Name: Homemade soy milk & vegetarian soy milk whole wheat bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 150 g soy beans; 750 ml water + 750 ml water; 2 to 3 knotted pandan leaves; 250 ml fresh soy milk; 50 g cake flour; 200 g of starter dough; 420 g bread flour; 80 g wholemeal flour; 1 tsp salt; 1/2 tsp instant active yeast; 45 g caster sugar; 240 ml fresh soy milk; 40 g vegetable oil; 30 g butter @room temperature

Ingredients

150 g soy beans
750 ml water + 750 ml water
2 to 3 knotted pandan leaves
250 ml fresh soy milk
50 g cake flour
200 g of starter dough
420 g bread flour
80 g wholemeal flour
1 tsp salt
1/2 tsp instant active yeast
45 g caster sugar
240 ml fresh soy milk
40 g vegetable oil
30 g butter @room temperature

Preparation

Preparation20 min

Cook time25 min

Soak the soy beans overnight or at least 8hrs. Throw away the soaking water. Use your fingers to loosen the skin of the beans. Then using a sieve to scoop it out. If it doesn't bother you, you can skip the step of removing the skin. But it is known that the skin of the beans can cause joint pains.
Put all the beans into a blender with 750ml water at high speed. Blend until very fine, for about 2 minutes.Pour the blended beans puree into a fine sieve bag and press to extract the soy milk into a pot. Place the soy mixture into the blender again and repeat the blending process with another 750ml water, then extract milk to the pot.
Add a couple of knotted pandan leaves into the pot and start boiling the soy milk. Keep a watchful eye over it as it over boils and flows out very rapidly. Serve warm or chilled.
Mix all dough ingredients except for butter together in a large mixing bowl to form a soft dough. Place on work area to knead or mixer to do the kneading. Knead the dough till it is not sticky, about 20 minutes.
Add the unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.
Once it's doubled, punched out the air and divide the dough to 65 g portions, roll round and cover to let rest for 10 minutes before shaping. Fill the dough with any desired filling. Let proof for another 20 mins, brush with egg wash. Bake @ 175C in a preheated oven for 15 to 18minus till golden brown.