Pang Susi (Eurasian Sweet Potato Buns with Spiced Meat Filling)
Course: Baked Buns
Cuisine: Asian Fusion
Prep Time: 20 minutesminutes
Cook Time: 45 minutesminutes
Proofing the dough twice:: 1 hourhour30 minutesminutes
Total Time: 2 hourshours35 minutesminutes
Servings: 10buns
Author: Marvellina
Eurasian style soft and pillowy sweet potato buns are filled with aromatic savory slightly sweet minced meat filling is absolutely delicious and now you can make them with this less rich dough recipe but equally delish.
Preheat a wok or skillet. Add cooking oil. Add the onion and stir fry until they are fragrant and soft, about 3-4 minutes. Add the minced meat followed by the seasonings and spices, except for the candied winter melon. Continue to cook until the liquid has evaporated and meat is cooked through. Stir in the candied winter melon and stir to mix.. Have a taste and adjust accordingly. It should be savory with some hint of sweetness. Remove from the heat
Spread this on a plate to let it cools down completely or let it cools down and then cover and store in the fridge for few days if you don't use it right away
Prepare the sweet potato buns dough:
I suggest getting about 200-250 grams fresh sweet potatoes. Peel the potatoes and then cut into smaller chunks and boil in water until they are fork-tender. Drain off cooking liquid and mash the sweet potatoes. Measure 160 grams of mashed sweet potatoes for the recipe
Put all ingredients for the buns, except for the milk, in a mixing bowl. I use a stand mixer to knead. Add milk as needed so the dough can come together and continue to knead until the dough is smooth and elastic, not necessarily reach a windowpane stage (the stage where you stretch the dough thinly and it won't break) . I used speed 4 on my KitchenAid and knead for about 5 minutes or so
First proofing:
Cover with a cling plastic wrap and let it proof at a warm place for about an hour or until the dough doubles in size
Shape and second proofing:
Punch the dough to release air and knead a few times and then divide the dough into 10 equal portions. Keep them covered and work with one dough at a time
Take one dough and roll it out into an oval shape, about 4 inches long and about 2 inches wide. Scoop the filling and place on the dough. Gather the two sides of the dough and seal them on top, resembling a leaf shape (as shown in the photo). Continue with the rest of the dough and filling
Place the shaped buns on a baking sheet lined with a parchment paper, seam side facing down on the baking sheet, about 2 inches apart. Let them proof again until they are puffy again, about 40 minutes to one hour, depending on the temperature you are in
Bake:
10 minutes before the end of the second proofing, preheat oven at 350 F (177 C). Brush the buns with egg wash and place the baking sheet 3rd rack from the top and bake for the next 20-25 minutes or until they are nicely golden brown. If they brown too quickly you can loosely cover with an aluminum foil on top
Remove from the oven and let them cool down completely on a cooling rack so the bottom of the buns won't get soggy