These are the cutest buns that have come out of my oven so far. They look like they’re jostling for space! Eh, move over, come on…
Aside from cute, they are also very delicious. Soft, fragrant, filled with organic azuki beans paste and containing a bit of okara (soya pulp), these are healthy!
Okara oat bun (adapted from My Mind Patch)
- 500 grams organic azuki beans
- about a liter of water
- 150 grams caster sugar
- 1/2 tsp salt
- Make the filling 2 days in advance. Wash beans well and soak in enough water to cover the beans for at least 8 hours. Drain beans. Boil water, then carefully pour in beans and cook until beans are soft and can be crushed between your fingers easily. Add in more boiling water if necessary.
- When the water is mostly gone, add in sugar and salt and stir well. Upon adding in sugar, the paste will become wet again when the sugar melts. Just keep stirring over medium low heat until the paste is almost dry. Let cool completely before storing in airtight container in the fridge.
- 270 grams bread flour
- 30 grams oat flour
- 65 grams okara
- 2 grams instant yeast
- 40 grams caster sugar
- 1/4 tsp salt
- 30 grams grape seed oil
- melted unsalted butter for glazing
- Roll out 20 portions of about 1/2 tb of filling.
- For the buns, mix everything except oil and butter in a bowl.
- Turn out onto work board and knead until smooth.
- Add in oil and knead until dough becomes soft and stretchy.
- Shape dough into a ball and place in a lightly greased bowl. Spray a bit of water on the dough and cover with cling wrap. Proof for an hour or until dough doubles in size.
- Line a 10 x 10 x 2 inches square pan with grease proof paper.
- Lightly punch down to remove gas from the dough. Divide into 20 portions. Mine was about 28 grams per bun. Roll each portion into a ball and let it rest for 5 minutes.
- Roll out dough into a round shape of about 6-8 cm diameter. Place a portion of filling in the middle of the dough and seal up. Shape until you get a nice round ball.
- Place in prepared pan. Spray a bit of water over the buns, then cover with a slightly damp clean towel or cling wrap. Proof for an hour or until buns double in size.
- 15 minutes before proofing time is up, preheat oven to 190 C.
- Bake for 18-20 minutes until golden brown on top. Glaze with melted unsalted butter.
- Remove buns from grease proof paper immediately and place on a cooling rack. Let cool completely before storing in airtight container.
I have a soybean milk maker that’s been gathering dust in the kitchen. Lately, a colleague who regularly makes soybean milk asked me how to use up okara, or soybean pulp. I searched the web and found plenty of recipes.
Okara chocolate cake (adapted from Washoku)
- 100 grams fresh okara
- 50 grams all-purpose flour
- 1/2 tsp baking powder
- 60 grams cocoa powder
- 1/4 tsp salt
- 2 eggs
- 50 grams caster sugar
- 50 grams dark brown sugar
- 50 grams soy milk
- 35 grams unsalted butter
- 15 grams grape seed oil
- 1 tb dark rum
- chocolate chips for sprinkling
- Line a loaf pan with parchment paper. Preheat oven to 180 C.
- Sift flour, baking powder, cocoa powder and salt into fresh okara. Mix well to combine. Set aside.
- Melt butter over a pot of simmering water.
- Add soy milk and oil to melted butter. Mix well.
- Whisk eggs with both types of sugar until sugar is dissolved.
- Add in butter mixture and mix until combined.
- Add in liquid mixture to dry mixture and gently mix until combined. It will look slightly grainy.
- Add in rum and mix until combined. Batter will be quite liquid.
- Pour in prepared pan and bake for 35-40 minutes or until a skewer in the middle of the cake comes out clean. About 20 minutes into baking, carefully remove cake from oven and sprinkle chocolate chips. This will prevent chocolate chips from sinking to the bottom of the cake.
- Cool on a rack for 10 minutes. Then remove cake from the pan and place in plastic bag together with the parchment paper and let cool completely. This should help the cake stay moist longer.
Cake is soft and moist with a rich smell of cocoa. No apparent taste of soy is detected, though on chewing you can tell it is not made from flour. The cake is not very sweet, hence you can increase sugar if you prefer sweeter cake.
These muffins are delicious! Moist and full of apple and cinnamon flavor.
Apple muffins (adapted from Sassymama)
- 100 grams all-purpose flour
- 100 grams spelt flour
- 50 grams old fashioned rolled oats
- 3 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 45 grams brown sugar
- 1/2 tsp salt
- 2 organic apples (I used Pink Lady), cored and sliced
- 125 grams greek yogurt
- 125 grams milk
- 1 egg
- 50 ml olive oil
- 30 grams maple syrup
- 1 granny smith apple, peeled and chopped to cubes
- 75 grams sultanas
- Coarse sugar for sprinkling
- Preheat oven to 190 C. Prepare about 10-12 muffin cases.
- Whisk all the dry ingredients in a medium bowl until well combined.
- Place all the wet ingredients in a blender and pulse a few times until smooth.
- Pour the wet ingredients all at once into the dry ingredients and mix until just combined.
- Add in granny smith apple and sultanas and fold in until combined.
- Spoon into prepared muffin cases. Sprinkle with coarse sugar.
- Bake for 20-25 minutes until golden brown or a skewer in the middle comes out clean.