Okara bread recipe

If you make soy milk yourself, the excess soy dregs will become a burden, and it is a pity to throw them away. So I thought of many ways to use bean dregs. I used bean dregs to bake biscuits and steamed buns. But baking bread with okara is a bit whimsical. We all know that high-gluten flour is used to make bread. Now that you have steamed buns, try them.


  • bean dregs
  • flour
  • yeast powder
  • corn oil
  • white sugar
  • black sesame seeds.


  1. Put corn oil, sugar, and bean dregs in the bread bucket; put in flour, and finally put in yeast powder. Start the blending process.
    In this step, about 30 minutes, it seems that the fascia is rubbed out. Reunite the dough and make a fermentation.

  2. Ferment to more than 2 times the size.

  3. Take out the dough and knead to vent.

  4. Divide evenly into small doughs and leave for 20 minutes.

  5. Take a piece of dough, roll it into a long strip, and roll it up from one end.

  6. Press the other end below to form a green body.

  7. Sprinkle a layer of puff pastry on the baking pan to prevent sticking. Put in the bread dough, cover with plastic wrap, and ferment for the second time.

  8. Ferment the green body to twice its size, and sprinkle some black sesame seeds.

  9. Oven at 200 degrees. Bake for 20 minutes on the middle and lower layers.

  10. Take out the baking tray and let it cool before serving.

  11. Take a look at the internal organization, very noisy.


  1. The flour I use is the ordinary flour that is usually used for steamed buns at home.
  2. The temperature of the oven is for reference only.
  3. Because the bean dregs have more water, no water is added.
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