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Before you jump to English Muffins Using Handmade Circular Molds recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.
Enjoying healthy foods makes all the difference in how we feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy kinds plays a part in a more healthy feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). Sometimes it’s tough to find wholesome foods for treats between meals. Shopping for snacks can be a struggle because you have countless options. There’s nothing like one of these healthy foods when you need an energy-boosting snack.
Foods made from whole grains are fantastic for a easy snack. Starting your morning with a piece of whole grain toasted bread can give you that extra boost you need to get going. Eating on the run may be healthier with whole fiber chips and crackers. Make the change from refined products such as white bread to the healthier whole grain choices.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy way of life can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to english muffins using handmade circular molds recipe. You can have english muffins using handmade circular molds using 10 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare English Muffins Using Handmade Circular Molds:
- Provide 150 grams Bread (strong) flour
- Use 1 1/2 grams Instant dry yeast
- You need 10 grams Sugar
- Take 2 grams Salt
- Prepare 15 grams Shortening ( or unsalted butter )
- Take 15 grams Cornmeal ( for the dough )
- You need 50 grams Water (35℃)
- Take 60 grams Milk (35℃)
- Get To finish:
- Provide 1 Cornmeal
Steps to make English Muffins Using Handmade Circular Molds:
- First, make the circular mold with a quart milk carton. Cut open the milk carton, then ut off the bottom part.
- Cut one side of the milk carton, including the top part, into half lengthwise. Do the same for another 2 sides and make 6 strips (or 8 strips) in total.
- Cover each strip with aluminum foil.
- Make them into a ring shapes with the ends overlapping about 5mm, and staple the ends together. Done! You can use them many times until they are worn out.
- Knead the dough until the surface of the dough becomes smooth. Add shortening after a while.
- Let the dough rise at 40℃ for about 50 minutes, or until the dough is about double in size.
- Divide the dough into 6 pieces and make them into balls.Make sure not to let them get dry, and let the dough sit for about 10 minutes.
- Reshape the balls again, and coat them completely with corn meal.
- Place the circular molds on a baking sheet lined with parchment paper. Place the dough seam-side down in the middle of the circular molds.
- Place a sheet of parchment paper on the circular molds and place another baking sheet on top.
- Press the dough like in the picture with the baking sheet and let it rise again at 40℃ for 20 to 30 minutes. Preheat the oven.
- Bake in a 190℃ oven for 13 minutes with the baking sheet still laid on top. If they aren't brown enough,bake for another 1 to 2 minutes.
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