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Mandie Lowe ha publicado una actualización
Bagels Diosa Verde
Técnicas: fermentación de masa madre, dar forma a la masa de levadura, hervir, hornear, hacer una emulsión
Ingredientes: Masa madre, levadura, harina, sal, azúcar, sirope de malta de cebada, espinacas, pollo ahumado, nata agria, mayonesa, aguacate, estragón, cebollino, perejil, anchoas, manzana verde, apio, col, condimento furikake
Incorporé espinacas al agua de la receta de bagels para dar un tono verde natural a la masa. Sabía que los bagels de espinacas horneados no tendrían un color verde vibrante, así que añadí el condimento furikake (alga marina) como aderezo. También utilicé ingredientes verdes frescos, como manzana verde, apio y col, para hacer una ensalada de repollo. Un aliño de hierbas Green Goddess completó el tema verde.
La parte más difícil del proceso fue determinar cuántas espinacas añadir. No quería ajustar demasiado el agua, pero sabía que las espinacas añaden agua y, por lo tanto, más pegajosidad. En lugar de cambiar la cantidad de agua, utilicé un poco más de harina al darle forma, para poder manejar la masa más pegajosa.
Entrada amateur.
#RetoVerde
Green Goddess Bagels
Techniques: sourdough fermentation, shaping yeasted dough, boiling, baking, making an emulsion
Ingredients: Sourdough starter, yeast, flour, salt, sugar, barley malt syrup, spinach, smoked chicken, sour cream, mayonnaise, avocado, tarragon, chives, parsley, anchovies, green apple, celery, cabbage, furikake seasoning
I incorporated spinach into the water of the bagel recipe to lend a natural green hue to the dough. I knew that baked spinach bagels would not be vibrant green, so I added furikake (seaweed) seasoning as a topping. I also used fresh green ingredients, like green apple, celery and cabbage to make a slaw. A herby Green Goddess dressing rounded off the green theme.
The most challenging part of the process was determining how much spinach to add. I didn’t want to adjust the water too much, but I knew spinach adds water and therefore more stickiness. Instead of changing the water quantity, I used a bit more flour when shaping, to be able to handle the stickier dough.
Amateur entry.
#GreenChallenge
Traducido del inglés
Mercedes Delgado de Miguel, Lana Mihajlović y3 más4 Comentarios-
This is such a thoughtful and technically impressive entry—definitely not amateur in spirit or execution! The way you balanced hydration with spinach’s natural moisture shows real intuition, and using furikake to enhance the green theme was a brilliant touch. That slaw with green apple, celery, and cabbage sounds like the perfect crunchy contrast to the chewy bagel, and the Green Goddess dressing ties it all together with elegance. You didn’t just follow the challenge—you elevated it with nuance and creativity. Great work!
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Level:
Scoolinary Team
I love how you took the green challenge all the way to bagelssuch a creative idea to use spinach in the water for that natural tone and then top them with furikake, such a nice touch! 🙌 Thanks for jumping into the challenge and sharing your process; I’m sure that salad and the Green Goddess dressing added an amazing freshness to the dish. 💚
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Level:
Sous Chef
These look incredible! 💚
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Level:
Scoolinary Team
Hey Mandie! 🌿 It’s so nice to see you joining this challenge!
This bagel is a green dream come true! The overhead shot with the neutral background really makes the texture pop, and that furikake topping adds such a bold, eye-catching touch. Great job capturing it all so clearly!
What’s your favorite green ingredient in the mix? I loved how you managed the hydration challenge with spinach. If you made it again, would you try a different fermentation method or topping variation? 🤓
Thanks for joining the #GreenChallenge! We’d love to see this beauty in your Instagram stories — tag @Scoolinary_en
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