Posted by: Jonjon | July 20, 2009

English Muffins 2 8/10 for texture and fragrance, but not much flavor33 April 17 2009


http://bonnie8nz.pixnet.net/blog/post/23241864

33% milk, 3% sugar, 1.5% instant, yeast, 33% water, 6% oil to all purpose flour and salt

材料: (成品約10片)

A

牛奶   120ml

細白糖   12g

快速酵母   6g

水   120g

植物油   25ml

中筋麵粉     180g

B

中筋麵粉   180g

鹽   3g

將材料 A 放入攪拌缸裡,攪拌至光滑的麵糊,

再加入材料 B 攪拌至柔軟光滑的麵糰(像耳垂般的柔軟)。

一般在製作麵糰,麵粉或水不要一次全加入,

預留一些,視麵糰的溼度再慢慢加入。

麵糰所需要的柔軟度就像耳垂般的柔軟,但不黏手。

因天氣冷我會用溫牛奶、溫水,加速麵糰發酵。

麵糰滾圓放入抹油的盆中,蓋上濕布或保鮮膜,發酵至雙倍大。

用電鍋來發酵是我用的方法之一,將外鍋放入一杯溫水,再放上內有麵糰的內鍋,蓋上濕布,蓋上鍋蓋。

取出麵糰,擀成1.2cm厚,用8cm直徑的玻璃杯或空鐵罐壓出圓形。

切剩下的麵糰再擀開,壓出圓形。

兩面撒上cornmeal放在鋪有烘焙紙的烤盤上,

蓋上保鮮膜做最後發酵約30分鐘或更久,麵糰約發酵至雙倍厚。

時間視發酵溫度而定。cornmeal是黃色的玉米粉。

放入平底鍋用小火烘烤兩面,共約20分鐘至熟。

放在網架上待涼就可以裝袋保存。

Conclusion

The muffins were done in 10 minutes for each side. It had a very fragrant flavor from the yeast, but …lacked flavor. This smelt better than hamburger buns.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: