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English muffin | tabetette's recipe transcription

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tabetette

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Ingredients

Strong powder : 200g
Millet sugar : 8g
salt : 3g
Unsalted butter : 8g
Dry yeast : 3g
egg : 1 piece
water : 1 tablespoon
Corn grits : 50g

Time required

55minutes

Procedure

1) Knead the ingredients and ferment 00:07
In a bowl, add salt, millet sugar, yeast and strong flour, mix gently and add water.
Transfer them all together to a table, and when the dough has settled to a certain extent, add unsalted butter and let it blend well.
Transfer the dough to a bowl, cover with a shower cap and ferment until doubled.
2) Degassing and splitting 02:19
Lightly spread the dough, degas, divide into 6 equal parts and roll.
Wet it and let it rest for 15 to 20 minutes.
3) Molding and toppings 03:39
Dust it and stretch it to the size of a cercle.
Add water to the beaten egg, pass through the dough and sprinkle with corn grits.
Put it in cercle and ferment it with a wet cloth until it becomes 2.5 times.
4) Baking 05:01
Cover the cercle with an oven sheet and bake in an oven at 190 ° C for 15-18 minutes.

Point

Place the ingredients in a bowl and mix gently to allow air.
When the dough has come together to a certain extent, tear off the butter. It's sticky, but it's gradually coming together.
The cercle is 3 x 9 cm in size. Cardboard can be used as a substitute. Can be molded without it.
Cornmeal may be used instead of corn grits.
Place the oven sheet on the top and bottom of the cercle and bake.
Fermentation time is not included in the time required.