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English Muffins #shorts
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Ep.4 in my 'From Scratch' series, English muffins. If there is one bread you should make yourself, this is the one! Written recipe below...
Ingredients:
260g whole milk
5g dried yeast
1 tsp sugar
330g bread flour
1 tsp salt
Method:
1. Mix together the milk, yeast and sugar in a bowl. Set aside for 10 minutes to let the yeast bloom.
2. Mix together the flour and salt in another bowl and then add in the yeast mixture.
3. Bring the dough together until it is in a ‘cohesive’ mass (roughly 1 minute of mixing) and let it sit for 15 minutes to hydrate the dough.
4. Knead the dough on a lightly floured surface for 10 minuets until smooth. Place the dough into a bowl, cover and prove for roughly 2 hours until doubled in size.
5. Once proved, knock the air out of the dough and tip out onto a clean surface. Divide into 6 balls, roughly 95-100 grams each.
6. Time to shape. Flatten a ball and pinch the sides into the middle until you feel it getting ‘taught’. Be careful not to rip the dough. Flip the ball over and roll in your hands until a nice even shaped has formed. Place each dough ball onto a lined baking tray (parchment paper sprinkled with some semolina flour).
7. Cover the tray and leave the dough to prove until doubled in size (1-2 hours).
8. Preheat another baking tray in an oven of 175 degrees C.
9. Once doubled in size, bring a pan to a medium-low heat (preferably cast iron) and place a proved dough ball into the pan. Sprinkle the top with some semolina flour and cook for 3 minutes on one side. Flip and cook for another 3 minutes on the other side. Remove from the heat and place into the preheated oven to finishing cooking for another 5 minutes.
10. Remove from the oven and then leave to cool before cutting open. Best served toasted with some butter. Enjoy!
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FOLLOW ME:
#shorts #muffin #english #bread #breakfast #brunch #asmr #food #foodasmr #recipe #foodie
Ingredients:
260g whole milk
5g dried yeast
1 tsp sugar
330g bread flour
1 tsp salt
Method:
1. Mix together the milk, yeast and sugar in a bowl. Set aside for 10 minutes to let the yeast bloom.
2. Mix together the flour and salt in another bowl and then add in the yeast mixture.
3. Bring the dough together until it is in a ‘cohesive’ mass (roughly 1 minute of mixing) and let it sit for 15 minutes to hydrate the dough.
4. Knead the dough on a lightly floured surface for 10 minuets until smooth. Place the dough into a bowl, cover and prove for roughly 2 hours until doubled in size.
5. Once proved, knock the air out of the dough and tip out onto a clean surface. Divide into 6 balls, roughly 95-100 grams each.
6. Time to shape. Flatten a ball and pinch the sides into the middle until you feel it getting ‘taught’. Be careful not to rip the dough. Flip the ball over and roll in your hands until a nice even shaped has formed. Place each dough ball onto a lined baking tray (parchment paper sprinkled with some semolina flour).
7. Cover the tray and leave the dough to prove until doubled in size (1-2 hours).
8. Preheat another baking tray in an oven of 175 degrees C.
9. Once doubled in size, bring a pan to a medium-low heat (preferably cast iron) and place a proved dough ball into the pan. Sprinkle the top with some semolina flour and cook for 3 minutes on one side. Flip and cook for another 3 minutes on the other side. Remove from the heat and place into the preheated oven to finishing cooking for another 5 minutes.
10. Remove from the oven and then leave to cool before cutting open. Best served toasted with some butter. Enjoy!
-----------------------------------------------------------------------------------------------------------------------
FOLLOW ME:
#shorts #muffin #english #bread #breakfast #brunch #asmr #food #foodasmr #recipe #foodie
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