Tangzhong is a Japanese bread making technique that is used to make a soft and fluffy bread. To do this you cook flour with some water or milk and then add it to your bread dough.
Pai Bao is normally enriched with eggs, milk and sometimes has an addition of butter and cream. To get the same full-bodied bread, but vegan, I use a good quality coconut milk (I like AROY-D), some plant based milk + some vegan butter. This creates a beautiful sweet, soft, fluffy, moist, tender, airy bread that will fill your house with wonderful smells.
As a bonus, after a couple days (if you have any left) it makes incredible french toast! Enjoy!
Ingredients (makes 2 loafs)
for the tangzhong
25g flour
62g plant based milk (I used almond)
62g water
for the pai bao
114ml coconut milk
162ml plant based milk (I used almond)
50g sugar
2 tsp yeast
370g flour
1/2 tsp salt
35g vegan butter, softened & cubed
*some plant based milk to brush on top
Instructions
1. To make the tangzhong; Combine the all the ingredients in a small pot, make sure there are no lumps of flour. Cook on medium low heat, stirring constantly to make sure there is no burning. The mixture will become thicker and thicker. Once you can run your spoon/spatula through the mix and see a clear line it is done (you can also check the temperature, once it reaches 149 °F it is done). Let it cool to room temp.
2. To make the pai bao; Add all the ingredients to a bread machine and let it be kneaded for a couple minutes, once a dough has formed, slowly add the butter, one cube at a time. Keep the dough be kneading until it turns smooth and elastic (close to 25 minutes). Allow the dough to rise until doubled in size, about 45 minutes.
3. Transfer the dough to a clean floured surface and divide it into 6 portions. Shape into balls and let them rest for 15 minutes. Roll each ball into an oval shape, about as long as your bread pan. Roll the oval up and pinch it at the seams. Place the bread roll, seam down, into your greased pan. Repeat with the rest of the dough balls. There should be 3 rolls in each pan. Cover the pans with a damp towel and let the bread rise for about 45 minutes or until doubled in size. Preheat the oven to 350°F. Lightly brush the tops of the bread with some plant milk. Bake the bread for 25-30 minutes. Immediately transfer the loafs to a cooling rack and allow them cool completely. Serve with plant-based butter, jam, marmalade, or as french toast!
Recipe inspired by Christine's Recipes
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