First, heat the butter and mix with milk in a food processor using a dough hook. Add the dry yeast at 35°C. Mix together flour, sugar, salt and baking powder and add by the spoonful to the food processor. Knead the entire dough for approximately five minutes and allow it to rise for an hour. Form small rolls or cook for 10 minutes in the steam basket. You can use a bamboo steam cooker — you might recognise these from Asian restaurants that serve dim sum. A steamer will also serve for this purpose. For the kernel glazing, roast the hemp kernels in butter, mix with coarse salt and heat. Garnish with the pollen at the end. For the honey whey sorbet, mix the curdled milk with honey until the mix has homogenised. Freeze the mixture in a Pacojet and "pacotise" after 24 hours, or turn using an ice cream maker. Drizzle hemp oil over the sorbet to finish.