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1
Leave the tofu to drain for at least 30 minutes before starting anything else.
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2
Make a volcano in a bowl with the flour.
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3
Add the sugar and yeast to the crater, and the matcha, skimmed milk powder, and salt to the base.
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4
Put it to one side.
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5
Heat the tofu in the microwave to body temperature, and then also add that to the crater.
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6
Rub everything in the bowl together with your fingers and then destroy the volcano by beginning to knead.
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7
Once all of the dough has come together, add in the sesame seeds and continue to knead until the dough naturally starts to come away from your hand.
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8
Shape into a round ball, cover with a damp cloth, and leave to rest for 10 minutes.
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9
Preheat the oven to 200C.
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10
Line a baking tray with baking paper.
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11
Then add some honey to a frying pan along with some hot water and bring to a boil.
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12
Cut the dough into 4 equal pieces and shape into bagels.
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13
Boil each side for 30 seconds, and transfer to the baking tray, then put them in the oven.
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14
Bake for 15-17 minutes to complete.
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15
To re-heat, I recommend putting them in an oven.
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16
Cut them in half, wrap each half in foil before heating.
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17
These bagels turn out great if you take the foil off at the end and lightly brown the inside.
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18
I tried to spread the bagels with a cream cheese, red bean paste, and sliced almond cream.
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19
I tried shaping them into shapes here.
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20
Refer to these honey-milk bagel instructions,, to find out how.
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21
I topped this one off with a de-salted pickled cherry blossom.
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22
Try serving with Tofu Cream,.
