Bao Buns

Whisk yeast, salt and 1 cup of warm water in a jug. Stand for 10 minutes or until frothy. Combine flour, sugar and baking powder in a large bowl. Add yeast mixture to flour with 1 tbs of oil and 1 tbs of vinegar. Stir until a dough forms. Turn out onto a floured surface. Knead for 5 minutes or until smooth. Place in a greased bowl, cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size.

Line a baking tray with baking paper. Punch down dough. Turn out onto a floured surface. Divide into 16 portions. Roll each into a ball. Place on tray. Working with 1 ball at a time, roll into 11cm x 8cm x 4mm-thick rectangles.

Using the remaining oil, brush each dough piece with oil. Brush a chopstick to grease and lay across the centre of the dough. Fold in half. Slide the chopstick out. Return to tray. Stand in a warm place for 30 minutes or until buns have doubled in size.

Place carrot, remaining vinegar and sea salt flakes in a bowl. Cover and stand for 30 minutes. Cut pork through centre, then cut into thin diagonal strips. Place in a bowl with onion. Whisk hoisin, sesame oil, honey, cornflour, five spice, chilli and 1/3 cup of water in a jug.

Heat a wok or pan over high heat. Add half the pork mixture and stir-fry until browned. Transfer to a bowl. Stir-fry remaining pork. Return all pork to pan, add sauce mixture and bring to the boil. Cook for 2 minutes or until sauce has thickened. Transfer to a bowl. Cover to keep warm.

Line a large steam basket with baking paper. Place over a large saucepan of simmering water. Place half the buns into basket and steam for 8 minutes or until puffed and cooked through. Transfer to tray. Cover to keep warm. Repeat with remaining buns. Drain carrot. Fill buns with pork mixture, carrot and coriander. Serve.