VEGIE BAO THREE WAYS

When you save meal prep time by grabbing tasty, ready-to-go burger pa ies, invest it in making the ho est new thing everyone is raving about – so , pillowy bao buns.

Preparation time 20 mins plus 1 hour rising

Cooking time 12 mins

Serves 6

7g instant dried yeast

350g baker’s flour

100ml warm water, plus 150ml extra 1 1Š/Œ4 tsp baking powder

60g caster sugar

1 tsp fine salt 1 Tbsp beetroot powder

1 Tbsp supergreens powder

1 Tbsp turmeric powder

2 Tbsp vegetable oil

3 vegetable burger pa‡ies

2 cups bu‡er le‡uce leaves, torn 1 lebanese cucumber, peeled into

ribbons

Š1/’2 cup kimchi

2 Tbsp Japanese mayonnaise 1 Tbsp sriracha hot sauce

STEP 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.

STEP 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.

STEP 3 Divide each dough in half, then roll into balls. Use a rolling pin to roll each out to an oval shape / cm thick. Brush the tops with oil and fold over. Place each on a square of baking paper and steam for 12 minutes.

STEP 4 Meanwhile, put vegetable paˆies on an oiled oven tray and bake for 8 minutes, then halve.

STEP 5 Fill bao buns with leˆuce, cucumber, paˆy halves, kimchi, mayonnaise and sriracha to serve.