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△ Eggless and milk-free can also make delicious bread!
When the first episode of our baking column began, readers left us a message asking if there would be a bread tutorial.
So in this issue, we askEd Master Yue to use the plant yogurt brand from Germany - "JOOMA Meiren" to share with you a few vegan breads that can also be made at home!
And in this issue, you will not only learn how to bake soft and delicious bread without eggs and cows, but also get the recipe secrets such as vegan salad dressing shared by Teacher Yue ~ If you want to learn how to make it, remember to collect!
Without further ado, let's get started!
△ "China's first vegan baking person" - Yue Qiang
Yogurt donuts
01
- Tools -
Chef machine
Baking thermometer
trowel
- Ingredients -
Bread body
High gluten powder 175g
Low gluten flour 75g
45g sugar
Fresh yeast 10g
Salt 2 g
Water 35g
Ice 75g
Imported coconut oil 25g
Sandwich material
JOOMA Beauty Raspberry Yogurt
Strawberry slices
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/ Body of bread /
1. Put high gluten flour, low gluten powder, sugar, fresh yeast, salt, water, ice cubes, imported coconut oil into the cooking machine, stir slowly first. (No need to wait for the ice to melt)
2. Turn to high speed for about 15 minutes, unfold to show translucency, and the dough is complete.
/ Fermentation Finishing /
1. Divide the beaten dough immediately and sort out the donut shape.
2. Put the finished dough in a large plastic bag (blow air into the bag to make the bag bulge to prevent the dough from becoming larger and sticking to the bag) and ferment at room temperature for 30 minutes, to 1.5 times the size.
3. Heat the oil at a temperature of 165 °C. Fry the fermented donuts until golden brown and drain.
/ Assembly /
1. Cut the donuts horizontally, divide into two layers, spread the yogurt and add the sliced strawberries.
2. Donuts complete! (Extra decorations can be made as desired, such as sprinkling with frosting, dipping jam, etc.) ）
Because the donut itself is a fried food, it will be a little greasy to eat, but with the badan wood yogurt, the taste will be clearer, and there is a faint taste of the badan wood nuts ~ knock delicious!
Vegan hot dogs
02
eggbeater
Framed flower bags
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Bread base
High gluten powder 250g
50g sugar
Salt 4 g
Fresh yeast 3g
Polish 50g
Water 80g
Ice cubes 80g
Coconut oil 30g
Vegan salad dressing
Chickpea juice 50g
Soy milk 100g
Corn oil 220g
Cotton sugar 40g
Lemon juice 40g
JOOMA Miren original yogurt 1 box
Polish species
High gluten powder 25g
Water 25g
Fresh yeast 1g
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/ Polish Species /
1. Mix the high gluten powder, water and yeast and stir well.
2. Cover with plastic wrap, ferment at room temperature to 2 times the size, put in the refrigerator for one night, Polish seeds are finished.
/ Bread Base /
1. Put the high gluten powder, sugar, salt, fresh yeast, Polish seeds, water and ice cubes into the cooking machine.
2. Stir slowly (without waiting for the ice cubes to melt), then turn to high speed and beat for about 15 minutes.
3. Pull a little dough to unfold, when it is close to translucent, pour coconut oil, continue to beat, pull a little dough to expand to become fully transparent, the dough is complete.
/ Fermentation and Baking /
1. Put the beaten dough into a clean container and ferment at room temperature, fermenting to 2 times the size.
2. Divide and shape the basic fermented dough, refrigerate and relax for 10 minutes after shaping.
3. Shape the loose dough.
4. Dip the shaped dough in water and wrap it in white sesame seeds.
5. The fermentation tank temperature is 35 degrees, the humidity is 75 degrees, and the fermentation can be baked to 1.5 times.
6. Oven temperature: heat up and down 180 degrees, bake for about 18 minutes, finished.
/ Vegan Salad Dressing /
1. Whisk the chickpea juice loosely with an egg beater, add soy milk, corn oil and cotton sugar and whisk into a puree, pour out.
2. Add lemon juice and stir well, then add the original yogurt and stir well, finished.
1. Cut the baked bread open, pour the salad dressing into a garg and drizzle over the bread.
2. Add vegetarian sausages, lettuce, etc. according to your preference. Vegan hot dog finish.
I used to think that all bread would become delicious as long as I added salad dressing, and now I find that salad dressing with yogurt is actually more delicious, and the aroma of nuts Oh ~ Hurry up and learn it at home!
Orange meal packet
03
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Bread material
Ice 80g
Pastry material
Coconut oil 22g
15g juvenile sugar
Low gluten powder 50g
JOOMA Meiren cherry yogurt
Diced strawberries
Decorative materials
Fresh oranges
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1. Put the high gluten flour, sugar, salt, fresh yeast, Polish seeds, water and ice cubes into the cooking machine, stir slowly (without waiting for the ice cubes to melt), and then turn to high speed and whisk for about 15 minutes.
2. Pull a little bit of dough to unfold, nearly translucent. Pour in the coconut oil, continue to whip, pull a little dough to expand to become fully transparent, and the dough is finished.
1. Put the beaten dough into a clean container and ferment at room temperature, fermenting to 1 times the size.
3. Knead the loose dough into a ball and ferment at room temperature for 30 minutes; or put it in a fermentation box at a temperature of 35 degrees Celsius and a humidity of about 75 degrees.
