This project is about making a nutritious snack from the left-over soy powder.
If you are lactose intolerant like me, you might find that soy milk is a healthy alternative. Back in the day, I used to buy soy milk from the store, but because I drank it so often, I started making my own. It tastes fresher that way.
But this isn't about making soy milk. That's not a particularly interesting process; I just use a machine to do that. This project is about making a nutritious snack from the left-over soy powder.
First, I needed to make the soy milk. I measured out half a cup of soy beans and soaked them in water for 4 hours. Then, I put the beans into the soy milk maker. I added 6 cups of water, pressed start, and waited 20 minutes.
After the soy milk was finished, I poured it out over a strainer to filter out the powder.
The next step was to make the dough using a bread making machine. I added the soy powder, 4 cups of flour, 2 teaspoons of yeast, and 1 teaspoon of salt. I pressed start and waited 30 minutes.
I soon realized that I had added too much flour. The mixture was too dry, so I added half a cup of water and let the bread machine work its magic for another 10 minutes. After the dough was ready, I put it in a pan with 2 tablespoons of vegetable oil. I flattened out the dough with my hands and sprinkled some sesame seeds on top. Then, I closed the lid and waited 4 hours for the dough to rise.
Now, it was finally time to cook the dough. I turned the fire on to medium heat for 10 minutes. Then, I flipped the dough over to the other side and cooked for another 10 minutes. The end result was a nice-looking flatbread. However, when I tasted it, it was sour. I think I may have waited too long for the dough to rise.
I will make another attempt the next time I run out of soy milk.
For my second attempt, I made the soy milk and filtered out the powder in the same way as I had done before.
Since I remembered that I had used to much flour last time, I only added 3 cups this time around, so then I wouldn't have to add extra water. I stuck with using 2 teaspoons of yeast and 1 teaspoon of salt though because that had worked out well in my first attempt
Because I didn't want the bread to end up tasting sour again, I only let the dough rise for 2 hours.
I ended up with less dough than last time because I only used 3 cups of flour instead of 4, so instead of cooking each side for 10 minutes, I only cooked each side for 7 minutes.
The resulting bread had fewer brown spots. It was softer than last time and not as crunchy. Personally, I like it better that way. And because I hadn't waited so long for the dough to rise, the sour taste was gone.
I present to you, the end result: a nutritious soy flatbread that goes perfectly with a glass of warm soy milk.