Savoury Pancake (Hum Chee Peng)

I was at Chow Kit Road Wet Market in Kuala Lumpur shopping with my mom but we went separate way.My mom want to buy some fruit while I'm getting some take out Nasi Lemak and Curry Noodles.I saw my mom over the other side of Fried Chinese cruller stall.I quickly walk over to meet my mom,I asked the owner of fried Chinese cruller how to make Chinese cruller and Ham Chee Peng.She refused to tell me her recipe or how to make her product.She just keep quite but her hubby reply"why want to make yourself,just buy from the store,it's much easy,"!!.Well,I guess they 're not telling me what is inside their recipe.My mother laugh at me.She said they won't tell me because they're doing business not play play like me!!.So I promise myself,I'm going to buy few local recipe book but must have "Ham Chee Peng" recipe!!Yes,I bought a Hot Favourite Kueh Recipe Book from Popular Bookstore. Here is my "Ham Chee Peng"!!.How it's look?.To my surprise,Elliot love it.He keep coming for more the next day.I altered the recipe to suit my taste.I add red bean paste filling,to make it tasty not too bland.

Ingredient:

Starter Dough

150 gm Plain Flour (sifted)

100 ml water

1 tsp yeast

Ingredients:

150 gm bread flour(sifted)

150 gm plain flour(sifted)

60 gm sugar

10 gm fermented red bean curd(nam yu) mashed

160 ml water

1 tsp yeast

1 tsp five spice powder

1/4 tsp baking powder

2 tsp oil

1/2 cup white sesame seeds

1 can red bean paste(400 gm)

Method:

1:Starter dough:Combine well all ingredients and leave to proof for at least 8 hours(I left it overnight)

2:Combine 150 gm starter dough with bread flour ,plain flour,sugar,fermented red bean curd,water yeast,five spice powder and baking powder and knead into dough.Add oil and continue to knead well.(I add dry flour not oil to knead).Cover and leave to proof for about 30 minutes at warm place.

3:When the dough has risen,roll into a large thin rectangular shape.Brush with some oil or water.Cut into 1 cm section each dough.

4:Roll each cut dough flat ,fill the bottom flat dough with 2 tsp red bean paste in the center and brush the edge with some water or oil.Top another flat roll dough on the top.Pinch all the edge together,make sure the filling won't spill.Brush some water on the center of the top dough,sprinkle with white sesame seeds.Set aside for about 20 minutes(proofing) before frying.

5:Deep fry in hot oil until golden brown.

** Note:#3 and #4 step is my own invention.I have no idea how to insert red bean filling without spilling .So,I try my own method and it's worked!!.The original recipe doesn't come with red bean paste.**

**Tips:Dough made from starter dough with yeast is more fragrant and stable.**