TOKYO | WASHOKU @ LIVING renewal in progress !!!

Frying Pan baked English Muffin Recipe – 「フライパン」で作るイングリッシュマフィン

May 1st, 2019. REIWA May 1st.

This day is a historical day, dawns the new Japanese era ‘REIWA’ from the previous ‘HEISEI’, a Japanese era named for each emperor. If anyone is interested in the Japanese monarch system, it is a good period to many media will explain well of the past and present emperors of Japan.

However….this Memorial Day has…..nothing to do with my post today.

This is an ‘English Muffin’ post which I published a while ago through Instagram and received good review, comments, and recipe request. It is a simple easy to make ‘English Muffin’, NOT using an oven but a frying pan (with a lid). Once the dough ferments, it is a matter of rolling the dough to an English muffin shape and baking using a flat frying pan concealing the heat and moist which enables the bun to become moist, soft and very very yummy!!! Give it a try and let me know how it turns out.




Frying Pan Baked English Muffin Recipe

【Ingredients】Makes 7 Muffins

  • Bread Flour・・・・・・・300g
  • Sugar ・・・・・・・・・1 Tbs
  • Salt ・・・・・・・・・・3/4 Tsp
  • Dry Yeast ・・・・・・・・1 Tsp
  • Warm Water ・・・・・・・200ml
  • Butter ・・・・・・・・・・10g
  • Corn Grits
  1. < MIX > Mix all the ingredients (except the butter) in a large bowl and mix until smooth. Soften the butter. While mixing together with both you hands and weight, add the butter after 2~3 minutes of mixing. In total, mix for about 10 to 15 minutes occasionally smashing the dough into the bowl to stimulate the surface. When the dough feels like a earlobe texture, smooth and elastic, the it is ready for the next step. 
  2. < PRIMARY FERMENTATION > Lightly oil a container with a lid and ferment for approx. an hour at a normal temperature (28 ° C to 30 ° C). The primary fermentation ends when the dough volume swells to about 80%.
  3. <SHAPING> Divide the dough into 7 pieces.Reshape the dough, folding the cut surface towards the circular epicenter.Cover the dough with a wet towel, to prevent it from drying. Let the dough rest for about 10 minutes, reshape the dough. Spray or wet the surface to attach corn grit on the surface.Line up the muffins in a frying pan.
  4. < FINAL PROOF > Place the dough at 29~30C/20min, in a covered frying pan.
  5. <BAKING> Bake in frying pan.Bake slowly over low heat. When the bottom turns lightly brown turn it upside down. (Approx. 7~8 minutes) Once both sides are browned, replace the position of the muffins so each muffin will have an equal amount of heat. Bake for about a total of 15 to 18 minutes on both sides.However please adjust the amount of time, the heat level as per each cooker.

Frying Pan baked  English Muffin Recipe – 「フライパン」で作るイングリッシュマフィン


  • 強力粉・・・・・・・300g
  • 砂糖・・・・・・・・大匙1
  • 塩・・・・・・・・・小匙3/4
  • ドライイースト・・・小匙1
  • ぬるま湯・・・・・200 ml
  • バター・・・・・10g
  • コーングリッツ
  1. 【ミキシング】大きな容器に材料(バター以外)を入れて、滑らかになるまで混ぜる。ひとまとめになるように混ぜながら、バターはやわらくしておき、途中で投入。10~15分ほど両手で体重をかけながらおねる。時々、生地をボウルに叩きつけて刺激を与えると表面にハリが出てくる。生地が耳たぶのような手触りになり、手につかない生地になるまでこねます。
  2. 【一次発酵】蓋つきの容器に軽く油を塗り、1時間ばかり常温 (28℃~30℃)で発酵させる。8割くらいのボリュームに膨らんだら一次発酵は終了。
  3. 【分割】7つに切り分ける。
  4. 【成形】切り口を中に入れるようにして丸くまとめる。ぬれ布巾をかけて生地を10分程度休ませる。ひとまわり大きくなったら丸めなおし、表面を霧吹きしコーングリッツをつけてフライパンに並べる。
  5. 【二次発酵】蓋をして29~30℃で20分。生地がふっくらした程度。
  6. 【焼成】フライパンで焼きます。
  • 弱火でじっくり焼く。7~8分で薄く焼き色がついたらひっくり返します。
  • 両面に焼き色がついたら、マフィンの位置を中央部分と外側部分で入れ替える。
  • 両面、合計で約15~18分ほど焼く。
  • 各自のコンロで焼き具合は調整をしてください。

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