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Tangzhong Bread (Dairy-Free)

christieathome
Tangzhong Bread (Dairy-Free). Fluffy, airy, and so soft. A delicious and popular bread found at many Asian bakeries using the Tangzhong starter dough method. Great as a snack or for sandwiches. Adapted from: How Tasty
5 from 6 votes
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Prep Time 5 hrs 25 mins
Cook Time 25 mins
Total Time 5 hrs 50 mins
Course Snack
Cuisine Chinese, Japanese
Servings 1 loaf
Calories 1912 kcal

Ingredients
  

Tangzhong Starter:

  • 35 g Bread Flour
  • 175 g Water

Bread ingredients

  • 340 g Bread Flour
  • 3 g Salt
  • 30 g white granulated sugar
  • 5 g Instant Dry Yeast
  • 1 small Egg room temperature
  • 140 g Oat Milk lukewarm
  • 155 g Tangzhong Starter
  • 40 grams Vegan Butter cubed and softened at room temperature
  • Bread flour to flour working surface

Egg wash:

  • 1 Egg
  • 2 tbsp oat milk

Instructions
 

  • In a non-stick pan, mix 35 grams of bread flour with 175 grams of water. Mix well. Place over medium heat and keep stirring until the mixture becomes a smooth thick slurry paste. It should be smooth enough to slide out of the pan into a bowl. If it is too thick then it will not incorporate into your dough well. This is your Tangzhong. Remove it off heat and transfer to a dish. Allow this to cool down to room temperature while covered.
  • Warm your oat milk in the microwave for 60 seconds until lukewarm. *Make sure your butter and egg are also room temperature. Any coldness will stop the yeast from being activated as it requires warmth.
  • Meanwhile, in a large mixing bowl add bread flour, salt, sugar, and instant dry yeast and mix well. Then add in egg, lukewarm milk, butter, along with the 155 grams of Tangzhong. Mix until everything is incorporated.
  • Mix well until it becomes a small sticky ball of dough. Remove the dough from the mixing bowl and knead for 15-30 minutes until it’s smooth and not as tacky. The dough should have an elastic stretchy feel. It will still be a bit sticky which is normal. You may use some bread flour here but not too much, about 2-3 tbsp maximum. Note: I found using a stand mixer to be helpful for this whole process. If using a stand mixer, mix on medium speed for 15 minutes and then remove from bowl to knead again on a flour surface for a couple minutes.
  • Place dough back into mixing bowl and cover. Allow this to rest in a warm area for 1.5 hours until it doubles in size. I rested my bowl in a sink filled with warm water. The warmth helps the dough to rise faster or you may need to let it rest for 2-3 hours until doubled in size.
  • Once it has doubled, divide dough into 3 equal portions. Roll into balls. You may use bread flour here (4 tbsp at most) but not too much as the dough needs to remain a bit sticky.
  • Then with a rolling pin roll into a long rectangle. Then using your hands, roll the rectangular dough into a roll. Pat the sides to make it a bit smaller to fit into your lined or greased bread pan. Repeat this for the remaining two balls of dough.
  • Cover and allow this to rest in a warm area until it has doubled in size, about 45-60 mins. The dough should have risen to be a bit taller than the height of your bread pan.
  • Then in a small bowl. Mix together one egg with 2 tbsp oat milk. Brush dough with egg milk wash before baking.
  • Bake for 25-27 minutes at 350 degrees F until the top is golden brown on second lowest rack.
  • Remove from bread pan and allow it to cool on a wire rack. Enjoy warm or cold.

NOTES

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Suggested Equipment & Products

Bread Pan
Stand mixer (optional)
Kitchen Scale
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Nutrition
Calories: 1912kcal | Carbohydrates: 320g | Protein: 58g | Fat: 42g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 1635mg | Potassium: 585mg | Fiber: 10g | Sugar: 45g | Vitamin A: 2331IU | Calcium: 356mg | Iron: 6mg