I love the idea of making everything from scratch. Since the simple yoghurt to the savoiard biscuits for tiramisu.
I've already tried using the whey on my burger buns and they turned out fabulous. I also have used the whey on a sourdough butterkuchen, that I've also topped up with leftover almond solids of my almond milk for the streusel.
The wolrd of possibilities is endless and I really admire the people who can level up the creativity game with reusing and recycling.
It's so nice using up things especially if it leads to more creativity. I would love to hear more on the streusel as I used to work in a cafe that made it's own almond milk and was trying to find a way to use the solids in cookies but they always came out a bit dry
Let us know how the bake goes, you can try sub 10% whole spelt for a more hearty, healthy dough with a bit more depth of flavour
LOVE you deep-diving into the whole what's and why's of baking! One question- would you be able to point to a good source that has cracked vegan baking? Unfrotunately, my BF decided to go vegan (I'm still in mourning 3 years on), and some traditional Latvian bakes like baked bacon pastries made of yeast dough I just haven't been able to re-create to be anywhere as light, soft and with a nice colour. Any pointers would be appreciated
Vegan bakes are notoriously hard to replicate especially when butter, milk and egg are involved. Sometimes it is hard to find a guide for weights when substituting for these. I’m not vegan and don’t really know any good sources off hand. Here’s the shokupan recipe with vegan substitutes.
To convert this recipe to vegan, you can substitute the animal-based ingredients with plant-based alternatives. Here's how you can make a vegan version of this bread recipe
Ingredients:
Bread flour: 560g
Water: 240g
Sugar: 40g
Agave nectar or maple syrup: 20g
Salt: 10g
Instant yeast: 7g
Plant-based milk (such as soy or almond milk): 200g
Vegan egg substitute (such as 2 flax or chia eggs): 2 large eggs
Vegan butter or margarine: 50g, softened
Instructions:
Start by making the yudane. In a small bowl, mix 60g of bread flour with 60g of boiling water until it forms a smooth dough. Cover with plastic wrap and let it rest at room temperature for at least an hour, or overnight in the fridge.
In a large mixing bowl, combine the bread flour (500g), sugar (40g), agave nectar or maple syrup (20g), salt (10g), and instant yeast (7g). Mix well.
Add the yudane (120g) to the mixing bowl, along with the plant-based milk (200g) and vegan egg substitute (2 flax or chia eggs). Mix everything together until a dough forms.
Knead the dough for about 10 minutes until it's smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
Add the softened vegan butter or margarine (50g) and continue kneading for another 5-10 minutes until the butter is fully incorporated and the dough is smooth and shiny.
Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Once the dough has risen, gently punch it down and shape it into a loaf or divide it into smaller portions for rolls. Place on a baking sheet or in a loaf pan and let it rise again for 30-60 minutes.
Preheat the oven to 375°F (190°C). Bake the bread for 30-40 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing and serving. Enjoy your delicious vegan bread!
I love the idea of making everything from scratch. Since the simple yoghurt to the savoiard biscuits for tiramisu.
I've already tried using the whey on my burger buns and they turned out fabulous. I also have used the whey on a sourdough butterkuchen, that I've also topped up with leftover almond solids of my almond milk for the streusel.
The wolrd of possibilities is endless and I really admire the people who can level up the creativity game with reusing and recycling.
Ps. Can't wait to try these buns next week
Thanks Paula,
It's so nice using up things especially if it leads to more creativity. I would love to hear more on the streusel as I used to work in a cafe that made it's own almond milk and was trying to find a way to use the solids in cookies but they always came out a bit dry
Let us know how the bake goes, you can try sub 10% whole spelt for a more hearty, healthy dough with a bit more depth of flavour
Happy baking
Shane
LOVE you deep-diving into the whole what's and why's of baking! One question- would you be able to point to a good source that has cracked vegan baking? Unfrotunately, my BF decided to go vegan (I'm still in mourning 3 years on), and some traditional Latvian bakes like baked bacon pastries made of yeast dough I just haven't been able to re-create to be anywhere as light, soft and with a nice colour. Any pointers would be appreciated
Vegan bakes are notoriously hard to replicate especially when butter, milk and egg are involved. Sometimes it is hard to find a guide for weights when substituting for these. I’m not vegan and don’t really know any good sources off hand. Here’s the shokupan recipe with vegan substitutes.
To convert this recipe to vegan, you can substitute the animal-based ingredients with plant-based alternatives. Here's how you can make a vegan version of this bread recipe
Ingredients:
Bread flour: 560g
Water: 240g
Sugar: 40g
Agave nectar or maple syrup: 20g
Salt: 10g
Instant yeast: 7g
Plant-based milk (such as soy or almond milk): 200g
Vegan egg substitute (such as 2 flax or chia eggs): 2 large eggs
Vegan butter or margarine: 50g, softened
Instructions:
Start by making the yudane. In a small bowl, mix 60g of bread flour with 60g of boiling water until it forms a smooth dough. Cover with plastic wrap and let it rest at room temperature for at least an hour, or overnight in the fridge.
In a large mixing bowl, combine the bread flour (500g), sugar (40g), agave nectar or maple syrup (20g), salt (10g), and instant yeast (7g). Mix well.
Add the yudane (120g) to the mixing bowl, along with the plant-based milk (200g) and vegan egg substitute (2 flax or chia eggs). Mix everything together until a dough forms.
Knead the dough for about 10 minutes until it's smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
Add the softened vegan butter or margarine (50g) and continue kneading for another 5-10 minutes until the butter is fully incorporated and the dough is smooth and shiny.
Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Once the dough has risen, gently punch it down and shape it into a loaf or divide it into smaller portions for rolls. Place on a baking sheet or in a loaf pan and let it rise again for 30-60 minutes.
Preheat the oven to 375°F (190°C). Bake the bread for 30-40 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing and serving. Enjoy your delicious vegan bread!
Wow, thanks so much for the conversion of this recipe, will definitely give this one a go now!