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Macrobiotic Whole Wheat Tofu Bagels
Macrobiotic Whole Wheat Tofu Bagels

Before you jump to Macrobiotic Whole Wheat Tofu Bagels recipe, you may want to read this short interesting healthy tips about Wholesome Energy Goodies.

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Yogurt is a snack many individuals neglect. Eating natural yogurt in place of a nutritious larger lunch just isn’t a good idea. Low fat yogurt would make a amazing snack, however. It is made up of tons of calcium, protein, and B vitamins. Yogurt is simple for the physical body to digest and, based on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Yogurt unites beautifully with nuts along with seeds. This minimizes your sugar absorption without lowering the taste of your snack.

You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to macrobiotic whole wheat tofu bagels recipe. To cook macrobiotic whole wheat tofu bagels you only need 7 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to make Macrobiotic Whole Wheat Tofu Bagels:
  1. Use 150 grams Bread (strong) flour
  2. Provide 100 grams Whole wheat (or bread flour)
  3. Use 150 grams Tofu
  4. Prepare 50 ml Soy milk
  5. Take 2 tsp Raw sugar (or light brown sugar is OK)
  6. Get 1 pinch Salt
  7. You need 3 grams Dry yeast
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.

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