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

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

Hey guys, Milk bread is something I use to love from Chinese
Bakeries. It’s way softer than regular western bread. Every think of a slice of plain bread
as a treat? I did. If it was milk bread. This recipe is thanks to a special request
from a viewer so, my dear, I hope you and your grandma enjoy it. The first part of making milk bread is creating
a roux of flour and water or milk. I’m using homemade soy milk. Once throughly combined, take it to the stove
over medium low heat. You need to continuously whisk this but I
kind of let it sit too long as I was adjusting the camera so here it gets a bit lumpy. But don’t worry, we just need to whisk it
smooth! This mixture is also called Tang Zhong and
was first widely publicized in Yvonne Chen’s book called the 65 degree Bread Doctor which
I can’t actually read because it’s written in Chinese. And I can’t read Chinese. Even
though my ethnicity is Chinese. I blame my parents. I wish they forced me
to learn Chinese like the other tiger moms and dads. Just kidding. I love them, they’re
pretty cool, and I was the one that didn’t do her homework and practice. Learn from my
mistakes guys. You’ll whisk and cook for a total of 5 minutes
or until it reaches 149 Farenheit or 65 degrees Celsius. If you don’t have a thermometer, I encourage
you to get one for really precise results but don’t worry about it too much. It should look like this when you’re done.
Really thick and pudding like. Now set that aside and let it cool. In the meantime, heat some soy milk or your
favourite plant milk to about 110 degrees Fahrenheit or 43 degrees Celsius. If you don’t have a thermometer, just stick
your clean finger in to see that it’s fairly warm but not burning hot. We don’t want to
kill the little yeasties that will help our bread rise. Sprinkle in your yeast and a teaspoon of sugar. Wait ten minutes and you should see some bubbly
action! It’s aliiiive. But don’t worry. Yeasts aren’t animals. You might find it silly that
I have to say that. And you would be correctomundo. Drop that into a large mixing bowl and add
your cooled tang zhong. It may be warm still but just as long as it’s not hotter than your
yeast mixture, you’ll be good. Add in one egg replacer. I’m using Ener-G
egg replacer powder mixed with water but you can also use aquafaba or a flax egg. Flax
eggs will weigh down this bread slightly so you’ll have to adjust your expectations if
you choose that. Then add sugar to sweeten the bread as well
as salt. Whisk everything together until smooth. Now we can add all purpose flour. If you have
bread flour, you can use that but I didn’t so I didn’t. Just weighing the flour as it goes in for
the recipe instructions but really, you must adjust the amount as you go. Flour can really vary from batch to batch
and brand to brand. Also depending on the weather or your climate, you’ll need different
amounts of flour. My recommendation is just to add a half cup
to a cup at a time, incorporating it, then adding more if needed. The goal is just to get everything to stick
into a dough ball. It will be a stick dough ball. Once you have that, you can place it on to
a floured surface to knead. Due to my dominant hand being a bit wonky
lately don’t use this as an example of how to knead bread. But you guys have seen me
knead bread in lots of other videos so I’ll let you reference those for now. Knead just
for a few minutes to develop the gluten. This will help make a fluffier, lighter bread. Add more flour as needed but try to add just
the bare minimum to keep the dough slightly tacky. Before going to the next step, I’m going to
rest my hands and let the dough rest for ten minutes. You don’t have to but it makes the next part
easier. That being kneading in the vegan butter. Start with a half tablespoon. It’s bit messy
and weird but go with it. We didn’t add the vegan butter earlier because the fat can interfer
with the development of gluten. Incorporate that and then add a bit more fat
and keep going. Now for those of you who are wondering, you
can use coconut oil instead but only use half the amount. Also if you’re avoiding refined
fats altogether, just leave out this step but do knead the dough until it’s smooth and
elastic. Once all the vegan butter is incorporated,
shape your dough into a ball and place it back in the mixing bowl. We’re going to let
it rise so cover it up with a damp towel or something like that and put it in a warm,
draft free location for one hour or until the dough doubles in size. A good place is in the oven with just your
oven light on. If it’s too warm though you’ll get overfermentation and it smells alcohol-ish.
So I left the door cracked open. This has gotten just a bit bigger than double
in size which is great so now we just divide it up into three equal portions. You can use a scale if you want to be exact
but it’s not necessary. Form each piece into a ball. I’m pulling the
drier sides in and this moist cut side will stay ont he outside. Just makes for nicer
dough balls but again not 100% necessary. Or even 50% if we’re going with percentage
point which have nothing to do with this. At all. Once you have all your balls, roll them out
into long rectangle-ish shapes. I’m folding the sides in so it’s more rectangle like than
oval shaped. You want the sides to be the width of your loaf pan. Then roll up the dough like a…roll. Or a
fruit by the foot. Man, I used to love those things. I wonder if they’re vegan. Anyways, continue with the rest. Before placing the rolls in the pan you’re
going to want to grease it pretty well. The pan I mean, not the rolls. I’m using more
vegan butter but go ahead and use coconut oil or anything you like. If you want, you
can use parchment paper though the crust is going to be different. Then place the rolls in, with the seam down,
cover it with a clean damp towel, and let it rise until doubled in size. It’s almost risen to double but I’ve got to
preheat the oven so we’ll move this. It’s super important to preheat your oven
when baking, guys. More important than making sure your socks match in the morning. Which
I guess isn’t that important at all. Unless you school or work has a dress code. Which
I call bs on anyways if they try to dictate the color of your socks. But I digress. Just before baking, brush the tops of the
buns with a mixture of water and syrup. I’m using maple syrup but feel free to use any
kind you like. When that’s done, save the leftover syrup
wash and pop the buns into the oven for 20 to 24 minutes or until the tops are nicely
browned like this. Brush on a light layer of the reserved syrup
wash to give these buns a shiny finish and you’re done. I’m using another pan to turn them on to a
cooling rack and resisting as much as possible not to dig in right away. I wish you could smell this because it’s amazing. Milk bread is all about the soft, stretchy,
pillowy texture and I believe this vegan milk bread has it! I mean look at this crumb. Just look at it!
Amazing. So delicious. So filled with rainbows and unicorns but not really since that wouldn’t
be vegan. I hope you give this recipe a try and let
me know what you think. What other bakery items would you like me to veganize? Let me
know in the comments below and I might make that one next. Except I think my next bread
recipe has to be a no kneading recipe because I need to save my wrist. Thanks so much for watching this video. Please
give it a thumbs up if you liked it and subscribe for more easy vegan recipes every Friday and
What I Ate Vegan videos on Wednesdays. Bye for now!

