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...
|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!|
|In contrast, the breads made with these ingredients are great!|
|This is my son, happy torturing these sweet potatoes!|
|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.|
|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.
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