English muffin recipe to use until you become a grandmother / Eggless, No Butter
#English muffin recipe #How to make English muffin #McMorning
English muffin recipe to use until you become a grandmother / Eggless, No Butter
Let's make a fluffy and delicious English muffin.
Please subscribe, share, and alarm
Instagram instagram
Ingredients (8 English muffins)
240g milk, 7g instant dry yeast
15g sugar, 5g salt, 20g cooking oil (excluding olive oil)
Bread flour 350g
Corn flour or whole wheat flour
재 료 ( 잉글리쉬 머핀 8개 분량 )
우유 240g, 인스턴트 드라이 이스트 7g
설탕 15g, 소금 5g,식용유 20g(올리브유 제외)
강력분 350g
옥수수가루 혹은 통밀가루
Ingredientes (8 porções de muffins ingleses)
240g de leite, 7g de fermento seco instantâneo, 15g de açúcar, 5g de sal, 20g de óleo de cozinha (excluindo azeite), farinha de pão350g, farinha de milho ou farinha de trigo integral
Ingredientes (8 porções de muffins ingleses)
240g de leite, 7g de fermento seco instantâneo, 15g de açúcar, 5g de sal, 20g de óleo de cozinha (excluindo azeite), farinha de pão350g, farinha de milho ou farinha de trigo integral
Ingrediënten (8 porties Engelse muffins)
240 g melk, 7 g instant droge gist, 15 g suiker, 5 g zout, 20 g bakolie (exclusief olijfolie), broodmeel 350 g, maïsmeel of volkoren meel
Zutaten (8 Portionen englische Muffins)
240 g Milch, 7 g Instant-Trockenhefe, 15 g Zucker, 5 g Salz, 20 g Speiseöl (außer Olivenöl), Brotmehl 350 g, Maismehl oder Vollkornmehl
Ингредиенты (8 порций английских кексов)
240 г молока, 7 г растворимых сухих дрожжей, 15 г сахара, 5 г соли, 20 г растительного масла (кроме оливкового масла), хлебная мука 350 г, кукурузная мука или цельнозерновая мука
Bahan-bahan (8 hidangan muffin Inggeris)
240g susu, 7g yis kering segera, 15g gula, 5g garam, 20g minyak masak (tidak termasuk minyak zaitun), tepung roti350g, tepung jagung atau tepung gandum
Thành phần (8 phần bánh nướng xốp tiếng Anh)
240g sữa, 7g men khô tức thì, 15g đường, 5g muối, 20g dầu ăn (trừ dầu ô liu), Bột mì350g, bột ngô hoặc bột mì nguyên chất
Ingredientes (8 porciones de magdalenas inglesas)
240 g de leche, 7 g de levadura seca instantánea, 15 g de azúcar, 5 g de sal, 20 g de aceite de cocina (excluido el aceite de oliva), harina de pan 350 g, harina de maíz o harina de trigo integral
المقادير (8 حصص من الكعك الإنجليزي)
240 غ من الحليب ، 7 غ من الخميرة الجافة الفورية ، 15 غ من السكر ، 5 غ من الملح ، 20 غ من زيت الطهي (باستثناء زيت الزيتون) ، دقيق الخبز 350 غ ، دقيق الذرة أو دقيق القمح الكامل
Ingredienti (8 porzioni di muffin inglesi)
240 g di latte, 7 g di lievito secco istantaneo, 15 g di zucchero, 5 g di sale, 20 g di olio da cucina (escluso l'olio d'oliva), farina di pane 350 g, farina di mais o farina integrale
成分（イングリッシュマフィン8個分）
牛乳240g、インスタントドライイースト7g、砂糖15g、塩5g、食用油20g（オリーブ油を除く）、強力粉350g、トウモロコシの粉もしくは小麦粉
配料（8份英式松饼）
牛奶240克，干酵母7克，糖15克，盐5克，食用油20克（不含橄榄油），面包粉350克，玉米粉或全麦粉
配料（8份英式鬆餅）
牛奶240克，幹酵母7克，糖15克，鹽5克，食用油20克（不含橄欖油），麵包粉350克，玉米粉或全麥粉
ส่วนผสม (8 มัฟฟินเสิร์ฟอังกฤษ)
นม 240g, 7g ยีสต์แห้งทันที, น้ำตาล 15g, เกลือ 5g, น้ำมันปรุงอาหาร 20g (ยกเว้นน้ำมันมะกอก), แป้งขนมปัง 350g, แป้งข้าวโพดหรือแป้งข้าวสาลี
Malzemeler (8 porsiyon İngiliz muffins)
240g süt, 7g hazır kuru maya, 15g şeker, 5g tuz, 20g yemeklik yağ (zeytinyağı hariç), Ekmek unu 350g, mısır unu veya tam buğday unu
Ingredientes (8 porções de muffins ingleses)
240g de leite, 7g de fermento seco instantâneo, 15g de açúcar, 5g de sal, 20g de óleo de cozinha (excluindo azeite), farinha de pão350g, farinha de milho ou farinha de trigo integral
Ingredientes (8 porções de muffins ingleses)
240g de leite, 7g de fermento seco instantâneo, 15g de açúcar, 5g de sal, 20g de óleo de cozinha (excluindo azeite), farinha de pão350g, farinha de milho ou farinha de trigo integral
MY 4 MINUTE AND 4 HOUR BREAKFAST SANDWICHES (Quick & Easy vs Homemade)
Making a phenomenal breakfast sandwich can take 4 minutes or 4 hours. Choose your own adventure. Use my exclusive link here to get your first bag from Trade Coffee for free! Thanks Trade for sponsoring this video.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
LODGE CAST IRON SKILLET:
MY FAV STAINLESS BOWL:
INSTANT READ THERMOMETER:
RECIPES
---------------------
4 MINUTE QUICK & EASY:
•Squishy brioche bun (store bought is fine)
•American cheese slice
•Egg
•Thinly sliced ham
Toast cut side of bun, cook egg + add cheese and allow to melt. Add sliced ham to bun and top with cheesed egg. It's the best thing you can make in 4 minutes.
