Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking. Vegan Recipes, Vegan Dinner, Vegan Breakfast, Vegan Ideas, Vegan Meal prep, Vegan Meals, Vegan Recipes Easy, Vegan
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: Tangzhong: 30 g (1/4 cup) bread flour 150 ml (scant 2/3 cup) unsweetened soy milk Step 1: 7 g (2 tsp) instant/fast action or active dry yeast And many more.
Instructions:
First of all. Start by making the tangzhong; whisk together the 30g bread flour and 150ml milk in a pan until no lumps remain.
And now, Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a pudding-like consistency (think wallpaper paste...). Scrape it into a small bowl, cover with baking parchment directly on the surface to prevent a skin from forming and set aside to cool to room temperature.
Next step is, Once the tangzhong has cooled (it will become much thicker as it cools, don't worry.), mix together the yeast with the other 150ml of the (lukewarm) soy milk and the 5g sugar. Set it aside for about 10 minutes until it goes foamy.
