Is this a baos or a cake?? ^_^ It is a bao of course. It is a nestled bao.
The bao skin act as a bowl or a nest that hold the filling inside ..nice and special right..:p
A cooked nestled bao..top view
and side view...
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!!
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.
recipe source: '包' Paus from Y3K by Coco Kong
Makes 8 Paos
(mixed just prior to using)
1 tsp instant yeast
220g pao flour
30g icing sugar
1/2 tsp double action baking powder
1 egg (beaten) , 35g icing sugar, 1/2 tsp cake improver (i did not add this)
45g plain flour, 1 tsp corn oil, 1 tbsp diced spring onion, 1 tbsp minced chinese coriander (i add dried coriander flakes)
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)
1 onion (diced)
4 mushrooms (soaked, diced) (i did not add this)
1 tsp cornflour mixed with 125ml water
16 cupcake cases/ paper cups (flatten), 8 tarts tin, cupcake tins
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.
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.
Beat ingredient C till light and fluffy, add in ingredient D, mix well, set aside.
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.
I am submitting this post to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013)
hosted by Miss B of Everybody Eats Well in Flanders.