Bread: English Muffin 英式松饼 (sponge starter method)

What're u eating? 在吃什么?

吃不饱的. 没钱吃饱

 

Simplicity masterpiece

Home baked...The only affordable place we could get to eat a english muffin is at MacDonald - the egg sausage muffin @ less $5. It is also the first place i get to taste the first bite of it. Some of the fancy restaurants do serve them at above $15, so cannot becomes a daily breakfast item, more of a luxury weekend bunch. For some years, we were able to buy freshly baked ones from the grocery stores, then one day they were totally out of sight islandwide except at a british store that sells largely clothing. The price per bag of five was also double and the freshness disappointing. As the saying goes, "Forbidden fruit always tastes better", so the craving for english muffins with own stuffings started mounting which led to a search for a good recipe.

Most bloggers and even famous chef would give you a straight method that is simple to do but the texture just not right. They were heavy and dense and excessively chewy. After the disappointing trials, I decided to opt for an overnight fermentation process, and the use of yoghurt that finally gave me that taste that I was looking for, better than Mr Mac (feedback from d chompers).

overnight sponge

D chompers gave me a thumb up for the final recipe, poor them had been "stomaching" the lesser perfect ones for weeks. Today we are all happy that we could eat fresh ones anytime we like without having to drive to Macdonald as the only option to eat them at low cost. Bake them and surprise your friends with a dozen, and they'll be thrilled this Christmas. That british clothing store don't sell them during the holiday seasons, reserving the shelf space for Xmas goodies with better profit margin. We already checked them out this early December.

English Muffin 英式松饼 

Recipe:

• 400g top flour
• 1/4 cup semolina
• 11g instant yeast
• 3/4 cup water
• 1/2 cup yoghurt
• 40 sugar
• 1 tbsp olive oil
• 3/4 tsp salt

Pointers: Use extra fine flour....flour baking tin / pastry board well...dun use high fire....Non-Beginners can opt for proofing in fridge for 8 hours -more airy muffins 

Bible Quote: Proverbs 3:5  Trust in the Lord with all your heart and lean not on your own understanding;

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

Step By Step Video: