English Muffin

English Muffin

The first time I made this, I didn't have any cornmeal in my pantry, perhaps I should have substituted it with other type flour but well, I didn't do it too. Ended up, half of the dough stick on the pan while cooking and cut the height of my english muffin to half. Dwarf muffin it became...

Now I learnt, I dusted a lot of cornmeal and finally, I get to see my english muffin rising high and proud. Somehow, I am really addicted to that sandy touch of the muffin! It is not as chewy as those I have in MacDonald, and is softer in texture!

Place a slice of cheese with a sausage patty on top of the halved English Muffin, how does it look?

No more MacDonald Sausage McMuffin I guess?

English Muffin

  • 115g bread flour
  • 75g fresh milk
  • 8.5g butter
  • 5g sugar
  • 0.4 tsp instant yeast
  • 17g egg
Cooking Directions
  1. Combine all ingredients together and knead. The dough is soft, hence you may need a stand mixer to knead it.
  2. Leave the dough to rise for around 1.5 hours or until double in size.
  3. Heavily dust a pan with cornmeal.
  4. Divide the dough into 3 and shape each portion round. Use your palm to flatten the dough.
  5. Place the dough on the pan and let rise for another 1.5 hours.
  6. Cook the muffin on the pan for 15 minutes each side over medium heat. If the muffin browned before cooked through, pop them in preheated oven at 180C for another 5-10 minutes.

1 comment:

  1. Do I need to knee the dough till window panel stage? Or just combine?


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