Homemade Bao Buns with a BBQ Pulled ‘Pork’ made using Mushrooms!

[Music]hi everybody welcome to best of Britishblack well today we’re going to be doingsomething completely different I’m goingto be making bowel buns you might haveseen that a couple of weeks ago I postedsome photos of some bowel bands that Imade I’ll put them up here for you tohave a look at quite technical littlebit involved slightly longer cook todaythan usual but actually reallyworthwhile really great true and I’vegot my special helper Betty it’s gonnahelp me put this all together so comeover have a look ingredients and thisget startedsay hello everybody hello everybodywhat are you gonna be doing today Bettybad bounce that’s right have a look atthe ingredients yes do you want to tellus what we’ve got what do you thinkwe’ve got there mm-hmmshould I tell anybodyyeah okay so there’s two things to thiswe’ve got a dry mix and we thought a wetmix and we have to keep the two separateso now some what I want you to do is tostart to pour these into here now whatwe’ve got here just before you do thatwon’t wait a minute wait a minute whatwe’ve got here is some white flour someplain flour now you can use strong flouryou can use bread making flour just aslong as it’s kind of a plain white flourthat’s fine in here we’ve got somebaking powder so in here sorry there’stwo and a half cups worth of flour andin here there is some baking powder andthere is a half a half a teaspoon inthere so half a teaspoon of bakingpowder you wanna put that in there didyou pour that in there late make sureall goes in and then our next thingagain is a quarter of a teaspoon of salta quarter of a teaspoon lovely and thenour last one here this is two teaspoonssorry two tablespoons of castor sugarnow that is our bionics mixed togetheralready we’ll just put that to one sidenow we’ve got our wet mix in the nextjogger here don’t don’t drop it pleasein this chart here is two tablespoons ofvegetable oil vegetable oil we add tothat another two tablespoons of castorsugar you want to pour that into thatokay so that we’re gonna add some fastaction yeast for that woman well donelovely pour it and here we have got somealmond milk there’s half a cup of almondmilk if you’re making these non-veganyou can just use normal milk now do youwant to pour that in there that’s half acup good pouring well done and then it’sfinally I’m gonna pour this one we havethought half a carton I just told youit’s half a cup of lukewarm water downin waters because it’s hot yeah we’regonna do give this a stiryeah you can do some slurring we’regonna give that stir and then we’re justgonna let this sit to one side for acouple of minutes to let that yeastactivate it will be the warmth from thewater that will activate that yeastokay so we lips our wet ingredientingredients and our dry ingredients andjust look at what has happened to ouruse oil and milk mixture its frothing upwhich means that the yeast is nowactivated we do that yeah better youknow help me with this can you pour denyhold on can you pour this into herepleaseso now we’re going to transfer our dryingredients into our big food mixerthat’s lovelyvery well done hold on then I need to dois put a lid on like this firsteliminate is drop this that it as youcan see I’ve got the bread kneadingattachment on here I’m gonna slide thisin the slides into placejust like that and I’m going to turnthis on very slowly[Music]that is on the lowest sexy did he helpme fornow we literally just need this until itforms the dullwhat’s happening in there better[Music]golly the[Music]nicehas been leading around in here now forabout five or six minutes that is thekind of consensus yeah I think so that’sdata consistency that you want it’s alittle bit sticky Betty sit back Graysonit’s a little bit sticky actually whenyou pull it it will kind of fall backinto place so what we’re gonna do iswe’re gonna take this off we’re gonnacover this bowl and just gonna leave itin the bowl with it mixed in we’re gonnacover it with some cling film cling filmso people gonna say thank you we go overit with some cling film with the t-tailand this now needs to rise so we’regoing to leave this for a couple ofhours okay so my bow buns today I amgoing to be making a different type ofpulled pork alternative so you wouldhave seen from some of my previousvideos I’ve been going vegan for a whileand what I’ve decided to do is whilstI’m not completely vegan what I am doingis plant-based Monday to Friday so Idon’t need any meat or dairy Monday toFriday and then Saturday and Sundays Imade so I tried to make pulled porkstyle Bao buns using jackfruit and Ifound jackfruit to be quite sour Ididn’t enjoy it that much and I sawrecently a video showing reallyrealistic looking pork using these wordsnow these are king oyster mushrooms whatI’m gonna do is I’m just going to chopthe tops off and you use those a littlebit