Recipe of Jamie Oliver Matcha Bagels

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, matcha bagels. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Matcha Bagels is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Matcha Bagels is something which I have loved my entire life.

Thank you for watching this video! Today, I would like to show you how to make a bagel with sweetened red bean and chip chocolate mixed into matcha flavored. From the last post, Matcha was brought into Kyoto and eventually expanded into Uji. Matcha is your home for fast, secure crypto trading.

To get started with this particular recipe, we must prepare a few components. You can have matcha bagels using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Bagels:

1. Get 250 grams Strong bread flour
2. Take 15 grams Brown sugar (or caster sugar)
3. Get 4 grams Salt
4. Take 2 grams Dry yeast
5. Prepare 2 grams Matcha
6. Take 140 to 160 ml Water (room temperature to lukewarm)
7. Make ready 4 to 5 cm from the bottom of the pan Hot water for kettle boiling
8. Prepare 1 as much as you need to color the water Brown sugar for kettle boiling

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Instructions to make Matcha Bagels:

1. Mix the bread flour, brown sugar, salt, dry yeast, and matcha in a ball. Add water and knead until the dough comes together. This usually takes about 20 minutes.
2. Cut the dough into 4 portions. Stretch the sliced side and close to shape into a ball. With the seam facing down, cover with plastic wrap to avoid drying and let rest for 10 minutes.
3. Flip the dough so that the seam is now facing up. Stretch out to flatten. Roll it up from the corner and shape into a stick. Stick the two ends to form a ring.
4. Cover the dough (with a dish, or anything of the sort). Let rest for 30 to 40 minutes. If it's during the wintertime, let it rest somewhere warm.
5. Leave to rise until the dough has doubled in size. Dissolve the brown sugar in the hot water for kettle boiling. Adjust the heat to prevent the water from boiling. Boil both sides of the dough for 30 to 40 seconds each. At this point, preheat the oven to 230℃.
6. Pat dry the bottom side of the boiled dough (otherwise, it will burn). Align onto a baking tray lined with parchment paper. Bake in 230℃ preheated oven for 11 minutes.

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