Matcha Bagels (Green Tea Donuts)

Category: Bakery products
Kitchen: japanese
Matcha Bagels (Green Tea Donuts)

Ingredients

Flour 95 gr.
Sugar 25 gr.
Salt 1/4 tsp
Baking powder 1/2 tsp
Matcha Green Tea Powder 1 tbsp. l.
Egg 1 PC.
Milk 80 ml.
Ghee (I have butter) 35 gr.
Honey 1 tbsp. l.
Chocolate 1/4 tiles

Cooking method

  • Sift flour. (I added 2 tablespoons of cornstarch, subtracting from the total flour.) Add sugar, salt, baking powder, matcha powder to it. (I replaced the matcha powder with green tea ground in a coffee grinder.)
  • Matcha Bagels (Green Tea Donuts)
  • Mix everything with a whisk.
  • Matcha Bagels (Green Tea Donuts)
  • Beat the egg with a whisk. Add the beaten egg, milk, melted butter and liquid honey to the flour. Mix everything well.
  • Matcha Bagels (Green Tea Donuts)
  • Place the dough in a pastry bag and fill in the form. I was too lazy to wash the bag later, and for lack of disposable items, I put the dough into a plastic bag, cut off a corner and deposited the dough.
  • Matcha Bagels (Green Tea Donuts)
  • It did not rise very much, I think due to the fact that it was too small. Bake in an oven heated to 180 degrees for 8-10 minutes.
  • Matcha Bagels (Green Tea Donuts)
  • Break the chocolate into pieces and heat until dissolved in a water bath. I lightly heated a quarter of the broken chocolate bar with butter, 2: 1.
  • Matcha Bagels (Green Tea Donuts)
  • Clog the top of the donut.
  • Matcha Bagels (Green Tea Donuts)
  • Matcha Bagels (Green Tea Donuts)
  • Decorate with sprinkling sugar.

The dish is designed for

11 mini bagels.

Time for preparing:

30-35 minutes.

Cooking program:

Oven.

Note

For the glaze I took Babaevsky "Elite" chocolate 75% cocoa. I liked the combination of unsweetened dough and slightly bitter chocolate. For sweet lovers, add granulated sugar to the dough. Bon Appetit.
Matcha Bagels (Green Tea Donuts)
Recipe from the site - 🔗

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Matcha Bagels (Green Tea Donuts)

SanechkaA
the beauty! you can safely serve for the festive table!
Twist
Larissa, very beautiful ringlets! : bravo: And the recipe is interesting
Gala
I fully support the previous speakers Larisoh, everything is very beautiful
Lёlka

What does green tea give? A special taste?
Scops owl
SanechkaA Twist + Gala +
Girls, I'm very glad that I liked the donuts. The author girl has a very interesting bagel shape. I also wanted this
Matcha Bagels (Green Tea Donuts), but for now in this one. And I have not seen such a sprinkler on sale, otherwise I have a non-stick form under the cupcakes, I could have popshikat it.
Scops owl
Quote: Lёlka


What does green tea give? A special taste?
Ol, for me first of all it is a color. Unusual, greenish and, most importantly, no dyes. And the taste also appears, I can't explain which one, but we like it. They like to try everything unusual with me. In combination with chocolate it is delicious when soft and tender. The author recommends eating them on the same day, but they do not stagnate either.
Gala
Quote: Lёlka

What does green tea give? A special taste?
In addition to traditional tea drinking, matcha powder is used for cooking, ice cream, sweets, a variety of pastries and cocktails. When added to other teas and culinary dishes, matcha enriches them with a vitamin complex, imparting a fresh aroma, flavor and greenish tint. Matcha contains a large amount of antioxidants, as well as trace elements (calcium, zinc, iron, magnesium, sodium, phosphorus, etc.) and vitamins (A, C, E, B1, B6).
Masinen
Quote: Scops owl

SanechkaA Twist + Gala +
Girls, I'm very glad that I liked the donuts. The author girl has a very interesting bagel shape. I also wanted this
Matcha Bagels (Green Tea Donuts), but for now in this one. And I have not seen such a sprinkler on sale, otherwise I have a non-stick form under the cupcakes, I could have popshikat it.
And I have one) I bought it in the media market)
Scops owl
Maria, how much did you take? Here in this form 6 pieces will be obtained from this amount of dough. Probably will be more interesting. What are you lubricating with?
Masinen
I bought it for a penny, or 160 rubles, well, not more. In general, silicone is more convenient. By the way, I saw such a silicone in Fisman)
But it sticks to this one. In general, I greased it with sunflower oil, I think it might be better with butter)
You need to bake your bagels in it and see how it goes)
Scops owl
Maria, me to you. But really for a penny, does this really happen? I can't even believe it (just kidding) And if you lubricate it with non-stick grease, like a bread pan? Have not tried it, maybe it will be better? The bread just flies out of the mold
Masinen
Larissa, nope, I haven't tried it. Will be needed. I grabbed her, and only then began to look for recipes. I baked donuts in it. But I think the bagels will be better. We need to get it)
Tasha
Larissa, very beautiful!
Scops owl
Quote: tasha74

