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White Bread (Eggless & Dairy-free) 无奶无蛋素食白吐司/面包

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

Some of my friends are vegan, they can’t take in eggs or any dairy products. I realized such a simple commodity like a basic white bread is hard for them to just buy over the counter in the bread section at the supermarket. So, I challenged myself to recreate it in order to surprise them with some when I meet them. I tried countless different recipes and many didn’t wow me. Finally, I settled on this after many revisions.

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

It’s so soft and compact, just like a good enriched white bread you would get from your local bakery store. The key ingredient to make the bread still so soft and fluffy without any milk or butter is water. Don’t bother trying to substitute with almond or soy milk. It would make the bread too dense and heavy. Water makes the dough rise up well, allowing the bread to be springy and soft when it’s baked. Instead, use water and soy milk powder. You get the lovely nutty flavour from the soy milk powder while retaining the properties you would want to get when using water to make your dough.

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

The first slice (with the crust) will never taste good. I mean, I know there are some people who like to eat that particular part of bread, but not my family! I usually will throw that away, especially when I wrap it up with a clear plastic bag. This way, the beauty of the inside can be revealed to everyone. 

Some may ask me, “Zong Han, why don’t you just bake it in the bread machine?”. Personally, I don’t like the result of my bread when it is being baked in the bread machine. Some of the reasons,

  • Crust is too thick to my liking
  • Weird shape, hard to portion, hard to cut
  • Texture of the bread is too hollow

 When we re-shape our dough the 2nd time, it gives the yeast a chance to work on the proofing evenly. This will help the dough to rise well, allowing it to have smaller air bubbles, resulting in finer texture when it is being baked. Moreover, we have greater control over how it can turn out. If you want to make into dinner rolls or buns, feel free to do so. It is a versatile recipe.

Express Vegan White Bread

Makes 1 (450 grams) loaf 
Bread Tin: 20.7 x 11.6 x 11 cm
Eggless and Dairy-free
Author Zong Han Chua

Ingredients

  • 300 grams of bread flour
  • 1 tbsp of soy milk powder
  • 4.5 grams 1 ½ tsp of instant yeast
  • 1 ½ tbsp of fine sugar
  • ½ tsp of salt
  • 175 ml of water
  • 40 ml of vegetable oil

Instructions

  • Put all of the ingredients into a breadmaker starting from the wet ingredients. You could also use a stand mixer with a dough attachment instead.
  • Knead the dough using the breadmaker for about 25 minutes. It will take about 15 minutes if you are using a stand mixer.
  • Let it proof for an hour until it triples in volume.
  • Then divide the dough into 3 equal portion on a lightly floured surface. Roll each dough into a small disk, then tuck in both sides and roll into a long rectangular shape. Arrange the sides of the dough neatly then roll it up. Make sure to seal the edges and set aside. Repeat this until all 3 portions are done.
  • Transfer into a greased bread tin and let it proof in a warm environment for about 50 minutes until it reaches 80% of the pan. Cover the lid and let it proof for another 15 minutes while you preheat your oven to 180C. If you like your crust to be darker, you could bake it at 200C.
  • Bake it in the oven for about 35 minutes or until golden brown.
  • Once baked, carefully unmould the bread immediately and let it cool over a wire rack with a piece of cloth covering lightly.
  • Once it is fully cooled, use a bread knife or an electric knife to slice the bread neatly in an orderly manner. Then wrap it up with a plastic wrap to store the bread.

 

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Chocolate Ice Cream – No Machine No-Churn One Step

After my recent post about my one-step no-churn Matcha Ice Cream, it got really good feedback from you guys. So I will show you guys how to make my creamy rich Chocolate Ice Cream.

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It goes great with toasted almond flakes and my homemade lower in sugar, and lower in saturated fats fudge cocoa brownies. (Will be out in the next few weeks)

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Like my Matcha Ice Cream, you need to make sure that all your ingredients are cold cold cold so that you can whip your heavy cream up. I like to also keep my bowl and whisk attachment in the fridge until chilled before using it.

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Thanks to you guys for the much support of my Matcha Ice Cream recipe! Hope you will like this fuss-free recipe too! 🙂IMG_9591_edited

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Chocolate Ice Cream
500 ml
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Ingredients
  1. 1 cup of heavy cream, cold
  2. ½ cup of condensed milk
  3. 3 tbsp. of cocoa powder, sifted
  4. 1 tsp. of vanilla extract
Toppings (optional)
  1. Toasted almond flakes
  2. Homemade brownies
Instructions
  1. Add in all ingredients and mix on high speed until soft peaks.
  2. Freeze overnight it in an air-tight container.
  3. Serve with toasted almond flakes and homemade brownies.
Notes
  1. Make sure all ingredients are cold before whipping
TheZongHan https://thezonghan.com/

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Matcha Ice Cream – No Machine No-Churn One Step

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From my recent trip to Japan, Osaka I came to love the flavor, matcha (green tea). It’s so fascinating that matcha flavored foods can range from KitKat to Ice cream. This recipe is inspired from this trip and recently I came across Nigella Lawson’s One Step No-Churn No-Machine Ice Cream and instantly fell in love with her fuss-free easy ice cream recipe. A lot of my viewers asked me if I could show them how to make ice cream without an ice cream maker. No doubt that to have an ice cream maker will sure to get you creamy ice cream but this no-machine ice cream recipe is just as good if not creamier.

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Please do note that the quality of your matcha powder will greatly affect the taste of this ice cream. Do get a good brand! In Singapore, I highly recommend ‘Ujinotsuyu Matcha Powder’. You could get it from any Japanese supermarket. Another to note is that please do not get ‘Red Man Bakeable Green Tea Powder’, I have tried it before and it was a total disaster. Good matcha powder = good matcha ice cream.

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Lastly, as long as you are whipping heavy cream up, you have to make sure that your cream/ingredients is cold cold cold. For this recipe, I have refrigerate both my heavy cream and condensed milk. If not, you will not able to whip it up. 

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Matcha Ice Cream
500 ml
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Ingredients
  1. 1 cup (250 ml) of heavy cream
  2. 1/2 cup (125 ml) of sweetened condensed milk
  3. 2 tablespoons of matcha powder
Instructions
  1. All on ingredients at once and whisk on high speed until soft peaks.
  2. Transfer into an airtight container and freeze overnight.
  3. Serve.
Notes
  1. Make sure all your ingredients are cold
TheZongHan https://thezonghan.com/

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