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English Muffin

Yields 10 Prep Time 40 min Cook Time 15 min Total Time 55 min

Ingredients

1. 4 g or 1 tsp Baking powder
2. 40 g or 3 tbsp Milk
3. 10 g or 2 tsp Instant dry yeast
4. 20 g or 1 1/2 Nextjen All Purpose Baking Blend (flour)
5. 20 g or 2 1/2 tbsp Shortening or lard
6. 100 g or 1/3 cup Hot water
7. 200 g or 2/3 cup Hot milk
8. 8 g or 1 1/2 tsp Sugar
9. 220 g or 1 1/2 cup Nextjen All Purpose Baking Blend (flour)
10. 8 g or 1 1/2 Salt

Instructions

1. Mix baking powder, milk, yeast, 20 g flour and shortening together and let rise for 5 to 10 minutes.
2. In mixer, combine salt, 220 g flour, sugar, hot milk and hot water and mix for 2 to 3 minutes, until the mixture cools to body temperature (30-32°C).
3. Add yeast mixture and mix until combined.
4. Roll on sweet white rice flour to about 2 cm thick (1”).
5. Cut into 8-10 rounds or squares and let rise for 20 to 30 minutes until they have doubled in size.
6. Heat a large nonstick frying pan to medium heat with shortening in it.
7. Place muffins into hot fat for 5- 7 minutes on first side, turning over and cooking for another 5 -7 minutes.
8. Test temperature with a probe to reach 87-95°C (190-200°F). You want these golden and crispy on the outside and puffed up in the centre.