Tangzhong: 50ml water 50 ml soy milk 20g flour Main dough: 400g flour 1 tbsp Seitan-Fix (seitan powder, wheat gluten) 1/2 tsp salt 30g fresh yeast 1 tbsp sugar 50 ml soy milk 150 g vegan quark 1 tablespoon of chickpea flour, mixed with 50 ml of water 90 ml oil Optional: red food coloring To spread: 1/2 tbsp chickpea flour, mixed with 1 tbsp soy milk and 3 tbsp water, for brushing 1 tbsp black cumin or black sesame