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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 spray 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 be interested 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.
イングリッシュ・マフィンはとっても簡単なパンですがパン屋でもなかなかお見かけしません。
とても簡単なイングリッシュ・マフィンのレシピで天然酵母も使わない時短のレシピです。
大きさはお料理によって成形を変えればいいし、マスターする価値あるレシピです。
セルクル を使い発酵型の「イングリッシュ・マフィン」レシピはこちらで見られます。



























QUICK BAKING SUMMARY | |
【MIX | ミキシング】 | 10 ~ 15 minutes |
【1st PROOF | 発酵】 | 60+ minutes @ 28℃~30℃/ (82 ° F to 86 ° F) |
【SHAPING | 分割・成形】 | 7 |
【BENCH TIME | ベンチタイム】 | None |
【FINAL PROOF | 最終発酵】 | 29° C~30° C (84 ° F to 86 ° F) with lid | 20 minutes |
【BAKE | 焼成】 | Frypan |
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