Breads (Yeast) - Loaves

Soy Milk Loaf (Tangzhong Method)

July 20, 2017 | Recipe by Bake with Paws
Soy Milk Loaf

Soy Milk Loaf

I have been working on a recipe for a soy milk loaf. Tweaking it with each attempt I have found a recipe to keep!  This is especially healthy as it is made with my homemade soy milk. The original base recipe was something I found in a Bread Baking book.  

I used Tangzhong method in this Soy Milk Loaf and the bread is very soft.  My hubby comments that the texture is very close to Gardenia Bread.  Yahooo! I am so pleased.

Tangzhong method is quite similar to Yudane method.  Both methods are scalding method. For Tangzhong method, a small portion of dough is cooked over the fire.   

Please click here to see the differences between  Yudane vs Tangzhong Method. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Soy Milk Loaf (Tangzhong Method)

Yields: 1 loaf


40g bread flour
200g soy milk

Main dough:
500g bread flour
1 ½ tsp instant yeast
30g brown sugar
1 tsp salt
3 tbsp milk powder
50g coconut oil  (you may use butter too or 50% butter and 50% coconut oil)
170g soy milk (I used homemade soy milk)

Utensil:  12x25x11cm pullman loaf pan, lined with parchment paper or non-stick baking sheet.


  1. Tangzhong:
    1. Combine flour and water in a small sauce pan with a hand whisk.  Cook over medium-low heat, stirring consistently with a whisk or spatula to prevent burning and sticking.
    2. Cook until mixture becomes thicker and lines appear when stirring.  
    3. Remove from heat and transfer to a bowl to let it cool.
    4. The tangzhong can be used once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. 
  2. Main Dough:
    1. Put all ingredients (except coconut oil) and all the tangzhong dough into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.  (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes at medium speed.  If the dough is too dry, add 1 tablespoon of soy milk at a time until you get the soft dough.
    2. Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
    3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up like swiss roll until a short log is formed.
    4. Place all dough in a lined loaf pan.  Let it rise for another 30 - 35 minutes or until dough rises  90% in size. Cover the loaf pan with lid.
    5. Preheat oven at 190C (top & bottom heat) 170C (fan-forced)  for 10 - 15 minutes.
    6. After 10 - 15 minutes, bake for 35 minutes - 40 minutes, or until golden brown. 
    7. Remove bread from oven and let them cool on rack completely before slicing.

Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


  1. Wow. This looks perfect and I believe, that this will be the best loaf to eat in the breakfast. Thanks for sharing the recipe to make me able to bake this.

    1. Thank you for dropping by. My pleasure to share this:) Hope you will like it. Happy baking....

  2. This comment has been removed by the author.

  3. hi :) I am excites to try this recipe as I just made soy milm at home! unfortunately my soy milk is already lightly sweetened. may I know if I need to reduce the amount of sugar in the recipe? Thank you!

    1. Hi Sharon,
      Thank you for dropping by. Is your soy milk very sweet? You may cut down half of the sugar amount or 10g less. It is depend how sweet you would like your bread to be too.
      Happy baking.

  4. Planning to try out this recipe :)
    Can I replace the soy milk with normal milk?

    1. Hi there, Thank you for asking. Yes, you can.
      Happy Baking :)

  5. Very nice blog, Thanks for sharing grate article.
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  6. Hi i tried to bake this bread twice. Both yielded same results. It didn't rise much during proofing. Is the texture of this bread the firmer kind rather than the soft ones?

    1. Hi, Thanks for trying and your feedback. It could be the flour you used. Difference bread flour will yield difference result. Did you knead until window pane stage?

      Cheers :)

  7. Hi there, just wondering, what can i replace the milk powder with? thanks!

    1. Hi, thanks for reading this post. You can omit it if you do not have milk powder.

      Cheers :)


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