100 Replies to “How to Make Milk Bread VEGAN | Recipe by Mary’s Test Kitchen”

  1. I tried it without the egg replacer. It was so fluffy and moist. I think it's not necessary. I let my dough rising for 2 hours 😊

  2. 6:35 that sudden change of the subject hahah 😂 my family and I love this recipe Mary! Thank you so much. Greetings from Croatia ✌

  3. I made this today: First time ever making my own bread!!! It turned out really well but I used a flax egg and you were definitely right about it weighing it down somewhat…it was still *delicious*. I will undoubtedly make this again—and it was shockingly easy 😍.

  4. Your side comments remember me to Maria Bamford way to talk, and your side comments are very funny, and the recipies are great. Thanks for sharing.

  5. Thank you so much Mary! This recipe was AMAZING and definitely a hit with everyone who tasted it. Your commentary was hilarious too 😆

  6. made both this one and your Boston cream doughnuts, both were actually really good! The milk bread is perfect for my tea party loving grandma, she's gonna love them. <3 thank you Mary.

  7. I gave some to friends and said "you'll be bringing me flour and yeast begging for more" now guess what? I now have 5 bags of flour and more friends LOL. 😄

  8. Hello 🤗 Thank you for this beautiful recipe. I have seen this video before and I looked on your blog, so forgive me if you have mentioned it, but would this recipe work in a bread maker?

  9. Okay so I consider myself a pretty good cook and have made many breads before. But this one…I am furious. I kneaded it for about an hour total. Also added another 150g of flour or so. Aaaaand it's still sticky. I followed the instructions even watched some other videos. So I really have no idea why this happened. And after that much kneading it still tears and doesn't pass the "window pane" test.
    Yours looks so good and after 5 minutes it looks non-sticky and nice. Could it be the egg replacer? I used chia. Perhaps too much, I really don't know. Well this was just a vent anyway, sorry.

  10. I am inspired to make this as I love making bread. How do you store this bread to keep it soft? Can it be frozen?

  11. Ive never heard of milk bread before but it looks so soft and delicious im definitely going to try it! 😍 It amuses me that you had to include the yeast-is-not-an-animal disclaimer because we all know someone would try to sound smart by calling you out on it.

  12. Have you ever had those sweetish whole wheat baozi? Would love to see a recipe for those they were my fav in China

  13. WOW!!! YUUUUMMMM!!!!! Your incredible! BTW, fruit by the foot is now gelatin free, and so i think now vegan lol

  14. Hey! I tried this and it turned out great! But my bread is kind of deflated (not too deflated) because my tang zhe is only cooked for 3 minutes. And can you make vegan unicorn hahahaha

  15. Love your videos, I also find the socket comment hilarious bc I had a job that dictated the color of our socks and would make us pull up our pants to make sure they were black socks. Lol!

  16. Namaste Mary

    Request you to please share a recipe using sourdough starter instead of commercial yeast.

    Thankyou so much

  17. As a new vegan living in Asia I think I need to be a full time housewife in order to make enough of my own breads to survive. Wow! Looks delicious but I have no time. :’(

  18. you are a GENIUS, youre the only youtuber that MAKES measurements recipes that actually WORK!!

    I just made those last night ( bun shapes ) & this recipe SIMPLY WORKS!!!