Larissa, very beautiful!
Thank you, Natasha I like heaven before you, but we are learning slowly
Scops owl
Quote: masinen

Larissa, nope, I haven't tried it. Will be needed. I grabbed her, and only then began to look for recipes. I baked donuts in it. But I think the bagels will be better. We need to get it)
Maria, if you are going to do it, it is better to glaze without oil, so that it hardens better. I have a 30 thermometer at home, ZhKO decided to weld us Everything wide open, vents, balconies. As a result, I have already been treated
Lёlka
Quote: Scops owl


And I have not seen such a sprinkler on sale, otherwise I have a non-stick form under the cupcakes, I could have popshikat it.
Larissa! Look on the website "Firebird" 🔗 Oil / vinegar spray CLUB. There's a lot more to it
Tasha
Quote: Scops owl

......... slowly learning
Everything works out well. Not every pastry chef has such a look!
Scops owl
Quote: tasha74

Everything works out well. Not every pastry chef has such a look!
Well Natasha, praised Thank you Here is mom-Tottyzhka teacher who writes


Tempering (recrystallizing) chocolate

The essence of the process is to destroy existing molecular chains and build new ones. giving the chocolate the properties we need. Namely: gloss, plasticity, the possibility of forming, solidification to a stable state.
I draw your attention to the fact that during tempering, no substances are added to the chocolate (water, milk, cream, etc.) This will inevitably damage the final result. Decorations made of this chocolate will not keep their shape - they will remain soft.

Chocolate (preferably of the highest quality and of course without fillers) is broken into pieces, put in a bowl and heated in a water bath until:
black bitter chocolate - no more than 50 * С
milk chocolate - no more than 45 * С
white chocolate - no more than 40 * С

Constant stirring is required to heat the mass at the same time.
After. As soon as the maximum temperature is reached, we remove the bowl of chocolate from the bath and begin to stir vigorously so that the mass slowly cools down to:
dark chocolate - 27 * С
milk chocolate - 25 * С
white chocolate 25 *
That is, it will already be very thick. an almost solid mass.

The final stage. reheat the chocolate just a little to start shaping or casting.
dark chocolate - 32 * С
milk chocolate 30 * С
white chocolate -28 * С

After all these procedures, the taste of chocolate will NOT change in ANY way, but the structure and appearance are very noticeable. If you did everything right, for the better, if you made a mistake somewhere, then it is not catastrophic, there will be "just chocolate" - your products will quickly become covered with a gray coating and torment yourself while molding.
I strongly do not recommend using aerated chocolate for tempering - it behaves completely unpredictable! It can curl up, peel off, go in lumps, in a word, a magician.
Well, these are the "KH" with chocolate ...


For which a big bow to her.
Scops owl
Quote: Lёlka

Larissa! Look on the website "Firebird" 🔗 Oil / vinegar spray CLUB. There's a lot more to it
Ol, thanks for the reference Gljana
mur_myau
Nice recipe.
I once baked matcha mini-muffins and poured melted white chocolate with green tea on top. They turned out to be completely green.

The mold also interested.And what size ready-made?
Scops owl
Quote: mur_myau

Nice recipe.
I once baked matcha mini-muffins and poured melted white chocolate with green tea on top. They turned out to be completely green.

The mold was also interested. And what size ready-made?
Lena, thanks Green chocolate is probably even more interesting, in any case unusual Cupcake molds 6.5 in diameter. From this amount of dough, 11 small bagels were obtained. I specially took this form, it is sold in many places. And when you make cupcakes in it, you can put something in the groove, for example, a cherry.
mur_myau
Quote: Scops owl

Lena, thanks Green chocolate is probably even more interesting, in any case unusual Cupcake molds 6.5 in diameter. From this amount of dough, 11 small bagels were obtained. I specially took this form, it is sold in many places. And when you make cupcakes in it, you can put something in the groove, for example, a cherry.
It's my pleasure! You inspire me to continue experimenting with powdered green tea.
The last thing after the muffins was green ice cream.

By the way, tea tastes good in white chocolate.

Do the cupcakes with cherries turn out to be "flip-flops"? Or is the filling not visible there because of the dough?
I'll go look for bagel (donut) molds this weekend.
Scops owl
Do the cupcakes with cherries turn out to be "flip-flops"? Or is the filling not visible there because of the dough?
When the cupcakes are ready, you can put the decoration in the middle, in the recess, the bottom will be even or slightly convex, and in the center, on top of the dimple
mur_myau
Quote: Scops owl

When the cupcakes are ready
Ah ... ready. I didn't understand right away.

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