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...

再看看旁边...

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

B 

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.

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.

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