Monday, November 14, 2011
English Muffins ... it's great for breakfast!
I am a McDonald's breakfast fan and always like their english muffin. I mentioned these to one of my friend and she asked me to try to make my own english muffin also she's so kind to lend me the recipe book. The recipe had been noted for almost a year and I already forgot! Once I saw her photos of english muffins that she made then I realized I had to give it a try....
Due to the problems which I faced on the baking day not enough bread flour and milk, I had to adjust and mix to get the right amount as indicated in the below recipe. You can either follow the original recipe or what I did and try to find the right taste for yourself. Hope you will enjoy this homemade english muffins for a great breakfast same as me :)
Serving 9-10 pcs.
Warm milk 350 g. (I used milk 300 g. + water 50 g.)
Yeast 7 g.
Sugar 1/2 tsp.
Oil / Melted butter 15 g.
Bread flour 450 g. (I used bread flour 400 g. + cake flour 50 flour)
Salt 1 1/2 tsp.
Semolina flour / cornmeal for dusting
1. Mix yeast, sugar and warm milk together then add in oil or melted butter. Stir to combine.
2. Mix bread flour and salt in the mixing bowl and make a well in the middle. Pour in wet ingredients to the flour and knead to get a dough about 5-10 mins.*
3. Cover the dough with cling film and proof the dough for 45-60 mins.
4. Punch down to release the air and roll out the dough to get the thickness about 1/2 inch and cut the dough with the cookie cutter or glass in 3.5 inches diameter. Dust both sides of the dough with semolina flour or cornmeal.
5. Place the dough on the greased tray and wrap with cling film and set aside for 20-30 mins.
6. Heat up the teflon pan and grease slightly with oil or butter with medium fire then pan-fried the doughs each side for 5-7 mins.
Remarks: if the dough is to wet when kneading, can add a bit more bread flour to make the dough not to sticky.
Special Thanks: P'Mon (Maejj) for always sharing a good recipe.