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How to make Vegan Dim Sum Chinese Steamed Custard Buns recipe in 2 different ways. One's a vegan adaptation of the classic recipe and the other is a healthy whole food plant-based recipe. --------------------- Ingredients: Classic: Custard: Tofu, firm - 100g Soy milk, unsweetened - 80g Vegan butter, unsalted, melted - 80g Sugar - 65g Indian black salt - ¼ tsp Annatto, ground - ¼ tsp Cornstarch - 40g Dough: All-purpose flour - 240g Baking powder - 5g Instant yeast - 2.5g Sugar - 10g Salt - pinch Soy milk, unsweetened, lukewarm - 160g Vegetable shortening/Vegan butter, unsalted, room temperature - 10g Whole Food: Custard: Pumpkin, peeled, chopped - 180g Tofu, firm - 100g Maple syrup - 2 tbsp Vanilla extract - ¼ tsp Sesame paste (tahini) - ½ tbsp Indian black salt - ¼ tsp Annatto, ground - ¼ tsp Brown rice flour - 50g Dough: Whole wheat flour - 240g Baking powder - 7g Instant yeast - 2.5g Iodized salt - pinch Soy milk, unsweetened, lukewarm - 180g Sesame paste (tahini) - 10g Full written recipe sheet: / 46749533 Indian black salt: US https://amzn.to/3qBx3eS | CND https://amzn.to/2ZARZqy Annatto: US https://amzn.to/3dyupmA | CND https://amzn.to/3dFZ9Sq --------------------- Support my work: / leroyvgang Drop a tip: https://ko-fi.com/leroyvgang Instagram: @leroyvgang / leroyvgang Facebook: / leroyvgang --------------------- Filming gear that I use: • How I Shoot My Vegan Cooking Videos (Behin... Camera: US https://amzn.to/3sdK7aS | CND https://amzn.to/350cQXx 50mm lens: US https://amzn.to/3pF9gcD | CND https://amzn.to/3hBLlss 24mm lens US https://amzn.to/2NMhyCa | CND https://amzn.to/3sdRqPD Speed booster (ef lens adapter): US https://amzn.to/3pGsbnm | CND https://amzn.to/2X4y16l Key light: US https://amzn.to/3bqPLiX | CND https://amzn.to/3pHfkln Audio recorder: US https://amzn.to/2ZDfyyR | CND https://amzn.to/385PNMF Mic: US https://amzn.to/3pNybuV | CND https://amzn.to/387s0w6 Tripod: US https://amzn.to/2NuesmB | CND https://amzn.to/3n5LuW3 C-stand: US https://amzn.to/2MenfbU | CND https://amzn.to/2MqMMOM --------------------- Music: BVG