English Muffin(song bing )

Muffin method:

Raw materials for making muffins:

100g low gluten flour, 25g whey protein, 1 tsp (5cc) baking powder, 2 tsp (30cc) sugar, 1 / 3 tsp soda powder, 2 tsp salad oil, 1 cup (200cc) yogurt and a pinch of salt.

Muffin making steps:

1. Sift the low gluten flour, baking powder and soda powder.

2. Put whey protein in a bowl, add yogurt and mix well.

3. Add the salad oil and sugar in turn and mix well.

4. Add the sifted flour 2-3 times, and add salt. After mixing, cover it with plastic wrap (store for 30 minutes-1 hour, refrigerate for half a day or so in the refrigerator, make the batter taste better and more smooth).

5. Heat the pan, pour in the salad oil, turn it into a low heat, scoop up half a teaspoon of batter with a large spoon, and pour it into a round shape with a diameter of about 12-13 minutes.

6. Fry with low heat. When bubbles appear one by one on the surface, turn it over with a spatula and fry the front and back beautifully.

7. Take advantage of

English Muffin

Muffin is a kind of cake, which is usually baked with baking powder or baking soda. It has the similar characteristics as a balloon. It can keep the air and expand with the tension of the air, but it will not rupture.

characteristic

The substance produced by adding water and stirring flour has good extensibility and elasticity. When making muffins, flour is the main material, and flour is mixed with water to form dough. The wet gluten is baked in the oven, and steam will be generated after heating. The higher the baking humidity is, the higher the steam pressure is, and the greater the swelling force of wet gluten is. Such a layer by layer of the surface layer is continuously heated and expanded until the water in the gluten is completely dried. In this way, the volume of the product is also eight to ten times larger than the original. The second factor of expansion is the structural material with the ability to produce layers. The so-called layered structural material means that when the muffin dough is in operation, a lot of regular layers of oil must be put into the dough. Layer by layer of oil and layer by layer of dough are isolated from each other, forming a regular layer of dough and oil, which will have a complementary effect after being baked in the oven The moisture in the wet gluten is heated to produce water vapor expansion force, and the water vapor pressure produced by the lower layer of gluten swells the upper layer of gluten, and gradually grows up layer by layer. Finally, the oil in the layers is heated to dissolve and infiltrate into the gluten to replace the original water, making each layer of dough become loose and crisp, and finally become a delicious and bulky muffin.

raw material

Materials used

3 eggs

Low gluten flour 90g

accessories

Meat floss 30g

Seasoning

1 g salt

Sugar 60g

Proper amount of salad dressing

Vegetable oil 45 ml

practice

Beat the eggs into a bowl, add sugar and salt;

< I2. < / I use the electric egg beater to beat the egg (pay attention to beat the egg until it is very delicate and milky white, and when lifting the egg beater, the egg on the egg beater can hang for a few seconds and then slowly drop, and there are very obvious traces after the egg drops into the basin, which will not mix with the egg in the basin, and the egg about 2-3cm will not drop on the electric head);

< I3. < / I sift the flour into the egg paste three times and mix well (that is, sift in one third of the flour first, then sift in one third, and then sift in the remaining flour and mix well);

< I4. < / I take about one third of the batter and spoon it into another basin. Add vegetable oil in several times and mix well;

Then pour it back into the previous batter and mix well;

Heat the pan, rub the bottom of the pan with kitchen paper and a little vegetable oil, and then scoop a proper amount of batter into the pan;

< i7. < / I the batter will flow around to form a round cake shape. When the fire is low, fry until there are small holes on the surface of the muffin and the batter solidifies;

< I8. < / I turn over and fry the other side until yellowish. The fried muffin can be eaten directly, or it can be cooled, coated with salad dressing and sandwiched with meat floss to make the meat floss sandwich muffin, which tastes better.

Tips

1. This muffin uses the recipe of the cake, and no baking powder is added, so the key to beating the egg liquid is to beat the egg liquid until it is very delicate and milky white. The egg liquid dropped after lifting the beater will not disappear, and it will melt into the egg liquid in the basin; After sifting into the flour, the surface of the egg will not collapse. If there are big bubbles on the surface of the paste after mixing in the flour, it means that the egg has not been successfully whipped. When whipping the egg, put the beating basin into 60 ℃ hot water, which is more conducive to whipping;

2. Sift the flour into the egg liquid and mix well. Turn it up and down gently. Do not stir in circles;

3. Heat the pan before putting the batter into the pan;

4. When frying, use small fire to fry slowly. If the fire is too big, it is easy to scorch;

5. In step 5, when mixing the oil, you can also directly mix the oil into the batter in several times, but I think it's easier to mix the oil with a small amount of batter and then pour it back into more batter.

 

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Chinese PinYin : Song Bing