tools
Stand Mixer with Dough Hook Attachment (or you can hand knead)
Measuring Cups and Spoons (or a Kitchen Scale)
Plastic Wrap or Clean Kitchen Towel
Baking Tray or Loaf Pans
Wire Rack
Oven
Vegan milk bread is like a cloud of softness and sweetness made with plant-based milk and butter. It's a versatile and lovable bread that can be enjoyed in so many delightful ways: Inchigo Sando (Strawberry Sandwich): Spread some vegan mascarpone whipped cream on slices and add fresh strawberries for a dreamy treat. Toast with Jam or Nut Butter: Toast it to golden perfection and slather your favorite plant-based jam Sandwiches: Create your ultimate sandwiches – from classic avocado toast to flavorful vegan BLT or nut butter on top for a cozy breakfast. French Toast: Turn it into a scrump-tious vegan French toast, soak in a plant-based milk mixture, and sizzle it on the pan. Bread Pudding: Give it a new life as a luscious bread pudding with plant-based milk, sugar, and tasty seasonings. Hamburger Buns: Mold it into perfect buns for your homemade, plant-based burgers.
Vegan milk bread is not only fluffy and tender; it's also your canvas for culinary adventures. So have fun and get creative with this delightful bread that fits right into your compassionate lifestyle! Enjoy every bite!!
The Tangzhong technique :
Imagine making bread that's as soft and fluffy as a cloud! Well, that's exactly what the Tangzhong technique does. It's like a special magic trick for baking the most amazing bread ever.
Here's how it works: Instead of just mixing flour with water or milk, we take a small amount of the flour and cook it gently with the liquid. This creates a special gooey paste called "roux," which may sound fancy, but it's really just like a creamy and thick mixture.
When we add this magical roux back into the rest of the dough ingredients and knead everything together, some-thing wonderful happens! The dough becomes super hydrated and stretchy, making it easier to work with.
But that's not all! The Tangzhong technique also keeps the bread super moist, so it stays fresh and yummy for much longer. No more dry and crumbly bread here!
The best part? You can use this technique in all sorts of bread recipes, from sandwich loaves to dinner rolls, and even sweet buns. It's like a secret weapon that makes your homemade bread taste just like those from a professional bakery.
So, if you want to impress your friends and family with the softest, fluffiest, and most delicious bread ever, give the Tangzhong technique a try. It's like a little kitchen magic that'll have everyone asking for more of your fantastic bread! Happy baking!
"UNLEASHING THE BREAD MAGIC: HOW THE TANGZHONG TECHNIQUE TRANSFORMED MY BAKING GAME!"
À propos de la recette
Ingrédients
600 g bread flour
270g soy milk (or any other plant-based milk of your choice)
60 g sugar
100g vegan butter
12 g sea salt
16g fresh yeast (or 8g of dry yeast)
Tangzhong:
30g Flour
150g Water
Préparation
STEP 1: TANGZHONG
In a saucepan, whisk together 90 g of bread flour and 400 g of soy milk until there are no lumps.
Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens and reaches a pudding-like consistency (it should register about 65°C or 150°F on a thermometer).
Remove the Tangzhong from the heat and let it cool to room temperature. It’s best live it to rest overnight, but you can wait for 2 or 3 hours.
STEP 2: MIXING WITH YEAST AND BUTTER
In the mixing bowl of your stand mixer, combine the bread flour, sugar, and salt.
Add the fresh yeast to one side of the mixing bowl and the vegan butter to the other side.
Pour the cooled Tangzhong over the yeast and butter, keeping the sugar and salt away from the yeast.
Start the stand mixer on low speed to incorporate the added ingredients into the dough.
Once the ingredients are roughly combined, increase the speed to medium and knead the dough with the dough hook attachment for about 10-15 minutes or until the dough becomes smooth, elastic, and slightly sticky.
STEP 3: FIRST RESTING STAGE
Form the kneaded dough into a ball and place it back into the mixing bowl.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature. This resting stage helps relax the gluten and allows the yeast to start fermenting the dough. Do this step twice.
STEP 4: SECOND RESTING STAGE (IN THE FRIDGE)
After the first resting stage, gently deflate the dough by pressing it down with your hands.
Shape the dough into a ball again and return it to the mixing bowl.
Cover the bowl and place it in the refrigerator for 1 hour. This additional resting stage in the fridge enhances the flavor and texture of the bread.
STEP 5: SHAPING
After the 1-hour rest in the fridge, gently deflate the dough again and turn it out onto a clean, floured surface.
Divide the dough into equal portions, depending on the size of bread rolls or loaves you want to make.
Shape each portion into a smooth ball or into the desired shape for your bread.
STEP 6: FINAL PROOFING
Place the shaped dough portions on a baking tray lined with parchment paper or in greased loaf pans.
Cover the tray or pans with a clean kitchen towel or plastic wrap.
Allow the dough to proof (rise) at room temperature for about 1 to 1.5 hours or until the dough has doubled in size. The exact time will depend on the ambient tempera-ture and the yeast activity.
STEP 7: BAKING
Preheat your oven to 180°C (350°F).
Optionally, you can brush the top of the dough with some soy milk or other plant-based milk to give the bread a nice glaze.
Bake the bread for approximately 25-30 minutes or until the crust turns golden brown, and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven, brush it with some more soy milk (to make it soft and pillowy), and let it cool on a wire rack before slicing and serving.
With the Tangzhong method, your vegan milk bread should turn out incredibly soft and deli-cious! Happy baking!
Enjoy your delicious homemade vegan milk bread!
# tags:
Dessert Ideas, Holiday Sweets, 12. Picnic food, Dairy-Free Desserts, 19. Recipe Tutorial, Recipe Tutorial, YouTube Tutorial, 14. Japanese flavors, Bread