later and then if I bring this bowla little closeryou should be able to do is with a forkshould be able to just start walking offsome Fred’s eithne say do you see thesefriends of mushroom but that looks andhas the texture of pulled pork and sojust keep going with the full tearing atthis meat substitute and get it all inthis bottle and as you can see alreadyit’s starting to take on the flakytexture of pork now I’m going tocontinue those with all of those in aminutebut with these all I’m gonna do is justroughly chop these up and these aregonna be these we’re gonna go into thesame mix but you know when you make porkyou get some odd shapes that don’t quiteread it down well that’s what these aregonna be so I’m gonna chop these up in akind of odd fashion and they’re justgoing to provide a little bit of adifferent texture so my pulled porkalternative okay so take a look at thisthat is how these King oyster mushroomshave flaked apart and you have to saythat does look like pawpaw what’s goingto make it look and taste even more likepulled pork is the seasoning that we’regoing to put on there so I’ve got somesweet paprika here and I’m going to putroughly half a teaspoon that I’ve gotsome garlic granules here not going touse many of these again about half ateaspoon and now I’ve got someshop-bought pulled pork seasoning mixtoo nice for in for supper back in therenow what we’re gonna do is get someolive oil and get quite good glugthat in here and then we’re gonna mixall of this together and I don’t thinkthere’s gonna be a better way of doingitjust get no hands in there make surecovered wow that smells really goodalreadyit smells lovely I think it probablyneeds just a little bit more royal itmight be on the dry side but bear inmind when we cook these down thesemushrooms are going to release somemoisture as well and we’re also going tobe adding some sweet barbecue sauce tothis so we don’t want to make it toomuch of a moist mixture again let’s getour hands in there that’s lovely nowwhat we’ll do is we’ll pop this over letit marinate a little bit more set itasidewe’ll get this out and start frying thisoff when we’re ready without buns sowell bow Bondo’s has been rising now forabout two and to two and a half hoursand you can see it’s at least doubled insize that’s precisely what we’re lookingfor now the first thing that we’re goingto do is just using a minimal amount offlour you don’t want much at all justsprinkle a little death now on your worksurface here obviously make sure it’snice and clean now we’re gonna get thisdone look at the consistency of it sojust scrape it all togetherdon’t worry about kind of burst is it’salmost like a bubble gum consistency butdon’t worry about kind of bursting itwill still come together just how youwant it and then just put it flat onthis work surface get all that flour inthere the reason that you don’t want toomuch flour is you don’t want it to tryyou just want it to be dry enough sothat you’re able to roll it a littlewrong indeed that’s what we’re going todo nextit’s just going to roll it out it’s avery strange consistency it’s veryelastic as you can see it not like itwants to spring back all the time butthat is perfect if you’ve got into thatconsistency then we know we’re doing itwrong we want to roll this out to abouta quarter of an inch thick my rollingpin skills have never been that goodit’s about that thickness there I wouldsay that I’m pretty good now we get acuff up this is a three and a half inchcutter you cut out discs you should getfour or five out of this one hopefullyyou’re gonna get four that’s not aproblem at all and we’ll just set theseto one side bring the dough backtogether into a ball and start againwith rolling it out again this doesn’tto be perfect just use the little bit offlour that is still around here and willcontinue until we’ve got all of theseinto discs about this size okay so we’vegot out discs that what I’m going to dois we’re going to be steaming these Baobuns so I’ve already got my steamer unitset up here what I’ve done is I’vetapped piece of greaseproof paper toaround about the same size as the baseof my steamer cradles here as an preparethese buns we’re gonna place thesestraight in here so we’re going to takethese disks you’ll find that they mightshrink out a little bit so don’t worryabout that just get ya the rolling pinback in now get some spray oil this isjust FRA lightroll it to the size that you want foldit over give it another roll out juststicking it a little bit to my rollingpit won’t worry about that muchonce that’s done bring more steam a trayover this is just water spray the greaseproof paper with water and put the bowbun in there there’s two things in herethat we’ve done that is really importantoil on the bow bun inside so that youcan open it up and water on the otherside so again roll this out a decentshapetake off the rolling pin or