Infused with the Greenery of Spring
In Asian culinary heritage, the Bao (steamed bun) is far more than mere sustenance; it is an art of "enveloping."
A plump, perfectly rounded Bao carries the warmth of the maker’s hands and the quiet hopes for a balanced life. As the bustle of the Lunar New Year fades, March arrives as a season of awakening—a time to "reset." Through the rhythm of kneading, fermenting, and waiting, we rediscover the order of life, one breath at a time, amidst the fragrance of flour and soymilk.
This month, we embrace the essence of spring by infusing our dough with fresh spinach juice and Matcha Soymilk. This is not just an interesting cooking challenge, but a ritual of embrace springs.
Matcha & Spinach Lava Bao
This recipe utilizes the natural pigments of plants to knead the emerald hues of the earth into the dough. When you gently pull apart the warm, soft bun, the matcha lava flows out—a moment of pure sensory healing.
Ingredients
The Dough:
Liquid Base: 100ml Nature’s Soy Matcha Soymilk + 40ml Fresh Spinach Juice (blend fresh spinach leaves with a splash of soymilk and strain).
Dry Base: 250g All-purpose flour, 20g Fine sugar, 3g Instant yeast.
Texture Refiner: 5g Vegetable oil.
Matcha Soy Lava Filling:
The Core: 100ml Nature’s Soy Matcha Soymilk, 8g Matcha powder, 35g Powdered sugar.
Flow Agent: 40g Unsalted butter, 10g Cornstarch.
Instructions
The Molten Core
Combine softened butter, powdered sugar, and matcha powder until smooth.
Gradually stir in Matcha Soymilk and cornstarch. Heat the mixture over a water bath (double boil), stirring constantly until it thickens into a paste.
Freeze: Portion the filling into small balls (approx. 15-20g each). Place them in the freezer for at least 2 hours. They must be frozen solid to achieve the "lava" effect during steaming.
Crafting the Emerald Dough
Blend fresh spinach with a bit of matcha soymilk and strain 40ml of pure green juice. Mix this with the remaining matcha Soymilk.
Combine the flour, sugar, and yeast. Slowly add the green liquid. Knead until a rough dough forms, then add the oil. Continue kneading for 10-15 minutes until the dough is smooth and elastic.
Place the dough in a warm, moist bowl. Let it rest for 45–60 minutes until it doubles in size. This "resting" period allows the gluten to relax and the flavors to develop.
Enveloping and Steaming
Punch down the fermented dough to release air. Divide into 8-10 equal portions.
Flatten each portion into a disc (thicker in the center, thinner at the edges). Place one frozen matcha ball in the center. Seal tightly using the "tiger’s mouth" technique to ensure no leaks.
Place the buns on parchment paper in the steamer. Let them rest for another 20–30 minutes. The buns should feel light and airy to the touch.
Start with cold water. Steam over high heat for 12 minutes.
Turn off the heat, but do not open the lid for 3 minutes. This prevents the buns from collapsing due to a sudden temperature change.
Notes on "Enveloping"
Natural Color Stabilization: Natural spinach juice can fade during steaming. By kneading with Soymilk, the soy proteins help stabilize the natural pigments, ensuring the Bun retains its fresh, botanical green after cooking.
The Science of Temperature: The filling must be frozen solid before wrapping. As the outer skin expands and sets in the steamer, the matcha core just begins to melt. This extreme temperature contrast creates the perfect lava flow.
