Soft vegan tang zhong bread 🍞 all purpose flour and no egg, butter, or milk bread (hand kneaded)

Since quarantine, I've been a shef in progress lol (jk I can’t cook but that just shows how you can make this too if I can!). I’m not vegan but I’m slightly lactose intolerant and since we’re in quarantine I wanted to make a vegan tang zhong bread with minimal ingredients. So this recipe uses all purpose flour instead of bread flour (because I don't have any bread flour lol),  doesn’t include dairy or eggs and is hand kneaded without machine! Also the tang zhong in the bread makes it soft, and helps it remain soft afterwards^^

I’ve also been using tupperware instead of plastic wrap to cover the dough when proofing and I find it works great and is more environmentally friendly! (I use a warm damp towel to cover when it’s proofing after I’ve shaped the balls.)

Please tag me on Instagram @pearlthefoodie if you make this please! I'd love to see your creations ^^

🍮 I N S T A G R A M:
@pearlthefoodie Instagram: pearlthefoodie
@pearllok Instagram: pearllok

🍮 E M A I L:
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🍮 R E C I P E:

Tang Zhong:
15g all purpose flour
75g water

Bread:
285g all purpose flour
25g sugar
150g lukewarm water
6g dry instant yeast
25g olive oil
6g salt

*oven temperature may differ if you’re using a metal pan or glass pan, for glass you CAN lower the temperature down by 25 degrees Fahrenheit (325 instead of 350) but you may have to increase the time depending on how brown you want the edges to be. I didn't want confusion so I baked it at 350 degrees Fahrenheit for 30 minutes, but if you're baking it in glass it makes the crust thinner if you bake at a lower heat
**Pan used: Pyrex glass loaf pan 8.5 X 4.5 X 2.5 inches

🍮 M U S I C:
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New video every Sunday ^^

Filmed and edited by Pearl Lok

#tangzhongbread #howtomakebread #howtomakevegantangzhongbread