Chlorophyll and Curry Bao Dough

A bright green bao dough coloured with chlorophyll and scented with Madagascan curry powder incorporated into the dough before proving. Laurence described his approach as making bao a blank canvas, naturally white but infinitely adaptable. The curry adds warmth and aroma without overpowering. Adding chlorophyll to dough rather than a sauce avoids the heat-degradation problem since the dough is steamed gently and the green is already set into the structure rather than applied as a last-minute element.