Regal Double Manuka Bao Buns

To make Bao Buns, mix together flour, sugar and ½ tsp salt in a large bowl. Dissolve yeast and remaining salt in half a cup of warm water, then add it to the flour with the milk, oil, vinegar and 200ml warm water. Mix into a dough, adding a little extra water if needed.

Tip dough onto a lightly floured work surface and knead for 10-15 minutes, or until smooth as silk. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hours, or until doubled in size.

Tip dough out onto a clean work surface. Flatten with hands, then sprinkle over baking powder and knead for 5 minutes. Roll out dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide to make 18 balls.

In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 minutes. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick.

Rub surface of the dough ovals with oil and brush with a little oil over a chopstick. Place oiled chopstick in the center of each oval. Fold dough over the chopstick, then slowly pull out the chopstick. Transfer prepared buns to a baking tray lined with baking paper, cover with a clean towel or lightly oiled plastic wrap and leave to prove in a warm place for 1 ½ hours, or until doubled in size.

Heat a large bamboo or metal steamer over a medium-high heat. Steam the buns for 8 minutes until puffed up. This needs to be done in batches. Set aside to keep warm.

Make the dressing by mixing all the ingredients together in a small jug or glass jar with lid. Mix well. Season to taste. Pour half the dressing over the shredded vegetables and toss together. 

Assemble the Bao buns, pull the split apart and stuff with spoonful of the shredded vegetables in each one and top with flaked salmon. Garnish with extra spring onions, herbs or sesame seeds.