------
FROM SCRATCH BREAKFAST SANDWICH:
ENGLISH MUFFIN:
•140g or 1/2c warm water (86F/30C)
•2g or about 3/4tsp instant yeast
•10g or 3/4Tbsp olive oil
•90g or 3/4c sourdough starter or poolish (see below)
•250g or 1 1/2c AP Flour (11.7% protein)
•4g or 3/4tsp salt
Add ingredients to bowl and mix with a sturdy spoon to combine. Continue to mix with a wet hand by squeezing until homogenous and a dough has formed. Cover and allow to rise at room temp for 30min. Strengthen dough by folding as shown @5:31. Cover and allow to rise at room temp for another 30 minutes. Repeat strength-building fold. Cover and allow to rise for 60 minutes at room temp.
Turn out the dough onto a floured work surface. Divide into six 75g pieces.
Liberally dust a tray with cornmeal. Shape each piece of dough as shown @6:38. Place each shaped ball onto tray of cornmeal, making sure a good amount of cornmeal adheres to both top and bottom of each muffin ball. Cover with another tray or towel and allow to proof at room temp for 60-75min.
Add enough ghee or neutral oil to a pan over med-high to coat the bottom of the pan. I'm using about 1/4c or 60g for my 12 pan. When oil is preheated, add in English muffins. Cook on side one for 1.5-2min until golden. Fry on the second side for about 2 min. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 12min.
------
SAUSAGE:
•450g or 1lb ground pork
•8g salt
•4g black pepper
•1g dried thyme
•5g minced garlic
•5g minced ginger
•2g fresh sage, chopped
•5g apple cider vinegar
•15-20g maple syrup
Combine all ingredients and mix well. I recommend gloving up and mixing by hand, squeezing the meat.
Divide meat mix into 115g/4oz patties and smash each between parchment into very thin, flat, rounds. Refrigerate until ready to cook.
------
MAKING THE SANDWICH:
Preheat nonstick pan over med-high. Add neutral oil and a pre-smashed sausage patty, pressing down to maximize browning/surface area. Cook on side one for about 90 sec or until nicely brown. Flip and continue cooking on the second side for about 30 sec, adding thick slice of aged cheddar while side 2 cooks.
To cook the egg, add oil to pan over low, and add egg white, allowing white to cook for 15-20 seconds before adding yolk to the middle of the white. Hit the egg with salt and pepp. Add a bit of water to the pan, cover, and allow to cook for about 60 seconds to steam and set up yolk a bit. Once the yolk is set to your desired level of runniness, it's done.
Cut english muffin in half and toast. To build, add cheesed sausage to english muffin, followed by egg, and finally a 50/50 mix of hot sauce and hot honey. Enjoy that thing.
------
TO MAKE POOLISH: combine 45g AP flour + 45g warm water (86F/30C) + small pinch of yeast. Mix, cover, and allow to sit at room temp over night or for about 12 hours.
TO MAKE STARTER check out this video: The night before you make the English muffins, prepare the starter by discarding all but 25g of starter and adding 45g water 45g flour. You'll use 90 grams the next day.
