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525g plain flour
1.5 tbsp golden caster sugar, plus a pinch
1 tsp fast-action dried yeast
50ml oat milk
1 tbsp sunflower oil
1 tbsp rice wine vinegar
1 tbsp baking powder
1 courgette
1 large carrot
1 raw beetroot
2 tbsp rice wine vinegar
3 tbsp golden caster sugar
Sea salt [optional]
2 tbsp soy sauce
1 tsp Chinese 5 spice
Recipe
To make the dough, add the flour, golden caster sugar and salt to a large mixing bowl.
Next, you’ll need to dissolve the yeast.
To do this add 1 tbsp of warm water to the yeast in a separate bowl. Add a pinch of sugar, give the mixture a little mix and set aside to rest for a few minutes.
Once rested add the yeast to the flour, followed by the oil, rice wine vinegar, oat milk and 200ml of water.
Start to mix into a dough, adding a little more water if necessary. The dough should be elastic and soft but not stick to your fingers.
After combining, lightly flour your work top and knead dough for 10-15 minutes, or until the dough is smooth.
Lightly oil a large mixing bowl. Once you’re happy with the dough place it into the oiled bowl and cover with a damp cloth.
Leave to rise for 2 hours in a warm place, or until the dough has doubled in size.
Once proved, tip the dough out onto a clean work surface. Punch the dough down and flatten it with your hands.
Sprinkle over the baking powder and knead for 5 minutes.
Once incorporated, roll the dough into a long sausage shape, about 3cm thick.
Divide into 16 pieces and roll each one into balls using the palm of your hand. Leave to rest for 2-3 minutes.
Once rested, you’ll need 16 squares of baking parchment, approx 5x5cm for your bao buns.
Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4cm long.
Place your baking parchment half under the oval, then sandwich the rest of the baking parchment between the dough. Repeat this for each one.
Cover and leave to prove in a warm place for 1 hour and 30 minutes, or until the dough has doubled in size.
Whilst the dough is proving make your pickling solution.
Cut your vegetables into matchstick sized strips and add them to a small bowl. Add the rice wine vinegar, 250ml warm water and the caster sugar. If you want to add salt, do so now. Either cover and leave to stand for 1 hour, or place in a steam oven on ‘Full Steam’ for 2 minutes.
Afterwards, drain the vegetables and discard of the pickling solution.
Mix the vegetables with 2 tbsp of dark soy sauce and 1 tsp of Chinese 5 spice. Mix and set to one side.
Now your dough has proved, either place in a bamboo steamer above a pan for 8 minutes until puffed up.
Or, to cook in your steam oven, place on a steam tray and set to ‘Full Steam’ for 8 minutes.
Once cooked, remove the bao buns from the baking parchment, then fill with the pickled vegetable mixture.
Serve and enjoy!
