Chinese Donut or Ham Jim Peng is one of the best traditional Chinese desserts which I enjoy. The texture is almost similar to Chinese crullers but fleshier. This donut is either filled with red bean paste or glutinous rice (this variant is called ‘Kap Zhung‘), or just sprinkled with five spice powder. So you either have the sweet or the salty version. You can either enjoy it just like that or cut into bite sizes and dunk into your favourite dessert soup (tong sui).
Chinese donut is sold together along with Chinese crullers (yu tiao), so Chinese folks will usually buy both types. The aroma wafting from these crullers will make you drool, really. Especially when you have your black coffee ready.
So if you want to make your own chinese donut, put on your best apron and start kneading away!
- 300 g High Protein Flour
- 1 tsp Instant Yeast Powder
- 1 tsp Fine Sugar
- 1 1/2 cups Warm Water
- 650 g Plain Flour
- 2 tsp Baking Powder
- 1 tsp (level) Salt
- 1 1/2 tsp Five Spice Powder (or Cinnamon Powder)
- 250 g Starter Dough (from Ingredients A mixture)
- 1 1/2 cups Water
- A pinch Ammonia
- 3 tbsp Softened Butter