Friday, August 10, 2012

Pang Susie

The leftover sweet potatoes - I enjoyed it with these buns as a sweet soup

When I saw Wendy posting her photo of these buns, I was intrigued and waited patiently for her to post the recipe in her blog.  She had also explained the origin of these bun. Please visit her if you wish to know more about it. Finally got to try this delicious buns that she'd been raving about.  As she mentioned that the pastry was too oily, I did cut down 20g of the butter used and replaced it with milk.  Still slightly on the oily side but bearable.  The filling was delicious though, I couldn't stop myself from pinching some to eat as I work on wrapping the buns.

Not supposed to be fluffy but pastry like? well it's a cross between the two.

Pang Susie
Adapted  from: The Eurasian Cookbook by Mary Gomes.
Method written based on Wendy's experience with my adaptations in red

400gm minced pork/chicken
200gm onions, finely diced
2 Tbsp oil
½ tsp ground nutmeg 
½ tsp ground cloves (I used whole cloves and pick them out after cooking)
½ tsp ground cinnamon 
½ tsp salt
1 Tbsp sugar
1 tsp dark caramel sauce (I used dark soya sauce because I accidentally took the wrong bottle, duh!)

1. Mix minced pork with spices. Set aside.
2. Heat a wok, put in oil and sauté onions until lightly browned.
3. Put in minced meat and cook until meat turns opaque.
4. Put in salt, sugar and caramel sauce.
5. Cook until there are no visible liquids, but meat should still feel moist.
6. Cool minced meat and freeze for 10 minutes or until meat is cold and firm.
7. Separate filling into 16 portions and shape each portion oblong like eggs (not like mini sausages). Keep chilled until time of use.
Almost there! Lightly browned onions

Add minced meat and cook till opaque

250gm sweet potato flesh (raw)
300gm plain flour
70gm sugar
1.5 tsp instant yeast
100gm butter (reduced to 80g and replace with 20g milk)

2 Tbsp milk (original was evaporated milk)
2 Tbsp brandy (I used milk instead)
1 egg yolk

1 egg yolk (I used the leftover eggwhite)

1. Cut sweet potato into chunks and boil (not steam) until soft. Drain and let it cool down. Puree and weigh out 200gm.
2. Combine flour, yeast and sugar together. Mix to combine. 
3. Put in butter and rub it in, until everything looks like fine crumbs (I used the paddle attachment).
4. Put in sweet potato puree, egg yolk and milk. 
5. Knead until a smooth dough forms. (I used hook attachment and kneaded on Speed 4/10 for 5 mins). I used the paddle attachment all the way - lazy to change!
6. Leave it for 30 minutes, covered. (use this time to clean up the kitchen, or shape the filling)
7. Separate dough into 16 pieces. Roll dough, wrap with filling and seal edges. (see Wendy's post for step by step pictures). Shape the buns like rugby ball.
8. Let the wrapped buns proof for 30 minutes.
9. Preheat oven at 160(fan)/180C and bake the buns for 25 mins. 
10. Remove from oven and brush on beaten egg yolk immediately. (I put the buns back into the hot oven for 5 minutes). (I used egg white)

“I am submitting this post to Malaysian Food Fest (link to here , Melaka State hosted by Cindy of yummylittlecooks)”

I am also linking this to Bizzy Bake's Recipe Box # 9.

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