Monday 31 October 2016

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;

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

Bread weight: 581g
Raw dough weight: 612g

Pan size: 20x10x10 cm


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


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 :)

1 comment:

  1. amazing... thank you so much. you made my day with this recipe


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