Making English Muffins

ENGLISH MUFFIN

Hello chef friends, so guys, on this blog I will explain the results of my practice and those of my friends that I got, namely the practice of making English Muffins in the DRK course on Tuesday, October 25 2022. The following is the explanation:

· Definition of English Muffins

English muffin is a type of bread made by yeast fermentation process like making bread in general. So using yeast / yeast as the developer. The shape is small round, the surface is flat, baked on a flat pan or griddle, not in the oven.

 

· There are 2 recipes for making English Muffins, the first uses a starter and the second uses the straight dough method.

 

Recipe 1 (Using starter):

 

- Starter recipe:

o Hard flour 100 gr

o Water 125 gr

o RagInstantnt 2 gr

o Honey 1 gr

 

Notes for starters:

a) The starter can be proofed for 1 hour.

b) Starter can be stored for 12 hours (stored in a chiller if you want to store it for more than 1 hour).

- Dough recipe:

o Hard flour 150 gr

o Butter 8 gr

o Water 77 gr

o Dry instant yeast 2 gr

o Salt 4 gr

o Sugar 4 gr

1) Mix warm water with honey, in a small bowl, then stir well.

2) Then, put the yeast into the water and honey mixture, stir a little and slowly.

3) After that, put the flour je into the mixture of water, yeast and honey. Then stir well.

4) After blending, proofing for 1 hour (cover using wrap).

5) Prepare another medium-sized bowl, then pour water into the bowl.

6) Put the starter into the bowl mixed with the water earlier.

7) After that, add sugar, salt, yeast, into the starter mixture with water.

8) In bowl flour, add butter/margarine, then mix well (using hands).

9) After that, put the flour and butter mixture into the bowl of the starter mixture and other ingredients, then stir until smooth.

10) After everything is flat and lumpy, then knead the dough by hand, add a little flour if it still feels sticky.

11) Knead continuously until the dough is smooth.

12) After smooth, sprinkle the bowl with flour. Then round the dough, then place it in a bowl that has been sprinkled with flour.

13) Proofing (first) the dough for 30 minutes – 1 hour or until it doubles in size

14) After proofing (first) or double size, deflate the dough, then weigh the dough. Then divide into 50 gr / pcs, or in another way, namely by rolling the dough pin, then scoring it with a ring cutter.

15) Then form the dough in a round shape, but the surface is flat.

16) After the dough is formed, arrange and place it on the tray, then proofing (second) the dough, cover using napkin/wrap until double in size or about 45 minutes.

17) After the dough has doubled in size, prepare a non-stick frying pan, then heat it over low heat.

18) After the pan is hot, place the dough on top of the pan, wait for it to brown then turn it over.

19) Remove and set aside the English muffin from the frying pan.

Thanks for reading