I have always wanted to make soy milk at home. Call me silly, but I always thought that it requires a soy milk machine or something to blend the milk out. Well, I was so wrong, lol! Great thing Wendy posted the recipe for making soy milk and the 'mystery' was gone, yippee!! It didn't take me long to buy a pack of soy beans and got to make fresh soy milk...at home! :) You must be thinking why bother with so much trouble if soy milk is so darn cheap outside. Well, it's hard to explain, but being able to make it yourself is fun! And furthermore, I know I am able to churn out more stuff with the soy milk later too. :)) Exciting!
And after making the soy milk myself then I realize that it's so darn easy to make it!After tasting my homemade soy milk, I am hooked! Think I will never buy another box of soy milk at the grocer ever again, lol! Up from the point I knew how to make it, I've already done it thrice! Which is all within this month, lol! As tempted as I already am, I still did not make the tofu with the soy milk. Why...somehow I always have some store bought tofu / egg tofu in the fridge (I always have tofu in stock since my family love tofu) I guess that should be all the more reason I should make tofu at home. Well, perhaps next month another post yah?
Recipe adapted from Wendy's blog
Ingredients for Soy Milk:
150g soy beans
750ml water + 750ml water
2 to 3 knotted pandan leaves
- 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.
But after chilling it for a few hours in the fridge, it was still acceptable. Although I still recommend using plain white sugar if you like the traditional soy milk taste. I like mine chilled and having it with something savory like carrot cake or simply just bread (soy milk bread) is a breakfast bonus. Yum!!:)
Talking about bread, I bet those that follow my blog would not be surprise that I will make soy milk bread, lol! Being a soy milk fan, it does make sense to try out making bread from it. :)) Furthermore, I did see some bloggers out there already attempted that...so it should be pretty good. ;) Let me correct it...it's not good, it's great!
Ingredients for Vegetarian Tang Zhong “湯種" Soy Milk Bread:
Starter dough (“湯種"):
250ml fresh soy milk (you can use store bought sugar free ones)
50g cake flour
200g of starter dough
420g bread flour
80g wholemeal flour
1 tsp salt
1/2 tsp instant active yeast
45g caster sugar
240ml fresh soy milk (you can use store bought sugar free ones)
40g vegetable oil
30g butter @room temperature
- 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 65g 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.
There is a nice evident smell of soy milk in the buns and loaf which I really like. ;) I like eating the raisin loaf the best as it can be enjoyed without any spread, but with nice sweet compliments from the raisins and still able to taste the soy milk in it. :) However, if you are not a fan of soy milk, feel free to substitute it with plain milk, it'll taste real good too. :)
A picture to show the softness of the soy milk buns. :)) What best is it's vegetarian and it's wholewheat too! Hope this post can get you really motivated to make some soy milk and breads at home. :) It's really worth every ounce of effort. :) I know for sure that I will be making more of these, perhaps trying out black beans next time, that would be really interesting! So stay tune folks!
Have a good week ahead all! Cheerios!