Dairy-free Tangzhong Bread

Fluffy, airy, soft and sweet bread. This dairy-free tangzhong bread is so delicious and easily pulls apart. It's made with simple ingredients and this dairy-free version tastes just as good as the original version.

5 from 6 votes

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Prep Time 5 25

Cook Time 25

Total Time 5 50

Course Snack

Cuisine Chinese

Servings pieces

Calories per serving 646 kcal

Ingredients

For Tangzhong Starter Dough:

35 g Bread Flour
175 ml Water

Bread Dough:

340 g Bread Flour
3 g Salt
30 g white granulated sugar
5 g Instant Dry Yeast
1 large Egg room temperature
140 ml Oat Milk or sub with a unflavored vegan milk
40 grams Vegan Butter cubed and softened at room temperature
Bread flour to flour working surface

Egg wash:

1 large Egg
30 ml oat milk

Instructions

In a non-stick pan, mix 35 grams of bread flour with 175 ml of water. Mix well. Bring to 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 starter. 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 or on the stovetop in a pan 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, sugar, salt, and instant yeast and mix well. Then add egg, lukewarm oat milk, butter along with the 155 grams of Tangzhong starter dough. Mix until everything is incorporated and becomes 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 by hand or in a stand mixer. The dough should have an elastic stretchy feel with a slight sticky feel. You may use some bread flour here but not too much, about 2-3 tablespoon maximum to make it less tacky. 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 into a clean greased mixing bowl to proof. Cover and allow this to rest in a warm area for 1.5 hours until it doubles in size. Pro Tip: 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 tablespoon at most) but not too much as the dough needs to remain sticky.
Then with a rolling pin roll each ball into a long shaped oval. Then using your hands, roll the oval shaped dough into a roll. Pat the sides of each roll to make it 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, whisk one egg with 2 tablespoon 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.

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