British muffins

British muffins

Overview

This bread is so fun to make, especially with kids. Because unlike those breads that are baked in the oven, muffins are baked in a skillet or pan. If you want to make the large holes that professional bakers make, you must knead the dough that is soft but not sticky, and control the baking time to remove it from the pan when it expands. This dough is a nutritious dough made using the direct method and can also be used to make muffins. Later, after taking a closer look at the production steps, I discovered that the cooking process of this British-style muffin is a bit like a pot helmet—it is first fried in a pot and then baked in the oven. The difference is that the same stove is used to bake pot helmets. The large, flat, round iron plate on the stove is both the top cover of the stove and the pot for frying and frying pot helmets. The pot helmets are grilled on the iron plate until they are about 70 to 80% cooked, and then baked in the furnace until they are completely cooked. But this British muffin has two systems: frying pan and oven. Of course, the difference between British muffin and Guokui lies in the dough. Guokui is much stronger to chew than this muffin, and this muffin has a crispy outer shell and a soft heart. I'm a bit confused as to why the muffins in the pot are covered with plastic wrap or a towel to prevent them from forming a crust. Is there anything wrong with using a pot lid? There is no special towel for this, and if you use plastic wrap, it seems that it will accidentally drop in the pot and bake. It seems to be more convenient to use the pot lid, why not use it? At the beginning, the fire was a little bit higher. Before 5-8 minutes, there were signs of burnt on the bottom. I turned it over in advance and turned down the heat by one level, and the effect was much better. Put it in the oven for another 5-8 minutes, but I don’t know what the effect should be, so I simply bake it for a while and bake a little bit of yellow on the sides that were not seared. After baking, the muffin looks a little like a drum, flat on the top and bottom, bulging on the sides, and fragrant on the outside. . .

Tags

Ingredients

Steps

  1. Ingredients: 140g high-gluten flour, 3.5g sugar, 2.6g salt, 7g butter, 90g milk, 2g dry yeast

    British muffins step 1

  2. Pour the flour, sugar, salt and yeast into the bread pan and mix well.

    British muffins step 2

  3. Add butter and milk,

    British muffins step 3

  4. Put it into the bread machine and start the dough mixing process.

    British muffins step 4

  5. Stir into a dough that can pull out a thin film,

    British muffins step 5

  6. Take it out and put it into a large bowl for basic fermentation.

    British muffins step 6

  7. The dough volume doubles,

    British muffins step 7

  8. Take it out, cut into three equal parts, and roll into balls.

    British muffins step 8

  9. Grease baking paper and sprinkle with cornmeal,

    British muffins step 9

  10. Add dough.

    British muffins step 10

  11. Brush oil on the surface of the dough,

    British muffins step 11

  12. Sprinkle cornmeal on the surface, cover with plastic wrap, and proceed to final fermentation.

    British muffins step 12

  13. The dough will double in volume.

    British muffins step 13

  14. Heat the pan to 177 degrees, brush with oil,

    British muffins step 14

  15. Add the dough, cover and fry over medium-low heat for 5-8 minutes.

    British muffins step 15

  16. Fry the bottom side until brown, turn over and fry for 5-8 minutes.

    British muffins step 16

  17. Place in an oven preheated to 177 degrees, middle rack, heat up and down to 177 degrees, and bake for about 5-8 minutes.

    British muffins step 17

  18. When the dough is cooked, take it out of the oven and let it cool

    British muffins step 18