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Asian vegan milk bread using the tangzhong method

Milk bread with a soft fluffy crumb is very popular in Korea, Japan, Taiwan and China.

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The key to the moist and fluffy crumb is the Tangzhong method originating from China. The core principle is to heat some of the flour and water creating a 'roux'. This gelatinizes the starch in the flour allowing for more liquid to be absorbed. The increased hydration ensures a fluffy crumb and that the bread will stay fresh for longer (for this recipe the hydration is ~72%). This recipe is vegan using almond milk and margarine rather than milk, butter and eggs.

Ingredients for the Tangzhong roux 

  • 25 g wheat flour
  • 100 g water

Mix and whisk the flour and water in saucepan over medium heat. The mix will thicken after a few minutes. Remove from heat and let cool to room temperature. 

Ingredients for the loaf

  • 165 g almont milk
  • 7 g dried active yeast 
  • 350 g wheat flour
  • 60 g sugar
  • 5 g salt
  • 30 g baking margarine


  • Heat the milk until it is lukewarm. Make sure the margarine is soft.
  • Combine all ingredients adding the tangzhong and yeast last.
  • Knead for 10-15 min in bread mixer until the dough is smooth and elastic.
  • Let the dough proof for 1 hour in an oiled bowl. Cover with plastic wrap. 
  • Divided the dough in three equal sizes.
  • Form the dough in three balls and let them rest 10-15 min.
  • Roll out each dough ball in a rectangle on lightly floured table. 
  • Flip over along the long lengths (left and right) such that the width matches the width of load pan.
  • Role up the dough. 
  • Repeat for all dough balls.
  • Place the three dough rolls side by side in an oiled loaf pan (use a 1 pound loaf pan).
  • Cover with plastic wrap and let it proof until the dough reaches the rim of the loaf pan.
  • Brush the top of the bread with almont milk (or use egg wash, but then the recipe is no longer vegan). 
  • Bake at 180 Celcius for about 35 minutes.
  • Remove bread from load pan and let cool. 


Added by: Ole Jensen

Tags: Bread

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