红豆Hum Cheem Paeng by lily wai

Ingredients:

A:
600 g flour
312 ml water
225 g sugar
1/2 tsp soda bicarbonate/baking soda
1 tsp ammonia
3 tsp salt
2 tbsp melted margarine
100 g yeast dough

1 tsp five spice powder
sesame seeds
cooking oil

For yeast dough
100 g flour
100 ml water
1/2 tsp yeast

Method:

For yeast dough:

Mix 100 g flour with 100 ml water and 1/2 tsp yeast and

mix into a dough. Leave to ferment for two(2) hours.

Mix all the ingredients in A. and knead into a smooth dough.

Roll out the dough 25mm thick.

Rub five spice powder and sprinkle some

water on top of rolled out dough.

Roll the dought to resemble a swiss roll.

Cut it into 12.5 mm thick pieces.

Roll each into a flat round, brush with a little water and

sprinkle with sesame seeds.

Heat cooking oil for deep frying.

As soon as the dough floats to the top, it has to be turned and

flipped until it bloats.

Fry until brown.