Macrobiotic Whole Wheat Tofu Bagels Recipe by cookpad.japan
Cooking Instructions 1 Heat the tofu in the microwave for about 1 minute (no need to squeeze liquid out of the tofu). 2 Add soy milk to the warm tofu and crumble (the tofu should be about body temperature). 3 Combine the bread/whole wheat flour with a pinch of salt. 4 Make a well in the center of the dry ingredients, and place the dry yeast and the raw sugar into it. 5 Add the warm but not hot tofu (and soy milk) into it. 6 Mix the tofu and the yeast first, then start mixing it all together with the dry ingredients. 7 Knead it until the surface becomes smooth (about 5-10 minutes), then roll it into a ball. 8 Allow it to rise for 10 minutes. (40 ℃) 9 Punch down to let the trapped air out of the dough. 10 minutes rising time is enough to make the dough bouncy. 10 Divide it into quarters and reshape the dough into balls. Seal the seams tightly. 11 Allow it to rise one more time for 10 minutes (40℃). 12 Shaping. Make a hole in the center of the dough with your fingers. With a circular motion, push the dough out from the center to make it into donut shapes. 13 While letting the shaped dough rest (about 5 minutes), preheat the oven to 210℃ and boil some water in a large pot. 14 Add sugar (not included) to the hot water. Boil the dough for about 30 seconds. 15 Drain and lightly dry the excess water off the dough. 16 Bake at 210℃ in an oven for about 15 minutes. 17 Your fluffy, chewy bagel is done. 1 Heat the tofu in the microwave for about 1 minute (no need to squeeze liquid out of the tofu). 1 Heat the tofu in the microwave for about 1 minute (no need to squeeze liquid out of the tofu). 2 Add soy milk to the warm tofu and crumble (the tofu should be about body temperature). 2 Add soy milk to the warm tofu and crumble (the tofu should be about body temperature). 3 Combine the bread/whole wheat flour with a pinch of salt. 3 Combine the bread/whole wheat flour with a pinch of salt. 4 Make a well in the center of the dry ingredients, and place the dry yeast and the raw sugar into it. 4 Make a well in the center of the dry ingredients, and place the dry yeast and the raw sugar into it. 5 Add the warm but not hot tofu (and soy milk) into it. 5 Add the warm but not hot tofu (and soy milk) into it. 6 Mix the tofu and the yeast first, then start mixing it all together with the dry ingredients. 6 Mix the tofu and the yeast first, then start mixing it all together with the dry ingredients. 7 Knead it until the surface becomes smooth (about 5-10 minutes), then roll it into a ball. 7 Knead it until the surface becomes smooth (about 5-10 minutes), then roll it into a ball. 8 Allow it to rise for 10 minutes. (40 ℃) 8 Allow it to rise for 10 minutes. (40 ℃) 9 Punch down to let the trapped air out of the dough. 10 minutes rising time is enough to make the dough bouncy. 9 Punch down to let the trapped air out of the dough. 10 minutes rising time is enough to make the dough bouncy. 10 Divide it into quarters and reshape the dough into balls. Seal the seams tightly. 10 Divide it into quarters and reshape the dough into balls. Seal the seams tightly. 11 Allow it to rise one more time for 10 minutes (40℃). 11 Allow it to rise one more time for 10 minutes (40℃). 12 Shaping. Make a hole in the center of the dough with your fingers. With a circular motion, push the dough out from the center to make it into donut shapes. 12 Shaping. Make a hole in the center of the dough with your fingers. With a circular motion, push the dough out from the center to make it into donut shapes. 13 While letting the shaped dough rest (about 5 minutes), preheat the oven to 210℃ and boil some water in a large pot. 13 While letting the shaped dough rest (about 5 minutes), preheat the oven to 210℃ and boil some water in a large pot. 14 Add sugar (not included) to the hot water. Boil the dough for about 30 seconds. 14 Add sugar (not included) to the hot water. Boil the dough for about 30 seconds. 15 Drain and lightly dry the excess water off the dough. 15 Drain and lightly dry the excess water off the dough. 16 Bake at 210℃ in an oven for about 15 minutes. 16 Bake at 210℃ in an oven for about 15 minutes. 17 Your fluffy, chewy bagel is done. 17 Your fluffy, chewy bagel is done. 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