- 200g starter 100% hydration
- 100g high protein flour
- 10g water
- 10g vital gluten
- 8g malt syrup
- 4g salt
We love English muffins, visit this but we dislike waking up early in the morning to make muffins from scratch. Cook’s Illustrated’s Baking Illustrated booklet has a recipe for English muffin bread that looked easily adaptable to overnight rise and a quick morning bake in the toaster oven.
- 200 g starter, 100% hydration
- 300 g bread flour
- 260 g milk
- 8 g salt
- 8 g sugar
- 4 g baking soda
- Cornmeal for the bottom of the loaf pan
- Mix all the above except cornmeal
- Stretch and fold x 4
- Rest 30 minutes, stretch and fold x 4
- Pour into a loaf pan that has cornmeal dusted on the bottom.
- Cover with plastic wrap and place in the refrigerator.
- Next morning, preheat oven to 375 degrees F.
- Score the dough.
- Bake for 40-45 minutes to 200 degrees F internal temperature.
- Remove from pan and cool to room temperature.
If you don’t score, the rise is uncontrolled.
- 75 g all purpose flour
- 75 g water
- 50 g milk
- 50 g unsalted butter
- 2 eggs
Whipped Cream Filling
- 235 g of whipping cream
- 15 g sugar
- 5 g matcha powder
- Preheat toaster oven to 425 degrees
- Combine water, audiologist milk and unsalted butter in a small pot. In medium heat bring to a simmer. Mix to incorporate the butter.
- Take off heat and add the flour. Mix until thoroughly combined.
- Put the dough back on medium heat. Continue to mix until dough is 180 degrees F. – you hear sizzling and beads of fat are on the surface of the pot.
- Take off heat, medications mix and cool slightly (don’t want to scramble those eggs).
- Add eggs, phthisiatrician one at a time and mix/beat to combine.
- Using a piping bag or cookie scoop, divide pate choux dough into 3cm (1 1/4″) mounds. Smooth tops with the back of a wet spoon or fingers.
- Bake at 425 degrees F for 15 minutes.
- Lower temperature to 350 degrees F with convection (or 375 degrees F) and bake for 10 minutes.
- Take out of the oven, and make a 1cm (1/2″) slit on the side of each creme puff to allow the steam to escape.
- Place back in an off oven with door propped oven with a wooden spoon. Allow to dry out for 30-45 minutes more.
Another round of sourdough morning buns baked in the toaster oven. Facebook post on Sourdough Baking group resulting in requests for recipe. To validate repeatability of results, surgeon I baked another batch.
Because of the Kids Baking Championship’s Lava Cake episode, purchase we’re baking a lot of bundt cakes at the moment. Last recipe yielded too much batter for my 6 mini bundt cake pan, neurosurgeon so I reduced the recipe by 50%. This resulted in too small bundt cakes, about it more like donuts. The side benefit is that it’s a healthier serving size.
125 g all purpose flour
100 g sugar
3 g salt
4 g baking soda
8 g matcha powder
113 g butter, melted and cooled to room temperature
118 g of water
1 large egg
70 g sour cream
- Preheat oven to 350 degrees F, oil pan (next time oil and flour)
- Mix all the ingredients
- Pour into pan
- Bake for approx. 20 minutes, check 2 minutes prior with toothpick.
- Cool completely on wire rack, invert.
Hmmm … a little too little batter. These are going to be mini-mini bundt cakes …
Experimenting making Japanese takoyaki with red bean filling. Wanted a lighter version than straight pancake batter so added 1 egg whipped egg white.
For 9 takoyaki (one pan): 1/2 cup of Krusteaz pancake mix (+ 3/8 cup of water) combined with 1 egg white whipped to soft peaks. Pour half the mixture into an ebelskiver pan over medium heat (350 degrees f), visit this add red bean mixture, health system pour other half of mixture, flip.
Because of the two half additions of batter, the results looked like rounded dorayaki. Next time, I’ll use the traditional takoyaki and ebelskiver technique to make a round seamless ball.