Chinese Mushroom Buns | Plant-Based Dim Sum Recipe
Today I am going to show you a plant-based Chinese mushroom bun recipe. The buns look like real mushroom, but don't worry, they are actually easy to make!
🎬 Timestamps
00:00 Intro
00:05 Bun Fillings
01:27 Cacao Paste
01:43 Bun Dough
02:40 Shaping
03:57 Proofing
04:49 Steaming
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🍄 Ingredients
Fillings
Dried shiitake mushroom 15g
Canned Sweet corn 25g
Sesame oil 1 tbsp
Soy sauce 1 tbsp
Cacao paste
Cacao powder 10g
Water 30g
Bun Dough (8 small buns）
Water 100g
Vegetable oil 15g
Dried yeast 2g
Sugar 1 tbsp
All-purpose flour 200g
Cacao powder (for dusting)
🍳 Methods
1. Rehydrating mushrooms: soak dried shiitake mushroom in warm water to rehydrate, until the mushrooms are soft (1-2 hours). Then squeeze out any excess water in the soaked mushrooms, remove the stem part and cut the mushrooms into small pieces.
2. Make fillings: stir fry diced mushrooms and sweet corn with sesame oil, and season with soy sauce.
3. Cacao paste: mix 10g cacao powder with 30g water, stir until you have a loose and smooth paste, which looks a bit like melted chocolate.
4. Make the bun dough: Mix water with vegetable oil, dried yeast and sugar, stir until dried yeast completely dissolved in water. Add the mixture to the flour, and mix with a stand mixer (or just use your hands). If you are using a stand mixer, start with low speed for 3-5 mins, and then turn to high speed for 8-10 mins, mix until the dough is relatively smooth.
5. Kneading: Knead the dough with hands until the surface is completely smooth. Divide the dough into 8 small doughs (each around 35-40g, bear in mind you need to reserve some to make the mushroom stems ), shape the small doughs into small balls.
6. Shaping the bun: flatten the small balls with a rolling pin (the centre can be a bit thicker than the edges), add the fillings on top, using one hand to press down the fillings, and use another hand to pull up the dough until you can close it.
7. Mushroom shape: apply a thin layer of cacao paste on the smooth side of the bun (make sure it is not too thick), dip in cacao powder so the powder is sticking on the cacao paste. Remove excess cacao powder with a dry brush.
8. Making mushroom stems: use the remaining dough to make a long and thin dough (should not be thicker than a chopstick), then cut the dough into small pieces.
9. Proofing: Cut off the bottom pointed part, so the buns can sit nicely on a tray. Proof the buns for 1-1.5 hour (depending on your room temperature) without any coverings, once you can see clear patterns on the bun, they are ready for steaming.
10. Steaming and assembling: steam the stems part for 1 min, and the buns for 10 mins. Use one chopstick to make a small hole at the bottom of the bun, and push the stem part into the hole.
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