In your mixer, combine the flour, sugar, water, yeast, salt, and vegetable oil. Knead the dough until it becomes smooth and elastic, and naturally pulls away from the sides. Let rise in a cool place for six hours. Once ready, divide the dough into evenly sized balls, shaping them carefully for a perfect round form. Let the dough rest another hour. Steam the bao buns for sixteen minutes, or until soft and perfectly fluffy. Allow them to cool gently.
Meanwhile, boil the bell peppers for six minutes, keeping the colors separate. Blend them with extra virgin olive oil, salt, and pepper to create smooth, vibrant-colored creams. Pour into squeeze bottles and set aside. Finely dice the beef rump into tartare and season with extra virgin olive oil, salt, pepper, and lemon zest. Shape the mixture into patties with a refined, uniform consistency. Heat a pan and sear the radish for two minutes, keeping it slightly crunchy to add a contrast in the texture.
Slice the Pecorino Perfetto into thin slices, just thick enough to melt gently against the warm radish. Assemble the bao buns with the beef patty, seared radish, and Pecorino Perfetto, finishing with the bell pepper creams for a refined flavor balance and impeccable presentation.