredients for Glutinous Rice Filling :
1 cup glutinous rice, soaked for 3 hours
2 tbsp sugar
1/2 tspn salt
Method :
- combine all ingredients together.
- place glutinous rice to a baking tray.
- add in some water just about to cover the rice.
- steam for 20 mins over high heat.
- and then leave cool, finally divide rice into 8 rice ball.
The texture of this 'ham chim peng' is quite crispy just like those 'you tiao' @ Chinese Oil Stick/churros. Yet I still prefer the softer type. Most probably I'll omit the alkaline and use bread flour instead next round. But my children love it this way. They like it crispy more than the soft ones. Well, whatever so, just enjoy! ^_^
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