Vegan Fluffy BBQ Pork Buns (Healthy & Nutritious) | Delia.v Life
BBQ Pork Buns were regular breakfast food we used to consume growing up. The warm fluffy buns filled with savory char siu filling brings back nostalgic memories for us. Ever since we went plant based, we stop eating them since they are traditionally made with pork. Over the weekend, we decided to bring our taste buds back to those days by making a plant based version of it.
The star ingredient for the vegan char siu filling is lion head mushrooms. We specifically picked this variety of mushrooms since they taste the meatiest. Okay, hear us out please, we know that lion head mushrooms are not easily available so, you can substitute them with fresh oyster mushrooms too! We also added carrot puree for some colour as well as Vitamin A!
The result is a soft, fluffy golden brown bun with a fragrant BBQ filling within. Not only are they super delicious but also healthier and more nutritious! So don't feel guilty if you find yourself reaching for more ;)
Char Siu Filling 15g Oil 350g Frozen and thawed lion head mushroom/ Fresh oyster mushroom, diced 2 cloves of Garlic, minced 2 tbs Ginger, minced 1/2 Yellow onion, minced 70g Vegetarian char siu sauce Water as needed
Bread Dough 250g Bread flour 1/4 tsp Salt 40g Raw Sugar 6g Instant active yeast 75g Water 45g Oil 65g Carrot puree/ Mashed pumpkin/ Sweet potato puree Coconut cream for glazing
Char Siu Filling
1. In a frying pan over medium heat, pour in the oil and heat. 2. Saute the garlic, ginger and onion in the heated oil until golden brown. 3. Add in the diced mushrooms and saute for another minute. 4. Then, pour in the char siu sauce and mix well. 5. Simmer for 5 mins to let the mushrooms absorb the flavours. Add some water if the mushrooms are starting to dry out. 6. Set aside to cool.
1. In the bowl of a stand mixer, combine all the ingredients. 2. Using the dough hook on low speed, mix the ingredients for about a minute until a rough dough forms. 3. Increase the speed to medium and continue to knead the dough for 10-15 mins until it is smooth, pliable and pulling away from the sides of the bowl. 4. Shape the dough into a ball and cover it with a damp cloth. Let it rise at room temperature for an hour or until double in size. 5. Prepare a baking tray lined with baking paper. 6. Degas the dough by punching it down and turn it out onto the table. 7. Split the dough into half, put one of the halves in the fridge so that it doesn't overferment while you work on another half. 8. Roll the dough into a long rope and divide it equally into 8 pieces. 9. Round each piece into a ball and let them rest for 10 mins. 10. Using a rolling pin, roll each piece into a circular shape wig the centre thicker than the edges. 11. Put a tablespoon of filling in the middle and pinch opposite ends of the dough to seal in the filling. Repeat for the rest of the dough. 12. Let the buns rise for another 30 mins. Meanwhile, preheat the oven to 180°C. 13. Make incisions on the buns to make cat ears. Then, put sesame seeds on the buns for the eyes. 14. Brush the buns with coconut cream and bake for 12 mins or until golden brown.