Tofu Bagel Recipe by cookpad.japan
Cooking Instructions 1 Lightly drain the extra moisture from the tofu, and set it aside. 2 Mound the bread flour in a bowl, and create a crater in the center. Place the sugar and yeast into the crater. Place the salt at the base of the mound. 3 Microwave the tofu for about 1 minute and crumble it into the crater, and mix it with the yeast, sugar and flour. Now mix all the ingredients in the bowl together. 4 Keep mixing until the dough pulls away from the bowl and no longer sticks to your hands. This will take about 10 minutes. Form the dough into a ball, and cover it with a wet tea towel. Let the dough rest for about 10 minutes. 5 Preheat the oven to 200℃. Heat some water in a large pot (I use a large frying pan). When the water comes to a boil, add in the honey. 6 Divide the dough into equal parts, and form them into the bagel shape. 7 Roll out a piece of dough into an ellipse, and fold into thirds lengthwise, first folding in one side, and then the other side over that. 8 Now connect the ends so the dough makes a ring, making sure to thoroughly seal the seams together. 9 Turn down the heat under the pot in Step 5 down so that the temperature of the water is just below boiling. The water should be still. Immerse the bagel in the water for 30 seconds (There is no need to turn the bagel over). Immediately put the bagel in the oven and bake for 15-17 minutes. 10 The recipe will yield about 3 bagels of this size. 11 When we used some Kitanokaori brand flour we were given, the bagels turned out very yellow. They didn't rise very much, but they were very soft. 12 The last tofu bagel I made in 2009 had a heart shaped hole. 1 Lightly drain the extra moisture from the tofu, and set it aside. 1 Lightly drain the extra moisture from the tofu, and set it aside. 2 Mound the bread flour in a bowl, and create a crater in the center. Place the sugar and yeast into the crater. Place the salt at the base of the mound. 2 Mound the bread flour in a bowl, and create a crater in the center. Place the sugar and yeast into the crater. Place the salt at the base of the mound. 3 Microwave the tofu for about 1 minute and crumble it into the crater, and mix it with the yeast, sugar and flour. Now mix all the ingredients in the bowl together. 3 Microwave the tofu for about 1 minute and crumble it into the crater, and mix it with the yeast, sugar and flour. Now mix all the ingredients in the bowl together. 4 Keep mixing until the dough pulls away from the bowl and no longer sticks to your hands. This will take about 10 minutes. Form the dough into a ball, and cover it with a wet tea towel. Let the dough rest for about 10 minutes. 4 Keep mixing until the dough pulls away from the bowl and no longer sticks to your hands. This will take about 10 minutes. Form the dough into a ball, and cover it with a wet tea towel. Let the dough rest for about 10 minutes. 5 Preheat the oven to 200℃. Heat some water in a large pot (I use a large frying pan). When the water comes to a boil, add in the honey. 5 Preheat the oven to 200℃. Heat some water in a large pot (I use a large frying pan). When the water comes to a boil, add in the honey. 6 Divide the dough into equal parts, and form them into the bagel shape. 6 Divide the dough into equal parts, and form them into the bagel shape. 7 Roll out a piece of dough into an ellipse, and fold into thirds lengthwise, first folding in one side, and then the other side over that. 7 Roll out a piece of dough into an ellipse, and fold into thirds lengthwise, first folding in one side, and then the other side over that. 8 Now connect the ends so the dough makes a ring, making sure to thoroughly seal the seams together. 8 Now connect the ends so the dough makes a ring, making sure to thoroughly seal the seams together. 9 Turn down the heat under the pot in Step 5 down so that the temperature of the water is just below boiling. The water should be still. Immerse the bagel in the water for 30 seconds (There is no need to turn the bagel over). Immediately put the bagel in the oven and bake for 15-17 minutes. 9 Turn down the heat under the pot in Step 5 down so that the temperature of the water is just below boiling. The water should be still. Immerse the bagel in the water for 30 seconds (There is no need to turn the bagel over). Immediately put the bagel in the oven and bake for 15-17 minutes. 10 The recipe will yield about 3 bagels of this size. 10 The recipe will yield about 3 bagels of this size. 11 When we used some Kitanokaori brand flour we were given, the bagels turned out very yellow. They didn't rise very much, but they were very soft. 11 When we used some Kitanokaori brand flour we were given, the bagels turned out very yellow. They didn't rise very much, but they were very soft. 12 The last tofu bagel I made in 2009 had a heart shaped hole. 12 The last tofu bagel I made in 2009 had a heart shaped hole. 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 Pineapple Upside down Cake Bacon cheeseburger wrap Girdle Buster Creamy Mustard Sauce Tzatziki Sauce Pineapple Upside down Cake Bacon cheeseburger wrap Girdle Buster Creamy Mustard Sauce Tzatziki Sauce Heart-Shaped Petit Chocolate Cakes For Valentine's Day Cacciatora-style Stewed Meatballs Top Quality Yukimi Daifuku (Mochi Filled with Ice Cream) Salt Bagels Double Cheese Rice Flour and Potato Fritters in a Frying Pan Kabocha Squash Bread and Kabocha Squash Paste Bread Sakura Petal Cookies Soft Bagels Kabocha Squash Bread Squid and Celery Chinese Savory Stir-Fry Heart-Shaped Petit Chocolate Cakes For Valentine's Day Cacciatora-style Stewed Meatballs Top Quality Yukimi Daifuku (Mochi Filled with Ice Cream) Salt Bagels Double Cheese Rice Flour and Potato Fritters in a Frying Pan Kabocha Squash Bread and Kabocha Squash Paste Bread Sakura Petal Cookies Soft Bagels Kabocha Squash Bread Squid and Celery Chinese Savory Stir-Fry