    I am very clumsy in the kitchen … & this simple recipe just works!!! its MAGIC,

    they came out sooo soft , so fluffy ,,, i was SHOCKED!! i almost didnt want to believe it, this method will work for aaaannybody!!!!
    thank you so so much for sharing this, you are a GENIUS!!!


  19. Please veganize another dish: aspic.

    It's a delicious garlic-y meat starter/appetizer, typically made with pork and/or beef. It relies heavily on the gelatin of pork hocks/feet, prepared hot by slow boiling the meat for nearly a whole day, reducing the liquid, removing meat and arranging it with other decorations like egg flowers or carrot flowers upside down in a dish, pouring the liquid over and setting in the fridge overnight. It is then dipped briefly in hot water (inside the dish) to slightly melt the side closest to the dish and then flipped to reveal the 'good' side. Think savory meat jello cake.

    I would be so appreciative if you could figure out a way to veganize aspic.

  20. Oh thank you so much for this recipe!! I just made it and it turned out perfectly! I'm actually NOT a very good baker so I credit your super clear instructions. Thanks again!!

  21. If I used a real egg and not the replacer (yes I know it isn't vegan), will the bread still come out okay? Or will it ruin the dough?

  22. Fiiiinally made this today and it is DELICIOUS!!! Tastes like the milk bread I know from German bakeries and I'm so happy! Thank you so much Mary!

  23. Mary, I love your videos and recipes!!!! But why do you make everything with white flour? A vegan diet with refined flour, well, is not as healthy as it could be. I would love to see some recipes with whole grain flours–or even some gluten free-flours. Thank you!

  24. I’ve attempted this recipe 4 times and have finally gotten it right! I was a bit confused when I followed the recipe completely but my bread was coming out raw/underdone in the middle. Then I realized that my loaf pan was the problem! It was too small and wasn’t letting the bread rise enough or expand enough when baking. Found new loaf pans, made the dough, baked them, and perfection! This is a definite favorite in my house now. Even when it was underdone it was a favorite lol thanks so much for sharing the recipe!!

  25. Really want a vegan chocolate brioche recipe!!! I’m obsessed with the one from Whole Foods but it’s not vegan :’(

  26. Hi! Thanks for sharing this with us. Quick question, as I've never had milk bread: is it supposed to be a sweet treat?

  27. I know this is an old recipe but how do i adapt this for a standard loaf?

    I made it as mini loafs, and it was fine, I tried as a standard loaf twice and it's raw in the middle

  28. I love this recipe and I made it many times, it is amazing. Thank you so much. Do you think you could try to give us a sponge cake or vegan castella cake? I have tried some recipes but I have not been lucky, but maybe you know some recipe that would work. Thank you!

  29. I am also part chinese and can't speak it… but I learned how to say the basics. Things like "I like apples."

  30. Hi Mary! This looks delicious, can't wait to try it. Still hanging on to see if you're able to get that tofu water aquafaba recipe going! Fingers crossed and sending you good vibes 🙂 🙂

  31. These videos make me wish I went to a Chinese bakery when I was a kid. I wonder if there’s any vegan ones out there? 🤔

  32. Thank you so much for this recipe! I had no idea it was possible to obtain this fluffy texture without using milk. I am in Germany and using it to recreate a vegan version of a typical Colombian bread called "pan trenza".

  33. Hi, I would love to make this recipe but I don't have flax for the egg replacer, may I use chia seed instead?

  34. I wonder if almond milk will work ok and if adding a tablespoon of gluten flour or 2 will help. I been thinking of making…it looks so good.


  35. This reminds me of my childhood Asian style bread which I still miss! I am from Korea, thank you for the amazing recipe!

  36. Just a SLIGHT criticism here…"roux" is pronounced "ru", not "ro". There, my inner grammar-nazi is satisfied. As for the rest of me? I NEED TO MAKE THIS!!! Thank you for sharing the recipe!

  37. Hi Ms. M…just saw ur vid…need some clarification…in your roux you said "3/4 cup + 2 tablespoons soy milk (full fat)"…3/4 cup of what? Also what all purpose flour do you suggest? And…can you use "nutritional" yeast instead of "traditional" yeast? Does it make a difference what yeast you use? Thanks for you recipes…I can't wait to make coconut buns!

  38. I searched "how to make vegan bread" in google and your video was recommended i clicked on it without reading the title and 30 seconds in i realized that this isn't vegan… (Edit: i actually read the title again this time i understood, i just think water isn't vegan? Not sure but i just try to avoid it)

  39. Súper súper súper delicious! My milk bread cracked in fermentation. The next time I‘m going to sprinkle the syrup when the bread will in the fermentation phase! Super tasty!!

  40. Thanks for sharing, you made my day Mary with your sense of humor! Love your take on cooking and life in general. Definitely gonna try the bread rolls, but I may have to double or triple the recipe because my kids, especially my husband (haha) will eat them in one sitting. And this will trick them into eating healthier at the same time! :))

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