
English: 
Hello friends and not yet friends,
Welcome back to Mary's Test Kitchen
where we're distracting ourselves for a bit,
avoiding the grocery stores
and making this soft, springy vegan milk bread
the easy way at home.
It's like the Asian bakery breads
that are usually full of dairy and eggs
but of course
we can make it without.
Like just about anything we put our minds
to.
This springy bread is extra awesome
because it stays fresher,
longer without preservatives
thanks to tangzhong,
a water roux technique that makes breads more
tender
and able to retain moisture.
But while that's usually made on the stove,
I've modified the technique to make it work
in one bowl,
no stove.
So let's start there, with a half cup of flour
and 2 tablespoons of cornstarch.
This is a one bowl recipe so make it your
biggest mixing bowl or stand mixer bowl.
Add one cup of very hot water,
just off the boil and
carefully pour it in so you don't get splashed.

English: 
Hello friends and not yet friends,
Welcome back to Mary's Test Kitchen
where we're distracting ourselves for a bit,
avoiding the grocery stores
and making this soft, springy vegan milk bread
the easy way at home.
It's like the Asian bakery breads
that are usually full of dairy and eggs
but of course
we can make it without.
Like just about anything we put our minds
to.
This springy bread is extra awesome
because it stays fresher,
longer without preservatives
thanks to tangzhong,
a water roux technique that makes breads more
tender
and able to retain moisture.
But while that's usually made on the stove,
I've modified the technique to make it work
in one bowl,
no stove.
So let's start there, with a half cup of flour
and 2 tablespoons of cornstarch.
This is a one bowl recipe so make it your
biggest mixing bowl or stand mixer bowl.
Add one cup of very hot water,
just off the boil and
carefully pour it in so you don't get splashed.

English: 
Then quickly stir to form a hot water paste.
The flour will go from white to translucent.
Not exactly attractive at this point,
so let's push it off to the side.
Up the side of the bowl a bit.
Now for the milk.
I just microwaved this soy milk for two minutes
and now it's a little on the hot side.
I'll wait until it's between 105° and 110°F
which is warm but not hot
because I don't want to accidentally kill
the yeast.
With the current yeast shortage,
it would be a crime to waste.
But do make sure that soy milk is warm enough.
Add a bit of sugar,
and 2 1/4 teaspoons of instant OR regular
dry active yeast.
Doesn't matter which.
This way, you can allow the yeast to bloom
in the bowl at the right
temperature without using a second bowl.
The paste mixture will be too hot so
don't mix it into the yeast mixture just
yet.

English: 
Then quickly stir to form a hot water paste.
The flour will go from white to translucent.
Not exactly attractive at this point,
so let's push it off to the side.
Up the side of the bowl a bit.
Now for the milk.
I just microwaved this soy milk for two minutes
and now it's a little on the hot side.
I'll wait until it's between 105° and 110°F
which is warm but not hot
because I don't want to accidentally kill
the yeast.
With the current yeast shortage,
it would be a crime to waste.
But do make sure that soy milk is warm enough.
Add a bit of sugar,
and 2 1/4 teaspoons of instant OR regular
dry active yeast.
Doesn't matter which.
This way, you can allow the yeast to bloom
in the bowl at the right
temperature without using a second bowl.
The paste mixture will be too hot so
don't mix it into the yeast mixture just
yet.

English: 
Instead, wait 5 to 10 minutes for the yeast
to bloom.
Instant yeast is milled finer than regular
dry active yeast
otherwise it's basically the same thing.
It dissolves and blooms faster.
No matter which one you use,
the yeast mixture will eventually look foamy
and you will see some bubbly activity
indicating the yeast is alive.
The surface will slightly dome
as the volume increases due to gas build-up.
The only kind of gas you actually want.
But, if the yeast mixture does not bubble
and does not foam up
(or just barely),
you may have dead or mostly dead yeast.
Do not go on.
First, check out my blog post on troubleshooting
yeast and dough.
After the yeast has bloomed, then we can mix
until the paste is completely dissolved.
Now you can add the rest of the sugar.
A quarter cup for Asian bakery sweetness

