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Asian vegan milk bread using the tangzhong method

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.