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.
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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
Professional Baker Teaches You How To Make ENGLISH MUFFINS!
Chef Anna Olson demonstrates how to make her delicious English Muffins recipe and her Eggs Beneict with Avocado Hollandaise recipe! Follow along with the recipes below and you'll enjoying these breakfast classics in no time flat!
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Recipe
Makes 16 muffins
Ingredients
Starter:
2 cups (500 mL) lukewarm water
2 2/3 cups (400 g) bread flour
1 ¼ tsp (5 g) dry instant yeast
1 tsp (6 g) honey
Dough:
4 cups (600 g) bread flour
2 Tbsp (30 g) unsalted butter, at room temperature
1 ¼ cup (310 mL) lukewarm water
1cup + 2 Tbsp (300 g) starter
2 ¼ tsp (1 pkg) (8 g) instant dry yeast
1 Tbsp (15 g) salt
1 Tbsp (12 g) sugar
cornmeal, for sprinkling
Directions
1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, flour, yeast and honey together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muffins are made, you can add more flour & water and keep the starter going – it will improve over time (and needs feeding every other day) and should be stored in the fridge after the first 2 days.
2. For the dough, place the flour in the bowl of a stand mixer fitted with the hook attachment and add the butter. Use a pastry cutter to work in the butter by hand, until pieces of butter are no longer visible.
3. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size.
4. Turn the dough out onto a lightly floured work surface and roll it out with a rolling pin (sprinkling with flour as needed) to just over ½-inch (12 mm) thick. Use a 3 ¼- 3 ½ -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muffins on the tray. Sprinkle the tops of the muffins with cornmeal, cover with a tea towel and let rest 20 minutes.
5. Preheat the oven to 400 F (200 C). Heat a griddle pan over medium high heat and grease lightly. Griddle the muffins (don’t overcrowd the pan – you may have to do this in batches) 2 minutes on each side, until browned. Once all the muffins are griddled, bake them for about 10 minutes, until browned a little further. Cool the muffins for at least 30 minutes before enjoying.
The muffins can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muffin in half before toasting.
Eggs Benedict with Avocado Hollandaise
Serves 4
Ingredients
Avocado “Hollandaise:
1 ripe avocado
½ cup (125 mL) water
½ cup (125 mL) Greek Yoghurt
¼ cup (60 mL) vegetable oil
2 Tbsp (30 mL) lime juice
salt & pepper to taste
Eggs & Assembly:
4 English Muffins, split and toasted
8 slices ripe tomatoes
1 Tbsp (15 mL) white vinegar
8 eggs
2 Tbsp (15 mL) chopped fresh chives
salt & pepper
1. For the “hollandaise”, puree the avocado with the water, yoghurt, oil and lime juice in a blender on high speed until creamy and smooth. Season to taste and set aside until ready to serve (only chill if making ahead of time.)
2. Arrange the toasted English muffins (buttered, if you wish) on a baking tray lined with parchment paper and place a tomato slice on each. Hold the tray in a 300 F (150 C) oven to keep warm while preparing the eggs.
3. For the poached eggs, bring a medium saucepan filled with water to just below a simmer (you should see bubbles forming at the bottom of the pot, but not breaking the surface of the water). Add the vinegar. Break an egg, one at a time, into a small dish. Give the water a stir to create a swirling motion and then drop the egg in close to the centre of the pot – the swirling motion will help shape the poached egg nicely. You can add up to 4 eggs in one poaching session, but add them one at a time. Poach the eggs to the desired doneness (2 to 4 minutes) and lift them out with a slotted spoon and place each onto an English muffin. Put the tray back in the oven to keep warm while finishing the eggs.
4. To serve, arrange 2 muffins on each plate and spoon the avocado “hollandaise” overtop. Sprinkle the dish with chives and a little salt & pepper and serve immediately.
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