Bao with celeriac

Place the dry ingredients in a large bowl and mix to combine. Add half the milk and water to the bowl and combine thoroughly with the flour. Then gradually add the remainder of the milk and water and half of the oil, combining with a wooden spoon

Once completely combined, remove the dough from the bowl and knead for roughly 10 minutes until the dough is elastic

Place the dough ball back in the bowl, sprinkle with the remaining oil and cover with a clean damp tea towel. Leave in a warm spot to prove for 45–50 minutes or until the dough has doubled in size

To make mini bao, roll the dough into a cylinder shape and split the dough into 50g portions. For larger bao, divide into 80g portions

Roll each portion into a ball in the palm of your hand

Knead the dough a further two or three times, rolling it out and balling it up repeatedly

Gently shape each portion into a ball and place on a baking tray. Let rise for 15–20 minutes in a warm, draft-free area

Brush the surface of each bao with a little oil and steam for approximately 9–11 minutes or until risen

Once cooked, remove the bao from the steamer and let them cool until you can handle each one

Once cool, cut each bao in half. Alternatively, once cut in half you can re-steam the bao for 4–5 minutes when you’re ready to serve. They keep well in a freezer tightly wrapped or in an airtight tub in the fridge

For the celeriac filling, begin by preheating the oven to 200°C

Use a heavy knife to cut the celeriac into quarters and trim away the root end and discard. Then remove the skin from the celeriac using a sharp vegetable peeler. Cut the celeriac into slices and then cut into evenly sized cubes

Place the cubes on a roasting tray and coat with a generous glug of olive oil, making sure to evenly coat the cubes. Season to taste with salt and pepper

Roast for 30–35 minutes, turning halfway through cooking

Meanwhile, purée all the ingredients for the barbecue sauce until smooth, and then transfer to a pan. Reduce until thick and glossy

Once the celeriac is evenly roasted, remove from the oven and brush coat with the BBQ sauce before adding to your steamed bao along with the garnishes