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
Make Bread in 10 Minutes in a Fry pan | No eggs, No yeast
Are you in the mood for freshly baked bread but don't have the time or ingredients for a traditional recipe? Look no further! With this amazing bread recipe, you can whip up a batch of homemade bread in just 10 minutes, and the best part? No yeast or oven required!
Ingredients:
200 grams of all-purpose flour (1 and 2/3 cups) or (7.05 ounces of flour)
5g of baking powder (1 teaspoon) or (0.18 ounces of baking powder)
A pinch of salt
20g of vegetable oil (4 tsp) or ( 0.71 ounces of vegetable oil)
125ml of milk (animal or vegetable milk) 125 ml (1/2 cup) or (4.23 ounces of milk)
- Combine the flour and baking powder in the bowl. Add a pinch of salt for flavor. Pour in the milk and vegetable oil. Mix all the ingredients together until they are well combined and a soft dough is formed. Make sure to incorporate all the dry ingredients with the wet ones.
- If the dough feels too dry, add a little more milk gradually while continuing to mix. If the dough is sticky, sprinkle some flour onto it and knead it until it becomes smooth and flexible. (Just enough to gather the dough does not require kneading).The goal is to achieve a dough that is easy to work with and not too dry or sticky.
- Once the dough is ready, roll it out on a lightly floured surface to a thickness of about 0.5 to 1 cm. You can use a rolling pin to flatten the dough evenly. Then, use a cookie cutter or any round object with a diameter of approximately 6 cm to cut out the dough into individual discs. Repeat this process until all the dough is used and you have obtained the desired number of bread discs.
- Now, it's time to heat a non-stick pan over medium heat.
ـ Once the pan is hot, carefully place a few dough discs onto the pan, ensuring they are evenly spaced apart.Cover the pan with a lid to create a slightly steamy environment, which helps the bread cook evenly and stay moist. Cook each side of the bread for about 5 minutes. You may need to adjust the cooking time slightly based on the thickness of your bread and the heat of your stove. Keep a close eye on the bread to ensure it doesn't burn.
- Once cooked, transfer the bread to a wire rack to cool slightly. The bread should have a lovely golden brown color and a slightly crispy exterior.
- Continue the process of cooking the remaining dough discs until you have cooked all the bread. You can keep the cooked bread warm by covering it with a clean kitchen towel while you cook the rest.
- Once all the bread is cooked, it's time to enjoy your homemade creation. Serve the warm bread with your favorite spreads such as jam, cheese, or use it to make sandwiches. The bread's texture should be soft and tender, making it perfect for any occasion.
- Now, sit back and savor the satisfaction of making delicious bread in just 10 minutes without yeast or an oven. Enjoy!
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#recipe #bread #nooven
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00:00 making dough
01:03 Roll the dough
01:23 Molding the dough
01:40 Putting the dough in the pan
Sourdough Discard Recipes
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Scoring a batard - simple wheat stalk
The BEST CONCHAS are SUPER SOFT and MOIST, Here is how PERFECT EVERYTIME, You’ll Be a PRO After This
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To Make The easiest and most delicious conchas, now let me tell you these are seriously the best conchas ever! The best part is they are super soft and moist WHO LIKES DRY PAN DULCE??? NO ME these are just perfect! ???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Make by hand how I did here ???????? Pumpkin conchas
Updated version to this video ????
I M P O R T A N T ⚠️
Dough should be elastic, this ensures the conchas are moist and soft
TIP! TEST YOUR YEAST!!!!!!!!!! IF DOUGH DONT RISE, ITS MORE LIKLY BECAUSE YOUR YEAST IS NO GOOD OR YOUR INGREDIENTS ARE NOT ROOM TEMPERATURE
REMEMBER SIFT THE FLOUR, UNSFITED FLOUR IS HEAVIER THAN SIFTED SO IF YOU WEIGHT YOUR FLOUR STRAIGHT FROM THE PACKAGE, IT WILL BE MORE AND THAT WILL JUST AFFECT THE LIQUID NEEDED
???? DO NOT ADD ANY MORE FLOUR , THIS WILL MAKE THE BREAD DRY
Ingredients: makes 8-12 conchas depending on how mini you want them
4 cups (550g) SIFTED all purpose flour
1/2 cup sugar
1 cinnamon stick or 1/2 tbsp ground cinnamon
1 tbsp instant yeast
1/4 tsp salt
3 eggs at room temperature
1 tbsp vanilla extract
3/4 cup warm milk
6 tbsp (85g) butter at room temperature
Topping
1 1/2 cup all purpose flour
1 1/2 cup powder sugar
1 cup butter flavor shortening or butter
1 tbsp vanilla extract
1 tbsp coco powder
1 tbsp strawberry nesquik
Food coloring (optional)
1 serving of love ????
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Sourdough Discard Banana Nut Muffins with Streusel Topping Recipe | Bessie Bakes
Use your sourdough discard in the most delicious way by making these buttery and fluffy muffins!
Words can’t describe just how good these Sourdough Discard Banana Nut Muffins & streusel toppings are. They are fluffy, buttery, and delicious (especially with the streusel topping). If you only make one muffin recipe for the rest of your life, let it be this one!
Even if you don’t happen to have any discard, you can just leave it out. The important thing is to MAKE THESE GLORIOUS MUFFINS!
Get the full recipe here:
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The BEST and EASIEST Cuernitos made with Sourdough
Cuernitos are a bread very close to a croissant with a very thin and crispy crust and a very soft and airy crumb I A Knead to Bake
Get the full recipe on my website:
akneadtobake.com/post/sourdough-cuernitos
Ingredients
Stiff Sourdough Starter (Levain)
25 grams (1 ¾ tbsp) Water
25 grams ( 1 tbsp) Sourdough starter
50 grams (⅓ cup) Bread Flour
Bread
350 grams (2 cups + 3tbsps) Bread Flour
160 grams (¾ cups) Milk
50 grams (1 Large) Egg
30 grams (⅜ cup) Sugar
100 grams (⅓ cup) Stiff Sourdough Starter
6 grams (1 tsp) Salt
30 grams (2 tbsp) Butter at room temperature
1 Stick of European Butter
Egg Wash
1 egg
1 tsp of milk
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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.
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Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Potato Ricer
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