Mix all dry powders evenly for later use. Mix soybean milk with water, microwave for 30-45 seconds, or until it becomes warm soybean milk, add maple sugar and stir well, then pour in fast-growing yeast, stir gently, cover with paper towel and let stand for 5 minutes. (After 5 minutes, the yeast will form foam on the soybean milk, indicating that the yeast is active. ) Pour soybean milk and baking powder into a mixing bowl and add flour (once).

Knead the flour into dough. At this time, the dough should be very soft, and there is still some dry powder in the basin. At this time, add 1 tbsp oil and knead the dry powder in the basin into dough. Move the dough to the platform and knead it like washing clothes until all the powder particles disappear and the surface is smooth, and then knead it again. Put it back in the pot, cover it with plastic wrap, and let the dough stand for 10 minutes.

Knead the dough into a rectangle, roll it tightly from the short side, and finally pinch the bottom seam, then put it in an 8-inch * 4-inch * 2-inch baking pan coated with thin oil, cover it with plastic wrap and ferment for 45 minutes. At this time, preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.

After fermentation, the dough will swell to twice its original size. Before putting it in the oven, microwave 15 seconds or until it melts, and brush it evenly on the dough surface.

Bake the dough in the oven for about 25-30 minutes, or until the surface is golden yellow, and delicious bread will come out. Finally, let the bread cool in the baking tray for 5 minutes, then move it to the shelf until it is completely cooled, and then slice it and enjoy it.

Final result