Okara (Soy Bean Pulp) Bread (Sponge Method) 豆渣山形吐司(中種法)

I was making soy milk at home and was left with some okara (soy bean pulp) after passing the soy milk through a nut milk bag. I didn’t wanna throw the residual out so I added some to my bread dough. The okara used was about 20% of the total flour weight. Amount more than that, based on my experience, is going to affect the rising of dough in the oven so beware. Actually I’ve used slightly more yeast than usual just to compensate for the loss of the height. And this small amount of yeast is added to the main dough.
之前在家自製豆漿時因為不想浪費豆渣便做了吐司。這配方的豆渣分量大約是總麵粉的兩成重量，豆渣份量若多於此的話，麵包在入爐後便會難以長高，所以大家要注意一下。 其實相對於平時的配方，EC也特意增加了酵母份量去彌補高度的不足，而這微少份量的酵母將會加在主麵糰中。

Leftover okara may consist of different moisture levels so watch out for the dough consistency and add liquid as you go. If possible, wring out the okara as much as possible before use. Also note that my North American brand loaf pan has the size of 9”x4″x4″, which is slightly bigger in capacity than the Asian brand 450g-toast box. Please multiply my entire recipe by 0.9 in order to adjust to a 450-g toast box.
留意一下豆渣的水份量也許有別，因此在做主麵糰時要留意麵糰的狀態，別一下子加入太多液體。可以的話，使用豆渣前請盡量將豆渣的水份榨出。另外，EC使用的北美牌子帶蓋吐司盒尺寸為9”x4″x4″，容量比一般的450克(12両)吐司盒稍大。若使用450克吐司盒的話可把配方份量乘0.9倍。

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Okara (Soy Bean Pulp) Bread (Sponge Method)
豆渣山形吐司(中種法)

For 9”x4”x4” Pullman loaf pan
9”x4”x4”帶蓋吐司模份量

Ingredients

For the Sponge
210 g bread flour
3 g instant yeast (I use SAF gold instant yeast)
130 g unsweetened soy milk

For the Final Dough
30 g bread flour
60 g all purpose or cake flour
0.6 instant yeast
30 to 50 g unsweetened soy milk
60 g soy bean pulp
30 g granulated sugar (I used organic cane sugar)
4.5 g salt
21 g unsalted butter, softened

材料

中種
高筋麵粉 210克
速發酵母/耐高糖酵母 3克
無糖豆漿 130克

主麵糰
高筋麵粉 30克
中筋或低筋麵粉 60克
速發酵母/耐高糖酵母 0.6克
無糖豆漿 30-50克
豆渣 60克
細砂糖(EC用有機原蔗糖) 30克
鹽 4.5克
無鹽牛油 21克

Directions 做法

For the Sponge 中種
Add flour and yeast into the mixing bowl and stir well. Add soy milk and mix with the stand mixer with the dough hook on for about 3 to 4 minutes until a shaggy dough is formed. Cover bowl with plastic wrap and let rise at room temperature for 1 hour then refrigerate for 12 to 18 hours.
***For same-day use, let dough rise at room temperature until tripled in size, around 3 hours.
把麵粉和酵母放在廚師機的攪拌盆中拌勻後加進豆漿，裝上麵糰勾低速攪拌約三至四分鐘至麵糰略成形，蓋上保鮮紙讓麵糰室溫發酵一小時後放進雪櫃冷藏12至18小時。
***若即日使用的話可讓麵糰室溫發酵至三倍大，約三小時

For the Final Dough 主麵糰
Remove the sponge from the fridge (use it immediately during the summer and let sit for 10 minutes in winter). In the bowl of the stand mixer fitted with the dough hook, combine the sponge and all ingredients of the main dough except the butter. Mix with low speed until the dough comes together. Raise speed to medium-low and beat until the dough is somewhat smooth, not tacky and forms a thick membrane when stretched. If the dough feels dry then add more soy milk a little bit each time.
***In general if the dough suddenly comes off the hook and spins around it while the hook is turning it means that it could hold more liquid. Usually more liquid can be added during winter time. Always reserve some liquid to be gradually added later. If all the liquid is dumped in all at once in the beginning, the flour will be shocked and the dough will be sloppy
從雪櫃取出中種，冬天可先回溫10分鐘，夏天時直接使用，把除牛油外所有主麵糰材料放在廚師機的攪拌盆，裝上麵糰勾低速打至卷起成糰，轉中低至中速打至麵糰表面仍有少許粗糙，不太黏手並能用手拉出不光滑的厚膜，過程中要同時觀察麵糰受水狀況。
***一般來說若打麵糰時麵糰忽然脫離轉動中的勾子只在旁邊翻滾自轉便表示麵糰仍可吃水(或其他液體)，液體要事先扣起一部份之後少量地加進麵糰，冬天天氣乾燥一般可多加，若一開始時把所有液體全加進去，麵糰會無法承受而變得稀爛

