Okara or soya pulp is the fiber remnant of soya milk or bean curd making. This high fiber and protein contained Okara
angiesrecipes has been just used to feed the pigs in China (well....at least some parts of China) or even worse, treated as waste. Its nutritious value starts attracting attention of consumers...well....not enough though....so here is another simple recipe for those who love bread......and of course okara too.
- 260 g All-purpose flour
- 80 g Tangzhong Starter
- 80 ml Lukewarm water
- 25 g Sugar
- 4 g Active dry yeast
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- In mixing bowl, dissolve the sugar in warm water. Sprinkle in yeast and sit for 10 minutes. Add in flour, starter and egg. Stir until combined. Add in the rest of the ingredients, except 50 g of peanut butter, and knead at medium speed until a smooth, elastic and moist dough forms, about 5 minutes.
- Shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap and set to rise in a draft-free warm place until doubled in bulk, about 1 to 1-1/2 hours.
- Punch down dough. Turn out onto lightly floured surface and shape into a smooth ball. Cover and et rest for 10 minutes. Flatten to remove air bubbles. Roll into rectangles about 2cm thick. Spread 50 grams of peanut butter over the dough. Fold the bottom third of the rectangle up toward the centre, and the top third down to make a neat square. give the square a quarter turn to the left. Roll out the dough into a long rectangle. Again fold into thirds. Turn again and roll out into a 14x8-inch rectangle.
- Now roll into a log and seal the ends. Slice the roll into 14 equal pieces and place one in each greased muffin tin or paper muffin cup. Cover and let rise 45 minutes until doubled. Brush the top with whole egg wash and bake in a preheated 180C/350F oven for about 20 minutes until golden. Remove and cool on rack.
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