Green Hemp Heart Bao Buns

You can steam these buns easy with a ThermoMix or steam them in a bamboo steamer.
A fun meal for the family and especially the kids will love it.
Hemp Chef, Adam

Shopping list

250g     Warm water
30g       Coconut sugar
2 tsp     Dry yeast
520g     Plain flour
60g       Kiwi hemp seed oil
1 tsp     Himalayan salt
1 tbs     Baking powder
50g       Hemp hearts
3 tsp     Natural green food colouring, wheatgrass or matcha powder to dye the dough green
500ml   Extra water for steaming

ThermoMix Method:

To make the bun dough, place the water, sugar and yeast into the Thermomix bowl and mix on Speed 3, 8 seconds. Allow to rest for 5 minutes or until the mixture has turned frothy.

Add the plain flour, kiwi hemp seed oil, salt, food colouring (of your choice) and baking powder into the Thermomix bowl and mix on Speed 6, 8 seconds, to combine. Mix on Interval (dough function) for 10 minutes.

Place the dough into a greased ThermoServer or large bowl and set aside in a warm dry place to rise for 45 minutes.

Knead the dough on an oiled bench or board. Divide the dough into approximately 15 – 18 small pieces. Roll into balls and flatten down into a circle or oval shape.

Cut pieces of baking paper into strips and place over the 2 layers of the Varoma trays (leaving gaps in between to allow the steam to escape). Or you can also oil the base of the Varoma.

Place small pieces of baking paper onto half of each flattened oval and fold over on to itself (so that the baking paper is in between them like a clam)

Place the bao buns onto the 2 trays of the Varoma.

Fill the Thermomix bowl with 500g of water and put the Varoma (with the 2 trays) in place. Cook on Varoma, 30 minutes, Speed 4.

Conventional Method:

Mix warm water, yeast and sugar to a deep mixing bowl, Whisk and allow to froth in order to activate the yeast for about 5 min.

Add the frothy yeast mix to the plain flour, kiwi hemp seed oil, flaky sea salt, food colouring (of your choice) and knead inside the mixing bowl until well combined.

Cover the bowl with a damp tea towel and put in the hot water cupboard and allow to prove for around 45 min.

Put water into a large pot and place a large bamboo steamer or two depending on how many you make on top, wipe the inside base’s with oil so the buns don’t stick to the bottom,

Knead the dough on an oiled bench or board. Divide the dough into approximately 15 – 18 small pieces. Roll into balls and flatten down into a circle or oval shape.

Put small pieces of baking paper onto half of each flattened oval and fold over on to itself (so that the baking paper is in between them like a clam)

Place the bao buns into Bamboo steamer baskets and steam for 30min over a gentle rolling boil more like a simmer or steam.

Cooking the buns:

After 30min (which ever method you have chosen) Take the buns out (they will be quite wet and sticky) and serve immediately with your favorite free range, grass fed meat, Jackfruit, some slaw, Kewpie (Japanese) mayo and hemp hearts.

Note: The buns will feel wet when you take them out of the bamboo steamer or Varoma but will dry almost immediately as you allow them to rest for a few moments before filling them.

Enjoy!

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