This Chinese Milk Bread recipe was inspired by a viewer who wanted to veganize the fluffy buns and loaves from Chinese Bakeries like Maxim’s. The interior texture is soft and silky and comes apart in tender layers. The exterior has some crisp edges and a beautiful deep golden sheen for a delicious contrast. Japanese Milk Bread has the same soft texture that is like the cake of breads. Without being a cake. To be honest, I haven’t tried the Japanese version my self but that’s what I’ve been told.
UPDATE: For an EASIER version of this recipe, try my Easy Vegan Milk Bread. It’s a one-bowl recipe that doesn’t require the stove! How to Make Vegan Milk Bread Video Tutorial
I was super happy to fulfill this viewer request as it had already been on my to-do list since I went vegan over four years ago. This dough can also be used for other Asian treats such as Curry Beef(less) Buns and Steamed Red Bean Buns. My next goal is to make vegan BBQ pork buns with this. Do you have any Chinese bakery favourites that you’d like to see veganized? Please leave me a comment and let me know!
How To Make The Vegan Milk Bread — Guardian Life — The Guardian Nigeria News
The first step to this special bread is tangzhong. It’s a mixture of flour and water or milk, cooked over low heat until it turns pudding-like. This technique was first widely publicized in Yvonne Chen’s book called the 65 degree Bread Doctor. The cooked flour mixture helps the bread bake up softer and lighter while locking in moisture so the loaf stays fresh for longer.
While the tangzhong is cooling, mix yeast with warm water and a bit of sugar in a cup or directly in your mixing bowl and let the yeast activate. It’s really important to check that your yeast is alive before proceeding. It’s good if you see it bubbling and foaming after a few minutes.
Then when the tangzhong has cooled to about the same temperature as your yeast mixture, you can mix it into the bowl along with one egg replacer, additional sugar and a bit of salt. I used Ener-G egg replacer powder with water but you can also use aquafaba or a flax/chia egg (one tablespoon of ground flax/chia with two tablespoons of water).
Japanese Milk Bread Recipe (gluten Free Vegan) By Fresh Is Real
When everything is mixed smooth, you can start adding all-purpose flour. Milk bread is normally made with white bread flour and you can use that if you like. Whole wheat flour will work as well, but it will turn out heavier. For a nice compromise, I like using 50% whole wheat flour and 50% unbleached all-purpose flour.
The amount of flour will always vary in bread recipes. This is because flour can vary so much from brand to brand or even batch to batch. The climate and time of the year will also affect the amount. My recommendation is to go by feel. Add flour a cup or half cup at a time, mix it in thoroughly, then add more if necessary. The goal is just to get everything to stick into a dough ball. It is ok if the dough is a bit sticky. You’ll knead it on a floured surface until it is smooth and just slightly tacky.
At this point, you may want to rest your hands. Letting the dough rest for ten minutes or so will also make the next round of kneading go easier. The rest allows the gluten to relax and the dough gets a bit softer.
Vegan) Swirl Japanese
To get the soft tender layers in the finished bread, you’ll knead in some vegan butter or coconut oil. Use refined coconut oil if you don’t want your bread to have a coconut aroma.
Once the fat is incorporated, set the dough in a bowl and cover it. Let it rise in a warm, draft-free location for about an hour or until it doubles in size. I like to do this in my oven with just the oven light on. The only risk is that it gets too warm in there and you’ll have over-fermentation (which imparts an unpleasant alcohol aroma). So if you do this technique, consider leaving the oven door open a crack.
After the dough doubles in size, divide the dough up depending if you want to make mini buns or the three mini loaves like I do here. You can also just make one regular sized loaf.
Vegan “hokkaido” Japanese Milk Bread
Form each piece into a ball. Pull the drier sides in and the moist cut side will stay on the outside. Just makes for nicer dough balls but again not 100% necessary. Or even 50% if we’re going with percentage point which have nothing to do with this. At all.
Then roll them out long into rectangle shapes and roll up them up before placing them into a greased loaf pan. This will give the buns more layers to pull apart.
