Green Tea & Soy Milk Loaf

Has wanted to make a swirl loaf but the careless me didn't place the loaf properly during the 2nd proofing, and it ended up as a U shaped loaf :(

This is the 1st time I was using the water roux method 汤种 for the loaf baking, not as troublesome or difficult as I imagine :p  I use the recipe base on Carol's Soy milk loaf, altered slightly on the green tea bread dough.

Ingredient

A) Soy milk water roux:
250ml unsweetened soy milk
50g high protein flour

1. Mix flour into soy milk, make sure it is lump free
2. Pour into sauce pan, cook mixture with medium heat til thicken and gooey
3. Able to use after cooling off, can be store in fridge for 3 days

B) Soy milk loaf:
100g soy milk water roax
230g high protein flour
20g wheat bran
1/2 tsp instant yeast
1/4 tsp salt
20g sugar
120ml soy milk
20g corn oil

C) Green tea loaf:
100g soy milk water roax

250g high protein flour

1 tbsp green tea powder

1/2 tsp instant yeast

1/4 tsp salt

20g sugar

120ml soy milk

20g corn oil

Despite its ugly look, there is no doubt that it is the best and softest loaf I ever bake, I managed to down 2 thick slices for my breakfast this morning.  I had the 1st slice plain, able to taste a hint of green tea but there isn't any trace of soy milk at all.  Whereas for the 2nd slice, I spread a thin layer of peanut butter onto it, the combination of peanut butter & green tea tasted pretty well, none the less I adored the softness of this bread the most.