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Soya-bean Milk Bread

  • Difficulty

    medium

  • Serves

    5

  • Preparation time

    1h 30min

  • Total time

    2h 1min

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Ingredients

  • High gluten flour
    200g
  • White sugar
    20g
  • Milk powder
    10g
  • Egg
    1pc
  • Frozen soybean milk
    110g
  • High-sugar-tolerant yeast
    3g
  • Salt
    2g
  • Butter (for kneading dough)
    10g
  • Butter (for coating)
    15g

Preparation

  • step 1

    Put 2g salt, 200g high gluten flour, 3g yeast, 20g white sugar, and 10g milk powder into the mixing bowl in turn

  • step 2

    Add 1 egg and 110g frozen soybean milk

  • step 3

    Operate the KNEAD mode for 5min for kneading the flour into dough

  • step 4

    Add 10g butter

  • step 5

    Operate the KNEAD mode for 8min for kneading the dough further

  • step 6

    Take out the dough, knead it into a dough sphere, put it into a big bowl, cover it with plastic wrap, and ferment it at 30℃ for 60min while cleaning the mixing bowl

  • step 7

    Take out the fermented dough, press it to remove air inside, and divide it into 9 equal parts

  • step 8

    Knead each of the dough parts into a dough sphere, cover it with plastic wrap, ferment it at 38℃ for about 30min until it doubles in size, and then preheat the oven to 180℃

  • step 9

    Cut a slit in the dough, squeeze in butter and bake it for 18min in an oven preheated to 180℃

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