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
Ingredients
- 115g bread flour
- 75g fresh milk
- 8.5g butter
- 5g sugar
- 0.4 tsp instant yeast
- 17g egg
- Combine all ingredients together and knead. The dough is soft, hence you may need a stand mixer to knead it.
- Leave the dough to rise for around 1.5 hours or until double in size.
- Heavily dust a pan with cornmeal.
- Divide the dough into 3 and shape each portion round. Use your palm to flatten the dough.
- Place the dough on the pan and let rise for another 1.5 hours.
- 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.
Do I need to knee the dough till window panel stage? Or just combine?
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