Miri : ham chin peng

Photo by How K Wuong


Starter dough
90 g all purpose flour
90 ml water
2 tsp vinegar


Ingredients
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water
250 ml water
1/2 tsp instant yeast


Method:


1. Mix all the ingredients for the starter. Leave covered for 2 days ( I only kept for 14hrs under room temperature).
2. Mix all the ingredients with the starter which has been proved in a large mixing bowl. Use a wooden spoon or spatula to mix as the dough is very sticky.
3. Leave the dough covered with plastic wrap and let rest of 20 minutes.
4. After 20 minutes, bring and fold the dough from the sides to the center of the mixing bowl and continue to do this until the dough is smooth. Rest 20 minutes again.
5. Repeat the folding and resting for another 3 more times (I only did 2 more times).
6. Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours.


Ham Chim Peng with Nam Yue filling
*makes 20pcs