During Xmas, I baked 4 loaves of rainbow bread (which I’ve posted a few posts earlier) for gifting to my besties. My stand mixer is too small to knead all the dough together so I did half of the dough in thermomix and to my surprise, it’s actually MUCH faster and dough isn’t that hard to handle like I thought it will be!

So I decided to bake this bread again using thermomix. 2 mins to mix the dough another 2 mins after adding butter and salt . Total 4 mins kneading time so efficient! 👍🏻👍🏻 that’s the power of Thermomix 🥳 (I’m not a Thermomix adviser but if you are keen to know or to purchase in Singapore, please contact my friend here @akikobakes )

Adapted the recipe from @sonianll ‘s Tangzhong Bread Loaf 汤种面包. Thank you Sonia. LOVE this versatile and soft bread with a little chewiness! This time I’ve made it into Japanese fruit sando/sandwich and also our favorite egg mayo sandwich 😋

Ingredients (makes two loaf of 11x20cm)

Tangzhong
40g bread flour
200g water

580g bread flour
40g caster sugar
6g instant yeast
200g icy cold unsweetened soy milk (I placed a pack of chilled @kikkoman_tounyu unsweetened soy milk into freezer till it’s a little hardened, probably an hour or 2)
1 large egg (60g with shell)
Tangzhong, use all amount~200g
50g Vegan butter (I used @miyokoscreamery unsalted Oat butter )
7g sea salt