Sweet Potato Shio Pan with Maple Syrup Candy

Discover the perfect balance of flavors in this innovative twist on a Japanese classic. Soft, pillowy shio pan filled with creamy, naturally sweet sweet potato, topped with a crispy maple honeycomb that adds a delightful crunch and caramel sweetness.

INGREDIENTS

Shio Pan Dough (makes 20)Quantity
Bread flour500g
Saf-instant® Gold Instant Yeast10g
Ice-cold water (0-2 °C)330g
Salt (for the dough) 5g
Granulated sugar40g
Magimix® Green Bread Improver2.5g
Unsalted butter (for the dough)20g
Salted butter (to roll inside: 3 cm sticks, 5-6 g each)120g
Coarse salt flakes (for topping)15g
Sweet Potato Filling (makes 20)Quantity
Japanese sweet potato, yellow flesh1,150g
Fresh milk345g
Whipping cream85g
Mitr Phol syrup86g
Fine salt3g
Filling starch14g
Lemon yellow food color (optional)0.6ml
Maple honeycombto decorate
Maple HoneycombQuantity
Granulated sugar90g
Water15g
Baking soda4g
Maple syrup40g

FEATURED PRODUCT

Saf-instant® Gold

Shio Pan Method

  1. Combine the bread flour, sugar, salt, Saf-instant® Gold yeast and Magimix® Green Bread Improver.
  2. Add the ice-cold water and mix for 8 minutes.
  3. Add the butter and knead for another 8 minutes. The dough temperature after mixing should be 23-25 °C. Rest the dough for 30 minutes.
  4. Knock back the dough and divide into 20 pieces of 44-45 g. Round each piece (pre-shape) and rest for 15 minutes.
  5. Roll each piece by hand into a teardrop shape, then roll it out long and tapered to 38-40 cm.
  6. Place a prepared stick of salted butter at the wide end, then roll the dough up from one end to the other.
  7. Proof for 45-60 minutes at 28-30 °C and 75-80% relative humidity.
  8. Mist lightly with water, sprinkle with coarse salt (1 g per roll) and rest for 10 minutes before baking.
  9. Bake with top heat 220 °C and bottom heat 250 °C for 14-16 minutes.
  10. Once baked, let cool on a rack. Use a serrated bread knife to slit the top of each roll for the sweet potato filling.
  11. Fill a piping bag fitted with a 2D tip with the sweet potato filling. Pipe into the center first, then pipe decoratively on top, for a total filling weight of 65-68 g.

Method

  1. Cut the Japanese sweet potatoes into even slices and soak them in clean water (to prevent browning). Bring the water in a steamer to a boil and steam the sweet potatoes for 20-25 minutes. They are cooked when a fork or skewer goes in easily.
  2. Let cool for about 15 minutes (avoid leaving them exposed to the air, as they will darken).
  3. Peel, then blend with all the other ingredients using a hand mixer or a dry blender. Cook over heat, stirring, until the mixture reaches 80 °C. Pour into a tray, spread it evenly, press plastic wrap directly onto the surface and chill at 2-4 °C before using.

Maple Honeycomb Method

  1. Put the sugar, water and maple syrup in a pot. Do not stir before heating; wait until the sugar has fully absorbed the liquid (to prevent crystallisation).
  2. Boil to 165-170 °C, then add the baking soda and whisk quickly. The mixture will foam up. Turn off the heat, pour into the prepared tray and leave for 15 minutes until set.
  3. If not using right away, store in a zip-lock bag (keeps for 3 days) to protect it from moisture. Break or cut into pieces as you like before using.