Five Spice Doughnuts / Ham Chin Peng Recipe 五香咸煎饼

I absolutely love these donuts and it brings back fond memories. They are incredibly soft on the inside and crispy on the outside. That can be eaten plain without the five spice mixture or as a special treat. They're worth the effort!

Makes 8

Ingredients:

(A)

145g cake flour

or you can simply use 145g/150g premium plain flour

instead and expect good results in my recipe too.

1/2 teaspoon Allinson dried yeast

1/8 teaspoon Dr. oetker baking powder

100g cold milk

10g granulated sugar, optional

1/2 tsp mild olive oil or any healthy cooking oil, or just skip it

(B)

To make the paste for the filling:

1 teaspoon five spice powder

1/2 cinnamon ground

1/2 teaspoon sugar

2 teaspoon warm water

Method:

1) Add the (A) ingredients to the bread pan, cake flour or premium plain flour, allinson dried yeast, baking powder, cold milk and granulated sugar. (You can use the same recipe and knead by hand or a stand mixer instead).

2) Press the button to start, ''raw dough'', the bread maker will start kneading the dough. stir 1-rest-stir 2. Once the process has been completed ''stir 2'', open the lid, add a teaspoon of mild olive oil or without any oil and continue until beeps will signal.

3) Press the ''fermentation'' button to process until beep to signal and then you take it out of the machine until the dough has doubled in size for the first rise for about 30 minutes.

4) (B) Stir the five spice powder, cinnamon ground, sugar and warm water together in a small bowl.

5) Take the dough out of the bread pan on a lightly floured work surface. Punching down the dough to release any gas bubbles. Roll the dough up like a swiss roll and cut the rolled dough into 8 pieces.

6) Gently level the five spice mixture with a spoon so it covers the dough almost completely. Roll the dough up in a tight log from the short side without the border. slice into 8 equal rounds.

7) Brush rolls with water all over the tops and sides of the dough and sprinkle white sesame seeds.

8) A second fermentation is not necessary in a warm place, like summer time. if winter, it need to proof for about 30 minutes.

9) Deep fried in wok until golden and risen. Keep turning while frying. Leave to cool on the tray for 10-15 minutes. Best eaten on the same day. It stays crispy even after turned cool.

Enjoy!

♥

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No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes

How To Make White Sandwich Bread | My Everyday Bread

Honestly, I have made bread over hundred times, this is by far the easiest and my very best bread. To give you a rundown of exactly how I make this bread. I’ve created a video demonstrating the process for my everyday bread recipe. This is why I absolutely love this bread, it's chewy crust and giving it a silky texture. Just like the premium bakery shop but made from scratch at home. A feathery soft texture that tears into wispy. It's so satisfying to watch and so yummy to eat even without toasting.

Makes 1

Chefmade 300g pullman loaf pan with lid 2.8'' x 8.1'' x 2.8''

or llb loaf - Total dough 350-360g

Ingredients:

(A)

180g bread flour

1 tsp, 4g dried yeast

140g cold whole milk

14g granulated sugar

(B)

14g - 20g salted butter

or 2 tsp mild olive oil instead

(C)

1 - 2 teaspoons honey or golden syrup

1 tsp warm water

Method:

1) Add all ingredients (A), except for the butter to a large bowl and stir with a hard spatula to slightly bring everything together. Then, knead with your hands for about 15-20 minutes.

2) Add room temperature salted butter and knead until it's fully incorporated.

3) Cover with a lid or tea towel and allow to proof until doubled in size in a warm place about 30 minutes to 1 hour. (Do not let the bread dough direct sunlight or proof above 38/40˚C).

4) Punch down the dough after its first rise. The large air bubbles are removed to help reduce the dough rises and many air pockets are formed inside. Sprinkle flour on the worktop. Cut the dough into 4 even pieces. To shape into a round balls and roll each in a long log, roll up and pinch the seam. then place them on a prepared bread pan and second proof again for another 30 minutes to 1 hour.

5) Before baking, check the dough if it rise until just above the rim and press the dough gently with your finger if it springs back slowly and leaves a small indent it is now ready to bake.

6) You can bake your sandwich bread covered or leave uncovered. No preheat air-fryer 150C and bake for 25-30 minutes or until golden brown.

7) Allow the bread to cool completely before slicing. Store bread covered at room temperature within a day.

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.

No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes