Matcha Tofu Bagel Recipe by cookpad.japan
Cooking Instructions 1 Leave the tofu to drain for at least 30 minutes before starting anything else. 2 Make a volcano in a bowl with the flour. Add the sugar and yeast to the crater, and the matcha, skimmed milk powder, and salt to the base. Put it to one side. 3 Heat the tofu in the microwave to body temperature, and then also add that to the crater. Rub everything in the bowl together with your fingers and then destroy the volcano by beginning to knead. 4 Once all of the dough has come together, add in the sesame seeds and continue to knead until the dough naturally starts to come away from your hand. Shape into a round ball, cover with a damp cloth, and leave to rest for 10 minutes. 5 Preheat the oven to 200°C. Line a baking tray with baking paper. Then add some honey to a frying pan along with some hot water and bring to a boil. 6 Cut the dough into 4 equal pieces and shape into bagels. Boil each side for 30 seconds, and transfer to the baking tray, then put them in the oven. Bake for 15-17 minutes to complete. 7 To re-heat, I recommend putting them in an oven. Cut them in half, wrap each half in foil before heating. These bagels turn out great if you take the foil off at the end and lightly brown the inside. 8 I tried to spread the bagels with a cream cheese, red bean paste, and sliced almond cream. 9 I tried shaping them into shapes here. Refer to these honey-milk bagel instructions,, to find out how. 10 I topped this one off with a de-salted pickled cherry blossom. 11 1 Leave the tofu to drain for at least 30 minutes before starting anything else. 1 Leave the tofu to drain for at least 30 minutes before starting anything else. 2 Make a volcano in a bowl with the flour. Add the sugar and yeast to the crater, and the matcha, skimmed milk powder, and salt to the base. Put it to one side. 2 Make a volcano in a bowl with the flour. Add the sugar and yeast to the crater, and the matcha, skimmed milk powder, and salt to the base. Put it to one side. 3 Heat the tofu in the microwave to body temperature, and then also add that to the crater. Rub everything in the bowl together with your fingers and then destroy the volcano by beginning to knead. 3 Heat the tofu in the microwave to body temperature, and then also add that to the crater. Rub everything in the bowl together with your fingers and then destroy the volcano by beginning to knead. 4 Once all of the dough has come together, add in the sesame seeds and continue to knead until the dough naturally starts to come away from your hand. Shape into a round ball, cover with a damp cloth, and leave to rest for 10 minutes. 4 Once all of the dough has come together, add in the sesame seeds and continue to knead until the dough naturally starts to come away from your hand. Shape into a round ball, cover with a damp cloth, and leave to rest for 10 minutes. 5 Preheat the oven to 200°C. Line a baking tray with baking paper. Then add some honey to a frying pan along with some hot water and bring to a boil. 5 Preheat the oven to 200°C. Line a baking tray with baking paper. Then add some honey to a frying pan along with some hot water and bring to a boil. 6 Cut the dough into 4 equal pieces and shape into bagels. Boil each side for 30 seconds, and transfer to the baking tray, then put them in the oven. Bake for 15-17 minutes to complete. 6 Cut the dough into 4 equal pieces and shape into bagels. Boil each side for 30 seconds, and transfer to the baking tray, then put them in the oven. Bake for 15-17 minutes to complete. 7 To re-heat, I recommend putting them in an oven. Cut them in half, wrap each half in foil before heating. These bagels turn out great if you take the foil off at the end and lightly brown the inside. 7 To re-heat, I recommend putting them in an oven. Cut them in half, wrap each half in foil before heating. These bagels turn out great if you take the foil off at the end and lightly brown the inside. 8 I tried to spread the bagels with a cream cheese, red bean paste, and sliced almond cream. 8 I tried to spread the bagels with a cream cheese, red bean paste, and sliced almond cream. 9 I tried shaping them into shapes here. Refer to these honey-milk bagel instructions,, to find out how. 9 I tried shaping them into shapes here. Refer to these honey-milk bagel instructions,, to find out how. 10 I topped this one off with a de-salted pickled cherry blossom. 10 I topped this one off with a de-salted pickled cherry blossom. 11 11 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Caramelized chicken breasts Honey Sweet Chicken Mango Tango Smoothie (Dairy Free) Sam's Crockpot Beef Brisket with Homemade Bbq Sauce Bacon Pancake Muffins w/ Bacon Drizzle Caramelized chicken breasts Honey Sweet Chicken Mango Tango Smoothie (Dairy Free) Sam's Crockpot Beef Brisket with Homemade Bbq Sauce Bacon Pancake Muffins w/ Bacon Drizzle Bacon Pancake Muffins w/ Bacon Drizzle My Sushi Rice Recipe Salad with Gochujang Sauce and Mayonnaise Chikuwa Fishcake and Potato Oven Bake Leek Namul for Samgyeopsal or other Korean Dishes Honey & Rice Flour Bagels Homemade Rice Flour from Polished Rice Egg Madeleine Plain Pound Cake Simple Chocolate Sauce Bacon Pancake Muffins w/ Bacon Drizzle My Sushi Rice Recipe Salad with Gochujang Sauce and Mayonnaise Chikuwa Fishcake and Potato Oven Bake Leek Namul for Samgyeopsal or other Korean Dishes Honey & Rice Flour Bagels Homemade Rice Flour from Polished Rice Egg Madeleine Plain Pound Cake Simple Chocolate Sauce