How to Make Milk Bread VEGAN | Recipe by Mary's Test Kitchen

This Chinese Milk Bread recipe was inspired by a viewer who wanted to veganize the fluffy buns and loaves from Chinese Bakeries like Maxim’s. Japanese Milk Bread has the same soft texture that is like the cake of breads. Without being a cake. To be honest, I haven’t tried the Japanese version my self but that’s what I’ve been told.
Links mentioned:

French Bread Recipe:

Curry Beefless Buns:

Oil-free Cornbread:

Aquafaba – ultimate vegan egg replacer:

Vegan Milk Bread Recipe
Makes 1 loaf or 6 dinner rolls
Full recipe and blog post:

For Roux (Tang Zhong):
1/4 cup all-purpose flour
3/4 cup + 2 tablespoons soy milk (full fat)

Yeast Mixture:
1/2 cup soy milk (full fat)
2 teaspoons traditional yeast (one envelope)
1 teaspoon sugar

1/4 cup sugar
1 teaspoon salt
2 1/4 cups all-purpose flour
2 tablespoons vegan butter (see notes)

Syrup wash:
1/2 tablespoon maple syrup
1 tablespoon water

For Roux (Tang Zhong):
40g all-purpose flour
200ml soy milk (full fat)

Yeast Mixture:
120ml soy milk (full fat)
7g | 10cc traditional yeast (one envelope)
4g | 5cc sugar

55g | 60cc sugar
4g | 5cc salt
275g+ all-purpose flour
30ml vegan butter (see notes)

Syrup wash:
10ml maple syrup
20ml water
See printable recipe:

For kneading, the first part will take about 5 minutes. I recommend resting the dough because this lets the gluten relax a little and makes the second kneading easier. If you are tired of kneading, you can even put the dough in the fridge! Just let it come back to room temperature before continuing. Then 5 to 10 more minutes of kneading when you are working in the vegan butter. For best results, make sure the dough is smooth and elastic before letting it rise.
You may use bread flour instead of all-purpose flour if you like.

I used soy milk but you can use any type of plant-based milk you prefer. For this recipe, full fat versions are preferred.

For the vegan butter, you may use homemade or store-bought. If you can’t get the hard-style of vegan butter, softer vegan margerines can be used.
You may also substitute with refined coconut oil or unrefined (for a coconuty aroma) but use only 1 tablespoon. You may choose to skip the overt fat but adjust your expectations for this recipe. It will not be as moist, tender, or stay fresh as long.

For sugar, you may use any type you prefer but keep in mind, it will affect the flavour. Make adjustments for sweeteners that are more or less sweet than regular granulated sugar such as stevia or date sugar, respectively.

*For EGG REPLACER, I used Ener-G powdered egg replacer with water. You may use 3 tablespoons of aquafaba or a flax egg (1 tablespoon finely ground flax meal with 2-3 tablespoons of water). If you don’t mind the taste, you can also use 3 tablespoons applesauce or 3 tablespoons of well-mashed banana.

Learn how to make aquafaba egg replacer here:

Some white sugar is filtered through bone char during the purifying process. This is true of most white cane sugar and often brown/golden sugar as well. Other white sugars aren’t typically filtered this way, such as beet sugar. The ONLY way to determine for sure if any brand of sugar is vegan-friendly or not is to contact the manufacturer directly to ask specifically about bone char (if not labelled as vegan). Fun fact: Sugar made in Australia is all bone-char free!

For those in Western Canada, Roger’s sugar coming out of Taber, AB doesn’t use bone-char either. The product number will start with “22” if it’s from Taber. If it starts with “10,” it’s from Vancouver, BC where it is NOT vegan-friendly.

Many vegans do not mind using bone char processed sugar or may not have vegan-friendly sugar available to them. Please do not get hung up on this issue. Veganism is about intent, not purity.

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