DIM SUM VEGAN CUSTARD BUNS: Classic vs Whole Food (What's the difference?)

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.
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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  

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