English: 
Instead, wait 5 to 10 minutes for the yeast
to bloom.
Instant yeast is milled finer than regular
dry active yeast
otherwise it's basically the same thing.
It dissolves and blooms faster.
No matter which one you use,
the yeast mixture will eventually look foamy
and you will see some bubbly activity
indicating the yeast is alive.
The surface will slightly dome
as the volume increases due to gas build-up.
The only kind of gas you actually want.
But, if the yeast mixture does not bubble
and does not foam up
(or just barely),
you may have dead or mostly dead yeast.
Do not go on.
First, check out my blog post on troubleshooting
yeast and dough.
After the yeast has bloomed, then we can mix
until the paste is completely dissolved.
Now you can add the rest of the sugar.
A quarter cup for Asian bakery sweetness

English: 
or if you *don't* want your bread noticably
sweet,
add *correction* TWO tablespoons.
And I know you'll ask, can you use an alternative
sweetener...
To which I say, of course!
This is your easy vegan milk bread and there
are no rules!
Just remember you'll probably need more flour
if you decide on a liquid sweetener.
And you're on your own figuring that one out.
But I believe in you.
Then, you can switch to your dough hook to
work in the rest of the flour.
Usually when I'm sharing bread recipes,
I harp on you about getting a kitchen scale.
For this easy recipe, I won't.
As much.
Before measuring your flour though,
fluff it up with a fork.
Get those flour particles nice and loose
since they've probably not been social distancing
in the container.
Then, scoop without pressing down on the flour.
We don't want to compact the flour into the
cup either.
Just use a flat edge to level the top.
Using this method, one US cup gives me 140
grams or just under 5 ounces.

English: 
or if you *don't* want your bread noticably
sweet,
add *correction* TWO tablespoons.
And I know you'll ask, can you use an alternative
sweetener...
To which I say, of course!
This is your easy vegan milk bread and there
are no rules!
Just remember you'll probably need more flour
if you decide on a liquid sweetener.
And you're on your own figuring that one out.
But I believe in you.
Then, you can switch to your dough hook to
work in the rest of the flour.
Usually when I'm sharing bread recipes,
I harp on you about getting a kitchen scale.
For this easy recipe, I won't.
As much.
Before measuring your flour though,
fluff it up with a fork.
Get those flour particles nice and loose
since they've probably not been social distancing
in the container.
Then, scoop without pressing down on the flour.
We don't want to compact the flour into the
cup either.
Just use a flat edge to level the top.
Using this method, one US cup gives me 140
grams or just under 5 ounces.

English: 
Continue this process, fluffing up the flour,
scooping, leveling and dumping until you have
5 cups.
Technically, you could've measured right into
the same bowl.
But today I don't feel like living on the
edge.
I'm already on edge.
Finally, add a couple teaspoons of salt and
away you go!
If you're working manually,
just stir with a spatula or wooden spoon until
the dough comes together,
then let it rest to fully hydrate for 10 to
15 minutes
before actually starting to knead it.
If you're using a stand mixer like mine,
let it run at speed 2 for about 6 minutes.
Every so often you can stop it to scrape down
the sides.
It's a sticky dough so we're really saving
a lot of work and frustration using a machine.
If you have to work by hand and
haven't worked with a sticky dough before,
make sure you go over to the blog post
because it's a little different from kneading
a regular, not so sticky dough.

English: 
Continue this process, fluffing up the flour,
scooping, leveling and dumping until you have
5 cups.
Technically, you could've measured right into
the same bowl.
But today I don't feel like living on the
edge.
I'm already on edge.
Finally, add a couple teaspoons of salt and
away you go!
If you're working manually,
just stir with a spatula or wooden spoon until
the dough comes together,
then let it rest to fully hydrate for 10 to
15 minutes
before actually starting to knead it.
If you're using a stand mixer like mine,
let it run at speed 2 for about 6 minutes.
Every so often you can stop it to scrape down
the sides.
It's a sticky dough so we're really saving
a lot of work and frustration using a machine.
If you have to work by hand and
haven't worked with a sticky dough before,
make sure you go over to the blog post
because it's a little different from kneading
a regular, not so sticky dough.

