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  • Hey guys,

  • Sometimes veganizing past favourite foods is hard. This is not one of those times. Curry

  • beef buns were my second favourite item to get from Chinese bakeries when I was young

  • and lucky for the kid in me, recreating those soft golden buns with savory mild curry flavour

  • and meaty texture is easy.

  • First, you want to make the filling. I'm quickly going over this part as you can watch the

  • in-depth version if you click on the annonation, info link at the top right or find the link

  • in the description. But stay with me a while and you'll see that it's really simple.

  • TVP or texturized vegetable protein is made from dried, defatted soybeans and will soak

  • up the meaty flavour from this water mixed with marmite.

  • For depth of flavour, we're also going to include a few shiitake mushrooms, finely chopped.

  • Then, before we start cooking, mix up some water, soy sauce, hoisin sauce, and cornstarch.

  • Take everything to the stove and cook onions and garlic with the mushrooms until the onions

  • are soft. I'm using coconut oil to give the crumbles the fatty mouthfeel that are characteristic

  • of Chinese curry beef buns, but you can always use the cooking oil of your choice or go for

  • the water saute method if you want to cut out the fat.

  • Then we add the spices and the soaked tvp. The mild madras curry powder gives us that

  • familiar yellow color and beautiful aroma, and I use red chili flakes for heat. You can

  • add salt and pepper now if you think you know what you're doing. Otherwise, taste and adjust

  • for those after cooking.

  • After a couple minutes, give the cornstarch mixture a stir and pour it in. This will thicken

  • up really quick and when it does, just turn off the heat, transfer the crumbles to a bowl

  • and let it cool down while you start the dough.

  • This dough recipe is pretty basic. Combine a cup of warm plant milk, brown sugar and

  • yeast. I'm using almond milk and traditional yeast. I always give this a few minutes to

  • bloom to make sure that the yeast is still active.

  • Then, a teaspoon of sea salt and one special ingredient: aquafaba.

  • You probably already have it in your pantry but you pour it down the drain. It's the cooking

  • water from a can of chickpeas. Yes, that's super weird, and no it doesn't make your buns

  • taste like chickpeas. And yes you can avoid preservatives by making it from scratch. And

  • yes, you can leave this ingredient out if you don't have it handy but I highly recommend

  • it as it makes a real difference that I'll show you at the end of this video.

  • So once that's whisked in, add your flour. Just add a half cup at a time and stir it

  • in until using a whisk is no longer an easy thing.

  • Switch to chopsticks and keep adding flour, a half cup at a time.

  • Finally, the dough has formed enough so we can knead it by hand. Turn it out on to a

  • clean surface with a little extra flour, and knead for a minute or so. It should be fairly

  • soft and a little sticky. Just sprinkle extra flour if it sticks a whole lot but try not

  • to add too much.

  • Then place the dough back in the mixing bowl and cover it. Leave it in a warm, draft-free

  • location to rise. On chillier days, I put it in the oven with just the oven light turned

  • on.

  • When the dough has doubled in size, take it out of the bowl, deflate it a bit and divide

  • it up into 16 pieces for regular sized buns.

  • Knead them a little bit, just to form round dough balls.

  • Now it's time to fill them. These curry crumbles were in the fridge so they are cold but you

  • can use warm filling too.

  • Choose the first dough ball you formed as it has sat there for a little bit and the

  • gluten inside will be more relaxed than the rest. You can flatten with your hand, or roll

  • it out lightly into a disc but don't make it too thin.

  • Hold the dough in your palm, then place a few tablespoons of the curry crumbles in the

  • center. Gather up the sides and pinch at the top to cover the filling. Pinch and twist

  • to secure, then place the bun with the puckered side down to create a smooth topped bun.

  • I find that you can place quite a lot of filling in the middle and you can carefully stretch

  • the dough to cover it up.

  • When all your buns are formed, cover them with a warm, damp towel and let them rise

  • until doubled in size. If you used warm filling, this will be really quick. If you used cold

  • filling like i did, this will take longer. I waited about 30 minutes for these.

  • Start preheating your oven to 400 F or 205 C now if you haven't already.

  • I'm trying something a bit different. Aqua faba makes a great egg replacer in some recipes

  • so I'm brushing it on top of some of the buns to see how they turn out.

  • On the other buns, I'm doing my usual, half maple syrup and half water wash.

  • Sesame seeds go on everything. Because I think it looks nice.

  • Bake these in your preheated oven for 20 minutes.

  • They came out looking like this. In this mini test, the maple syrup wash wins for looks.

  • But this here is why I recommend using aqua faba in the dough itself; this bubbly looking

  • crumb. It's the same as the ones I used to get from my favourite Chinese bakeries.

  • But how do they taste? Just like the Curry Beef Buns I used to love, now way healthier

  • and leaving our animal friends out of the equation.

  • And they look just like the original too. Just like the bakery versions, these buns

  • are best eaten on the first day. But if you have to, you can store them in the fridge.

  • Nuke them for ten seconds or so to reheat OR put them in a panini press or waffle maker

  • and make day old buns look like fancy gourmet treats.

  • Do you have a favourite bakery bun that you want to see veganized? Let me know in the

  • comments below. Thanks for watching and bye for now!

Hey guys,

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B2 dough curry filling crumbles bun knead

Vegan Curry Beef Bun Recipe | Mary's Test Kitchen

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    lucia posted on 2015/11/10
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