Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, macrobiotic whole wheat tofu bagels. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Macrobiotic Whole Wheat Tofu Bagels is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Macrobiotic Whole Wheat Tofu Bagels is something that I’ve loved my whole life. They’re fine and they look fantastic.
A recipe for the perfect whole wheat bagels. These are so easy, you will be baking them all the time. Also included, a recipe for the best scrambled tofu.
To begin with this recipe, we have to first prepare a few components. You can cook macrobiotic whole wheat tofu bagels using 7 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic Whole Wheat Tofu Bagels:
- Take Bread (strong) flour
- Prepare Whole wheat (or bread flour)
- Make ready Tofu
- Get Soy milk
- Take Raw sugar (or light brown sugar is OK)
- Take Salt
- Prepare Dry yeast
Whole-wheat bagels are made from whole grains rather than the refined grains found in plain or "white" bagels or bread. Whole grains, the healthiest kind of grain, are an integral part of a nutritious, well-balanced diet. MayoClinic.com recommends choosing whole-grain foods whenever possible. Whole wheat flour, water, whole wheat, sugar, wheat gluten, yeast, wheat bran, cornmeal, salt, calcium propionate and sorbic acid (to preserve freshness), mono- and.
Instructions to make Macrobiotic Whole Wheat Tofu Bagels:
- Heat the tofu in the microwave for about 1 minute (no need to squeeze liquid out of the tofu).
- Add soy milk to the warm tofu and crumble (the tofu should be about body temperature).
- Combine the bread/whole wheat flour with a pinch of salt.
- Make a well in the center of the dry ingredients, and place the dry yeast and the raw sugar into it.
- Add the warm but not hot tofu (and soy milk) into it.
- Mix the tofu and the yeast first, then start mixing it all together with the dry ingredients.
- Knead it until the surface becomes smooth (about 5-10 minutes), then roll it into a ball.
- Allow it to rise for 10 minutes. (40 ℃)
- Punch down to let the trapped air out of the dough. 10 minutes rising time is enough to make the dough bouncy.
- Divide it into quarters and reshape the dough into balls. Seal the seams tightly.
- Allow it to rise one more time for 10 minutes (40℃).
- 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.
- While letting the shaped dough rest (about 5 minutes), preheat the oven to 210℃ and boil some water in a large pot.
- Add sugar (not included) to the hot water. Boil the dough for about 30 seconds.
- Drain and lightly dry the excess water off the dough.
- Bake at 210℃ in an oven for about 15 minutes.
- Your fluffy, chewy bagel is done.
The macrobiotic diet contains macrobiotic foods like whole grains, beans and bean products (like tofu), organic vegetables (local and in Grains are the basis of a macrobiotic meal. Brown and wild rice, barley, millet, whole wheat etc. are recommended. I grew up in New York where I acquired That said, I really don't like the bagels you can buy in the store. Most bagels are made with white flour and commercial yeast. Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan.
So that’s going to wrap this up for this special food macrobiotic whole wheat tofu bagels recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