4. After fermentation to 1.5 times the size, spray a little water on the surface, sprinkle with crispy grains, and bake. Oven temperature: Heat up and down at 180 degrees, bake for about 18 minutes, finished.
/ Crispy /
1. When the body of the bread is fermented, you can start making the puff pastry. Mix coconut oil, baby sugar and low gluten flour and whisk away with an egg beater.
2. Use a spatula, spoon and other tools to roll into rice-sized crushed particles, and the crispy grains are completed.
1. Knead the loose dough into a round and remove the refrigerated puff pastry. The dough is dipped in water and coated with crispy pears.
2. Wrap it up in a film and ferment it in a fermentation vat to 1.5 times larger. (Fermentation at room temperature is also possible at high temperatures)
3. Spray the surface of the fermented meal bag with water and put it in the oven. Heat up and down at 180 degrees And bake for about 18 minutes.
4. Mix the cherry yogurt and diced strawberries to complete the filling, cut the toasted bread horizontally and spread the filling.
5. Place thin slices of cut orange on the bread and garnish items such as mint leaves according to preference.
6. Done!
This almond yogurt has a lighter taste and is better combined with bread. After just baking, it will be a little soft to eat, but after all, it is baked bread, and it will be a little dry to eat, but it is more comfortable to eat with Meiren yogurt and bread to make the sandwich in the middle. And not only to ensure the intake of nutrients, the taste will be more perfect.
Dirty bags of yogurt
04
scraper
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Sweet old noodles 50g
Yogurt Ganash
85% pure fat chocolate 50g
JOOMA Miren Original Yogurt 150g
Chocolate chip cookie crushed several
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1. Put the high gluten flour, sugar, salt, fresh yeast, sweet noodles, water and ice cubes into the cooking machine, stir slowly (without waiting for the ice cubes to melt), and then turn to high speed and beat for about 15 minutes.
1. Put the beaten dough into a clean container and ferment at room temperature, fermenting to 1.5 times the size.
2. Divide and shape the basic fermented dough and relax for 10 minutes after shaping.
3. Shape the loose dough and spray water with chocolate chip cookie crumbs.
4. Wrap orio and bake. Oven temperature: Heat up and down at 180 degrees, bake for about 18 minutes, finished.
/ Yogurt Ganash /
1. Melt the chocolate in hot water, fully delicate and then add the original yogurt and stir well.
1. Cut the bread in half horizontally, divide into two layers, smear with Ganash and finish.
2. Additional decorations can also be made according to preference.
As a net red bread, dirty bags were also 'popular' for a while ~ but this time I actually ate the dirty bags that added the version of Badan wood yogurt, and I was surprised to bite down!
Baking tips
- TIPS -
The first three are in the sweet bread series, and the bread needs to be made with ice.
Because the yeast used in it is an active microorganism, if the microorganism is required to achieve an optimal reproductive state, it is necessary to understand its habits. The optimal propagation temperature of yeast is 23 to 28 degrees, in the process of doughing there will be friction and heat generation, the purpose of adding ice is to counteract the heat caused by friction, so that the process of doughing to maintain a relatively balanced temperature.
When making bread at home, it is often the case that the prepared bread is a little sour and the alcohol content is a little high. If the temperature of the dough is too high, a certain amount of acetate bacteria will be generated, resulting in a particularly strong acidity of the dough and a foul-smelling temperature.
The oven is the most critical and unstable machine in baking, because the performance of each oven is different, so the temperature that appears in the video will be different from the temperature when doing it at home.
When baking for the first time, be sure to always pay attention to temperature changes and state changes, and make appropriate adjustments in time. If we find that the temperature is too high, the color is not deep, we must reduce the temperature in time, if the time has arrived, but the color has not yet reached the state presented in the video, appropriately adjust the temperature.
The last doughnut belongs to the fried products, which can easily lead to excessive oil absorption when made. Therefore, during fermentation, try not to put it in the fermentation box to give humidity, and try to keep the hair dry. Also try not to expose dry hair outdoors, which will cause too much moisture on the surface to evaporate and the epidermis will harden. You can put on a bag and carry out a long period of static fermentation at room temperature, as long as you do not let the epidermis be filled with water vapor.
In this way, in the process of frying, the epidermis will not be immersed in too much grease because of the high humidity, and it will quickly form a hard shell on the surface during the frying process to prevent excessive inhalation of oil, and the taste will be better.
This nut-based, yogurt-based yogurt that satisfies both nuts and yogurts, is a great choice and a great choice to try, whether it's a snack or when you add it to baking – because vegetarian food can also be eaten more abundantly and beautifully!
When I shared vegan bread with non-vegetarian friends around me before, it can be regarded as 'subverting' their cognition of 'eggs must have eggs to make bread' ~ Well ~ In fact, there are no eggs, no milk can also make fragrant and delicious bread!
The vegetarian bread baking in this issue is also a condensation of Teacher Yue's (secret) test (笈) talk, which can be described as full of dry goods.
Hope it will also help you with your baking attempts!
Also welcome to leave a message to us to talk about your practical experience, or your views on vegetarian baking :)
This column is titled
JOOMA Mihito
Filming location
Sirigu Plant-based Diet R&D Center