Let the rolls rise once more under a moist kitchen towel, brush with a mixture of maple syrup and water (or your fave glaze) then bake in your preheated oven.
Milk Bread (soft And Fluffy Asian Style Recipe)
Milk bread is all about the soft, stretchy, pillowy texture and this vegan milk bread has it! A beautiful treat or made into an everyday sandwich bread with whole wheat flour, it’s up to you. Please let me know if you try this recipe. Enjoy!
Vegan Curry Beef Buns | 咖喱牛肉包 Chinese Bakery, Nut Free, Oil-free, Plant Meat, Sandwiches, Wraps, etc. How to Make Vegan Donuts (Yeast Doughnut Recipe) Bread, Dessert, Nut Free, Soy + Nut Free, Soy FreeVegan Pandan Hokkaido Milk Bread = the most addictive vegan loaf you will EVER eat! LOOK at that GLAZE. This recipe for the iconic Asian-style milk bread is spectacularly golden and shiny on the outside and springy on the inside. I challenge anyone to spot the lack of dairy and eggs in the finished loaf.
Say hello to ultimate vegan recipe for soft, fluffy, Asian-stylebread(also known as Hokkaido milk bread) with a tender-but-chewy texture. Unique due to its water-roux starter technique, this recipe makes for anaddictive vegan sweet bread that you can just tear layer by layer. Perfect with butter and jam for breakfast.
Gluten Free Japanese Milk Bread
The subtle sweetness and pandan flavour of the milk bread is the perfect partner for pillowy-soft bread and makes it hopelessly addictive. One bite of vegan milk bread is never enough. Pair with jam, butter or a cup of coffee for a tea-time treat. Or tear chunks off whilst it’s hot out of the tin and devour. I won’t tell.
The process of making Vegan Pandan Hokkaido Milk Bread begins with a method called tangzhong . This is to first cook a small amount of the flour (my recipe calls for 10%) with water to create a paste that is similar to a roux in French cookery. Tangzhong is a technique which has been used in Asian baking, namely in Japanese and Chinese cuisines for centuries.
The method of heating flour with water activates the starch in the flour and creates a perfectly-hydrated dough filled with tiny air bubbles. This gives the final loaf a soft, springy texture. Honestly, the tangzhong dough is extremely sticky, due to the extra moisture so it’s a challenge to knead by hand. Yet, my stand mixer is very loyal and does all the hard kneading job for me.
Easy And Delicious Vegan Bread Recipes
Making this vegan milk bread really is a magical process as well as a cathartic baking project. Kids will also love helping rolling up the dough up into spirals, too. Bodhi was mainly interested in the squishing part… Can you tell?
In South Asia and Southeast Asia, pandan is as common a flavoring as vanilla is in the West. The flavour is sweet and floral like vanillabut with a subtle, marshmallowy and grassy dimension which is difficult to describe to the uninitiated. It’s widely used in savoury cooking as well as baking and sweets. Pandan paste is easy to find in Asian supermarkets and a little goes a long way. If you’re lucky enough to find fresh pandan leaves, you can make your own pandan juice. I reduce it down to a pulp with water and strain. Also, fresh leaves are also amazing when added to a pot of steaming rice.
My ultra-shiny egg-free glaze comes from a simple mixture of agave, coconut milk and turmeric. No yolks required! The sweetness from the agave helps the top caramelise. Bonus! The turmeric adds a hint of yellow for that eggwash feel. It’s perfect for baking. When glazing savoury pies and pastries, I omit the agave and simply use any plant milk + turmeric.
Japanese Milk Bread (shokupan) (video) 食パン • Just One Cookbook
The ultimate vegan recipe for soft, fluffy, Asian-style bread with a tender-but-chewy texture. Unique due to its water-roux starter technique, this recipe makes for an addictive vegan sweet bread that you can just tear layer by layer. Perfect with butter and jam for breakfast.
Truffle-like chocolate studded with pistachios, almonds, dried mango, crystallised ginger, Turkish delight, mini marshmallows and spiced shortbread biscuits. Dried rose petals top the Rocky Road off beautifully.
I’ve made this four times now and my family can’t seem to get enough. It’s perfect for my little one who
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