June 04, 2013

Nestled Bao - 窝包

Is this a baos or a cake??  ^_^ It is a bao of course. It is a nestled bao. 
有蛋糕又有包子又有内馅..是蛋糕还是包子呢??
是包子而名叫窝包.
The bao skin act as a bowl or a nest  that  hold the filling inside ..nice and special right..:p
看这包子像个碗/鸟巢把馅料都装在里边..有趣吧!

 Make the skin of this bao by moulding the dough onto the bottom of a tart tin or cupcake tin. (turn the tin upside down, use the outside bottom) see pic A. Steam it until it is cooked. Take out the tart tin (it looks like a nest) and filled in the filling. Get ready the sponge cake  batter and pour some of the cake batter to cover up the fillings. Bring back to steam until the cake is cooked.
A cooked nestled bao..top view
 窝包子熟了..看看上面

 and side view...
看看旁边...

把包子的面团分割好, 杆平和圆盖在挞杯或发糕杯的外层.
蒸熟再脱模. 放入内馅. 倒入蛋糕在面上. 蒸至熟.


Have this with tea or coffee and Enjoy!!
配上茶或咖啡也很不错哦!!

pic A
1) This is the unmould bao casing.
2) This is theinside.
3) This is the mould while it is still inside.
4)This is the unmoulding process.
5) Filling for the bao.
6) The filled up baos.
7) Top up with cake batter. Do not overload it!
8) Fill in just enough about 1 tbsp or more if your bao casing is bigger.

Nestle Bao 
recipe source: '包' Paus from Y3K by Coco Kong
Makes 8 Paos

Ingredients:
A
(mixed just prior to using)
1 tsp instant yeast
120ml water

220g pao flour 
30g icing sugar
15g shortening
1/2 tsp double action baking powder

For topping:
C
1 egg (beaten) , 35g icing sugar, 1/2 tsp cake improver (i did not add this)
D
45g plain flour, 1 tsp corn oil, 1 tbsp diced spring onion, 1 tbsp minced chinese coriander (i add dried coriander flakes)

For filling:
E (marinated for 30 minutes)
250g chicken leg meat (cut into fine pieces) (i used mince meat)
1 tbsp oyster sauce 
1 tsp dark soy sauce (i use light soy sauce)
1 1/2 tbsp sugar
1 tsp pepper
1/2 tsp salt
1/2 tsp five spice powder (i  did not add this)
1 medium potato - diced, precooked in microwave for 2 minutes (i added)

F
1 onion (diced) 
4 mushrooms (soaked, diced) (i did not add this)

For thickening:
 1 tsp cornflour mixed with 125ml water
16 cupcake cases/ paper cups (flatten), 8 tarts tin, cupcake tins 

To Do:
For filling:
Heat wok with one spoon of oil. Saute ingredient (F), add in ingredient (E), fry till meat changes colour. Thicken and dish up,cool well.

 For Skin:
Combine ingredient B in a big mixing bowl. Add in ingredient A, mix well. Invert onto a tabletop, knead with your palms for 2 minutes till dough becomes shiny and soft. Return dough to big bowl, cover with a piece of cloth, proof for 30 minutes. (i add ingredient A and B into bread pan and let bread machine to do the mixing and kneading)  Divide into 50g each part.

For Topping:
Beat ingredient C till light and fluffy, add in ingredient D, mix well, set aside.

To Shape:
Roll skin dough flat and mould onto the outer bottom tart tin, (lay a layer of  flatten paper cup or greased it before mould the flatten dough on) Repeat process. Cover and proof for 10 minutes.This is going to be the bao nest. (pic A #2)

Bring water to a rapid boil, place  steaming rack  into wok. Lay a piece of cloth onto the steaming rack.(i did not put cloth) Place pao nest into wok and steam for 8 minutes or cooked through. 

Remove the tart tins from the pao nest. (pic A #3, #4). Place on a flatten paper cup. Spoon filling into the nest, spoon on cake topping onto filling as a cover. Repeat to do onto the rest.

Bring water to a rapid boil, place nestled bao into wok and steam for 10 minutes or cooked through.

**This is good to serve warm over a cup of chinese tea or coffee.

Small Small Baker/Aspiring Bakers

hosted by Miss B of Everybody Eats Well in Flanders.


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21 comments:

  1. Have never heard of or seen a 窝包 before. So unique and I bet it is very delicious too!

    ReplyDelete
    Replies
    1. Ann, this are very popular in Sibu,Sarawak.
      It is actually taste like home made char siew bao :)

      Delete
  2. Like Ann, I have never tried this before but it sure looks interesting and yummy.

    The mould that you used... hehe... looks like a sink filter! Haha...

    ReplyDelete
    Replies
    1. LOL..Alvin.
      It is a special kind of fatt gao steaming cups.
      I had a good laugh when i saw you mention sink filter :D

      Delete
  3. I do heard of this nest bao before and it sure does intrigued me. I am sure it is delicious as it looks and it is quite a handful to do too. Had a laugh at chef & sommelier comment on the sink filter mould!

    ReplyDelete
  4. So cute, it must be so delicious :) I think if you add in a whole quail egg in your fillings for each bao, then it really look like a nest!

    ReplyDelete
    Replies
    1. Jozeyln,
      Its a good idea. Wil try it if next time i do:D

      Delete
  5. 好特别~ 还真的是头一次见识这个二合一的包子!

    ReplyDelete
    Replies
    1. 小雨伞,
      欢迎光临!!
      这包子好吃,可以试试哦:D

      Delete
  6. Very special bao, I remembered my SIL told me about this bao.,

    ReplyDelete
  7. mui mui,妳的包皮好潔白而且也很滑哦
    真是厲害

    ReplyDelete
  8. 可爱~是将面皮压在杯子上拿起steam吗?!杯子向下?!

    ReplyDelete
    Replies
    1. little blue,
      是的. 把面皮压在杯底上在拿去蒸的.
      对! 杯子向下.

      Delete
  9. Wow, this is lovely! I have never seen nestled bao before! Looks good and delicious!

    ReplyDelete
  10. this is interesting... peek a boo! surprise! (⌒-⌒; )

    victoria

    ReplyDelete
  11. A very unique bao...first time I am seeing it. Looks lovely and delicious!

    ReplyDelete
  12. Doreen , very creative and so unique ! It looks so delicious :D Love it !

    ReplyDelete
  13. Mui Mui, I never see or try this b4 leh, looks so special!

    ReplyDelete
  14. I tried making the 鸡窝包 last month but it was not successful, I had to roll the dough into strips and coil it around a bowl, then put the fillings inside, and turn the bowl upside down. I failed bcos the dough stuck to the bowl, haha!

    Yours look so easy and tempting, thumbs up!

    ReplyDelete
  15. Hi Mui Mui, this pao look so cute. Love the pao, very soft and fluffy....Now coffee break, wish I can have 2 pieces. :))

    Best regards.

    ReplyDelete

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