I read from somewhere ground soya bean is used in making pancake and dishes. I believe the used ground soya bean (leftover from soya milk making) still has its nutritious value and is a waste to throw away. Sometimes, I will keep inside the freezer for later used. I baked scone with ground soya bean before. The scone is not outstanding but is ok to eat. This time I add into bread. The used bean able to contribute soya fragrant to the bread.
1 cup plain flour
½ tsp yeast
1 tsp sugar
60 ml water
25g icing sugar
55g cake flour
10g soya powder
*sifted and set aside
100g used ground soya bean
100ml soya milk (without sugar)
2 tbsp sugar
½ tsp salt
Above sponge dough
2 cups bread flour
¼ tsp yeast
Mix all till form dough. Keep inside a greased plastic bag. Make a tight knot. Immediately store in fridge at least 4 hours before used. (I used to prepare one night before) Thaw at room temperature about 10 minutes before use.
~ Melon pastry
Cream margarine and icing sugar till combine (hand mix is good enough). Add in egg and stir to mix. Follow by cake flour and soya powder. Stir till well incorporated. Cover with plastic wrap and keep in the fridge for about 30 minutes.
1. Put ground soya, soya milk, sugar and salt in a bowl. Stir to mix. Add in the small pieces of sponge dough (tear into small portions). Follow by bread flour and yeast. Knead till form dough.
2. Add in the margarine and continue knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes.
3. Transfer the dough onto working surface. Slightly knead to remove air bubbles. Rest for 10 minutes.
4. Roll into rectangle shape. Gently roll into swiss roll shape. Place on greased loaf pan (I'm using cake pan). Leave to proof for 45 minutes.
5. Remove the melon pastry from fridge. Roll the pastry into rectangle shape (about size of proved loaf bread) in between plastic wrap. With the help of plastic wrap transfer the pastry onto top of loaf bread and cover the surface.
6. Apply some egg wash. Bake at 170C for 30 minutes.