Green Matcha Red Bean Bagel
This was originally a recipe I planned to post three days ago. However, because I used whey filtered from matcha Greek yogurt, it kept failing again and again. Regular whey works, so why not matcha whey? No need to overthink it—just remember that matcha whey cannot be used to make bread! The original sweet red bean recipe is by Yuan Zhu Zhu: https://www.xiachufang.com/recipe/263846/ To commemorate my loss of 20g of Isuzu, I beg you to make this to soothe my broken heart! Please do not repost without permission. If you quote this, please credit the source.
Ingredients
Steps
Use a pressure cooker! Based on my experience, add sugar in two intervals. However, I think adding it all at the end also works. Just don’t add it all at once before cooking—why? Because the beans turn out very dry that way. I think adding sugar after cooking makes them a little more moist.
Mix all bagel ingredients, except for the yeast and butter, into a smooth dough.
Divide into 5 portions, each weighing approximately 83g. Round them and rest for 20 minutes.
Wrap in sweet red bean filling and seal. Rest for 5 minutes without shaping.
Shape the dough after resting.
Shape them better after wrapping all the fillings.
Ferment at 38°C and 85% humidity for 30 minutes.
I didn’t add sugar to the boiling water, only using 1L of water. Sugar is meant for browning, but I didn’t want them to turn yellow-green. However, not boiling in sugar water results in a thinner crust.
Bake at 160°C on the upper heat and 200°C on the lower heat for 20 minutes. Cover with foil at the 7-minute mark.
Finally done. Exhausted.