you’ll foldit over straight into the steamer justokay so I’m getting ready to steam theseBao buns now they’ve now rested in thefolded up position for about 30 minutesnow the key thing with steaming these isthat your steamer has to be producingsteam before you put them on there sothis has to really warm up before youcan put them on there if you just stickthem over this and you know let itslowly get up to temperature you’regoing to end up with these being a bitof a soggy mess so wait until this isreally blowing out some steam be verycareful and then we’ll just place theseon okay so the steam is bubbling awaynownow looking at the dieselwe can esteem these for a total of 12minutes but what’s important to rememberis the bottom are going to cook quickerthe bottom ones are going to cookquicker than the tops so after 10minutes we’re going to take these offand then we’re going to put these oneson the bottom they’re going to come offafter 11 and then these will do this for12 so I mean if you were if you have alargest theme or a wider base the–mywho cook them all together at the sametime but obviously it’s hotter at thebottom than it is at the top these willneed a little bit longer but no morethan 10 to 12 minutes minutes in I’mgonna slide this over so you can have agood lookand look of oursthey’re all oh look at how they’veexpanded and as you can see that one’sgot a little bit close to that onethat’s fine I’m gonna take these all offperfect I’m very happy with those okayso let me give you a close-up of one ofthese Bao buns let’s pick this onehopefully you can see that hello you canopen those out and that’s what we’regonna put our filling in now these arestill a little bit warm as you can seethat they’ve got like a shiny texturebut then when you rip them apart look atjust how soft that is its own it’s sosoft it’s like the lightest bread mmmand we’ve got that sweetness in there aswell okay now we’re going to bring thiscook over to the the hob where we’regoing to prepare our barbecue stylepulled pork which isn’t actually boughtit mushrooms[Music][Music][Music]don’t throw me off a little bit[Music][Music][Music]this is gonna release some she’s gonnasweeten this dish up nicely I also liketo add some of the ribs unholy barbecuesauce it’s a little bit spicier a lot ofsweet okay so I picked this littlecooking tip up from a recent trip toWagamama and they put these in some oftheir Bao buns this is a little babyojung and what we’ve got here is someseasoned flour this is an egg substitutepowder what you do is you put atablespoon of this powder in here andyou mix it with some water and this willreplicate an egg and this is okay sowe’ve mixed all this together and as youcan see slightly gloopy what you’relooking doesn’t look anything like anegg but I’m told it completely replacesit we’re just going to chop the end offof the baby over G and then we’re goingto slice theserelatively Findley about five milsomeone on that half centimeter they’rejust gonna make some nice slices andthen we’re gonna do our big dipsorry seasoned flour egg dip and thensome panko bread crumbs I think that’s Ihave someone we were in it you know coatthe aubergine and the flower give it adip in this egg like a mixture whichdoesn’t resemble if it’s all but we’llsee you have a little bit and thenstraight into thisokay so I think we’re ready to set theseup just look at that that’s ourbeautiful alternative barbecue pulledpork made with mushrooms King oystermushrooms and what all we’re gonna dojust these things are so versatile youcould fill them up with anything I meanI dare say these would be really goodwith a sweet filling and what I wouldsay is no clean or tidy wavy in thesebad boys just take one of your buns fillit up with that feeling it’s not free onthis plate just literally as much as youcan get in there don’t worry aboutmaking a messthese are really fun to make with thekids really fun for the kids to eat kidslove them because they’re they’re quitesweet like I said you can put anythingin the metal and let this terrible messover who cares get that stuffing rightin there that’s one of these little babyaubergine crisps I think they’re lovelyy’all better not we treat really andthen finally I’m gonna finish this offwith a bit of sriracha and Mayer sorrysriracha mayonnaise just to add a littlebit heat let’s get some of these eraubergine bites as welltell me guys how good do you think thatlooks do let me know in the commentswhat you think of those but hopefullyyou can see you know they’re really goodas a meat substitute the baobabs take alittle bit of making but actually thatpulled-pork substitute there is reallygood and actually much healthier thanusing pork because it’s not not a fattymeat you know so mmm there’s a greatterm everybody thank you for watchingstay tuned lots more content coming upfor youthanks for you support when I speak toyou again soonyou