Wednesday, July 2, 2014

Pang Susi

Pang Susi?

Sounds like a catchy name, isn't it? ... but, what is it? From the book, Florence's Tan Best Nyonya Recipes, I can see that it is a bun...

Clueless? I was. Prior baking, I had Google around to see if anyone in our virtual world had baked pang Susi and saw that Wendy (Table for 2) and Jeannie (Baking Diary) had baked and love them very much...

Pang Susi is a Eurasian style soft bun made with a dough with mashed sweet potatoes. It is typically made with a meat filling spiced up with cinnamon, nutmeg and brandy being usually non-curried. As the liquid content in the dough is rich with egg and butter with least water, Pang Susi is sometimes describes as a cross between bread and pastry but I reckon the Pang Susi made with this recipe tastes more like a soft bread rather than a pastry. It can be adapted to a vegetarian version with potatoes or chickpeas filling.

Today, I'm baking mine with Florence Tan's recipe but adapting some changes that I have seen in Wendy's post with chicken mince and dark caramel sauce. At Wendy's post, I saw that a hint brandy can be added in the dough and so I did the same for a traditional kick. However, we can't really taste the brandy and I think that the brandy should be added into the filling instead.

Our verdict?

Man: Good!
Boy: Good!
Mum: Happy!!!

The bread dough is sweet, soft and tasty! The spiced chicken potato filling reminds me of the caramelised chicken potato dish that my grandmother used to cook for me. We love love love Pang Susi!!!

Thumbs up, obviously!!! Trust me, it is NOT the brandy that is making us loving these... LOL!

pang susi
We love love love Pang Susi!!!
I like Florence Tan's Pang Susi recipe with the addition of potatoes.
These are the seasonings that I used to cook the filling.
This is how I cooked the filling.
This super yummy filling reminds me of the potato dishes that my grandma used to cook for me.
Mashing potatoes is always my son's job but he is not around to do this :(
I added brandy in the dough... but should add this in the filling instead.
I used my breadmaker to knead this dough.
Giving Pang Susi its traditional look... 
They don't grow a lot during its final proving.
... but, puffed up a lot more after baking!
pang susi
Yummy!!! Happy!!!

Here's the recipe that I have largely adapted from the book, Florence's Tan Best Nyonya Recipes by Florence Tan

Makes 10

For the dough:
300g plain (all-purpose) flour
(For a finer texture, I have used a combination of 50g Italian OO flour plus 250g bread flour)
150g steamed sweet potato, finely mashed
1/8 tsp salt
50g castor sugar
2 tsp instant yeast
1 egg yolks
3 tbsp water
1 tbsp brandy (optional and can be substitute with water)
60g butter, soften at room temperature

For the filings:
Cooking oil
1 large onions, finely diced
250g chicken mince
4 medium potatoes, peeled and finely diced
150ml water or more if potatoes are the firmer variety
a pinch of ground white pepper
1 1/4 tsp five-spice powder

Seasonings:
1 tsp chicken stock granules
1/2 tsp salt
2 tbsp sugar
1 1/2 tbsp dark caramel sauce
brandy to taste, optional (I should add some brandy here!)

1 extra egg yolk plus 1 tbsp milk for egg wash

Prepare filling: Heat oil in a saucepan in medium-high heat. Fry onions for 3 mins until slightly browned. Add chicken mince and potatoes and cook for another 2-3 mins. Add water, pepper, five-spice powder and seasonings. Lower the heat to medium-low. Cook the filling (with no cover) until potatoes are tender, and gravy has dried. If the potatoes are not cooked thoroughly and the gravy has dried up, add gradual amount of water to continue cooking. When the filling is cooked, remove the pan from heat and set aside to cool completely.

Prepare bread dough: Place all dough ingredients except butter and yeast in a bread maker accordingly to your bread maker instructions. Add butter and yeast last and switch on the machine with "dough” setting which kneads the dough for 30 mins and allow it to prove for 1 hr.

If bread maker is not available, combine all ingredients for bread, except butter and egg wash, in an electric mixer (fitted with a dough hook). Knead the dough for 1-2 mins first to combine all at first. Add butter gradually and continue kneading at a higher speed for the next 15-20 mins to form a smooth and elastic dough. Place dough into a greased bowl. Cover with a cloth and allow it to double in size. 

Line two baking trays with silicon mats or grease them slightly with oil or extra butter.

Punch dough down and knead for about 2 mins. Divide dough into 10 pieces. Shape them into balls and flatten each one by hand or with a rolling pin. Spoon about 1 1/2 tbsp filling in the middle of each flattened dough. Fold the left and right sides over the filling. Seal edges and shaping the bread like a leaf shape. Turn over and place it with seam side down on the prepared tray. Repeat shaping the bread until all dough pieces have been used up. Cover them with cling wrap loosely and prove for 40-60 mins or until doubled in size. 

Preheat oven to 180°C or 160°C fan forced. Brush bread with egg wash and bake for 20-25 mins or until golden brown.

Remove from oven and leave to cool on a rack before serving.

