Easy English Muffiins in the Bread Maker

Name: Easy English Muffiins in the Bread Maker
Yield: 6 servings
Cuisine: American
Ingredients: 150 grams Strong Bread Flour; 15 grams Cake flour; 3 grams Sugar; 2 1/2 grams Salt; 3 grams Dry yeast; 3 grams Skim milk powder; 10 grams Butter (or margarine); 110 grams Water; 1 Corn grits; 1 Flour for dusting (cake flour or strong bread flour); 1 Oil (for greasing); 1 Corn Grits Substitute

cookpad.japan @cookpad_jp

I modified a recipe that I was taught when I bought some new muffin moulds. I cross-referenced the amounts with the size of the moulds that I had at home and simplified the numbers a bit to make this recipe.

Be careful not to burn yourself when removing the muffins from the moulds.
If you don't care about the height of the muffins, you can make them without the moulds.
If you don't have an oven tray to place over the muffin moulds, then you can use any heat-resistant tray instead. If you're using aluminium foil, make sure to make a secure lid for each individual mould. If you don't use any type of lid the muffins will be really dense. Recipe by hirokoh

cookpad.japan @cookpad_jp

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Ingredients

6 servings

150 gramsStrong Bread Flour
15 gramsCake flour
3 gramsSugar
2 1/2 gramsSalt
3 gramsDry yeast
3 gramsSkim milk powder
10 gramsButter (or margarine)
110 gramsWater
1Corn grits
1Flour for dusting (cake flour or strong bread flour)
1Oil (for greasing)
Corn Grits Substitute (to keep the look)
1Corn Grits Substitute

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Steps

1

Put all of the ingredients except for the corn grits into the bread maker and start it on the dough course. Just leave everything to the breadmaker here.
2

Turn the dough out onto a dusted surface after the first proving and press it down gently with the palms of your hands to even out the surface. Split the dough into 6 equal portions and shape each portion into a round.
3

Once the dough has been shaped, cover them with a well-wrung damp cloth and leave the dough to sit for 15 minutes.
4

Re-shape the dough into rounds and coat the outside with corn grit. Place each piece of dough into a lightly-oiled English muffin mould and press down to flatten out the surface.
5

Line an oven tray with parchment paper and place the filled moulds on top.
6

Prove the muffins in a 40℃ oven for 45 minutes until the muffins have expanded to 80-90% up the mould. Take the tray out of the oven and preheat it to 190℃.
7

Once the oven has preheated, cover the moulds in a sheet of parchment paper and rest a second oven tray on top. If you don't have a spare oven tray, you can make a lid out of aluminium foil instead.
8

Bake the muffins for 20 minutes, remove them from the moulds, and serve.
9

Here is a simple recipe. "Hollandaise Sauce, Essential for Eggs Benedict",.
10

If you top these English muffins with cream cheese and smoked salmon, you can make a quick and delicious open sandwich.
11

If you make a layer of egg from both egg whites and yolks, then sandwich it in the muffin with some cheese and bacon, you've got yourself something similar to a McDonald's Egg McMuffin.