[dgv_vimeo_video id=”546269456″]
[dgv_vimeo_video id=”546269580″]
Been a long time since I bake this soft buns for high-tea with the girls.
.
. Vegan double chocolate soft milk bun. Original recipe from @sulyntan
.
.
Ingredients:
- bread flour 250g
- castor sugar – 30g
- sea salt – 3g
- instant yeast – 3g
- butter(vegan) – 20g –> can be replaced w coconut oil for pardon bun
- cold unsweetened soy/cashew/almond/coconut milk – 185g
Methods:
- Whisk all dry ingredients together (i.e. bread flour 250g, castor sugar – 30g, sea salt – 3g, instant yeast – 3g)
- Add in cold milk and knead at low speed for 2mins,
- scrape down, tuck in butter and knead at medium to high speed until windowpane stage (around 10-12 minutes)
- Shape the dough into tight ball and let proof till doubled (45 mins to 1 hour)
- Degas the dough ball, divide and preshape into dough buns (Total dough is 480g, for an 8inch square tray of 16 buns, each ball is about 30g)
- Let dough buns rest for 15 to 20 mins
- Take the first bun, flatten it with rolling pin to get rid of all the bubbles) shape it as desired. I’ve wrapped some chocolate morsels in the buns.
- Proof the buns in the baking tin till doubled (about 45 mins to 1 hour)
- You may brush the top of the buns with some plant milk or dust it with some bread flour. Bake at preheated oven of 150Deg for 17-19 mins
Friendly connect and reference:
Dough recipe from @sulyntan
. Replaced 20g of bread flour with cocoa powder @pastrymart
. Replaced milk with @alpro unsweetened oat milk.
. Replaced butter with @earthbalance vegan buttery stick
. Each bun is filled with 5g of Allergy friendly dark chocolate morsels from @enjoylifefoods
