Homemade Chewy English Muffins & Delicious Sandwiches
Homemade Chewy English Muffins & Delicious Sandwiches
Baking Classic English Muffins: Achieve a Chewy Texture and Savory Taste, Perfect for Sandwiches
Make classic, fluffy white English muffins at home, just like hodduk! English muffins are delightful for their savory aroma and satisfyingly chewy yet tender texture that intensifies with every bite. While delicious on their own, they transform into an amazing meal when used for sandwiches. Let’s dive into a detailed recipe for hearty and tasty English muffin sandwiches.
Muffin Dough Ingredients- 600g Bread flour (high-gluten flour)
- 20g Sugar
- 8g Salt
- 400g Warm milk
- 10g Instant dry yeast
- 40g Grapeseed oil (or vegetable oil)
- A little whole wheat flour (for dusting)
Cooking Instructions
Step 1
In a large bowl, combine 600g bread flour, 20g sugar, and 8g salt. Whisk them together thoroughly. Sifting the flour beforehand will result in a smoother dough.
Step 2
In 400g of warm milk (around 40°C or 104°F), dissolve 10g of instant dry yeast. Stir gently and let it sit for about 5 minutes to allow the yeast to activate.
Step 3
Pour the activated yeast mixture into the bowl with the sifted dry ingredients. Mix with a spatula or your hands until it just comes together into a shaggy dough. It’s okay if it’s still a bit sticky.
Step 4
Add 40g of grapeseed oil (or other vegetable oil) to the dough and continue kneading. The oil will make the dough much smoother and easier to handle.
Step 5
Knead the dough for 20 to 30 minutes until it becomes smooth, elastic, and pliable. You can knead by hand or use a stand mixer. The dough is ready when it can be stretched into a thin, translucent membrane without tearing (the windowpane test).
Step 6
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place (around 25-30°C or 77-86°F) for 40 minutes. The dough should double in size.
Step 7
This is what the dough looks like after the first rise. If you poke it with a floured finger, the indentation should remain, indicating successful fermentation.
Step 8
Gently punch down the risen dough on a lightly floured surface to release the gas. Divide the dough into 12 equal portions and shape each piece into a smooth ball (round off). Let the dough balls rest for about 10 minutes.
Step 9
Place the dough balls on a baking sheet lined with parchment paper and let them undergo a second rise for about 15 minutes. They will puff up slightly more.
Step 10
Here are the dough balls after their second rise. You can see they’ve become plump and airy.
Step 11
Generously grease the inside of your English muffin rings or molds with grapeseed oil. Flatten the proofed dough balls slightly to fit the size of the rings and place them inside. Sprinkle the tops lightly with dusting flour or whole wheat flour. (If the dough is too sticky, lightly oil your hands.)
Step 12
To prevent the muffins from puffing up too much and to maintain a flatter top during baking, cover the tops with parchment paper. This helps ensure an even shape.
Step 13
Bake in a preheated oven at 180°C (350°F) for approximately 17 minutes. Keep an eye on the color of the muffins and adjust the baking time as needed.
Step 14
Here are the ingredients for assembling delicious English muffin sandwiches: fresh lettuce, sliced ham, sliced cheese, and a creamy egg salad.
Step 15
To make the egg salad: Mash 6 hard-boiled eggs thoroughly with a fork or potato masher. Mix in 1.5 tablespoons of mayonnaise until well combined. You can add a pinch of salt and pepper to taste.
Step 16
Slice the baked English muffins horizontally. Generously spread the egg salad mixture on the bottom half. Layer with crisp lettuce, sliced ham, and a slice of cheese to create a hearty sandwich.
Step 17
Enjoy your homemade English muffin sandwich with a warm cup of tea or an aromatic coffee. It makes for a perfect brunch or a satisfying snack.
