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
Ingredients:
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
~Topping
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!
wowwww! your bread is so beautiful! just look at that fluff in it
ReplyDeleteVivian, very nice buns! I can imagine the nice crunch when biting it :)
ReplyDeleteoh I never make my own soya milk, I guess I have to now, so I will have okara :)
ReplyDeleteBeautiful bread in a basket!
ReplyDeleteHi Viv,
ReplyDeleteI 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
Zoe
Your bread looks wonderful!
ReplyDeleteLovely 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.
ReplyDeleteThat looks really pretty! And I bet it tastes wonderful, too!
ReplyDeletei 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. :)
ReplyDeleteThanks for sharing. I don't have grape seed oil I used coconut oil it turned out very good.
ReplyDeleteI 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!
ReplyDeleteAmazing with ube jam!
DeleteThanks for the great article.
ReplyDelete