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英式麦芬 by Preppy Kitchen
用料
英式麦芬 by Preppy Kitchen的做法步骤
Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops. 将牛奶、水和糖放入碗或玻璃量杯中，然后一起搅拌，在微波炉中加热至110F（43℃），加入酵母并再次搅拌。搁置5-7分钟或直到泡沫头形成。
While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment. 当酵母激活后，将面粉和盐混合在厨师机的碗中搅拌在一起，然后装上K桨附件。
Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth. 将鸡蛋和融化的黄油混合到牛奶混合物中，然后在低调搅拌的同时慢慢将液体倒入面粉混合物中。将速度提高到中高，搅拌约7分钟或直到面团有弹性和光滑。
Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use. 转移到一个涂了油的大碗里，用保鲜膜盖住。在温暖的地方（大约一个小时）发酵至两倍大。也可以将面团冷藏过夜，在这种情况下，当准备使用时，提前回温一个小时。
Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina 将面团转移到涂了面粉的桌面上，然后轻轻摊开，擀至一英寸厚。在两张烤盘上铺上硅油纸，撒上玉米粉或粗面粉
Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes. 使用3英寸的圆形切割器切割松饼，然后用铲子或双手轻轻地将它们转移到准备好的烤盘上。 重新滚动碎屑，继续切割，直到面团用完。 用保鲜膜盖住，放在温暖的地方二发约30分钟。
Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes. 开小火放平底锅，把手放在锅上几英寸时感觉到热量，在表面撒上玉米粉或粗面粉，然后小心地将3-4个松饼放在平底锅上。盖上盖子焖5-6分钟。然后小心地翻转，再焖5-6分钟。
英式麦芬 by Preppy Kitchen的小贴士
Although you can let the dough proof for just 1 hour they will have more flavor the longer you leave it (4-8 hours). I recommend using a stand mixer to make these as the dough is very sticky and difficult to handle. If you use bread flour instead of AP flour your muffins will have a chewier texture. Place the dough in a warm place to prove quicker but make sure it's not hot or in direct sunlight or it will have the opposite effect. If you don't have a round cutter you can shape the dough into rounds by hand. If your muffins are under-baked and overly soft in the middle then bake them for about 3 minutes at 350F and they'll be right as rain. If your English muffins are sticking when cooking you can add a tiny amount of butter to the pan. A cast-iron skillet or griddle is best for cooking the muffins. You'll need to cook them in batches, make sure to brush away the excess semolina so it doesn't burn. Use a serrated knife to cut open the muffins when you are ready to serve them. The English muffins are best served toasted. Storage - cooked English muffins will keep well in an airtight container for 3-5 days or can be frozen for up to 3 months. 虽然你可以让面团发酵1小时，但发酵的时间越长（4-8小时），它们的风味就越浓郁。 我建议使用厨师机来制作这些，因为面团非常粘稠且难以处理。 如果你使用高筋粉而不是中筋面粉，你的松饼会有更耐嚼的质地。 将面团放在温暖的地方以更快地发酵，但要确保它不热或阳光直射，否则会产生相反的效果。 如果你没有圆形切割器，你可以用手将面团塑造成圆形。 如果你的松饼烤得不足，中间太软，那么在350F（180℃）烘烤约3分钟。 如果你的英国松饼在烹饪时粘住了，你可以在锅里加入少量的黄油。 铸铁平底锅或烤架最适合烹饪松饼。 你需要分批烹饪它们，确保刷掉多余的粗面粉，这样它就不会烤糊。 当你准备食用松饼时，用锯齿刀切开松饼。 英国松饼最好用锅煎而不是烤箱。 储存-做好的英式松饼可以在密闭容器中保存3-5天，也可以冷冻长达3个月。
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