Ever since my chat with a customer at the market last week, I've been on a vegan baking spree, focusing on not using any unnatural ingredients.
Since we ran out of bread today, I decided to bake a loaf of toast bread using the vegan butter I had bought earlier to make a vegan pound cake. I also stumbled upon a soy yogurt that didn’t have any unnecessary additives, and I decided to use it in my bread. It feels like adding just one tablespoon of yogurt makes the bread fluffier.
Of course, I took the opportunity to practice my photography as well 📷
First, let's talk about the main vegan ingredients. From left to right; soy yogurt, soy milk (some German brands add sugar, but this one is only with soy 👏), and vegan butter.
To make the bread, I mixed 330g of flour, 120g of soy milk, 120g of water, 10g of fresh yeast (or 5g dry yeast), 15g of sugar, 6g of salt, and 1 tablespoon of soy yogurt in a stand mixer for about 10 minutes. Once combined, I added 15g of butter and knead for another 20 minutes. Thorough kneading is key to achieving that fluffy texture. The dough's consistency and rise are just as usual.
After the second rise, it's time for the oven. Bake for about 30 minutes, and voilà, it's done. The results are as always.
I had my family taste-test it, and they didn’t even realize it was vegan. They said it tasted just like our usual bread.
In conclusion, this post was all about letting you know that you can bake fluffy bread that's entirely vegan!
先週、マーケットでお客さんと話して以来、変な材料を使わないビーガンベーキングがちょっとしたマイブームです。
ちょうどパンがなくなったので、ビーガンパウンドケーキを作るために買ったビーガンバターを使って、食パンを焼いてみることにしました。先日、余計なものの入っていない大豆ヨーグルトを見つけたので、これも使って、ビーガン食パンにすることにしました。ヨーグルトを大さじ1加えると、心なしか食パンのふわふわ度が上がる気がするのです。
ちょっともろもろしていて、そのまま食べると大豆 www パンにうまくなじむかな？
もちろん写真の練習もしますよ！
まずは主役のビーガン材料たち。左からソイヨーグルト、豆乳（ドイツの投入には砂糖が入っていることが多いですが、これは無添加👏）、ビーガンバターです。
小麦粉330g、豆乳120g、水120g、フレッシュイースト10g（ドライ5g）、砂糖15g、塩6g、ソイヨーグルト大さじ1をスタンドミキサーで10分ほどこねて、ひとまとまりになったらバター15gを加えて20分こねます。しっかりこねるのがふわふわへの道です。生地の固さやふくらみはいつも通り！
2次発酵を終えてオーブンへ。30分ほど焼いて完成。焼き上がりはいつも通りです。
家族に試食してもらったところ、ビーガンとは気づかず、いつもの食パンとのこと。
というわけで、フルビーガンでふわっふわの食パン、焼けますよ！という投稿でした。
https://inleo.io/threads/akipponn/re-leothreads-2zamr2vew
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Did it pass the butter test, though? 😜
It does look fluffy, I haven't tried using yoghurt yet. I usually use extra virgin olive oil if I am adding any fat to the mixture. I wonder about the processing to get vegan butter - what ingredients are in it?
Yes, it passed the butter test (with real butter) 😁
Yogurt is not must as I skip it when I don't have any in my fridge. The ingredients of vegan butter are; shea butter, coconut oil, lectin, sunflower oil, carrot juice (I guess it's for the color), lemon juice, and salt 🧈 For some, I notice lemon juice too much sourly but it's not noticeable in cake :)
I wonder how they get the butter taste? Shea butter and coconut oil have quite strong flavours.
That's right.
Interestingly no strong taste from coconut, which I wanted to avoid for winter cakes. I only know shea butter smell from cosmetic. Isn't it quite neutral?
The vegan butters are more like salted butter (not common in Germany but common in Japan) and we notice salt + fat taste mainly.
Shea butter has a very pleasant smell, it's not obtrusive but it is definite - if you were blind testing raw shea butter you would recognise the smell. Mr P buys it in big lumps from a shop in Kensington in London. You say what weight you want and they carve off a lump. We mix it with coconut oil to make skin cream.
Wow that's a nice shop. I would love to have the skin cream ....... or, wait, may I apply the butters in my fridge on my face!? Just kidding 🧈 😁
😂 That made me laugh! You could try, I guess, but probably a bit expensive 😇