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Easy to make English Muffins | 手軽に作れるイングリッシュ・マフィン

Easy to make English Muffins | 手軽に作れるイングリッシュ・マフィン

English muffins are one of the most handy breads, especially lunch breads to have in the freezer.

As you know breads can be stored well frozen and used as needed; making sure that it defrosts naturally and some bread need a spray of mist to adding a tad of moisture before toasting or what I do it wrap it in a foil and leave it in the oven toaster for about 15 minutes and it  will come back alive and as if just has came out from the oven.

I have a variety of recipes on ‘English Muffins’ but this one sparked an interest as an ‘elementary level’ for anyone who may have interest in baking breads at home. It doesn’t seem to require much technique, room for mistakes nor need of baking utensils like the round cutter (cercle) which I have personally use for English Muffin making. (I will introduce my archive recipe for English Muffins in due course.)

This recipe does not require overnight proof or long waited preparation so like what I’ve done – I stared to knead the bread at 9Am after breakfast ready in time for lunch at noon – a ‘beef cutlet sandwich’.










Easy to make English Muffin Recipe –

  • Bread Flour (100%) 200g
  • Honey 1 Tablespoon
  • Salt (2%) 4g
  • Dry Yeast (2%) 4g
  • Warm Water (75%) 150ml
  • Corn Grits
  1. <MIX> Mix the flour, salt and dry yeast. If you are using dry yeast, not required pre-fermentation, add the dry yeast at this point. (Note : Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.)
  2. Combine the warm water and honey and blend it into the flour, to mix for 5 minutes.
  3. Once the dough surface becomes relatively smooth and elastic, mix for an additional 3 minutes.
  4. <REST TIME/PROOF> Cover the dough with plastic to prevent it from drying and let it proof for 60 minutes in room temperature (28C ~ 30C).
  5. <SHAPING> Dough size example 60g ~ 70g each
  • Flour the bread-board, removing the dough from the container using a dredge or cutting card, making sure your are not damaging the dough.
  • Divide the dough into 5, approximately 60g ~ 70g each; shaping it to a round bun.
  • Using a wet paper towel, wet the surface of the dough and place the round bun into a bowl of corn grits.
  • Place it in a baking tin and flatten the top to make it into a flat muffin shape.
  1. <FINAL PROOF > Place the dough at 29~30C/60min.
  2. <BAKING> Bake at 170C /350F for 10 minutes and further 10 minutes at 180C/370F. Baking the muffin will result in a slightly dome-like muffin as I have made. You can also place a light baking pan (to use as weights) over the muffins which will result in a flat head muffin, making sure to place a parchment paper over the muffins so it will not stick to the light baking pan.

Easy to make English Muffin Recipe – 簡単イングリッシュマフィン

  • 強力粉・・(100%)・・・・200g
  • はちみつ・・・・・・・・大匙1
  • 塩・・・・・・・(2%)・・4g
  • ドライイースト・・(2%)・4g
  • ぬるま湯・・・・・・・・(75%)・・・・150ml
  • コーングリッツ
  1. 【ミキシング】容器に粉、塩、ドライイーストを入れ、よく混ぜ合わせる。ぬるま湯に蜂蜜を加えておく。
  2. 【ミキシング】水は加減しながら全体にゆっくりと回し入れ、5分ほどミキシングする。 生地の表面にツヤが出て来たら、続けて3分ほどミキシングする。
  3. 【常温発酵】1時間ばかり常温 (28℃〜30℃)で発酵させる。
  4. 【分割】5つに切り分ける。(一個約60g〜70g)
  5. 【成形】丸くまとめる。ウェットタオルに水を含ませ生地を一端ころがせ、表面にコーングリッツをまぶす。天板の上にならべ、上から押しつぶすようなマッフィン形にしておく。
  6. 【二次発酵】
  7. 【焼成】焼き方を変えるといろいろな形のマフィンができます。
  • 170℃で10分焼き、焼き目をみながら180℃で更に10分焼きます。平なドーム型のマフィンの出来上がり。
  • もう一つのやり方としてはマッフィンの上にひっつかない様にオーブンペーパーをのせ、薄めの鉄板を上にのせて焼くと上面が平になります。
  • このマフィンは柔らかいふっくらとしたイメージに仕上げたい為、天板をのせずに焼成しました。
  • ※オーブンや生地の大きさによって焼き温度と時間は異なるため、焼き上がりはオーブン内をこまめにのぞき、目で見て確認する。
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