Yield:Makes 8 to 10
烤(或没有),上面涂满厚厚的奶油和果酱，，，，fresh homemade English muffins are a real treat. For a flavor twist, try the cinnamon-raisin and rye variations below.
亚搏手机版官方
- 1-1/4杯牛奶（全部或2％）
- 2-1/2 oz. (1/2 cup) whole wheat flour
- 3/4茶匙。即食酵母粉
- 1-1/2 TBS。无盐黄油，融化
- 1-1/2 TBS。honey
- 3/4茶匙。犹太盐
- 7-1/2 oz. (1-1/2 cups) bread flour; more as needed
- Fine cornmeal, as needed (about 2 Tbs.)
营养信息
- Calories (kcal) : 200
- Fat Calories (kcal): 35
- Fat (g): 4
- Saturated Fat (g): 2
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 1
- 胆固醇（MG）：10
- Sodium (mg): 125
- 碳水化合物（G）：34
- 纤维（G）：2
- Protein (g): 6
Preparation
做面团
- Bring the milk to a bare simmer in a small saucepan. Remove from the heat and let cool to 105°F, about 30 minutes.
- 将全麦面粉和酵母搅拌入中等大小的碗中。在冷却的牛奶中搅拌直至所有团块消失。放在一边，直到混合物变成泡沫，大约30分钟。
- 将黄油，蜂蜜和盐搅拌到牛奶混合物中。加入面包粉并剧烈搅拌，直到您有浓稠的粘性混合物，1至2分钟。用保鲜膜松散地覆盖碗，并在室温下至少8且最多16小时。
塑造松饼
- Flour a work surface and then dust it with cornmeal. Using floured hands, gently deflate the dough in the bowl, transfer it to the work surface, and shape it into a rough rectangle. Using a floured rolling pin, roll the dough into a 10×8-inch rectangle that’s about 3/8 inch thick; use a bench scraper to lift the dough and dust the surface with more flour as necessary to keep the dough from sticking. Dust the top of the dough with 1 to 2 teaspoons of cornmeal.
- Using a floured 3-1/2-inch round cutter, punch out 5 to 6 muffins. Dip the cutter in flour before each cut to prevent sticking. Gather and gently reroll the dough scraps 3/8 inch thick; punch out 1 to 2 more muffins in the same way. Reroll the last bit of dough to punch out 1 or 2 more muffins. Cover the dough rounds with plastic wrap and let rest for 15 minutes.
煮松饼
- Position a rack in the center of the oven, and put a large rimmed baking sheet on it. Heat the oven to 400°F.
- 用中低温加热烤架或大型铸铁煎锅，直到热约5分钟。分批工作并使用面粉手指，将面团圆排列在烤架上或煎锅上，在每个之间留出约2英寸的空间。用刮刀煮一次，直到松饼的顶部和底部变成褐色且牢固，但边缘保持柔软，每侧约4分钟。
- 将松饼转移到烤箱中的烤盘上5分钟以完成烹饪。同时，擦去煎锅中的任何面粉，然后在下一批松饼中褐色；重复褐变，烘烤松饼，直到所有人都煮熟。
- Allow each batch to cool on a rack for 1 to 2 minutes. Using a fork, perforate the muffins along their equators all the way around, and break open the rest of the way by hand. Toast, if you like, and serve warm.
Cinnamon-Raisin English Muffins:Increase the honey to 2 Tbs. and add 1/2 cup raisins and 1 tsp. ground cinnamon to the dough after stirring in the bread flour.
黑麦英国松饼：使用深色黑麦面粉代替全麦面粉，并加入3/4茶匙。在面包粉中搅拌后，香菜籽将种子变成面团。
The muffins will keep at room temperature in an airtight container for 2 to 4 days, or in the freezer for up to 1 month. Toast before eating.
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Reviews
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评论（13个评论）
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柠檬|06/09/2020I used this recipe to make my first batch ever of EM. I rolled them a little too thin and was able to make 14 instead of the 8-10. But I also had a smaller round for the cut outs. The next time, I decided to try a sour dough recipe, since I have been feeding "my monster"
regularly and have enjoyed baking everything sour dough during the Covid! They turned out gorgeous, but I must admit, both had a very similar taste. Both delicious. There is a learning curve with the rolling, and the baking on top of the stove in the cast iron skillet.
Also, the sour dough recipe did not call for finishing off the baking in the oven, which I did even with that batch, and that is the best method. Otherwise I think they might get either to crunching and/or dark on the outside. Thank you for the method :) -
stephy224|04/10/2020
I have made all variations of this recipe and it is fantastic!!
因此，这个食谱很完美。但是当我第二次做到这一点时，我对以下调整感到满意：
如果您意识到初始面粉，酵母和牛奶混合物的“泡沫”需要更长的时间，则可以。
另外，在我第二次遵循此食谱之后，面团在12小时后最好。另外，之后将面团伸到矩形中，我将其滚动以达到厚度。这是完美的英式松饼的关键！
肉桂葡萄干和黑麦的变化也很完美，但是用肉桂葡萄干观看热量，因为葡萄干会导致松饼呈现。 -
DebInPortland|02/14/2016
我只是在情人节的早餐中做了这些。他们都是伟大的。这是我第二次制作EM，前一次是来自不同过程的不同食谱。我在此食谱中面临两个挑战。首先是将不同的面团卷到相同的厚度。我可以通过练习和照顾来改善这一点。第二是烹饪。我使用了一个看起来与作者使用的圆形铸铁烤架。在第一批中，烤架还不够热。为了使它们在底部变成褐色，我将它们煮熟了，以至于底部变得厚而脆。第二批，烤架太热了，它们几乎在底部燃烧。第三批导致松饼接近原本。我的观点是，如果烹饪的曲线有学习曲线，请不要感到惊讶。该食谱与全态的角落和缝隙产生松饼。 The flavor and texture are quite good. They are far better than any of the national brands that come in bags. (Ugh!) Compared to the premium brand that comes in a paper tray, I think these are less sweet, but otherwise similar. However, these EM are free of preservatives.For Valentine's day breakfast, I toasted them lightly, and served them with fried eggs and pan-seared grape tomatoes on top.Hubby said it was the best EM he'd ever had.The directions and photos of the recipe were extremely helpful. I think I understand now why one doesn't see EM at farmers' markets and upscale bakeries.I plan to make the cinnamon-raisin version next week. I'll be looking forward to it for the rest of the week.Thanks, Fine Cooking and Nicole Rees.
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JamesWatson|2015年9月16日
Very easy, and makes a very satisfying breakfast. You do need to plan ahead. But definitely worth it.
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