Soy Milk Bread

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Hooray~~ This is my successful first made of Soy Milk Bread! I really can’t imagine that myself also can make an awesome dairy free bread too.I’m feel super excited, happy and full of feeling accomplishment =) It’s amazing ! I hope this confident and successful feeling will bring me out more great recipes on my blog ^.^ Okay, get back to our making bread topic. There are many different methods or styles to making bread. My family likes the super soft, bouncy and fluffy texture of bread. So, the Tangzhong “Roux water” method definitely great for me to making this soft texture bread. This is an amazing method and the bread can stays soft and fluffy even after a few days.Sound great right ?! The soymilk bread is a healthy and full of nutritions and minerals, especially great for vegetarian. Let’s get started ~

万岁〜〜这是第一次制作成功的豆浆面包!我真的无法想象自己也能做出不含乳制品的手工面包.感觉超兴奋,快乐和满满的成就感=)太妙了!我希望这自信和成功的感觉会让我带给大家更多更棒的食谱在我的博客网页上^^好吧,让我们回到做面包的话题。市面上有许多以不同的方式和风格来制作面包。我家人喜欢超级柔软,有弹性,蓬松质感的面包。所以,利用Tangzhong“湯種”的方法肯定适合我所需要的柔软质感面包。这是一个了不起的方法,而且面包甚至可以经过几天后还维持蓬松及柔软的状态!听起来,很棒吧?! 豆浆面包非常健康,而富含了营养与矿物质的成分,特别适合素食者享用。让我们开始吧〜

Ingredients/ 食材:
[Tangzhong Ingredients] / [湯種]

*Pre-heat oven @ 190 C / 预热烤箱在190度

Bread Flour – 50 grams
高筋面粉- 50克

Soy milk – 250ml (can replaced by 50/50 water and soy milk)
豆浆-250毫升(可换成一半水 & 一半豆浆取代)

[Bread Ingredients] / [面团]

Bread flour – 350 grams (sieved)
高筋面粉- 350克 (过筛)

Baking soda – 1 teaspoon
苏打粉 - 1茶匙

White sugar – 4 tablespoons
白糖-4汤匙

Instant yeast – 1 packet (7 g)
速發酵母粉- 1包 (7 公克)

Salt – 1/2 teaspoon
盐巴- 1/2茶匙

Soy milk – 125 ml (Unsweetened)
豆浆 - 125毫升 (无糖)

Tangzhong – 120 grams
湯種- 120克

Melted butter – 30 grams
溶化奶油-30克

Steps /步骤:

Foto- roux water
[To prepare the Tangzhong]
Heat the pan with medium flame, combine the flour and soy milk, stir constantly until get the thicker paste. Remove from the heat and let it cool completely.

[制作湯種]
以中火预热锅子,加入豆浆和面粉,不停的搅拌均匀至粘稠的质地。熄火,将面糊放一旁充分的冷却。

Foto-Dough process
[To prepare the Dough] / 制作面团
1)Sieve the flour and combine with sugar, salt, baking soda and yeast in the bowl.
将面粉过筛后,混合糖,盐,苏打粉和速發酵母粉。

2)Pour in the melted butter into flour mixture and combine until nice crumbly mixture.
倒入溶化奶油到混合好的面粉中,再搅拌至松散即可。

3)Add in the soy milk slowly and combine.
慢慢加入豆浆,拌匀

4)Add the Tangzhong paste and continue to mix and knead until dough formed.
*In this step, the dough is very sticky and a bit messy. Just keep kneading until get the smooth and firm dough. It’s take about 10-15 minutes to knead the dough by hand.
加入湯種,再次混合与搓揉成面团。
*此步骤,面团非常的粘手和有点凌乱。请持续的将粘手的面团揉至表面光滑及不沾手的面团即可。揉面团的过程需大约10-15分钟左右。

5)Cover and leave the dough rest in a warm place to rise until double the size, about 1 hr
盖上保鲜膜,让面团静置发酵大约1小时或双倍大的体积。

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1)After 1 hour, the dough has risen double its quantity
一小时后,面团已经膨胀两倍大。

2)Poke finger into center of the dough. If the dough doesn’t bounce back means it’s rise well.
将手指往面团中心压,如果面团不反弹就证明面团已经充分发酵。

3)Punch it lightly and knead it to take out the air
以拳头式的轻轻压再搓揉面团使面团里的空气挤压出来。

4)Sprinkle some flour on counter surface. Divide the dough into 8 equal pieces
在台面上撒一些面粉。之后,将面团分割成8等份。

Foto- knead dough
Knead the air out from the dough and form the dough into ball shapes.
把面团里的空气撮出来再将面团制成小球状。

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1)Flatten the dough and roll out each balls into an oval shape.
将球状面团压扁在擀成椭圆状。

2&3)Fold both side of edges to middle .
将两侧的边缘往内折。

4) Flatten and roll again into 1 cm thick.
再次压扁并擀成1公分的厚度。

5&6) Roll to form a tube like shape.
把面团卷成管状。

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Place 4 rolls (The seal’s face down) into lined loaf pan. Cover and let the dough 2nd times for rise about 30-60 minutes or until double the size. Once the dough risen to double size,you can ready to bake it. Preheat your oven at 190C, bake for 15-20 minutes. * When you see the top of the bread turn golden brown, cover the bread with aluminum foil to avoid over browning.

将4个管状面团(密封面朝下)放入已铺好烘培纸的面包烤盘上。将面团封盖着,再次静置第二次的发酵30-60分钟或至到体积双倍大。一旦面团再次膨胀后,便可准备进入烤箱开始烘烤。预热你的烤箱在190度,烘烤15-20分钟。*当你发现面包的表面开生呈现金黄色后,盖上铝箔避免面包过度的变褐色。

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When the bread is ready, coated a thin layer of melted butter on the surface of bread and place it on cooling rack.
当面包出炉后,刷上薄薄一层的溶化奶油在面包的表面上。然后,将面包置放在架子上冷却。

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Done ! 完成!

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Hope you enjoy ^-^V

8 Comments Add yours

  1. alifemoment says:

    Wow this is a very interesting way of preparing the dough, I will definitely try it!🙂

    Liked by 1 person

    1. foodbowlclub says:

      ya ~ this is an amazing japanese method to make soft and fluffy texture of the breads =) Hope you enjoy !

      Liked by 1 person

  2. Raphaelle says:

    I was looking for a recipe to make such milk sweet bread. I will try your as the result looks amazing! Will let you know how I do🙂

    Like

    1. foodbowlclub says:

      Sure ~ I’m looking forward your handmade bread =)

      Like

  3. Great stuff, yummy !

    Like

    1. foodbowlclub says:

      Thank you ~ I still on learning stage, need to practice more =)

      Like

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