March 16, 2014 - 6:35pm
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 from | http://blog.sina.com.cn/s/blog_5e15a7120102ds9i.html | ||||||
| Total Weight | 1285 | ||||||
| Serving | 12 | ||||||
| Weight per Serving | 107.08333 | ||||||
| Total Flour | 701 | ||||||
| Total Water | 325 | ||||||
| Total Hydration | 46.36% | ||||||
| Multi-grain % | 17.12% | ||||||
| Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
| Levain | |||||||
| White Starter (100%) | 25 | 25 | |||||
| Wholewheat Starter | 25 | 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 | ||||||
| 50 | 106 | 0 | 0 | 450 | 0 | 556 | |
| Wholemeal Flour | |||||||
| Wholewheat Flour | 106 | 120 | 120 | ||||
| 0 | |||||||
| 0 | |||||||
| 0 | 106 | 0 | 0 | 120 | 0 | 120 | |
| Liquid | |||||||
| Water | 137.5 | 300 | 300 | ||||
| Milk | 0 | ||||||
| Soaker | 0 | ||||||
| Yeast Water | 0 | ||||||
| 0 | |||||||
| 0 | |||||||
| 0 | |||||||
| 0 | 137.5 | 0 | 0 | 300 | 0 | 300 | |
| 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 | 80 | 80 | |||||
| Spinach | 175 | 175 | |||||
| 175 | 80 | 255 | |||||
| Water Bath | |||||||
| Water | 1.9L | ||||||
| Food Grade Lye or | 2tsp | ||||||
| Baking Soda | 1Tbp | ||||||
| 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 relax | 15Mins | ||||||
| - 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 Bath | 30Sec 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!
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Comments
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
Omg ur pumpernickel swirl with Spanich is such a good idea. IM gonna try it.
do u know how to make a pumpernickel dough?
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.
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
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:-)