onionchoppingninja: Soymilk Bread from Yakitate!! Japan (Ja-Pan #1) - Anon Request!Alright, so the t

onionchoppingninja: Soymilk Bread from Yakitate!! Japan (Ja-Pan #1) - Anon Request!Alright, so the thing that ultimately decided the request I received here was the discovery of a just-expired carton of soymilk in the fridge. (Day/Month/Year)(Note: This recipe will probably taste different if you use the Silk kind of soy milk, which is flavoured, even for the ones labelled “Original”. You have to find an asian-style unsweetened soy milk for it to work. If you can’t find any, I can post a later post on how to make your own with soy beans.)I modified a milk bread recipe, and instead of using water and (soy) milk like they did even in the anime, I used soymilk entirely. Ingredients (1 cup = 240ml in this case)¾ cup unsweetened soymilk (180ml) - best if at least room temperature, or slightly warm.1 Egg2 ¼ cup bread flour2 Tbsp All Purpose Flour1 ½ tbsp Sugar1 tsp salt2 1/3 Tbsp Butter or Olive Oil (I used olive oil for a lactose-free bread)2 tsp instant dry yeast / active dry yeast (I used instant) Method (Alright, I ‘cheated’ and used a machine but even if I had solar/radioactive hands, the current atmospheric temperature over here is 35 celcius anyway, ripe for fermentation.) A) For active dry yeast, dissolve in some warm water. (Should be bubbly) Then add to the soymilk and stir in the other ingredients. (I think.)B) For instant dry yeast, I piled up the other dry ingredients, made a hole in it, poured in the yeast, covered it with the flour, then dribbled in the soymilk and eggs from the side as the machine was turned on.Knead it on floured surface with hands until well-incorporated and springy / Machine mix it for about 20 minutes. Use spatula to scrape any flour off the sides of the machine.Let it rise in a covered oily warm place, until it doubles in size and is springy when you poke it. I only needed to wait 30mins. Time will vary according to climate and height above sea level. (Insert cooking manga trope about cooks not being able to cook in places for the first time)Stuff it into a baking container/make it baguette shaped if you have no pan. Let it rise again until the shape doesn’t look manhandled. (Another 20-30 mins for me.)Meanwhile, preheat your oven.Bake at 175 celcius for about 45 mins (check frequently to see that it doesn’t burn, because the time and heat will vary according to your loaf’s size and shape. You can turn on the oven’s fan mode and turn the heat up to 200 celcius for 5 mins to make the crust crispier, but make sure you don’t burn the bread doing so.(The most important thing is to understand your own oven, I think. Once, I made a lava cake recipe that I had made many times in a friend’s oven, and it failed. D:)Back to the bread! Anyway, the point of this bread is to go well with fermented soy bean products like miso soup and natto, so I tried spreading miso on it. (You can spread the miso first, then toast it). Surprisingly, it tasted quite nice! If using a miso spread, try finding a miso that’s used for hoppa miso, where they put miso on a leaf and then grill it. It kind of feels like eating Marmite/Vegemite on toast. (Brits and Aussies will know what I mean.)On the other hand, this bread tasted really weird when I tried dipping it in my sweet milk coffee the next day (clash between milk and soymilk, perhaps?) It definitely seems to go better with salty things. -- source link

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