English: 
Kneading sticky dough is a little challenging
but if you have healthy hands, it can be kind
of fun.
Especially as you practice and get better
at it.
And feel the dough change texture right under
your fingertips.
But I don't have healthy hands
so thank goodness for the modern technology
of the early 1900's!
After it's been running for about 6 minutes,
the dough will still be quite sticky.
Let it rest for a good 10 to 15 minutes
and this extra time allows for the flour to
hydrate more fully.
Finally, after all the kneading and resting,
the final ingredient is room temperature vegan
butter.
Cut it up into small pieces, then add it to
your stand mixer bowl.
Run the machine with the dough hook at speed
2 for 5 minutes
or until the butter is well incorporated.
Since the butter contains more moisture,

English: 
Kneading sticky dough is a little challenging
but if you have healthy hands, it can be kind
of fun.
Especially as you practice and get better
at it.
And feel the dough change texture right under
your fingertips.
But I don't have healthy hands
so thank goodness for the modern technology
of the early 1900's!
After it's been running for about 6 minutes,
the dough will still be quite sticky.
Let it rest for a good 10 to 15 minutes
and this extra time allows for the flour to
hydrate more fully.
Finally, after all the kneading and resting,
the final ingredient is room temperature vegan
butter.
Cut it up into small pieces, then add it to
your stand mixer bowl.
Run the machine with the dough hook at speed
2 for 5 minutes
or until the butter is well incorporated.
Since the butter contains more moisture,

English: 
you may want to about 2 Tablespoons (20g) of flour
during this time if it isn't coming together.
Differences in the flour and humidity level
can affect whether you want to add a little
bit more or less flour.
But if your dough looks fine just leave it
out.
When the vegan butter is fully incorporated,
place the bowl with the dough in it,
in a warm, draft-free location
and cover it with either a clean damp kitchen
towel or plastic wrap.
Or a plastic microwaving cover...
whatever you have handy.
Let it rise until doubled or tripled in size.
This can take 1 hour to 90 minutes depending
on your room temperature.
Uncover the dough and replace your dough hook.
Run your mixer at speed 2 for 2 minutes to
knock out the air pockets.
If working manually, you'll
knead the dough until you stop hearing the
gas pockets popping.
Now we're ready to shape this dough into loaves
or buns or both.

English: 
you may want to about 2 Tablespoons (20g) of flour
during this time if it isn't coming together.
Differences in the flour and humidity level
can affect whether you want to add a little
bit more or less flour.
But if your dough looks fine just leave it
out.
When the vegan butter is fully incorporated,
place the bowl with the dough in it,
in a warm, draft-free location
and cover it with either a clean damp kitchen
towel or plastic wrap.
Or a plastic microwaving cover...
whatever you have handy.
Let it rise until doubled or tripled in size.
This can take 1 hour to 90 minutes depending
on your room temperature.
Uncover the dough and replace your dough hook.
Run your mixer at speed 2 for 2 minutes to
knock out the air pockets.
If working manually, you'll
knead the dough until you stop hearing the
gas pockets popping.
Now we're ready to shape this dough into loaves
or buns or both.

English: 
This recipe makes two sandwich bread loafs,
16 medium sized buns, or a combination.
Today, I'm going for one loaf and 8 buns.
And if you want them to call you a psychopath
on TikTok,
you can weigh your dough first.
I have just under 1.6 kilograms or 3 and a
half pounds of dough.
So one loaf will be about 800 grams or one
pound twelve ounces.
And each bun will be just under a hundred
grams.
Or three and a half ounces.
Of course these are your buns you can make
fewer
but larger if you like big buns and you cannot
lie.
To give them a nice shape,
you can lightly work the sides down underneath
so the top has some tension, making a dome
shape.
Pinch the bottom to help that stay.

