Eating buns with a dip? Yes you can! The Vegan Bun are soft fluffy buns that you can tear easily and dip into homemade multigrain cream. Who knew vegan buns could be this fancy and delish!
Vegan Bun with Multigrain Cream
Ingredients
Starter
- 40 g Bread Flour
- 200 ml Homesoy Multigrain
Dough
- 120 ml Homesoy Multigrain
- 7 g
Yeast - 59 g
Brown Sugar - 4 g
Salt - 275 g Bread Flour
- 30 g Shortening
- 30 g Black Sesame
- 10 g
Corn Oil
Syrup wash
- 10 ml Golden Syrup
- 20 ml Water
Homesoy Cream
- 200 ml Homesoy Multigrain
- A pinch
Ground Clove Cinnamon - 70 g
Corn Starch
Instructions
Starter
- Combine both ingredient and let it cooked until thicken.
- Set it aside let it cool
Dough
- Combine all ingredient and add the starter.
- Mix on low speed for 3 minutes
- Crank up into medium speed and knead the dough until it pulls out from the mixing bowl.
- Let it proof for 2 hours
- Once proof make up the bread.
- Give it the second proof.
- Once proofed wash it with the syrup wash.
- Bake in 180°c oven for 20 minutes or until golden brown.
Homesoy Muti-grain Cream
- Pour in half of the homesoy ( 500g)
- Add in the spices
- Whisk until simmering
- Once simmer, ladle one out and mix it with the corn starch.
- It is important step to avoid any lump
- Once mixed pour in the mixture back into the milk
- Stir until thickened
We made ours with the newly launched HOMESOY Multigrain.
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We collaborate with Homesoy to create this awesome recipe.
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