Rhodes English Muffins

English Muffin

Описание:

For full recipe: http://www.chefsteps.com/activities/e...

Long before the "nooks and crannies" of Thomas' English muffins slogan, there were the nooks and crannies of 18th century English muffins. As early as 1747, recipes were being penned for the quintessential breakfast bread, one of which appeared in Hannah Glasse's The Art of Cookery and advised that the muffin's interior resemble honeycomb. Turns out, it's exceedingly difficult to get dough to resemble honeycomb.

The mixture of flour, yeast, and milk fat has to be quite soft—closer to pancake batter than bread dough—for those bubbles to form. If it's too stiff, as the dough bakes and expands the steam bubbles will remain as round individual bubbles, and result in a final product that is bread-like. If, however, the dough is loose, wet, and admittedly difficult to handle, then expanding steam will form large columns in the baking dough, resulting in that traditional honeycomb look in the final muffin.

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Комментарии:

Peter Maguire пишет: You're most welcome! =]

willyduu пишет: Well made video. It'll be cool if y'all ate it with butter and filmed it =P

Nicholas Gavin пишет: English muffin dough is a very soft and almost tacky dough, making it very difficult to transfer. Flipping the dough over helps keep a dry surface on both sides of the dough, helping prevent problems such as sticking to surfaces. This is where the linen comes into play. Flipping the soft dough is almost impossible without the linen.

oDPSo пишет: Gaaaaad these look delicious, soft and buttery :D

sygyzy пишет: These look amazing!

Peter Maguire пишет: I believe it's simply to lower the pH. Lactic Acid has a pka of 3.82, and 5g in that much dough will probably leave the pH some where in the 6 range - though this is just a guess as I didn't really want to do the math to figure out the estimated pH of that solution. Yeast work best in a slightly acidic environment (~5 pH is usually ideal), so the lactic acid just helps adjust the environment to be more to their liking - thus speeding up the amount of time needed for proofing.

Hazim Zaki пишет: a question, what's the purpose of lactic acid? :)

Dynn пишет: why is there a "flip dough over" step, and why linen

Hazim Zaki пишет: Thanks for taking the time to break it down Peter :)

karenga anderson пишет: Damn! This was spot on!

gorge smith пишет: now... beat the flower

JBH27 пишет: Can the dough be made ahead and then refrigerated...at what step can it be held?

Peter Maguire пишет: You're most welcome! =]

willyduu пишет: Well made video. It'll be cool if y'all ate it with butter and filmed it =P

Nicholas Gavin пишет: English muffin dough is a very soft and almost tacky dough, making it very difficult to transfer. Flipping the dough over helps keep a dry surface on both sides of the dough, helping prevent problems such as sticking to surfaces. This is where the linen comes into play. Flipping the soft dough is almost impossible without the linen.

oDPSo пишет: Gaaaaad these look delicious, soft and buttery :D

sygyzy пишет: These look amazing!

Peter Maguire пишет: I believe it's simply to lower the pH. Lactic Acid has a pka of 3.82, and 5g in that much dough will probably leave the pH some where in the 6 range - though this is just a guess as I didn't really want to do the math to figure out the estimated pH of that solution. Yeast work best in a slightly acidic environment (~5 pH is usually ideal), so the lactic acid just helps adjust the environment to be more to their liking - thus speeding up the amount of time needed for proofing.

Hazim Zaki пишет: a question, what's the purpose of lactic acid? :)

Dynn пишет: why is there a "flip dough over" step, and why linen

Hazim Zaki пишет: Thanks for taking the time to break it down Peter :)

karenga anderson пишет: Damn! This was spot on!

gorge smith пишет: now... beat the flower

JBH27 пишет: Can the dough be made ahead and then refrigerated...at what step can it be held?
You'll Need:

Rhodes Dinner Rolls, thawed
cornmeal
flour

Procedures : Flatten rolls into 3 1/2-inch rounds. Dip both sides into cornmeal mixed with a little flour. Place on a sprayed baking sheet. Cover with plastic wrap and let rise until double in size. Cook in a skillet over medium heat 2 to 2 1/2 minutes each side. Let cool completely. To serve, split with a serrated knife or two forks. Toast and serve with your favorite jam