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So Delicious California Mexican Food Tofu Bagel with More Tofu than Bread Flour!! – The tofu bagel with more tofu than bread flour!! cuisine of Native Americans and Hispanics in the Southwest United States and Northern Mexico serves as the structure for Mexican cuisine in the United States. Mexican foods that are belonging to the United States often originate from the Southwestern area examples consist of breakfast burritos, red or green chile, chili con carne, and chimichangas. This dish is based on a very old custom-made. It is prepared utilizing an entire Poblano pepper that has been filled with picadillo a mixture of ground meat, fruits, and spices, topped with a cream sauce made from walnuts, and embellished with celery and pomegranate seeds. The shades resemble those of the Mexican flag when seen from Puebla.
Yummy Food Mexico Food Tofu Bagel with More Tofu than Bread Flour!!
Tofu Bagel with More Tofu than Bread Flour!! Ingredients
Before jumping up to the ingredients, there are a few unwritten basic rules one of the cook to always pay attention to details in almost anything; the utensils, the steps, and one of the most important things is the time management you use for cooking. The utensils you use will mostly affect the texture of the meals, steps will determine the taste, and exactly how long enough time you cook will determine the grade of the finished menu. Thus, if you want to cook at home, following every single step of the cooking instruction meticulously will give the best result. This is what you need to consider notes.
| 1 | 200 grams Tofu. |
| 2 | 190 grams Bread flour. |
| 3 | 1 tbsp Sugar. |
| 4 | 1 tsp Salt. |
| 5 | 1 dash less than 1 teaspoon Dry yeast. |
| 6 | 1 tbsp Honey (or molasses or sugar). |
Tofu Bagel With More Tofu Than Bread Flour!! tofu bagel with more tofu than bread flour!! Mexican Cooking Step by Step
| Step 1 | Microwave the tofu for 2 minutes, let it rest for a while, and strain the water. (it's better to strain the water in advance). The amount of water will depend on the variety of tofu you're using, but it doesn't really matter.. |
| Step 2 | Put the bread flour in a bowl and make a hole in the middle. Put the sugar and dry yeast into the hole, and salt around the hole. Microwave the tofu again for a minute. (Until it's warm to the touch).. |
| Step 3 | Put the tofu in the middle, mix it with the yeast and sugar, and knead with everything else for about 10 minutes (if the dough sticks too much, add more flour). Rest the dough for 10 minutes after kneading.. |
| Step 4 | Preheat the oven to 200°C. Divide the dough into 3 or 4 pieces, and flatten the dough into an oval on a flat surface. Leaving one end open, fold the dough in three (make sure to close the seams tightly), and make a round bagel shape using the open end to wrap the closed end of the dough.. |
| Step 5 | Use a big enough pot that can fit all the bagels. Boil the water, dissolve the honey, lower the heat so that the water is just before boiling, and cook each side of the bagel for 30 seconds. When finished, bake directly in the oven straight away!!!. |
| Step 6 | Bake for 15-18 minutes in a 200℃ preheated oven. (If you made 4 small bagels, adjust the baking times). The bagels are done when they are browned to your liking.. |
| Step 7 | To make the bagels more visually appealing, I added "lower the heat so that the water is just before boiling" to Step 5. It should be at a slow boil. If the water is at a rolling boil or if you wait too long before putting them in an oven, the finished bagels tend to have more wrinkles.. |
Mexico Food Cooking Step by Step
The food served tofu bagel with more tofu than bread flour!! the majority of Mexican dining establishments beyond Mexico, which is generally some variation of Tex Mex, is totally different from the regional home cooking of Mexico. Mexican cuisine has numerous distinct regional variations, including Tex Mex. Certain standard foods from Mexico required intricate or lengthy cooking techniques, including cooking underground, as in the case of cochinita pibil. Before there was industrialization, traditional ladies would invest a bargain of time every day boiling dried corn, grinding it on a metate, and making tortilla dough, which they would then cook one at a time on a comal griddle. This is still the method tortillas are made in some places. A mortar referred to as a molcajete was also utilized to grind sauces and salsas. Although the texture is a little bit various, mixers are used more often these days. The majority of Mexicans would concur that food prepared in a molcajete tastes much better, but couple of still do so today.