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
