Vegan Mushroom Bao Buns with Kimchi

Ingredients

• 375g plain flour, plus extra for rolling
• 1 tsp dried yeast
• 2 tbsp caster sugar
• ½ tsp salt
• 1¼ tsp baking powder
• 225ml warm water
• Rapeseed oil
• 100ml rice-wine vinegar
• ½ cucumber, halved lengthways and finely sliced.
• 6 tbsp light soy sauce
• 4 tbsp Profusion Organic Hemp peanut butter
• 8 tsp rice-wine vinegar
• 4 garlic cloves, peeled and crushed
• 4 tsp toasted sesame oil
• 2 tbsp rapeseed oil
• 600g oyster and shiitake mushrooms, cut into 0.5cm slices
• 1 large handful salted peanuts, ground or very finely chopped
• Top with Profusion Organic Kimchi.