Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, macrobiotic whole wheat tofu bagels. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Macrobiotic Whole Wheat Tofu Bagels is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Macrobiotic Whole Wheat Tofu Bagels is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook macrobiotic whole wheat tofu bagels using 7 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Macrobiotic Whole Wheat Tofu Bagels:
- Get 150 grams Bread (strong) flour
- Take 100 grams Whole wheat (or bread flour)
- Make ready 150 grams Tofu
- Make ready 50 ml Soy milk
- Get 2 tsp Raw sugar (or light brown sugar is OK)
- Take 1 pinch Salt
- Make ready 3 grams Dry yeast
Anyone can make them and you'll love being able to enjoy fresh, homemade bagels made from. Macrobiotic eating relies heavily upon consumption of whole, organic grains. Whole cereal grains are considered preferable to whole-grain pastas and breads. That said, these types of processed food are permissible in small quantities.
Steps 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.
Whole grains, vegetables, and beans are the mainstays of the diet, which some people believe can prevent or treat cancer. While the American Cancer Society stops short of recommending macrobiotic diets to prevent cancer because there's no scientific evidence. 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.
So that’s going to wrap this up with this special food macrobiotic whole wheat tofu bagels recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