Note: There will be 3-4 tbsp of leftover filling and can be kept frozen for 1-2 weeks but ours went to our tummies on the same day :)

Happy Baking
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38 comments:

  1. Pang Susi, yep, sounds like a canggih name for a lady, haha.. Yummzz, your first picture looks like char-siew bun.. I love char-siew pau, I can eat 10! I love chicken and potatoes, here I "man shi zhai gai", with just oyster sauce, and some black kicap for colouring.. But yours look really delicious! Sweet potato bun with chicken-potatoes filling, I love the name already.. I can eat 10!

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  2. Wow, looks like luncheon buns but this bun uses mashed potato and I can see the texture looks so soft. I love everything about this buns.

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  3. thumbs up :) can i have 1 for breakfast ?

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  4. Hi Zoe!
    Oh my word, aren't they just gorgeous! I would love to make these one day but I am such a bad girl when it comes to yeast, lol...I think I'll save it just in case I get brave. They look delicious!

    Thank you so much for sharing, Zoe...

    P.S. I'm so sorry you didn't make the picnic game this year Zoe but we understand and there is tons of food for you to enjoy at the Round-Up:) I'll try to let you know earlier for next year:)

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  5. Hi Zoe, when I first saw the photo, I thought it's char-siew bao... haha. :p
    Your buns look delicious! The texture of the bread looks so soft and fluffy and the filling so moist and delicious!

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  6. Wow, how do you make everything look so delectable? I WANT!!!

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  7. aren't we always after all the "good good" feedback? i'm so happy for you also.. and of course, i'm happy i have another savoury bun recipe to keep :D

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  8. I recalled eating this when I first started work and we usually buy this on our overtime days to tide us through the long working hour.

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  9. these mashed potato buns sound lovely! Im so curious to try how they taste like! :)

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  10. Hi,Zoe

    This bun look so soft,i never heard pang susi before
    Tks for sharing this delicious bun

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  11. Oooooooh yumm I have to try this....

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  12. The last picture can tell how soft the texture is. :D

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  13. Hi Zoe! It sounds like a girl's name :) I remember Wendy's version. And oh dear, Louiz is claiming she can eat all 10 hah...hah...

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  14. Another delicious meal! Bookmaking this recipe. :)

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  15. First time hearing this name. A very unusual name for buns. Your pang susi looks very yummy.

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  16. Pang Susi :) sounds really fun! and delicious!

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  17. That's fine to contact blogs around the world, you get to know a lot of new recipes. Thank you for sharing this recipe it's new to me.
    greetings,
    Ymme

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  18. Pang Susi~ Cute! The Bun so delicious! Maybe I should try on these too!

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  19. Looks good. ;-) This is such a fun dish -- I should make this. Great recipe -- thanks.

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  20. Hi Zoe,

    This bread looks delicious! It reminds me of the chau siu bao (chinese pork buns) but the dough doesn't have sweet potatoes.
    If I make it, it'd be vegetarian.

    Thank you for sharing the recipe,

    Helen

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  21. This is my first time hearing about this Pang Susi buns, it sure looks delicious and I like the way you wrapped it and how it turn out.

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  22. Damn it. I just drooled onto my keyboard again!

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  23. Hi Zoe , just delicious , something I would enjoy and will make soon . Thanks for sharing :)

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  24. Hi Zoe,
    Looks so delicious! I could eat this anytime of the day!
    Have never tried making these before, one day...... :)

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  25. I remember seeing this at Wendy's too. Very interesting name and the recipe is quite unique with 2 types of potatoes in it.

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  26. This looks so good. I am going to have to see if i can get my hands on that book. also looking for caramel at the Asian grocery. That looks like handy stuff. Thanks for making me hungry!

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  27. Wow, how soft and delicious this bun looks :D
    Wouldn't mind trying it!

    Cheers
    Choc Chip Uru

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  28. Wow brandy in the buns... hehe. Your Pang Susi's are certainly very neat!

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  29. I'm surprised there's still chicken and potatoes left for you to wrap it up! That alone looks absolutely delish! Stuff it in a bun = heavenly! Thank you for sharing! :D

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  30. This looks like comfort food to me. How yummy it must be.

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  31. Zoe...I'm in AWE...seriously! It really does sound like a girl's name...but OMG, sooo amazing! Adding the brandy in the dough made it even more moist, and gives it a taste to savor. Will not...cannot duplicate this amazing recipe; in the meantime, I'm just sitting here drooling and craving it!

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  32. Zoe, this is interesting... This is the 1st time I come across this "Pang Susi" the bread texture absolutely looks excellent, and lovely buns you have made ^^

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  33. I love the name of this bread...but not sure why I think of "fat" Susie...hahaha...

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  34. I've never heard of this one. It looks really beautiful. Flawless skin ;)

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  35. Hi Zoe,
    I have seen Wendy and Jeannie post this pang susie too.
    Looks inviting with the soft bread and yummy potato filling.
    I want to make this too :D
    mui

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  36. You certainly got me, Zoe! Never heard of it, but certainly looks tasty. I know you love cooking & baking, so come & join our NuNaturals NuStevia Goodies Facebook International Giveaway! Simply like, tag & share to win attractive prizes!

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  37. Ciao Zoe..che bello questo pane ..il ripieno è straordinariamente buono.
    Buona domenica.
    Inco

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