Soya Pulp Sweet Bread 豆渣甜面包

A very soft loaf of sweet bread with added soya pulp. The soya pulp is the residue after making soya milk. The bread almost have difficulty standing after cut.  In fact, it is my best loaf of sweet bread to date.

As cold ingredients have been used, the proofing time has, in turn, extended considerably.

This a very simplified version of my bread recipe, which is more for my own reference.

For detail demonstration, please refer to this link;

Multigrain Soya Milk Loaf

I updated the recipe with pictures after baking the second bread :)

Bread weight: 581g

Raw dough weight: 612g

Pan size: 20x10x10 cm

Ingredients

155g cold fresh milk

20g condensed milk

40g soya pulp

3/4 tsp instant dry yeast

270g bread flour

30g superfine wholemeal flour

50g raw sugar

3g salt

25g beaten egg

30g unsalted butter, softened

Some beaten egg for glazing

Directions

1. Mix cold fresh milk, condensed milk and soya pulp in a beaker.  

Sprinkle instant dry yeast over the surface without stirring.  Cover and let it stands in room temperature for about 30 minutes.

2. Mix the dry ingredients in a mixing bowl.  

Pour in the beaten egg and the mixture from (1).  

Stir in one direction to mix till the mixture forms into a lump that pulls away from the wall.

Cover and let the dough stands for about 30 minutes.

3. Knead the dough into a smooth dough. 

The dough is rather sticky, so wear a pair of disposable gloves would help to handle it.

After the dough has been kneaded into a smooth dough, start to knead in the softened butter. Continue to knead till the dough reaches window pane.

4. Shape the dough into a ball and place in a slightly greased mixing bowl. Cover with a lid and let the dough proof for about 90 minutes, or till double in size.

5. Deflate the dough and divide the dough into 3 portions. Shape the dough into balls. Cover and let them rest for 15 minutes.

6. Roll out the dough into a long strip of about 1 cm thick. Roll up, cover and rest for another 15 minutes.

7. Repeat Step 6. After rolling up the dough, place the dough into a greased non-stick baking pan. Cover with a wet cloth and proof for about 80 minutes, or till the dough rise to the rim of the pan,

8. Preheat the oven to 180 degree celsius.

Apply beaten egg over the top.

9. Bake at 180 degree Celsius for about 50 minutes.

When the top becomes brown, cover the top with an aluminum foil to prevent over-browning.

End of baking.

10. Remove the hot bread from the pan immediately after leaving the oven. Let the bread cool down completely before cutting. Enjoy :)

No-bake Raspberry Cheesecake Bites

The weather have been rather cooling these past few days.  However, I was hooked to that bite-size raspberry cheesecake picture when I was browsing through the Pinterest pictures.  I like the pink cheesecake with bits of fresh raspberry, and the golden biscuit crumb encasing the whole dessert. Simple ingredients, simple steps. Yes, I want to try it.

After getting almost all the ingredients on the kitchen top, then I realised I might not have one of the key ingredients - Cool Whip. Oh, what's that??? Google told me it is a ready-to-use whipped cream. Oh no, I have to whip the cream myself, as I don't think I came across this in our local supermarket :( 

Fortunately, I more or less, overcame this problem by whipping the cream with addition of instant custard powder to increase its stability.

This cheesecake is a not-so-sweet dessert in a very small portion. As it is a little unhealthy indulgence, it is best taken in small small small portion :)

Serving : 12 pieces of 4cm bite-size cheesecake

Ingredients

80g fresh raspberries
125g cream cheese, thawed
20~25g icing sugar

100g cold whipping cream
1 tsp icing sugar
1 tsp instant custard powder

50g biscuit*
* I find sugar coated cream cracker is a good choice, because it is light, flaky and has some sugar grains.

Directions

1. Keep a metal mixing bowl in the freezer for about 20 minutes before whipping the cream .

2. Whip the cream with 1 tsp of icing sugar to soft peak, then add in instant custard powder.
Continue to whip till the cream is firm. Refrigerate it till needed.

3. Whip softened cream cheese with icing sugar till well combined. You may use a hand mixer or hand whisk.

 Stir in the raspberries till they break down and combine with the cream cheese mixture.

4. Stir in the whipped cream with a spatula.

5. Scoop the mixture into bite-size silicon mould, and keep in the freezer for about 90 to 120 minutes.

Alternatively, keep the bowl of mixture in the freezer for about 2 hours. When the mixture is firmer, scoop out using spoons.

6. Place the biscuits in a plastic bag and break it into fine crumbs.

7. Push out the harden cheesecake from the mould. Toss the frozen cheesecake in the bag of biscuit crumb to coat it. The cheesecake would coat better if it is slightly melted at the surface.

8. Keep the cheesecakes in a sealed container and keep in the freezer for about 2 hours.

9. Allow the frozen cheesecakes to thaw for about 5 minutes before serving. Enjoy :P

Receipe adapted from No bake Raspberry Cheesecake Bites with great appreciation :)