Matcha Two-Tone Soy Pulp Bread
Recently, my family has been drinking soy milk every day. Every time I filter the soy milk, it feels like such a waste to throw away the fine soy pulp, so I decided to try making soy pulp bread—and it turned out great! I hope others who make soy milk will stop throwing away the soy pulp because it contains dietary fiber and lecithin, which are really good for you!
Ingredients
Steps
Put all ingredients except butter and matcha powder into the bread machine and knead for 10 minutes!
Add the butter and knead for another 30 minutes.
The kneaded dough should stretch to form a membrane!
Knead the dough again briefly before the first fermentation.
After the dough is fully fermented, it will be fluffy and soft. Take it out to release the gas or knead it in the bread machine to release the gas.
Let the degassed dough relax for 10 minutes (cover with plastic wrap if possible).
Divide the dough into two portions, and knead 4g of matcha powder into one portion until evenly mixed.
Divide the matcha dough into six equal portions and roll each into a long cylindrical shape.
Divide the plain dough into two portions.
Roll one portion of plain dough into a rectangular sheet.
Take one matcha dough strip, lengthen it, and place it on one side of the plain dough, then wrap it up.
Add two more matcha dough strips and roll the dough up again.
Finally, add the last matcha dough strip and roll it up completely.
Pinch the seams closed firmly.
Place the formed dough onto a baking tray. Use the oven's fermentation function with a bowl of warm water to maintain humidity. Let it ferment for 40 minutes.
You can use a knife to make cuts on the fermented bread, or leave it as is! (Note: if the seams are not pinched tightly, they may open during fermentation.)
I made cuts with a knife for aesthetics! Preheat the oven to 180°C and bake for 18 minutes at middle level with top and bottom heat.
The bread's internal texture is excellent and very soft!
After the baked bread cools, store it in a plastic bag to preserve freshness.
Filtered soy pulp