------
#breakfastsandwich #hameggandcheese #eggsandwich
0:00 Intro
0:18: 4 minute sando
2:09: Mixing English Muffins
3:04: Mixing and Shaping Sausage
4:29: Trade Coffee Ad
5:33: Strength Building + Shaping English Muffs
7:26: Cooking The Muffs
8:55: Cooking the Sausage
9:39: Cooking the Egg
10:26: Assembly - Making the Sandwich
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Homemade English Muffins are SO much better than storebought
You won't believe just how much better these English Muffins are than storebought. So darn moist and chewy, almost crumpet-like on the inside. Tons of nooks and crannies to soak up all the butter and jam. Makes for the perfect breakfast sandwich. Forget about Egg McMuffins! Make this recipe for yourself and level up your breakfast game.
English Muffins
Ingredients
- 325mL water, room temperature
- 167g (3/4 cup) Greek yogurt, room temperature
- 40g (3 tbsp) oil
- 3/4 tsp (3g) instant yeast (sub: 1 tsp active dry yeast)
- 560g (4 cups) AP flour
- 1 1/2 tsp (10g) fine sea salt
- 28g (2 tbsp) sugar
- 2-3 cups cornmeal, for dusting (sub coarse semolina)
Make Dough
1. In a large mixing bowl, stir together water and Greek yogurt. It’s okay if some lumps remain. Add in oil and instant yeast, followed by flour. Finally, add salt and sugar on top of the flour.
2. Use a spatula to stir the dough together until it has mostly come together then switch to hands. Lightly knead together until no dry flour remains. Work out any hard lumps of dry flour. The dough will still be pretty rough at this point.
3. Cover and rest 30 minutes.
Stretch & Fold (x3)
1. Perform “Stretch & Fold #1”: use wet hands to grab one side of the dough from against the bowl and stretch the dough up gently until it resists pulling but doesn’t tear. Fold the stretched dough over the rest of the dough. Rotate the bowl 90 degrees and repeat 3 more times going all the way around the bowl. Cover and rest 30 minutes.
2. Repeat the previous step two more times, totalling 3 sets of “Stretch & Folds” over 90 minutes. The dough should become smooth and stretchy.
3. After the last set of folds, cover and rest for 1 hour at room temperature. Then, place in the fridge.
Cold Proof
1. Rest dough in fridge for 10 hours minimum, up to 48 hours.
Shape & Second Proof
1. When ready to cook English Muffins, prepare a half sheet pan by generously dusting with cornmeal. Take rested dough out of the fridge. From this point, work quickly to shape the muffins because cold dough is less sticky and easier to work with.
2. Scrape dough onto the counter and divide into 12 equal portions.
3. Using damp hands to prevent sticking, shape each portion of dough by patting out, turning over, pinching together, turning over again, and rolling with cupped hands into a smooth ball. Place dough balls onto cornmeal lined tray (in a 3x4 grid), leaving 2” between each dough ball.
4. Dust cornmeal over the tops of all the dough balls. Cover tightly with plastic wrap or a damp kitchen towel. Proof in a warm place for 1.5-2 hours, until the dough balls are puffed up and about doubled in size.
Cook Muffins
1. Pre-heat a 12” non-stick skillet over medium-low heat for 3 minutes.
2. Cook 4 muffins at a time. Transfer dough balls to the skillet with 2 spatulas, using the cornmeal to prevent dough sticking to the spatulas. Once the dough is in the pan, give each dough ball a few firm smacks with a spatula to slightly flatten out.
3. Cover with a lid and cook until the bottoms are lightly golden, about 6 minutes. Halfway through, remove the lid and gently rotate the muffins with hands or spatulas for even cooking. Replace the lid and keep cooking.
4. When the bottoms are lightly golden, use spatulas to flip over each muffin. Once flipped, give each a few more smacks with a spatula.
5. Keep cooking, with lid off, until the other side is also lightly golden, about 6 minutes, rotating half way.
6. When both sides are evenly golden brown and the muffins have been in the skillet for ~12 minutes total, check for doneness by taking internal temperature which should be at least 200F (93C). Transfer to a wire rack to cool then move on to the next batch.
7. Let muffins cool for at least 15 minutes on the tray. Then, split in half by poking all the way around the circumference of a muffin with a fork, then pulling the two perforated halves apart. Toast until crispy and spread with lots of butter. Enjoy!
- Leftover muffins should be split in half, then put back together, sealed tightly, and frozen. When ready to eat, pull out frozen muffin and divide the two halves. Cook in a toaster until golden and crisp, which may take slightly longer than usual. They’ll taste as good as if they were fresh!
Chapters
00:00 Intro
00:55 Recipe Begins - Make Dough
02:17 Proof + Stretch & Fold
03:19 Cold Proof
03:34 Shape & Second Proof
05:18 Cook Muffins
07:34 Split & Toast & Enjoy
08:09 Breakfast Sandwiches Baby!
09:24 Outro