Step-by-Step Guide to Prepare Award-winning Macrobiotic Whole Wheat Tofu Bagels

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, macrobiotic whole wheat tofu bagels. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Bagels are one of my favorite breakfast foods, and the Everything Bagel is my favorite variation. This video will show you how to easily make a whole wheat. A recipe for the perfect whole wheat bagels. These are so easy, you will be baking them all the time.

Macrobiotic Whole Wheat Tofu Bagels is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Macrobiotic Whole Wheat Tofu Bagels is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have macrobiotic whole wheat tofu bagels using 7 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic Whole Wheat Tofu Bagels:

1. Take 150 grams Bread (strong) flour
2. Get 100 grams Whole wheat (or bread flour)
3. Take 150 grams Tofu
4. Make ready 50 ml Soy milk
5. Prepare 2 tsp Raw sugar (or light brown sugar is OK)
6. Get 1 pinch Salt
7. Get 3 grams Dry yeast

Put a pack of Clearspring Tofu in a strainer to drain excess water, then make Tofu into a paste. Once the pasta is cooked, dress with Italian extra virgin oil, sea salt, basil pesto, olives, artichokes, sundried tomatoes. This recipe adds whole wheat flour to the recipe, increasing the nutritional value while keeping the performance and chewiness of bread flour. See more ideas about Macrobiotic, Whole food recipes, Food.

Steps to make Macrobiotic Whole Wheat Tofu Bagels:

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.

This recipe adds whole wheat flour to the recipe, increasing the nutritional value while keeping the performance and chewiness of bread flour. See more ideas about Macrobiotic, Whole food recipes, Food. Japanese Home Made Miso soup with Tofu and Dashi (Kombu). "There are contaminants in processed MSG. An analogy that can be used is that there are right-handed amino acids and left handed ones. Whole-wheat bagels are made from whole grains rather than the refined grains found in plain or "white" bagels or bread.

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