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Monday, 2 April 2018

Sweet Soya Milk Bread 豆浆甜吐司



I prefer bread which is soft, springy, slightly dense and sweeeeeet 😍 And this bread satisfied all my preferences 😋 It's all started from an extra cup of Mr Bean's fresh soy milk. The ingredients used were simple, yet the taste was good. I think the bread also shares some of the health benefits which the fresh soy milk provides 😃

Yield: One loaf of bread
Pan size: 26x10x7.5cm loaf pan
Raw dough weight: 539g
Bread maker: Mayer MMBM12

Ingredients

170g fresh and cold soy milk
10g cold water
15g raw sugar
20g fine sugar
3g salt
50g active natural yeast, 100% hydration *

235g bread flour
20g top flour
1/4 tsp instant dry yeast

20g cold unsalted butter

* natural yeast can be replaced by 25g water + 25g bread flour + 1/4 instant dry yeast 


I used NutriSoy soy milk for my bread baked on 28 Mar 2018

Directions

1. Add all ingredients, except the unsalted butter, into the bread pan of a bread maker. Select "C-11 Ferment Dough" and start the program. When the countdown timer reads "1:20" add in the cold unsalted butter.
When the countdown timer reads"0:45" and after the kneading blade stops rotating, stop the program manually.

Transfer the dough to a plastic bag, pre-coated with a little vegetable oil. Tie a loose knot, double protect with another plastic bag, and keep the dough in a closed container or mixing bowl.

Refrigerate the dough to undergo cold fermentation overnight. I kept the dough in the fridge for about 14 hours till the next morning.

2. In the next morning, take out the dough from the fridge, invert it and let it thaws in room temperature for about 60 minutes.

Remove the plastic bag, and turn the dough onto a floured work top.

Deflate the dough, and divide it into 3 equal portions.

Shape into 3 balls, and keep them covered, and let the dough rest for about 15 minutes.

3. Take a dough ball, flatten it and roll out into a long flat dough.

Roll up the dough starting from the shorter end.

Cover with a lid and let the dough rest for about 10 minutes.

After the rest, roll out the dough into a long flat stripes of about 1 cm thick.

Roll up the dough, starting from the shorter end.

Pinch to seal at the the edge.


Place the rolled doughs into a 26x10x7.5cm loaf pan coated with butter. Spray some water over the suface,

cover with a tea towel, and let it proof in room temperature for about 90 minutes,

or till the top of the dough raised to about 1 cm above the rim if the loaf pan.

4. Pre-heat the oven to 180°C for about 10 minutes.
While waiting, dust some bread flour over the top the dough,

and make some scoring using a razor blade.
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5. Bake at lower rack of the oven at 180°C for 10 minutes. Lower the oven temperature to 170°C and bake for 20 minutes. Turn off the oven, and let the bread remain the the hot oven for another 3 minutes.

6. Remove the hot bread from the loaf pan immediately, and let it cools down completely.



Cut the bread after it has completely cooled down. Enjoy 😋





Baked on 28 March 2018
Using NutriSoy soy milk to bake this bread





Baked on 2 April 2018
Apply milk instead of flour over the crust before baking.





The bread remained soft on the third day.

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