Rice flour and tofu cheese bagel

 

Ingredients

150g Silken Tofu

[A] 170g Rice Flour

[A] 50ml Water

[A] 1 Tablespoon Sugar

[A] 2 Teaspoons Baking Powder

[A] 1 Teaspoon Salt

[A] 2g Black Pepper

100g Shelled Edamame (Dried Soybeans)

100g Processed Cheese (Diced)

Directions:

1. Mash the silken tofu in a bowl until smooth. Add [A] and mix until combined. Add the shelled edamame and processed cheese and mix.

2. Divide the mixture into 4 equal parts, roll them into balls, and poke a hole in the center. Place on a baking sheet.

Tip:

If the dough is sticky, add a little vegetable oil (not included) to your hands to prevent the dough from sticking and help you roll it neatly.

3. Add 130ml of water (not included) to a frying pan and bring to a boil. Add ② to the baking sheet, cover, and steam for 8 minutes.

Tip |

Adding too much water to the frying pan can cause the bagels to become soggy. The trick to achieving fluffy bagels is to stick to the right amount, aiming for 1cm from the bottom (approximately 130ml).

④ Bake in the toaster oven until golden brown and done!