for 4 people
- 6 grams of dry yeast
- 180 ml. water (warm)
- 20 grams sugar
- 4 g salt
- 1 egg
- 350 grams flour
- 45 g butter (soft)
Using warm water during the winter months will make it easier to ferment.
Yeast salts direct contact will result in degradation of the yeast.
during fermentation; To cover up the meringue with a damp cloth will ensure ease of fermentation.
You can sprinkle the dough before cooking grits below if you wish.
How to make?
Dry yeast, activate with warm water or milk. (In a small glass cup inside the yeast and stir until completely melted.)
taken up in a container, eliminating the. Sugar, add eggs and butter.
Add water and yeast mix activated.
Mix ingredients and add salt at the end. Knead the mixture until it is sure that you make the dough on the counter, taking salt thoroughly mixed into the dough.
30gr’lık leave to ferment into meringue on the bench you flours. Glands close by a damp cloth or Stec superior film.
When the meringues 2 times out, giving way to prepare the gas for the first round, dictating the fermentation Umeda we did on the second fermentation.
Heat the pan, grease the pan with 1 teaspoon olive oil. Thoroughly cook on both sides of the English muffins. Bon Appetit!
Hollandaise sauce, you can eat cheese and poached egg or olive-appetite.[wpurp-searchable-recipe]English Muffin – – – [/wpurp-searchable-recipe]