do you missed yeast for the yeast dough?? I was wondering..or maybe i was wrong…? hope to hear you soon. thank you.
This yeast dough does not require yeast to help it ferment.
The picture is just to show how the Hum Cheem Peang looks like. Your website is very interesting too! I hope to try out some of your recipes. I love Channa Bhatura, Chicken Marsala and Kulfi. Thanks for sharing.
Rose, I tried this recipe but I fermented the yeast dough for 2 1/2 days cos I wasn't sure whether it was sour yet. The texture turned out beautifully. I'm wondering whether I can leave out the alkaline water cos it gives an after taste.
I used the fermented yeast dough for making paus and it turned out beautifully. You can leave out the alkaline water. Let me know the results cause I've not made this for a long time.
I just made it yesterday, my family and friends love it. Hopefully I can post the recipe with the photos within these few days.
Thanks Beth, hope you enjoy trying out the recipes!
What is the five-spice powder?
Five-spice powder is made from a combination of spices like szechuan peppercorns, cloves, star anise, cinnamon and anise. It is available from most Chinese Medical Shops.
I think it shouldn't be a problem. Hope you will come out with good results. All the best!
The 450g prepared yeast dough,is it 450g plain flour + 250g water or weight the prepared yeast dough and get 450g out of it?
Just weigh 450g of the fermented yeast dough.
Just wondering how many hum cheem peang you can make with this recipe? Thanks!
How are you doing? I'm a breast cancer survivor too. Can you please post your recipe for paus.
The peang turned out well at the third attempt.Trial and error actually helped because after 48 hrs the dough wasn't fermented. The longer the better was my experience. Thanks for sharing the recipe, really appreciate it.
How are you doing too? I'll try my best to get back to posting recipes soon after my short break.
Thank you very much for your feedback. Wow! you have so much patience in trying out the recipe. Hope you enjoyed your peang.
Thank you for so generously sharing your recipe with us all.
I tried your Hum Cheem Peang recipe. The yeast dough is now 24 hours later and it appears to develop some dark spots. This I suspect is turning out like the home made noodles I made some years ago. They turn blackish and I had to throw them out. Will my dough turn out o.k. when it ferments?
"If we drink good water, we can remove all of diseases over %80 (WHO)". Alkaline water can sucsess this. Alkaline water flushes acidic metabolites and toxins from cellular level. Supplies health sustaining minerals such as Ca, K, Mg, Na to the body. Contains smaller water clusters (51KHz) that hydrates the body up to 3 times more effective than normal water. Facilitate nutrients and mineral absorptions efficiently. Promotes general well-bing by restoring the body.
how can it named a yeast dough without yeast in it.
Thank you very much for sharing your recipes.
Is the yeast dough same as the one for making you tiow ?
It is very kind of you to share your recipes with others. I'd love to try some of them one day. I wonder where I can find recipe for 'coconut bun'?
Thanks again & take good care always!
Let me check it out. I will post it if I have one.