Rose’s Kitchenette

Hum Cheem Peang

Ingredients For Yeast Dough:

450 gm plain flour

250ml water

Method:

1.  Sift flour onto table, add water gradually and knead into a smooth dough, taking about 20 minutes.

2.  Place dough into an oiled container, cover with a piece of damp cloth and put on the container lid.

3.  Set aside for 48 hours for dough to ferment.  (Dough will take a longer or shorter time to ferment depending on weather conditions).  The dough is ready for use when it turns sourish.

Ingredients for Five-Spice Doughnut:

450 gm prepared yeast dough

250 gm sugar

375 gm plain flour

125 ml water

1 tbsp bicarbonate of soda

1/2 tsp alkaline water

Filling Ingredients:

1 tbsp five-spice powder

1 tbsp salt

a little water for brushing

Method:

1.  Dissolve bicarbonate of soda in 125 ml water and add to yeast dough.  Add sugar and alkaline water and knead for 5 to 10 minutes.

2.  Add sifted flour and knead well.  Sprinkle top with some flour, cover with a piece of damp cloth and set aside to proof for 1 hour or longer.

3.  Sprinkle some flour on table top.  Roll out dough into a rectangular sheet.

4.  Sprinkle some five-spice powder and salt over dough.  Dip a brush with some water and brush over mixture lightly.

5.  Roll dough up like a swissroll and cut into 2.5 cm slices.  Flatten each piece into a thin round shape with a wooden roller.

6.  Deep fry in hot oil till golden brown.  Drain off excess oil on absorbent paper.

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August 14th, 2007 Posted by rose | Desserts and Snacks | 6 comments