METHOD In a small bowl, combine water, yeast and sugar and stand for 5 minutes or until frothy. Inthe bowl of an electric mixer add sifted flour, salt, baking powder and oil. Add the yeast mixture and using the dough hook attachment knead for 10 minutes or until smooth and elastic. Add a little extra flour if the dough sticks to the sides of the bowl. Turn the dough onto a lightly floured surface and knead until smooth. Place dough into an oven proof bowl. Set oven to dough proving and prove dough for 30 minutes. Meanwhile, make the pickled carrot salad by combining carrot, daikon, sugar, vinegar and salt in a bowl, mixing until well combined. Prepare the cabbage by tossing with spring onions, oils and salt and pepper to taste. To prepare the Sriracha chilli mayonnaise; combine mayonnaise, chilli sauce, zest and juice. Refrigerate until ready to serve. To make the steamed buns, line the large perforated stainless steel tray with baking paper. Divide the dough in half; wrap one half in plastic wrap. Roll remaining dough into a log shape; cut into 7 equal pieces. Knead each piece into a ball then using a rolling pin, roll into an oval shape about 7cm x 10cm. Turn the dough over and brush with a little vegetable oil. Fold the dough in half to make a bun and press the bun gently along the folded edge; place onto prepared tray. Repeat with the remaining dough, making sure to cover the buns with plastic wrap to prevent drying. Preheat oven on FullSteam 100°C; add the buns, and steam for 10 minutes. Buns can remain in oven to keep warm while cooking Moreton Bay bugs. To cook the Moreton Bay bugs combine garlic, oil, butter, salt and pepper in a small bowl; brush over bugs. Preheat griddle plate on induction cooktop on level 7. Brush griddle plate lightly with the extra oil. Cook the bugs, shell side down for 5 minutes each side, or until cooked through. Remove bug flesh from the shells and cut each half in half lengthways. To serve, take a steamed bun and spread with Sriracha chilli mayonnaise. Top with a little cabbage, pickled carrot salad, Moreton Bay bug and garnish with coriander. NOTE Use a mandolin to finely cut the carrot and daikon. Steamed buns can be made in advance and reheated on FullSteam for 3 minutes. Have fun when sharing these steamed buns with friends and let everybody make their own. These buns are also good served with crispy pork belly or Peking duck.