Wednesday, October 16, 2013

Okara buns/ Straight Dough Method

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For those who used to make soya milk at home you will have leftover okara. I used to throw away but not anymore. After knowing okara can be reused I kept it whenever I make soya milk. I will keep in freezer if not consume within 3 days. If you google you will surprise how humble okara can be used in many recipes. These include mantou (steamed bun), bread, fried eggs, butter cake etc. I had try okara bread and mantou which I going to post today and the subsequence post.

These okara buns are using straight dough method. It requires longer time to prove after shaping. It took 1 hour and 15 minutes instead 45 minutes. I believe the long proving time gave French bread like texture with mild taste of soya beans. If you happen to bake this okara bread does not omit the white sesame seeds topping as it really gives some crunch texture to it.

This is an easy way to divide dough

Shaping with a chopstick. Brush with egg whites and coat with sesame seeds
Recipe adapted with minor modification from Carol
Yields 8 pieces buns
Okara buns
350g bread flour
100g okara
¾ teaspoon instant yeast
2 tablespoons brown sugar
½ teaspoon salt
180ml homemade unsweeten soya milk

2 tablespoons grapeseed oil

Egg whites
Few tablespoons white sesame seeds

Methods: (with stand mixer)
1. Place all ingredients (except oil) into kneading bowl. Knead until form dough.

2. Add oil and continue knead till the dough can be stretched to form a "window panel". Cover and leave aside to rest for 1 hour and 15 minutes.

3. Turn dough out onto a well-floured work surface. Press the dough and form into round shape (try to get even thickness). Divide the round into 8 equal sizes. Shape each portion into round. Cover with wet cloth and leave to rest for 15 minutes.

4. With a chopstick, make a line in the center of round ball. Dust the chopstick before making the line to prevent from sticking. Brush egg whites and coat with white sesame seeds. Place in lined baking pan. Spray water on the shaped buns and leave to rest for an hour.

5. Before baking, spray water again on the buns. Bake in preheated oven at 170C for about 18 minutes or till golden brown.

I'm linking this post to The Little Thumbs Up event organized by Doreen from My Little Favourite DIY and Zoe from Bake for Happy Kids, hosted by Mich from Piece of Cake. Do cook or bake soy related products like tofu, tempeh, soya bean milk, soya sauce only as main ingredient (minimal 2 tsp), miso and linking your related bakes or dishes to October 2013 The Little Thumbs Up event. To find out more do refer to this link.
Next month will be me hosting November 2013 The Little Thumbs Up event with Oats theme. Oats from whole oat groats, steel cut oats (Irish oatmeal), Scottish oatmeal, rolled oats (regular or quick rolled oats) and even oat flour. Do link up your recipes and have fun! 


  1. wowwww! your bread is so beautiful! just look at that fluff in it

  2. Vivian, very nice buns! I can imagine the nice crunch when biting it :)

  3. oh I never make my own soya milk, I guess I have to now, so I will have okara :)

  4. Hi Viv,

    I have seen okara in Carol's book but clueless knowing nothing about it :p - mountain tortoise me! After reading your post, I then realised that okara is soya bean pulp... how silly?

    Good that nothing is wasted making homemade soy milk... Plus making delicious bread too :D


  5. Lovely lovely bread. I just made soy milk and I have saved some okara for making this bread. The rest I dried them in the oven and saved for other recipes. Thanks for sharing Vivian.

  6. That looks really pretty! And I bet it tastes wonderful, too!

  7. i love how these not only looks really good but its good for the body too. I have yet to try baking with okara. I have a few chinese bake books which use it. Your post may be the thing to get me going on them. happy weekend. :)

  8. Thanks for sharing. I don't have grape seed oil I used coconut oil it turned out very good.

  9. I started making these recently, and I practically live off of them. I subbed with whole wheat bread flour, coconut oil sometimes, and I use half black sesame okara, as well as black sesame soy milk that's salted and sweetened. Thank you!


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