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English Muffins

PostPosted: Sun Oct 31, 2010 12:27 pm
by NCPaul
As they are known as is the US (I know they are different in the UK and are closer to crumpets :D ). I've wanted to make these for some time but I couldn't bring myself to buy muffin rings. Then I came across the tip that the rings from canning jars works as well; I have plenty of those, why didn't I think of that. I've tried two recipes from the web:

http://www.foodnetwork.com/recipes/alto ... index.html

http://www.kingarthurflour.com/recipes/ ... ins-recipe

I prefer the one from Alton Brown. I let the dough/batter rise for 2 hours until it looked like this:

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I cooked them in an electric frying pan at 300F (easier I think than on the stove).

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The rings are sprayed with oil and semolina flour is added.

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Six minutes per side with the lid on.

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Split (Alton Brown's recipe).

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Split (King Arthur Flour's recipe).

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Both had good hole structure and tasted fine. Alton Brown's recipe is more like the commerical product sold here and used by McDonalds. Enjoy your breakfast. :D

PostPosted: Sun Oct 31, 2010 1:40 pm
by wheels
NCPaul - they look more like Muffins than Crumpets - and bloomin' good ones at that. :D :D

Phil

PostPosted: Sun Oct 31, 2010 2:07 pm
by Oddley
NCPaul, they look bloody lovely.

PostPosted: Mon Nov 08, 2010 12:19 am
by tinca
theres nothing nicer than muffin and bit of crumpet :P

PostPosted: Mon Nov 08, 2010 12:20 pm
by Snags
boom tish

PostPosted: Mon Nov 08, 2010 12:25 pm
by Snags

PostPosted: Mon Nov 08, 2010 10:29 pm
by DanMcG
They look perfect Paul, thanks for sharing the method. One more thing I need to try...Dang

PostPosted: Mon Jan 16, 2012 12:48 pm
by corromant
Just had a look at these recipe's & on the Alton Brown one it asks for "1 tablespoon shortening" I would assume this is fat of some sort, can someone enlighten me please.

.

PostPosted: Mon Jan 16, 2012 1:16 pm
by Gill
When a recipe calls for 'shortening' it means to add the fat of your choice, usually either lard or butter.

The reason for this is that shortening helps yeast-based products to stay fresh for longer and it can improve the texture. I always add a knob of lard to my dough whenever I bake bread.

PostPosted: Mon Jan 16, 2012 3:05 pm
by salumi512
corromant wrote:Just had a look at these recipe's & on the Alton Brown one it asks for "1 tablespoon shortening" I would assume this is fat of some sort, can someone enlighten me please.
.


Shortening is the vegetable version of lard. Crisco is the most popular brand in the US.

PostPosted: Fri Jan 20, 2012 3:56 pm
by franyanne
I think Trex would be a good option in the UK as a substitute, but lard would probably do. They look good, I am in the middle of trying my first batch of Wheels soft rolls, might have to give these a go too. :D

PostPosted: Mon Jan 23, 2012 12:49 pm
by corromant
Thanks for clearing that up for me.

PostPosted: Wed Feb 29, 2012 9:36 am
by SweetCharly
They look amazing! :D