The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

St. Patricks Day Challenge - Spinach and Cheese Bagel and Motcha Red beans Mochi Cake

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CeciC's picture
CeciC

St. Patricks Day Challenge - Spinach and Cheese Bagel and Motcha Red beans Mochi Cake

Since today is St Paddys day, Ive come up with something pretty green. I added boiled and blended spinach into the bagel dough giving it the greenery color with the cheese sprinkle on top its delicious!! Happy St Paddys Day and happy baking. 

SD WholeWheat Spinach & Cheese Bagel       
Adopted fromhttp://blog.sina.com.cn/s/blog_5e15a7120102ds9i.html      
        
Total Weight1285      
Serving12      
Weight per Serving107.08333      
        
Total Flour 701     
Total Water 325     
Total Hydration 46.36%     
Multi-grain % 17.12%     
        
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)25     25
Wholewheat Starter25     25
Rye Starter      0
Yeast Water Levain (100%)      0
       50
Flour       
Extra-High Protein Flour (>14%)      0
Bread Flour (including 2 Tbs of VWG) 106  450 556
AP Flour      0
 50106004500556
Wholemeal Flour       
Wholewheat Flour 106  120 120
       0
       0
 0106001200120
Liquid       
Water 137.5  300 300
Milk      0
Soaker      0
Yeast Water      0
       0
       0
       0
 0137.5003000300
Others      0
Yeast    2 2
Salt    12 12
Milk Powder    14 14
SUGAR    14 14
Malt Powder    12 12
     54 54
ADD-IN      0
Cheese     8080
Spinach    175 175
     17580255
        
        
Water Bath       
Water1.9L      
Food Grade Lye or2tsp      
Baking Soda1Tbp      
        
        
Direction       
Autolyse all ingridient (except Salt, Yeast and Cheese Toppings)20Mins      
Add Salt and yeast then Knead
until its smooth n elastic
20 Mins      
- Divide and relax15Mins      
- Shape       
        
room temp Second Proof (20C)1:15      
Test for second proof doness - put a bagel in cold water if it floats, proceed
Otherwise room temp proof for another 15-20mins
Test again
       
Water Bath30Sec Each Side      
Sprinkle Cheese on top and Bake @ 204C (Rotate Once) till Cheese Melt (around 20 Mins)       

tight crumb for a chewy bagel

Apart from the lovely bagels, a green desert is severed with it. This is a combination of Jap and Hawaii initiatives Mochi Cake. Motcha and red beans are always the best combination!! Cheers!

 

Comments

dabrownman's picture
dabrownman

Who would have thought green bagels w/ cheese and green mochi cakes with red beans?  Your SPD Challenge Bake is so inventive and well done - they have to taste great.

I was at the bagel shop years ago and they had a daily special of spinach and cheese bagels one day.  So I got one to taste and they were just one of the best bagel flavors of all time and perfect with a schmear.  I was hooked.  He even did a pumpernickel and spinach swirl (my two favorites) for me one time,  I thought the only problem was that he only made them about once a month.  Then he sold the place and they were never seen again - a bigger problem!  Now I will have ti try to recreate them like you did!

Love your SPD Challenge Bake. CeciC

CeciC's picture
CeciC

Omg ur pumpernickel swirl with Spanich is such a good idea. IM gonna try it.

do u know how to make a pumpernickel dough? 

dabrownman's picture
dabrownman

version posted by David Snyder that I use for bread

http://www.thefreshloaf.com/node/13350/pumpernickel-bread-george-greenstein039s-quotsecrets-jewish-bakerquot

You just want to get the hydration down to bagel level.  The old Baal baker used cocoa and instant coffee to get his color just right.  He also sauteed his spinach, to get the water out with onion, garlic m salt and pepper and when it cooled he added cheese to the saute.  He then rolled out the dough and put the spinah in as a filling for both dough (like cinnamon rolls),  then rolled them up and twisted the white and dark together like a babka.  He then hand rolled them out to the right bagel thickness, form them over the knuckles, and refrigerate them overnight.  He also made some pumpernickel only with spinach filling but the marble ones were just as good. 

 

CeciC's picture
CeciC

Hi Dab,

I finally have my wheat sprouting, i can see its little tail. They are really cute. I will mixed it into my pumpkin bread this week (even though I should have it with pumpkin seed instead) but who care they are so cute what a waste not to use them straight away.

CC

dabrownman's picture
dabrownman

They play well with others so they won't mind being in pumpkin bread at all ...or any more than pumpkin seeds mind being in wheat bread:-)