Sunday, October 18, 2009

English Muffin_II

Sunday is coming again & I’m still trying to figure out what kind of BF to make. I was surfing thru d web & chanced upon HHB’s post on her scones. In her post, she mentioned abt how 1 can still have freshly baked scones in pj without losing much beauty sleep by refrigerating d dough overnite. That’s when I remembered d last rd of soft & fluffy English muffin & decided to c if I can do d same.

And with last rd of sticky experience, I decided to change d recipe/method a bit to c if it can be better managed. Instead of pouring all d ingredients into d ABM immediately, I only pour in ¾ of d wet ingredients. After 5 mins into d dough setting, I checked for wetness be4 pouring in another 1-2tbsp of d wet ingredients. That way, I wont get a dough that’s too sticky to manage. All this was done last nite ard 10pm. By d time d dough cycle is done, it is alrdy 11+. That’s when I drop d dough into a greased bowl, covered & pop into d fridge overnite.

Next morning, I got up only ard 8+ to remove d dough out from d fridge, rolled out, cut into circles & let rise in room temp while I go wash up. After which, I heat up d frying pan & started ‘cooking’ d muffins. This is really better! It’s more manageable than my previous attempt with d rather sticky dough & d muffin shape r more rounded as compared to my previous attempt too! They tasted a bit diff due to d diff ingredients but yet still soft & fluffy! YES!

  • 80ml low-fat milk, warmed
  • 1 tbsp brown sugar
  • 1 tsp yeast
  • 26g unsalted butter, soften
  • 2 cups + 4tbsp Bread Flour
  • Pinch of salt
  • 1 egg, lightly beaten
  • 100ml buttermilk

Too bad all 15 muffins were gone be4 I remembered to take any more pics! Argh!


Cookie baker Lynn said...

I have to be careful about making English muffins too often. They're addicting!

In answer to your question - if you can't find King Arthur flour, just use unbleached bread flour.

Irene said...