Soy Sweet Potato Bread
I never thought that soy milk can produce delicious bread... Can it?
As much as I would like to be a vegan, I find it extremely difficult to give my love of milk and cheese. Although I like to use milk and butter for all my baking, I'm actually a more "tofu" type of person and like the idea of exploring recipes that use soy milk for baking.
Honestly, not all cakes and breads made with soya milk that I have tried are good (even one soy bread recipe using Tang Zhong method) but this is the one that I would highly recommended...
Here is the recipe adapted and translated from the book, Original Flavour by Carol Hu (in Chinese language)
Makes 1 x 20 cm x 10 cm loaf and 4 knot rolls
150g golden sweet potato, steamed and mashed
150g white sweet potato, steamed and mashed
2 x 280g bread flour
2 x 1 tsp instant dried yeast
2 x 15g caster sugar
2 x 1/4 tsp salt
2 x 15g rice bran oil or any vegetable oil
2 x 150ml soy milk
Using a bread maker, mix white sweet potato and one set of ingredients together and knead into a smooth dough. Repeat with golden sweet potato and the other set of ingredients and allow both dough to prove for 1-2 hr.
Divide each dough into 4 portions.
To shape dough into a loaf:
Roll 3 of each portion into rectangles (with approximately 10cm width). Stack one white rectangle on one golden rectangle and roll them up like a Swiss roll. Repeat to yield 3 Swiss roll doughs in total and place them all in 20cm x 10 cm loaf tin.
To shape dough into knot rolls:
Divide the last portion of dough into 4 pieces of dough. Roll out each piece into long ropes. Join the ends of one golden rope and one white rope together. Make 2-3 twist and then twist it to form a circle and tuck in the ends at its bottom.
Allow both loaf and rolls to prove for another 1-2 hrs or until their sizes doubled.
Brush the dough with rice bran oil and bake in preheated oven at 160°C fan forced for 20 mins (knot rolls) and 40 mins (loaf). The loaf was covered with foil at the last 20 mins of baking.
Happy Baking
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As much as I would like to be a vegan, I find it extremely difficult to give my love of milk and cheese. Although I like to use milk and butter for all my baking, I'm actually a more "tofu" type of person and like the idea of exploring recipes that use soy milk for baking.
Honestly, not all cakes and breads made with soya milk that I have tried are good (even one soy bread recipe using Tang Zhong method) but this is the one that I would highly recommended...
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| Soy Sweet Potato Knot Rolls |
 |
| Soy Sweet Potato Loaf |
Both soy sweet potato knot rolls and loaf are made with the same bread recipe. |
| I have tried one recipe that used both olive oil and Tang Zhong made with soy milk... |
 |
| This Tangzhong bread has an interesting taste but texture-wise, it is not fluffy at all... FAILED! |
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| In contrast, the breads made with these ingredients are great! |
 |
| This is my son, happy torturing these sweet potatoes! |
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| The tortured sweet potatoes were made into bread doughs. |
 |
| Shaping the bread loaf |
 |
| The knotted rolls are shaped according to my baking friend, Jessie's instructions at this post. |
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| Ready to bake... |
 |
| Happy to see these beautiful bread rolls... |
 |
| ... and this puffy loaf! |
 |
| I'm a little disappointed with these not-perfect swirls... |
 |
| ... but impressed with its fluffiness! |
 |
| Moist and fluffy bread! Thumbs up, of course! |
Makes 1 x 20 cm x 10 cm loaf and 4 knot rolls
150g golden sweet potato, steamed and mashed
150g white sweet potato, steamed and mashed
2 x 280g bread flour
2 x 1 tsp instant dried yeast
2 x 15g caster sugar
2 x 1/4 tsp salt
2 x 15g rice bran oil or any vegetable oil
2 x 150ml soy milk
Using a bread maker, mix white sweet potato and one set of ingredients together and knead into a smooth dough. Repeat with golden sweet potato and the other set of ingredients and allow both dough to prove for 1-2 hr.
Divide each dough into 4 portions.
To shape dough into a loaf:
Roll 3 of each portion into rectangles (with approximately 10cm width). Stack one white rectangle on one golden rectangle and roll them up like a Swiss roll. Repeat to yield 3 Swiss roll doughs in total and place them all in 20cm x 10 cm loaf tin.
To shape dough into knot rolls:
Divide the last portion of dough into 4 pieces of dough. Roll out each piece into long ropes. Join the ends of one golden rope and one white rope together. Make 2-3 twist and then twist it to form a circle and tuck in the ends at its bottom.
Allow both loaf and rolls to prove for another 1-2 hrs or until their sizes doubled.
Brush the dough with rice bran oil and bake in preheated oven at 160°C fan forced for 20 mins (knot rolls) and 40 mins (loaf). The loaf was covered with foil at the last 20 mins of baking.
Happy Baking
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