Vegan Chigiri Bubble Bread

Been wanting to make this bubble bread, coz it looks so cute! 😍

Adapted recipe from @moucup , and shaping with sesame seed inspired by @rondut

So cute and additive to pull and chomp down.

This is a very simple recipe. For vegan version, we have replaced the condensed milk with @naturescharm oat condensed milk. Also replaced the milk with unsweetened almond milk @sanitariumsingapore

Ingredients:
355g bread flour
172g unsweetened almond milk @sanitariumsingapore (will use 180g next bake)
115g oat condensed milk @naturescharm
6g instant yeast
3g salt
30g vegan butter (I used @plantbasednuttelexsg )

Steps:
1. In a mixing bowl, mix almond milk with oat condensed milk.
2. Add instant yeast to milk mixture.
3. Add in bread flour and knead till forming a sticky dough
4. Add in butter and salt. Continue kneading till smooth and getting windowpane stage. Round it up, cover and set aside to rest for 30 mins.
5. Divide dough to 10g per dough. (My total dough 673g so about 67 pieces). Round up the dough and arrange on lined baking pan. Leaving a little gap in between for second proofing. For sesame topping, dip the rounded balls in almond milk and dip into sesame seeds.
6. Let proof till doubled (around 45 mins for me at 32 deg cel)
7. Bake in preheated oven 170 deg cel for 25 mins ( I will reduce to 20-22mins. Some of the buns look burnt on the crust)
8. After baking,brush with butter and let cool on wire rack. (I skip this step)