English Muffins
I wanted to get closer to the taste and texture of real Pasco brand muffins that I did with my previous recipe.
If you use rice flour, it will make them even more chewy.
When they're freshly baked, you can make them look more like authentic Paso muffins by cutting into them 5 mm deep all the way 'round and then pulling them apart with your hands! Recipe by Ruka
English Muffins
I wanted to get closer to the taste and texture of real Pasco brand muffins that I did with my previous recipe.
If you use rice flour, it will make them even more chewy.
When they're freshly baked, you can make them look more like authentic Paso muffins by cutting into them 5 mm deep all the way 'round and then pulling them apart with your hands! Recipe by Ruka
Cooking Instructions
- 1
Add all the ingredients other than the corn starch into a bread machine, and leave everything to the machine up until the end of the 1st rising.
- 2
Once the dough is done, divide it into six portions, punch down, and then cover with a well wrung-out damp towel. Leave to rest for 15 minutes.
- 3
Once rested, reshape. Then, spray both sides with water, sprinkle with the corn starch and put in circular molds.
- 4
Put the molds on top of an oven, cover them with parchment paper, and let the dough rise a second time. My oven has a bread rising setting, so I let them rise for 40 minutes at 40℃.
- 5
Once the second rising is done, preheat your oven to 180℃. With the parchment covering them, put them in the oven, bake for 15 minutes, and they're done.
- 6
and this have the same Steps, so please consult this if you would like to see pictures for each Step.
- 7
You can also bake this in the bread machine to make a chewy, delicious loaf.
- 8
This is a ham, cheese and egg muffin sandwich.
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