Friday, October 11, 2013

English Muffins

I have no idea what had happened to my blog photos, all seem to have disappeared and I can't fix the problem.  Would appreciate if anyone can help me solve this problem:) Thanks a million in advance:D

Anyway, made these muffins sometime back but I was not very satisfied with the photos and therefore had not posted it.  But beggars can't be choosers, now I had to post it just to see if the photos will too disappeared!  These English muffins were delicious though, even though the photos were not very nice:)

English Muffins (Makes about 12 depending on size)
adapted from Alchemy in The Kitchen

250g strong white flour
3.5g sachet of fast-acting dried yeast
1/2 teaspoon fine table salt
125mls buttermilk, tepid (you may need slightly buttermilk more if the flour is very absorbent)
1/2 teaspoon runny honey

A little corn meal or plain flour for dusting
A little sunflower oil to grease the frying pan
ready to pan fry

In a large mixing bowl (or stand mixer), mix together the flour, yeast and salt. In a separate container, mix the tepid buttermilk and honey before adding to the flour mixture. Mix until the dough comes together in a smooth ball that leaves the bowl clean. If any dry flour remains, add a little more buttermilk. If using a stand mixer, mix for about 2 minutes with the dough hook.

Cover the bowl with cling film and leave in a warm, draught-free place to rise until doubled in size (about an hour and a half). You can leave this to rise overnight in the fridge if you prefer, where it will rise much slower. The key is that the dough doubles in size.

Roll the risen dough out to a thickness of about 1.5cm. Sprinkle a tray or baking sheet with corn meal or a little flour to prevent the muffins from sticking. Using a 6cm (3 inch) circular cutter, cut out as rounds of dough. You can knead together any scraps if necessary, re-roll and cut. However, try and cut your dough so that you get most of the muffins from the virgin dough as re-rolled scraps tend to form slightly misshapen, rustic-looking muffins.  Cover loosely with cling film. Leave to rise again in a warm, draught-free place for about 30 minutes, or until puffed up and doubled in height.

Now, heat a large frying pan (with a lid) over a medium heat. Rub it with a little sunflower oil and gently transfer a batch of muffins to the pan, leaving about 3cms between them. Cover with the lid.
After about 3 or 4 minutes gently slide a spatula under the muffins to see if they have browned. If not, continue cooking and check again after a minute or so. When the bases have browned, gently turn the muffins over and continue cooking on the other side for about 3 or 4 minutes, or until they too have browned. Transfer to a cooling rack, serve warm with lots of jam.

Note: If the muffins brown too quickly and the centre is still undercook, pop the muffins into the oven and bake for 10 minutes.

spread some butter and jam and tuck in! yum!

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