Ingredients (for buns)
Strong flour (100%) 500g
Sugar (8%) 40g
Instant Dry Yeast (1%) 5g
Vegan butter (6%) 30g
Salt (1.6%) 8g
Soy Milk (80%) 400g
(Total weight 983g to make about 16 buns)
The Product used:
Before preparing the dough, be sure to start preheating PF102W at 30℃.
If you are not sure how to use PF102W, please check our YouTube video first.
１． Combine the dough ingredients and knead until the dough comes together.
２． Place the bowl into the PF102W and proof it at 30℃ for 60 minutes.
Take out the bowl from the proofer and punch down to degas, ford the dough, and put the bowl back to the proofer again to let it rise for another 30 minutes.
３． Divide the dough into 16 pieces. (about 60g per piece)
Cover the dough with a wet cloth and rest it for 15 minutes. (Bench rest time)
４． Uncover the dough, punch it down, and roll out it.
Smooth the surface of the dough and pinch the back side of the dough to close a seam. Flatten the dough and place it on the baking sheet.
５． Place the shaped dough into PF102W and proof it at 35℃ for 50 minutes.
６． Once proofed, place the dough on the baking tray.
７． Bake at 190℃ for 13-15 minutes.
* Depending on the type of oven, time and temperature will differ.
８． Add flavor as you like and enjoy!
*We added carrot, radish sprout, tomato, avocado, and “Ganmodoki” (deep-fried tofu mixed with sliced vegetables).
★Wasabi sauce (Vegan Mayonnaise sauce)
Mix all the ingredients below and refrigerate for about 20 minutes before serving.
Rice oil 50g
Soy Milk 50ml
Salt 1/2 teaspoon
Grain mustard 2 teaspoon
Maple syrup 1 teaspoon
White wine vinegar 2 tablespoon
Wasabi 1 tablespoon