How To make Sourdough Mexican Muffins
-CHRIS CASTILLO (HJDD64B)
MIX TOGETHER:
1 3/4 c All purpose flour,
2 tb Sugar,
1/4 ts Salt,
1/8 ts Chili powder,
1/8 ts Baking soda, and
2 ts Baking powder.
IN SEPARATE BOWL MIX TOGETHE:
1/2 c Sourdough starter,
1/3 c Milk,
1 Egg, beaten,
1 cn Cream-style corn, (8 oz.)
1/4 c Cooking oil; or
-melted shortening, 1/2 c Grated Cheddar cheese,
1 tb Green chiles, chopped
2 tb Pimiento, chopped and
2 Slices of bacon, fried and
-crumbled. Add all at once to dry ingredients, stirring just till moistened. Fill greased muffin pans 2/3 full. Bake at 400F for 20 to 25 minutes. Makes 12 muffins. MORE LATER! Formatted by Elaine Radis BGMB90B; October, 1993
How To make Sourdough Mexican Muffins's Videos
Delicious Bread For Breakfast, I've been doing it for 20 years, it has never misled me!
Anyone can make this easy Bread! The most delicious bread for breakfast that you have never eaten. No oven, I've been doing it for 20 years, it has never misled me! Fast and tasty recipe.
Bread recipe ingredients:
1 cup warm water (200 ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 tsp salt
5 cups of flour (600 gr) + ~30-50 gr to work with dough
100 gr butter
The glass I used is 200 ml.
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FALL SOURDOUGH RECIPE | Spiced Snickerdoodle Sourdough Cookies
Join me as I bake my new favorite fall sourdough recipe: snickerdoodle sourdough cookies. These delicious, chewy spiced cookies have a hint of vanilla and a slight tang from the sourdough. They are super easy to make and use simple ingredients you probably already have on hand.
PRINTABLE RECIPE:
FREE Simple Holiday Baking Checklist:
0:00 Intro to Snickerdoodle Sourdough Cookies
0:52 What you'll love
1:45 Long-ferment option
2:15 Cream butter/sugar
2:50 Add wet ingredients
4:03 Mix dry ingredients
5:15 Add to mixer
6:00 Cinnamon-sugar mixture
6:20 Preheat oven/prepare baking pan
6:30 Make dough balls/roll in sugar
7:40 Storage
8:08 Bake @ 375 for 9-11 minutes
FREE Whole Foods Pantry Essentials Checklist:
MORE FALL RECIPE VIDEOS:
Cinnamon Pumpkin Sourdough Rolls:
Pumpkin Sourdough Muffins with Chocolate Chips:
Harvest Sourdough Apple Bread:
Pumpkin Seed Pesto with Kale:
Pumpkin Puree Substitute:
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Cookie scoop:
Stand mixer with paddle attachment:
Non-stick ceramic rimmed baking sheet:
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Sourdough Novias Traditional Mexican Sweet Bread
This Traditional Mexican Sweet Bread layered with butter and coated with sugar is soft, delicious and very easy to make I A Knead to Bake
Dough Shield
Get the full recipe on my website:
ww.akneadtobake.com/post/sourdough-novias-traditional-mexican-sweet-bread
Ingredients:
Stiff Sourdough Starter (Levain)
30 grams (2 Tbsps) Water
30 grams (2 Tbsps) Sourdough Starter
60 grams (½ cup) Bread Flour
Dough Baker's Percentages
600 grams (4 ¾ cups) Bread Flour 100%
120 grams (½ cup) Stiff Sourdough Starter 20%
288 grams (1 ¼ cups) Milk 48%
Add 110 grams (1 stick ) Unsalted Butter 18%
100 grams (2 large) Eggs 17%
120 grams (⅝ cup) Sugar 20%
11 grams (2 tsps) Sea Salt 1.8%
Filling
110 grams (1 stick) Unsalted Butter
Website:
Facebook:
Instagram:
Pinterest:
pinterest.com/akneadtobake
Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Lodge Deep Camp Dutch Oven 8 Quart
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Bread Lame
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Potato Ricer
Music:
Love in Mexico by Carmen María and Edu Espinal Youtube Audio Library
Scoring a batard - simple wheat stalk
Sourdough Blueberry Streusel Bun Recipe | Sweet Stiff Levain |
More bread recipes you'll love: An extraordinarily delicious Blueberry Streusel Bun! It's pretty much like a delicious blueberry muffin, but serving in an ultra-soft and fluffy bread. Stuffed full of fresh blueberries and jam with the addition of buttery sugar streusel on top, making an scrumpcious snacking breakfast.
Sweet stiff levain
60g Starter
60g Flour
15g Water
15g Sugar
5-6 hrs @ 28C (use at PEAK)
Dough
200g Bread flour
All the sweet stiff levain
25g Sugar
4g Salt
95g Milk
1 egg
25g Butter
Streusel Topping
15g Ground almond
15g Sugar
15g All purpose flour
10g Softened butter
Fresh blueberries
Blueberry Jam
Egg wash
Bake at 180C @ 20-25 mins
or until golden brown
HOW TO MAKE SOURDOUGH STARTER:
NOTE:
⚠️ Final proofing time vary from 3-3.5 Hrs @ 28C, depending on strength of starter
⚠️ Kindly adjust baking time according to your oven
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Cloud Toast (Sourdough Shokupan) [ TIMELINE ]:
How to strengthen your starter guide:
Instagram: @sour.lotti
Music by Hoogway - Beauty In All Forms :
BLUEBERRY MUFFINS made with Sourdough DISCARD | Mom of 3 : Kid approved recipe!
Don't throw that sourdough discard away! Make these easy muffins instead!
If I can pull these homemade muffins together from start to finish in under 25 minutes, so can you!
This is a great use up of berries past their prime!
#blueberrymuffins #sourdoughdiscardrecipe #homesteadingfamily