英式瑪芬麵包 English Muffins (Peter Reinhart's Recipe)

不同食譜比較 Comparison: 

英式瑪芬麵包 English Muffins (Alton Brown's Recipe)

英式瑪芬麵包 English Muffins (Frances Quinn's Recipe)

這個食譜的結果我不喜歡，做出來的英式瑪芬麵包（滿福堡）就像一般的麵包口感。我覺得英式瑪芬就是應該要有粗粗脆脆的外皮、QQ的內身呀！那些美妙的「坑坑洞洞」都到哪兒去了？

正在持續試做其他食譜，期待有好結果。

Well, I'm not satisfied with this recipe. It makes bread-like english muffins. But in my opinion, english muffins should have crisp crust and chewy crumb. All those "nooks and crannies," where are they?

I'm experimenting with other recipes and will post when I have good results.

手邊沒有玉米碎粒，用麥麩也是可以啦 | I didn't have cornmeal, so used wheat bran instead.

英式瑪芬麵包（6-8個）

修改自 Peter Reinhart在 The Bread Baker's Apprentice當中的食譜

材料：

• 高筋麵粉 2 1/4杯
• 糖 1/2大匙
• 鹽 3/4小匙
• 乾酵母 1 7/8小匙
• 無鹽奶油 1大匙
• 牛奶 210ml + 醋 30ml
• 玉米碎粒

做法概要：

1. 麵團揉好之後第一次發酵 90分鐘，然後分成 6-8塊。
2. 滾圓後稍微壓扁，兩面粘上玉米碎粒，放烤盤上二次發酵 90分鐘。
3. 烤箱預熱 350F/175C。在爐子上以平底鍋中火兩面各乾煎 5-8分鐘，送入烤箱再烤 5-8分鐘。

English Muffins (makes 6-8 muffins)

Adapted from Peter Reinhart's recipe in The Bread Baker's Apprentice

Ingredients:

• bread flour 2 1/4 cups
• sugar 1/2 Tablespoon
• salt 3/4 teaspoon
• active dry yeast 1 7/8 teaspoons
• butter 1 Tablespoon
• milk 7 ounces + vinegar 1 ounce
• cornmeal for dusting

Summarized Directions:

1. After kneading and a 90-minute rise, divide the dough into 6-8.
2. Shape into rolls and press a little. Roll with cornmeal on both sides and let the doughs rest on baking sheet for 90 minutes.
3. Preheat oven at 350F/175C. Cook the dough in a pan on stovetop for 5-8 minutes each side. Bake immediately in the oven for another 5-8 minutes.

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