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Home flour English Muffin with Rice Flour and Soy Milk

English Muffin with Rice Flour and Soy Milk

Name: How to cook English Muffin with Rice Flour and Soy Milk - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

cookpad.japan

English Muffin with Rice Flour and Soy Milk

I have had some muffin moulds for so long and I finally used them! At first I used a cookery book, but I wanted to use soy milk and rice flour, so I combined the recipe from the cookery book and. The result was as good as I had expected, so I uploaded this recipe.

Ingredient

270 grams

Bread (strong) flour (90 %)

30 grams

Rice flour (10 %)

4 grams

Semi-dried yeast or dried yeast (1.3 %)

10 grams

Skim milk powder (3.3 %)

15 grams

Caster sugar (5 %)

5 grams

Salt (1.7 %)

100 grams

Soy milk (33.3 %)

115 grams

Water (38.3 %)

10 grams

Unsalted butter (3.3 %)

5 grams

Vegetable oil (1.7 %)

1 tbsp

or more Corn grits (coarsely ground cornmeal)

Cooking instructions

* Step 1

Combine the strong bread flour, rice flour, yeast, skim milk powder, sugar, salt, soy milk and water in a bowl with a spatula until evenly incorporated.

* Step 2

Knead the dough in a bread maker or kneading equipment. When the gluten forms, add the unsalted butter and vegetable oil. Knead further. It takes 15 minutes in my bread maker.

* Step 3

Shape the dough into a ball. Place the dough with the joint side down in the bowl. Leave it for the first proving until it has almost doubled in size.

* Step 4

Transfer the dough onto a work surface and knock back. Divide the dough into 8 portions and shape into balls. Place each portion with the joint side down and cover with cling film to prevent from drying. Leave at room temperature for 13-15 minutes.

* Step 5

After 13-15 minutes knock back and shape each dough into a smooth flat rounds. Coat with corn grits.

* Step 6

Spread the corn grits onto a small plate and coat the surface of the dough evenly. Make sure that the sides are coated with corn grits to remove the muffins from the moulds easily.

* Step 7

Line the baking tray with baking parchment. Arrange greased muffin moulds and place each dough in the centre of the moulds (I use an oil spray to grease the moulds).

* Step 8

Lightly cover with cling film to prevent the surfaces from drying. Leave the dough to prove for about 30 minutes at 35˚C, until the dough swells just over the top edges of the mould.

* Step 9

After the second proving pre-heat an oven to 190˚C. Meanwhile cover the dough with baking parchment. While the oven is pre-heating, the proving is continuing.

* Step 10

After pre-heating the oven, place another baking tray on top. Bake at 190˚C for 10 minutes, turn down to 180˚C and bake for a further 5-7 minutes. It will take 15-17 minutes in total.

* Step 11

After baking, remove the moulds and cool the muffins on a cooling rack.

* Step 12

They look pretty.

* Step 13

The outsides are crispy! I like the texture of the cornmeal! The insides are fluffy. They are very rustic English muffins, using rice flour and soy milk.

* Step 14

Slice in half and toast. Serve with butter and syrup, or sandwich filling of your choice!

* Step 15

I made a burger with a muffin, and it was exquisite.

* Step 16

If you use homemade starter, decrease the amount of flour to 250 g. Use 10 g of the starter and 65 g of water. Calculate other ingredients, using a bakers' percentages.

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