Add in softened butter and continue kneading with low speed until all the butter is incorporated. Raise speed to medium-low and beat for 2 minutes. Check the dough consistency and add more soy milk if necessary. Continue kneading and checking every minute until the dough is soft, smooth and forms a thin and translucent membrane when stretched. Raise speed to medium to medium-high and beat for 15 to 20 seconds to strengthen the gluten structure. At this point you should be able to feel that the thin membrane is stronger and less likely to tear than before and that the hole will be very smooth. Remove dough and divide evenly into three pieces. Shape each into a ball. With the seam side down, place shapes on a pastry mat (lightly flour the surface if needed), cover with plastic wrap and let rest at room temperature for 30 minutes.
***Monitor the final dough temperature to below 26℃ for the best result. Dough with warmer temperature tends to be stickier and would cause the dough to rise too soon which affects the final bread texture. Warm room temperature (especially in the summer) and extended mixing time both contribute to the heating up of dough. If at any point the dough is heating up, wrap the mixing bowl with a cold damp towel to lower the temperature and use cool or even cold water in the summer.
***Pay attention to the dough consistency and texture instead of mixing time while adjusting the mixing speed as stand mixers vary in power
***I found it more effective and organized to divide and preshape the dough right after mixing. If done after bench rest, at least 15 minutes of extra bench rest is needed for the gluten to relax again before I can do my final shaping
加入軟化牛油，低速打至牛油完全被吸收，轉中速打兩分鐘後檢查麵糰的出膜情況和是否可以繼續吸收多些豆漿，之後每打一分鐘檢查一次，打至麵糰柔軟光滑細膩能拉出薄膜時轉中高速甩打15至20秒左右強化組織令薄膜變得堅韌不易破並洞口光滑(即完成階段)，取出打好的麵糰平均分成三份滾圓後收口朝下，用保鮮紙蓋好鬆弛30分鐘。
***打麵糰其間要注意麵糰終溫不要超過26℃，溫度過高的麵糰質地會變黏，發酵速度過快會破壞發酵氣泡和影響麵包的組織，室溫太熱(尤其是夏天)或長時間用機器揉麵都是令麵糰升溫的主要原因，必要時可用凍的濕布包裹攪拌盆幫助降溫，夏天時可使用凍水
***每部廚師機馬力不同因此打麵糰時要看麵糰狀態而不是時間調整速度
***打好麵糰後立即分割滾圓會更有效率和有條理，若醒發後才開始分割並滾圓，麵糰要再度鬆弛至少15分鐘才可繼續餘下造型

Flatten a dough and roll it into a long rectangle. With the smooth side facing down, roll up the dough into a log. Repeat with the rest of the dough. With the seam side facing down, cover the dough with plastic wrap and let rest for 15 minutes. Repeat the process one more time while keeping the width of the log slightly less than the width of the bread pan.
把麵糰分别擀成長橢圓形，將較滑的一面朝下，卷起長條形後蓋上保鮮紙鬆弛15分鐘，之後再次擀成長條(闊度必須少於吐司盒闊度)，將較滑的一面朝下，把麵糰捲起成圓柱形，餘下兩份麵糰也如是。

Cover the pan with plastic wrap and let rise in a warm place like a microwave or an oven with the keep warm function switched on for a minute. Place a cup of hot water inside to add humidity and exchanging when cool, and, with temperature maintained roughly at 86℉/30℃ and a humidity of 70 to 80%, let rise until the dough fills up about 80% of the pan, about 1.5 hours. Preheat oven to 325℉/165℃ about 10 minutes prior to baking.
***pay attention to the dough size instead of time while determining if the bread is ready to bake. This is based on a dough with 1.2% yeast in bakers’ percentage. Bread can be baked sooner if more yeast is used or the oven temperature is set higher.
蓋上保鮮紙放在溫暖的地方(如開啓了保溫功能一分鐘的焗爐或微波爐)，內放一杯熱水增加濕度並且水涼了便換水，保持溫度86℉/30℃濕度70-80%左右發酵至8分滿模，約1.5小時，入爐前十分鐘左右提前預熱焗爐至325℉/165℃。
***發酵時需觀察麵糰大小而非看時間去判斷何時入爐，麵糰的酵母量為烘焙百分比1.2%，若酵母用量多於此或爐溫比食譜建議的高應提早入爐

Remove the plastic wrap. Bake bread for 30 minutes while tenting the pan with aluminum foil as soon as the surface starts to brown (about halfway for my oven) Remove from the oven and tap it on the countertop to release hot air. Wiggle the pan several times to loosen the edges then immediately transfer the bread to a cooling rack to cool completely before slicing.
***Baking time is for reference only. Bread is done when the crust is lightly golden brown with an internal temperature of at least 190 to 195℉ (88 to 90℃) on an instant-read thermometer.
取走保鮮紙後把吐司盒放入焗爐焗30分鐘(若表皮已上色可中途加蓋錫紙)，取出登一登釋出熱氣，小心搖晃幾下幫助吐司離模後立即倒出脫模，放鋼架放凉後才切片。
***入爐溫度和時間僅供參考，出爐時麵包表面應呈微微金黃色且中心溫度達190至195℉(88至90℃

Here’s a loaf made with 30% okara. The dough didn’t rise much in the oven.
30%豆渣含量的吐司高度不如理想。

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