Zhuang Zuyi's formula adds whole wheat flour. The flavor of raw wheat is stronger, healthier and lower calorie. The night before and the noodles were refrigerated and fermented. Shaping the next morning A kind of Quick baking. Kwai, roast, delicious.
Step1:Put all materials into the basin. Do not contact yeast and salt directly.
Step2:Stir it into a ball. I knead it in the chef's machine for about 78 minutes. It's OK to knead it by hand. The dough doesn't need to be expanded, but it has a large moisture content. It's sticky.
Step3:Kneaded dough.
Step4:Put it in a basin. Cover the plastic film. Ferment it to twice the size at room temperature. It's high in summer. I've had it for about an hour and 10 minutes.
Step5:Send the dough directly into the refrigerator and refrigerate it overnight.
Step6:Take out the dough the next day to exhaust. The dough is sticky. You can sprinkle more dry powder on the chopping board.
Step7:It's divided into six equal parts. It's kneaded into a ball shape.
Step8:Spread a thin layer of corn dregs on the nonstick baking plate. Put in the dough.
Step9:Sprinkle some corn dregs on the surface of the dough. Cover with cotton cloth or lightly cover with a layer of preservative film. Let stand for 30 minutes at room temperature.
Step10:The non stick pot is preheated with a small fire without oil. Put the dough directly and gently. Leave a proper space between the dough. The dough will expand when heated. Bake in low heat for about 8 minutes. Check the bottom coloring halfway.
Step11:During the baking process, the dough expanded and the surface became smooth.
Step12:Turn inside out after 8 minutes. Dry the other side for 8 minutes. It can be put out of the oven for cooling.
Step13:English muffins can be cut from the middle but not cut off. According to the taste, add cheese slices, ham, eggs and so on.
Cooking tips:If you can't finish eating, you can cut it and freeze it. When you use it again, take it out and reheat it in a pot or oven. There are skills in making delicious dishes.