How to make Vegan Dairy-free Fluffy pull-apart purple sweet potato milk bread buns.
Ingredients
Tangzhong
25g bread flour
60 ml (¼ cup) plant milk
60 ml (¼ cup )water
*. Add water, plant milk, and flour to a small saucepan and whisk until smooth. Cook over medium-low heat and stir with a wooden spoon until thick. Transfer to a small bowl. Cover with plastic wrap and gently press it against the surface of the tangzhong. Let cool.
*. Sweet potato buns
Dry
350 g (2 3/4 cups) bread flour
1 tbsp purple sweet potato powder @suncorefoods
1 tbsp coconut milk powder
50 g (1/4 cup) sugar
2 tsp active dry yeast or 1,5 tsp instant yeast
Wet
tangzhong from above
1 tsp salt
130 ml (½ cup+ 1 tbsp ) plant milk (I use soy)
50g vegan butter, at room temperature
Instructions
If you're using active dry yeast, please heat milk until lukewarm, add in yeast, and proof for 5-10 minutes. You should see a thick layer of foam, indicating the yeast is active.
In the bowl of a stand mixer whisk bread flour, coconut milk powder, sweet potato powder, sugar, and instant yeast (if using).
Add in soy milk (or yeast + milk mixture), salt, and tangzhong. Mix on medium-high. Add in chunks of vegan butter until smooth. Continue mixing on medium-high for about 15-20 minutes, until elastic and smooth. Turn out into a greased bowl. Cover and let rise in a warm place until doubled in size, around 1-2 hours, depending on how warm your kitchen is.
Turn onto a working surface. Divide into 16 portions and work the edges down so that there is a smooth round surface. Place on a parchment paper-covered pan and then cover loosely with plastic wrap. Rest another hour, until doubled again. (Or refrigerate overnight).
Preheat oven to 175C/ 350F.
Brush buns with some soy milk and sprinkle sesame seeds.
Bake for 20-25 minutes, until golden brown! Enjoy
Recipe by Foodie.Yuki.
