Pang Susi

Try these unassuming glazed buns stuffed to the brim with tender minced pork. The dough gets its fragrance and sweetness from orange sweet potatoes and candied winter melon: a complexity uncommon in most store-bought breads.

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Part I: Sweet Potato Bun
  • 450g Bread Flour
  • 2.5g Salt
  • 50g Sugar
  • 10g Instant Dry Yeast
  • 100g Water
  • 75g Milk
  • 80g Orange Sweet Potato Paste
  • 75g Butter
Part II: Meat Filling
  • 20g Oil
  • 20g Garlic
  • 20g Taucheong paste (preserved soya bean paste)
  • 180g Pork Belly
  • 3g Coriander Powder
  • 3g Salt
  • 3g Light Soy Sauce
  • 4g Dark Soy Sauce
  • 5g Pepper Powder
  • 60g Water
  • 55g Candied Winter Melon


Part I: Sweet Potato Bun

1. Preheat oven at 170°C.

2. Mix bread flour, salt, sugar, dry yeast, water, milk, all together.

3. Add mashed orange sweet potato & butter.

4. Knead until the dough is smooth and elastic, cover and let it rise for 10 minutes.

5. Divide into 25g each, flatten the dough, spoon in the filling and shape the bread.

6. Leave the dough to proof for 25 minutes.

7. Brush with egg wash.

8. Bake for 12 minutes.

Part II: Meat Filling

1. Mix pork, coriander powder, light soy sauce, pepper, salt & dark soy sauce to marinate.

2. Heat up oil in a pan, sauté garlic until golden brown, add taucheong (preserved soya bean paste) and fry until fragrant, add marinated pork & water. Simmer until the gravy is reduced, add candied winter melon & cook for a while more.

3. Remove from heat and leave to cool.


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