Okara or Soya pulp
angiesrecipes is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. If you make soya-milk by soya-maker,
angiesrecipesthen the soya pulp/okara shall be cooked during the process. Or you will need to steam or bake the raw okara for about 20-30 minutes before applying to a recipe.

1. 
   Combine flour, yeast, soya milk and honey in the bowl of a stand mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Add in salt and okara. Increase the speed and knead the dough until smooth and springy, about 8 minutes.
   
   面粉，酵母，豆浆和蜂蜜放到台式搅拌盆里。用面团搅拌钩将材料用低速搅拌成团，大约3分钟。加入食盐和熟豆渣。提高搅拌器速度将其搅打至面团匀滑及有弹性，大约8分钟。
   
2. 
   Lightly oil a mixing bowl and place dough inside. Cover with plastic wrap and allow to proof at room temperature for approx. 1 hour until doubled in bulk. Punch down dough and divide into two or three even pieces. Gently round each piece into a ball. Cover dough closely and let rest about 20 minutes.
   面团揉好后放到一个抹了些许油脂的盆里，盖上保鲜膜醒发直到双倍大，大约1个钟头。面团排挤出气体后匀切成2-3份。滚圆盖上保鲜膜松弛20分钟。
   
3. 
   If you divide the dough into two even portions, then form the loaf by rolling each into an oval, about the length of your baking tin. Turn over and roll up. Place them in a loaf tin. If the dough is divided into three portions, then shape the loaf by rolling each small dough into an oval, about the width of the baking tin. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Cover the loaf and set in warm place to rise until doubled. Brush the top with egg wash and sprinkle with desired topping, such as oat brans, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 40 minutes.
   
   如果面团是分成2份，那么将两份面团分别擀成模型长度大小的椭圆，翻面卷起后排入吐司模子进行最后发酵。如果是3份面团的话，那么每份面团擀成模子宽度大小的椭圆状。从上往下折1/3后，压紧。再从下往上折1/3，压紧。收口朝下，擀长面团，约30厘米。翻面后卷起成圆柱形。收口朝下放入吐司模内。盖上保鲜膜室温醒发至双倍大。表面刷上蛋液，随好洒上燕麦麸，罂粟籽，葛缕子籽或芝麻粒。入预热180/350F烤箱烘焙大约40分钟。