Joyful Recipe 01: Hang Ji Peng

On the 1st of May, we decided to make Hang Ji Peng for dinner. After the 1st mistake of making Hang Ji Peng 3 years ago, this time we tried to use the ingredients which equivalents to Malaysian’s ingredients.

The most important ingredient for this Hang Ji Peng is flour. Flour in Kursk, Russia here is high protein flour, which is more suitable for making hard bread or bun and a bit yellowish. Not like in Malaysia where we have low protein and high protein flour. To overcome this, we tried to use the highest standard flour which available in Kursk, which title “Queen White” from its brand, I think you all should know that this flour is white, and the flour is very fine and smooth. Colley said, it is as smooth as baby’s skins.

Ingredients needed
For bread
1) 1kg of Flour
2) 1packet of yeast
3) 2 table spoon of sugar (depend on the sweetness you want)

For filling
1) 2 table spoon of “5 spices”
2) ½ table spoon of pepper
3) ½ table spoon of sale
4) Sodium Glutamate ½ teaspoon

Steps
For bread
1) Mix the yeast with ½ cup of cold water
2) Melt sugar with 1 cup of hot water
3) Pour both of them into flour, and ‘massage’ it with your gentle hands. If you feel that it is too hard, put a little bit of water and continue massage.
4) After that, cover it with towel and let it expend for half hour.

For filling
1) Mix all of them well.

Rolling.
1) Take your dough which already “expended”, remember to put flour on your operating table, or else your dough will stick on it.

2) Use roller to make them as flat as possible, (5mm)

3) Spread a little bit water on the surface of the dough and spread your filling equally.

4) Then, roll it softly like you roll sushi or Swiss roll.

5) Cut your roll with 1cm thick and use your palm to make them flat.
6) Leave them for another 15 minutes.
7) Fry it with hot boiling oil.
Then they are ready to be served.

warning High Calories Food!!