Vegan Hokkaido Milk Bread

Vegan Hokkaido Milk Bread

Vegan Hokkaido Milk Bread

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.

  • 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.
  • Source:

  • Rated 4/5 based on 27 Reviews

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel