I fell for this recipe by the chef Simone Salvini because these buns are healthy but most of all so beautiful to see and to put on the table.
Here I propose a slightly modified by me version of them sweetened, but for savory version just replace sugar with 3 g of salt.
Put together two and fill them with jam, will look like delicious macarons. Or if you prepare them savory, you can create mini veggie burger and enclose them within two buns.
Ingredients for 10 buns
♥ 150 g flour 2
♥ 50 g wholemeal flour
♥ 4 g matcha tea powder
♥ 100 g almond milk (or water)
♥ 30 g corn oil
♥ 5 g fresh yeast
♥ 7 g cane sugar
Dissolve the yeast in the almond milk, add the oil and let stand for several minutes. Combine the flours in a bowl, add the sugar and matcha tea. Pour the liquid on the flour and knead with hands for 5-10 minutes. Make a ball and let rise until doubled (about 1 hour) in a cool place covered with a cotton cloth.
Remove the dough from the bowl and spread it with a rolling pin height of 1 cm; get small circles and put them in the perforated basket covered with parchment paper. Leave the buns to rise, covered with a cotton cloth, for another hour (will have to double their volume).
Enter the perforated basket on a pot, close with the lid and cook steamed at maximum power for 12 minutes. Eat them the same day, they will be very soft.