English: 
This recipe makes two sandwich bread loafs,
16 medium sized buns, or a combination.
Today, I'm going for one loaf and 8 buns.
And if you want them to call you a psychopath
on TikTok,
you can weigh your dough first.
I have just under 1.6 kilograms or 3 and a
half pounds of dough.
So one loaf will be about 800 grams or one
pound twelve ounces.
And each bun will be just under a hundred
grams.
Or three and a half ounces.
Of course these are your buns you can make
fewer
but larger if you like big buns and you cannot
lie.
To give them a nice shape,
you can lightly work the sides down underneath
so the top has some tension, making a dome
shape.
Pinch the bottom to help that stay.

English: 
Or this way, using the edges of your hands,
press them together around and under the dough
for a similar effect.
You're trying to handle the dough as little
as possible.
Giving it the least opportunity to stick to
you.
But if you're getting a bunch of dough stuck
to your fingers,
wash your hands and flour them well before
continuing.
And while we're on the topic,
feel free to dust extra flour to help you
out here.
Don't work it into the buns.
Just use it to stop the dough from sticking
to you.
Use it as a barrier.
With this scraggly bunch,
I'll have to knead it into a ball first.
This extra kneading tightens the gluten
so it will be tougher than the other pieces.
But do your best and it will relax after a
few minutes.
Then, make a syrup wash with a tablespoon
of corn syrup
and a tablespoon of water.
This will give help the buns brown nicely.
If you've watched my other milk bread recipe,

English: 
Or this way, using the edges of your hands,
press them together around and under the dough
for a similar effect.
You're trying to handle the dough as little
as possible.
Giving it the least opportunity to stick to
you.
But if you're getting a bunch of dough stuck
to your fingers,
wash your hands and flour them well before
continuing.
And while we're on the topic,
feel free to dust extra flour to help you
out here.
Don't work it into the buns.
Just use it to stop the dough from sticking
to you.
Use it as a barrier.
With this scraggly bunch,
I'll have to knead it into a ball first.
This extra kneading tightens the gluten
so it will be tougher than the other pieces.
But do your best and it will relax after a
few minutes.
Then, make a syrup wash with a tablespoon
of corn syrup
and a tablespoon of water.
This will give help the buns brown nicely.
If you've watched my other milk bread recipe,

English: 
you'll know I normally make a maple syrup
wash
but I'm outta maple syrup.
Terrible, I know. I'm about to lose my Canadian
card.
Travesty.
But I actually found that corn syrup wash
works just as well
and gives it a bit of shine.
To form a rectangle loaf, press the dough
flat into rectangular shape.
Make it about as wide as your loaf pan.
Then roll it up as tight as you can
and pinch the edges to make it stick together.
The roll might be a little longer than your
pan now.
Using the palms of your hands,
wrap the ends under and place into a prepared
loaf pan
with the pinched side down.
Brush the top of the loaf and then cover with
plastic wrap.

English: 
you'll know I normally make a maple syrup
wash
but I'm outta maple syrup.
Terrible, I know. I'm about to lose my Canadian
card.
Travesty.
But I actually found that corn syrup wash
works just as well
and gives it a bit of shine.
To form a rectangle loaf, press the dough
flat into rectangular shape.
Make it about as wide as your loaf pan.
Then roll it up as tight as you can
and pinch the edges to make it stick together.
The roll might be a little longer than your
pan now.
Using the palms of your hands,
wrap the ends under and place into a prepared
loaf pan
with the pinched side down.
Brush the top of the loaf and then cover with
plastic wrap.

English: 
The alternative is not brushing with syrup
wash just yet
and instead covering with a damp lint-free
cloth.
You'll have to check the cloth and
make sure it never dries out by ocassionally
rinsing
and wringing it out.
Either way, let the shaped buns and
loaf rise in a warm, draft-free location until
doubled in size;
about 1 hour.
With about 15 minutes to go on your 1 hour
timer,
start to preheat your oven.
When your oven is preheated to 350°F
and your loaf or buns have fully risen,
uncover your loaf/buns and
if you didn't brush on the syrup before, do
it now.
I had some leftover syrup wash so I just added
some to use it up...
which wasn't the best idea for consistency's
sake
which you'll see later but anyways...
Bake them in the center of the oven on the
middle rack
and bake for 30 to 35 minutes
or until the tops are nicely browned.
Golden brown...

