Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 On Thursday, August 21, 2003, at 07:37 AM, Atalanta wrote: > I am looking for a vegan recipe for baked manju. I have one already > for the > steamed variety but I am looking for the baked variety reminiscent of > the > ones found on Maui. I have one recipe that is *close*, but cannot > figure > out a reasonable substitute for egg yolks traditionally brushed on > pastries. > > Trish Winston > Aiea, Hawaii > > Try a nice heavy (fatty) soymilk. It makes a nice glossy coat when brushed on baked goods just before they are finished baking. Something like VitaSoy Creamy Original (which is not so creamy anymore...they keep removing more and more fat from it...sigh), or WestSoy 100% Organic are good choices. It's not really the fat that makes the coating glossy, but these heavier soymilks also have a higher concentration of soy protein (less water), so they brown better. BTW, many of you might not know that " light " or " lowfat " soymilks are just regular soymilk with more water added. Same with " reduced fat " coconut milk. Fat-free soymilk is a different story (and awful, in my opinion) - that actually requires removing the fat that naturally exists in soybeans - but low or reduced fat soymilk is just watered down regular. Lisa T. Bennett (ltbennett) The Organic Goddess Vegan Bakery and Catering Decatur (AtlantaLand), GA, USA " Be the change you want to see in the world. " Gandhi Quote Link to comment Share on other sites More sharing options...
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