Vegan/Eggless Bakery Bread

So I have been wanting to make milk bread myself for ages, and decided to try it. However, I was also afraid that I would fail so I added fillings inside so at least theres something to enhance the taste if I fail. Furthermore, I have been loving vegetarian sausage bun since young so why not try it

I took reference to the recipe from Marytestkitchen and substituted their all purpose flour with my Japanese Bread Flour that was going to expire soon. And amazingly, it appeared soft and fluffyyy!!! Watch the videos below to see the texture of it 🥰

Serving Size: ~9 depending on size of each bun you made / 1 loaf of bread

Ingredients:

FLOUR PASTE ( similar to "Tangzhong")

• 35g all purpose/plain flour

• 1 Tablespoons cornstarch

• 117.5ml cup hot water, just off the boil

YEAST MIXTURE

• 220ml soya milk (I used Vitasoy here but any non-dairy milk should work)

• 4g instant dry yeast (dry active yeast should work too)

• 1 tsp brown sugar

OTHER DOUGH INGREDIENTS

• 40g - 50g brown sugar (depending on your sweetness preference)

• 350g bread flour plus more for kneading and shaping

• 1 teaspoon salt

• 30g vegan butter, room temperature

(The icing sugar based on their recipe produced more than enough to drizzle over all my cinnamon rolls🙊)

SYRUP WASH

• 15ml Corn/Maple syrup + 15ml water (or soya milk works too)

BUN FILLINGS

• Vegan sausage

• Vegan Otah

Procedure

• In a large bowl, combine the flour and cornstarch and mix well. Taking care not to splash, add the hot water and stir vigorously until a smooth paste forms. Set aside to cool. ​

• Add the soya milk into the mixing bowl and sprinkle the yeast over it. Add in 1tsp of brown sugar and stir well. Let the mixture to rest until foamy for about 5-10 minutes. If it does not foam up, you may wait longer. If it still doesn't, the yeast is dead and you should redo this step with new yeast

• Mix the flour paste into the yeast mixture until dissolved

• Add the remaining brown sugar and stir until dissolved before adding the bread flour and 1 tsp of salt. Stir until the dough starts to form (For stand mixers, switch to dough hook and run at speed 2 for about 5-10minutes). Scrape down the sides occasionally).The mixture should be well combine, with no dry bits and still sticky. Cover, and let rest for 10 minutes.

• For working manually, rest the dough for 10 minutes before starting to knead. Oil or flour your hands well to prevent sticking. Transfer the dough to a clean surface, dust well with flour and knead until the dough is fairly smooth; about 15-20 minutes

• Cut the vegan butter into little pieces and add to your stand mixer's bowl. Run at speed 2 for 5-10minutes until the butter is well incorporated. If the dough has not come off the sides into a cohesive ball, feel free to add 2-4 tbsp of flour and run a little longer. The dough should be smooth but still tacky at this point. Cover the bowl with a clean damp kitchen towel or plastic wrap

• For working manually, knead in the vegan butter by flattening the dough, sprinkling on little pieces of butter and folding the dough over. Continue until the vegan butter is fully incorporated. You may add 2-4 tbsp of flour during this time to help the process along. Place the dough back in the mixing bowl and cover with a clean damp kitchen towel or plastic wrap​

• Place in warm location and let the dough rise until doubled or tripled in size (approx. 1 hour)

• Uncover the dough and replace your dough hook. Run at speed 2 for 2 minutes to knock out the airpockets.

• If working manually, knead the dough right in the bowl for a few minutes. Finish by kneading it into a dough ball.

• Lightly dust your work surface with flour. Line your loaf pans or baking sheets with parchment paper. Divide the dough into 9 small buns. Shape them flat and add in the fillings before rolling them. For sausage bun can make into a medium size long dough and wrap it around the sausage.

• Once done, place them on the baking sheet, cover it and let it rest for 1 hour.

• 15 min before the 1 hour mark, preheat the oven to 180 degree celsius

• After 1 hour, make the syrup wash and brush it/the soya milk on top of the loaves/buns then place it into the oven to bake. After 25-35 minutes or when its nicely brown, remove from the oven and brush it with the syrup mixture/soya milk again.

• Let the bread cool completely to room temperature before slicing or testing.

• After the bread is completely cooled, it can be stored in an air tight container at room temperature

• Enjoy!