Le Cordon Bleu’s style Muffins

English muffins

*make 12 medium muffins 係英式,中間切開搽牛油o個隻*

2tsp dried yeast
400g strong or plain four
1.5 tsp salt
1tsp caster sugar
1tsp softened unsalted butter

preparation:

1. gently heat 225ml water in a small pan until it feels warm, not hot, to the touch. Remove from the heat and stir in the yeast until it is dissolved.

2. sift the flour, salt and caster sugar into a large bowl, make a well in the center and pour in the yeast mixutre. Melt the butter (again, it should not be too hot) and pour it into the well. Using your hand with fingers slightly spread apart, gradually bring the flour into the liquid and mix well. Turn the dough out onto a floured work suface and knead for 2-3 minutes, or until smooth.

3. Sprinkle a baking tray with flour, preheat the oven to hot 210℃. Turn the dough out onto a lightly floured work surface and knead until smooth. Roll the dough to about 1cm thick and using a 7cm plain round cutter dipped in flour, cut out rounds and place them on the baking tray. Re-roll any leftover dough and repeat. Cover the tray with plastic wrap and leave in a warm place for 15-20 minutes, or until the muffins have risen slightly. Bake for 15minutes, turning halfway through the cooking time. Remove from the tray and cool on a wire rack.

Chef’s tip: these muffins can also be cooked on top of the stove using a griddle or dry pan over low heat. Turn over as each side becomes lightly browned and is cooked through.