Hokkaido milk bread

Steps

1. Whisk together the bread flour and milk in a pan until no lumps remain.
2. Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a pudding-like consistency.
3. Scrape into a small bowl, place baking parchment directly on the surface and set aside to cool to room temperature.
4. Once cooled, mix together the yeast with the lukewarm soy milk and sugar. Set it aside for about 10 minutes until it goes foamy.
5. Mix together the bread flour, sugar and salt in the bowl of a stand mixer.
6. Add the cooled tangzhong, yeast mixture and the aquafaba and mix until it forms a rough dough.
7. Set the mixer to a medium speed and leave it to knead for about 10 minutes until the dough is stretchy.
8. It should be soft and sticky but if it seems too wet you can add in a little extra flour, a tablespoon at a time.
9. Add the softened vegan butter and knead for a further 5-10 minutes.
10. Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight.
11. Knock back the dough and give it a brief 30 second knead to knock out the air bubbles.
12. Divide it into 3 or 4 even pieces and roll each one into a ball.
13. Line an approx 11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin with baking parchment.
14. Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet.
15. Roll over the seam to flatten it, then roll it up tightly from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
16. Loosely cover and leave to rise until at least doubled in size.
17. Preheat the oven to 180°C. Mix together the maple syrup and water in a small bowl.
18. Once the loaf has risen, brush the top with the maple syrup mixture, making sure that none drips down the sides.
19. Place the loaf in the oven and bake for 30-50 minutes. Halfway through baking glaze again.