Nestle Bao

recipe source: '' 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.