English: 
The alternative is not brushing with syrup
wash just yet
and instead covering with a damp lint-free
cloth.
You'll have to check the cloth and
make sure it never dries out by ocassionally
rinsing
and wringing it out.
Either way, let the shaped buns and
loaf rise in a warm, draft-free location until
doubled in size;
about 1 hour.
With about 15 minutes to go on your 1 hour
timer,
start to preheat your oven.
When your oven is preheated to 350°F
and your loaf or buns have fully risen,
uncover your loaf/buns and
if you didn't brush on the syrup before, do
it now.
I had some leftover syrup wash so I just added
some to use it up...
which wasn't the best idea for consistency's
sake
which you'll see later but anyways...
Bake them in the center of the oven on the
middle rack
and bake for 30 to 35 minutes
or until the tops are nicely browned.
Golden brown...

English: 
or a little deeper.
You can check if your loaf is fully baked
by tapping on the bottom.
It should sound hollow.
Let the bread cool completely if you want
to slice it up.
And there you have some beautiful easy vegan
milk bread buns.
And sandwich loaf.
Springy.
Squishable.
Don't try this if it's still hot by the way.
Best to let it cool.
Even though I know you're tempted.
The inside is super tender.
Soft.
Delicious.
Check that pull apart texture.
And they will stay soft and nice for several
days
in an airtight container after they've completely
and I mean completely
cooled down.
Also, like other breads, you can put leftovers
in the freezer.
Just wrap them up real good first.
What would you do with this bread?
Let me know in the comments below.
As for me, I ate some by the slice. Couldn't
help it! It's just that good!

English: 
or a little deeper.
You can check if your loaf is fully baked
by tapping on the bottom.
It should sound hollow.
Let the bread cool completely if you want
to slice it up.
And there you have some beautiful easy vegan
milk bread buns.
And sandwich loaf.
Springy.
Squishable.
Don't try this if it's still hot by the way.
Best to let it cool.
Even though I know you're tempted.
The inside is super tender.
Soft.
Delicious.
Check that pull apart texture.
And they will stay soft and nice for several
days
in an airtight container after they've completely
and I mean completely
cooled down.
Also, like other breads, you can put leftovers
in the freezer.
Just wrap them up real good first.
What would you do with this bread?
Let me know in the comments below.
As for me, I ate some by the slice. Couldn't
help it! It's just that good!

English: 
And veganized Korean Six Sided Cream Cheese
Garlic Bread. That recipe is coming up next.
And after that, who knows? Leave me your suggestions
in the comments with the hashtag #reciperequest
and I might just give it a whirl.
Thank you so much for watching to the end,
my friend.
I really hope you liked this video and get
to try this recipe soon.
If you do, please take a pic and tag me on
instagram.
Please, hit the thumb up button if you liked
this video -
it really helps the channel -
and subscribe if you haven't already for more
easy vegan recipes.
Or check out my bread playlist for everything
from
homestyle French bread, vegan croissants,
cinnamon rolls and raisin bread,
steamed buns and more!
Stay well and safe and I'll see you next time.
Bye for now!

English: 
And veganized Korean Six Sided Cream Cheese
Garlic Bread. That recipe is coming up next.
And after that, who knows? Leave me your suggestions
in the comments with the hashtag #reciperequest
and I might just give it a whirl.
Thank you so much for watching to the end,
my friend.
I really hope you liked this video and get
to try this recipe soon.
If you do, please take a pic and tag me on
instagram.
Please, hit the thumb up button if you liked
this video -
it really helps the channel -
and subscribe if you haven't already for more
easy vegan recipes.
Or check out my bread playlist for everything
from
homestyle French bread, vegan croissants,
cinnamon rolls and raisin bread,
steamed buns and more!
Stay well and safe and I'll see you next time.
Bye for now!
