Carrot and Turmeric Bao Dough

A yeasted steamed bun dough coloured golden-yellow by blending carrot juice and ground turmeric into the liquid component before mixing. Laurence made all three doughs the night before and was relieved to find them properly proved and not over-fermented by service. The key with coloured bao doughs is moisture balance: natural juices add liquid so flour quantities must be adjusted to compensate. The carrot-turmeric version has a subtle earthiness that works with savoury or lightly sweet fillings.