Directions

To prepare filling

1Beat the plant based Nuttelex, red bean paste, coconut sugar, vanilla & cinnamon.

2Together to a smooth paste

3Then refrigerate them.

For the topping

1Mix the green tea (matcha) powder with the 10mls warm water to a paste.

2Put 30g plant based Nuttelex and 30g icing sugar into a bowl.

3Using the paddle beater to mix well.

4Add 1 egg and beat until smooth.

5Add the green tea (matcha) powder paste.

6Add the 30g plain flour and mix again until the mixture is smooth.

7Put the mixture into a pastry bag, and put it into the fridge in 10 minutes.

For the dough

1In a small bowl mix well 40g sugar with 70ml warm coconut or soy milk.

2Add dried yeast and mix together.

3Leave in a warm place to ferment.

4Put the plain flour into a mixing bowl with the icing sugar fresh cold coconut or soy milk the mixture of yeast mix well.

5Gradually add the eggs 1 egg at a time and mix well.

6Keep adding a little plant based Nuttelex each time until it is all well mixed in.

7Mix using the dough hook beat on medium for approximately 5 - 8 minutes.

8Scrape the dough into a oil stainless steel bowl.

9Cover with cling film and allow the dough to prove 30 - 45minutes or until it is double in size in a warm place.

To bake

1Once the dough has doubled in size cut the dough and roll into 8 equal balls.

2Then flatten the balls and place the red bean paste in the middle then gently pull the dough to cover the filling, pinch the dough together and turn them into buns.

3Place the buns onto a oiled baking tray

4Put the filled balls on the baking tray, and pipe the green tea \ topping on the buns spirally.

5Sprinkle with black sesame seeds.

6Leave to prove for another 30 - 45 mins.

7Cover the buns with a layer of foil to prevent them from burning when baking.

8Bake at 180°c for 12-15 minutes or until the top is golden brown.