Food

Veggie bao buns three ways

Steamed buns for everyone!
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When you save meal prep time by grabbing tasty, ready-to-go burger patties, invest it in making the hottest new thing everyone is raving about – soft, pillowy bao buns.

Note: This recipe requires 1 hour rising time in addition to the cooking times mentioned above.

Ingredients

Method

1.

Preheat oven to 180°C fan-forced (200°C conventional). Put yeast, 50g flour and warm water in a bowl. Set aside for 5 minutes, until foamy. Place in the bowl of an electric mixer with remaining flour, baking powder, sugar and salt, then mix on low speed, adding remaining warm water slowly. Knead until smooth.

2.

Divide dough into 3 pieces, then add beetroot, supergreens and turmeric powders, kneading well to make 3 coloured doughs: red, green and yellow. Cover each with plastic wrap, then set aside to rise for 1 hour.

3.

Divide each dough in half, then roll into balls. Use a rolling pin to roll each out to an oval shape 1/2cm thick. Brush the tops with oil and fold over. Place each on a square of baking paper and steam for 12 minutes.

4.

Meanwhile, put vegetable patties on an oiled oven tray and bake for 8 minutes, then halve.

5.

Fill bao buns with lettuce, cucumber, patty halves, kimchi, mayonnaise and sriracha to serve.

vegetarian dinners
(Credit: Rob Palmer)

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