pang susi (savoury meat buns) susi 餐包

ingredients (makes 10)

dough
1 medium sweet potato (c. 150g)
150g bread flour
45g butter
25g sugar
20g egg yolk
1 tsp brandy (you can substitute with milk)
1 tsp instant dry yeast

filling
150g minced chicken (or meat of your choice)
1 white onion (about 150g), diced
1 potato (about 200g), diced
1/2 tsp mixed spice (see picture below)
1/2 tsp ground white pepper
1/2 tsp dark soy sauce
1 tsp light soy sauce (adjust according to individual preference)
1 tbsp oil

finishing/glaze
1 egg white
1/4 tsp sugar
1/2 tsp potato starch
2 tsp milk

食材（可做 10个餐包）

面团
中形红薯 一颗（约 150克）
面包粉 150克
黄油 45克
糖 25克
蛋黄 20克
白兰地酒 1小匙（可以牛奶替代）
即溶干酵母 1小匙

内陷
鸡肉末 150克（也可以其它肉类替代）
白色洋葱 1颗（约 150克）、切碎
土豆 1颗（约 200克）、切丁儿
千层糕香料 1/2小匙（见下图）
白胡椒粉 1/2小匙
老抽 1/2小匙
生抽 1小匙（或根据个人口味儿做适当调整）
油 1大匙

收尾
蛋白 1颗
糖 1/4小匙
土豆淀粉 1/2小匙
牛奶 2小匙

Directions/做法

– prepare filling ~ heat oil, and stir fry meat for 1 minute. add in onion, potato and mixed spices. continue stir frying
准备内陷～锅内将油烧热将肉末翻炒 1分钟。加入洋葱、土豆和千层糕香料。继续翻炒

• add a bit of water to cook the potato and meat (i added about 1 tbsp)
  加入少量水以便将土豆和肉末煮熟（我加了 1大匙水）

• add in pepper, and soy sauces. fry to combine. once moisture from meat/potato is nearly absorbed, dish up and allow to cool completely
  加入胡椒粉、老抽和生抽。拌匀。水份差不多收干时即可将内陷捞起、待凉备用

• prepare dough. steam sweet potato, then mash it. WEIGH OUT 100G of mashed sweet potato (you can eat the rest). whilst the sweet potato is still hot, add in butter, sugar and milk. whisk well (i put everything into the blender and mixed it)
  准备面团。红薯蒸熟后压成泥。称出 100克红薯泥（其余的吃了呗）并趁热将黄油、糖和牛奶加入。搅拌均匀（我这条懒虫将这些食材抛入食物搅拌器～拌一拌、搞定）

• allow the above to cool slightly, then stir in egg yolk and brandy (or milk). mix well
  红薯黄油泥稍微冷却后拌入蛋黄和白兰地（或牛奶）

• sift flour and yeast into mixer bowl, then pour in sweet potato mixture. use a spatula to mix till you get a soft dough. cover bowl and allow to rest for 20 mins
  面粉和酵母筛入容器中，倒入红薯泥。运用刮刀将其翻拌成团。静置 20分钟

• using dough hook on kitchenaid, knead dough on medium speed for 1 min. cover bowl once again, and rest it for 5mins
  运用面团钩，以厨师器中速将面团搅拌 1分钟。容器盖上保鲜膜，静置 5分钟

• give it a final knead for 2 mins, then proof till double in size
  再次将面团搓揉 2分钟。盖上保鲜膜，发酵至双倍大

• punch dough down and divide into 10 equal portions (about 33.5g per portion). rest dough for 30 mins
  面团排气、分割成 10等份（约 33.5克一份）。静置 30分钟

roll each portion of dough into a 9cm wide disc
取一份面团，擀平成 9厘米宽的面皮

place a heaped tablespoon of filling into the middle
勺入一大勺内陷

fold the disc into half
面皮对折

seal seams well
封口捏紧

place shaped dough seam side down
整形后的面团封口朝下

allow to proof for 40 mins
发酵 40分钟

• mix all glaze ingredients together and brush onto proofed buns
  收尾食材混匀并刷到发酵后的面团上

• bake in preheated oven of 185 degrees C, middle rack for 12 mins. switch pan around halfway through the baking time in order to even the browning
  送入预热至 185摄氏度烤箱中层烤 12分钟。烘烤时间中途将烤盘前后反转一次以确保均匀上色

Personal notes/温馨小贴士:

– i bought my mixed spices from Bake King in Singapore
我的千层糕香料是在新加坡的 Bake King 买滴

• i used 100g very strong bread flour (protein level 13.5%) and 50g low protein bread flour (protein level 11.6%)
  我用了 100克特强力面包粉（蛋白质含量 13.5%）和 50克面包粉（蛋白质含量 11.6%）

• i bought the embosser in tokyo. this is a manual embosser. to use, heat it using a kitchen torch for 1 min or over the stove for 3 mins. emboss lightly onto bread without applying pressure
  烙印是在东京买的。这个不是电动烙印。使用方式：用喷火枪将烙印加热 1分钟。如没有喷火枪，将烙印直接摆放在火炉上加热 3分钟。加热后，直接烙到面包上即可。烙印时，千万不可施加压力