@aflouryspace
Ham chim peng, especially the red bean one, is my childhood favourite! So when I saw @Ferment Boulangerie turn it into a shiopan… I knew I had to try it myself! 🤓 Dough (makes 5 shio pans & 6 bagels) – 510g bread flour – 130g water – 80g ice cubes – 130g unsweetened plain yoghurt – 1/4 tsp five spice powder – 1 egg (50g) – 45g sugar – 6g salt – 5g instant yeast – 40g unsalted butter, softened Sesame seeds (as needed): – 3 tbsp white sesame seeds – 1 tbsp black sesame seeds Red bean filling (get the tubed ones so it’s easier to squeeze into the dough) Butter: 10g each for shio pans 4g each for bagels Others: Flakey salt for shio pans Sugar water to boil bagels: 40g water + 1 litre water Extra flour for dusting Directions: 1. Mix all dough ingredients and knead until windowpane. 2. Divide: 70g each for shio pans, remainder split evenly for bagels. Round all portions. 3. Cover and rest bagel dough for 20 mins. 4. Place shio pan dough in the freezer for 30 mins, then transfer to the fridge. Bagels: 1. Roll each into a rectangle, flip and pull the sides to expand the rectangle. Pipe red bean filling and roll up. Flatten one end with a rolling pin, tuck the other end under and pinch the seam to close. 2. Place each on a square of parchment. Cover and proof 40-45 mins. 3. At the 20-min mark, preheat oven to 215°C fan. 4. Heat up the sugar water until you see small bubbles. Cook bagels, 30 seconds each side. Drain and place on a tray. 5. Dip the bagels into the sesame seeds mixture to coat the bottom. Add a small knob of butter to the centre of each. 6. Bake at 215°C for 16–18 mins. Shio pans: 1. Shape rounds into teardrops. Rest 15 mins. Roll each into a long, tapered oval. 2. Pipe red bean filling and place butter at the wide end, fold the top over to cover, then roll toward you until the seam sits at the bottom. 3. Spray the bottom of the shio pan with water and dip into the sesame seeds mixture. 4. Cover and proof 40 mins or until puffy. Increase oven to 220°C. 5. Spray with water and sprinkle with flaky sea salt. Bake at 220°C for 13–15 mins. Brush leaked butter over while still hot. #sgfoodie #easyrecipe
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@aflouryspace
