Crisp and burnt | simple Dutch Muffin
The crisp and delicious Holstein muffin, through the process of cold storage and fermentation, shows a distinctive taste. The dough surface is very shiny. It is very crisp after baking. It will be OK for many days (sealed storage). Let's bake it- Wheat kitchen
Step 1 . Mix the yeast with warm water and stir well.
Step 2 . Take another conditioning Basin
Step 3 . Pour in melted salt free butter, yellow granulated sugar and salt, and add yeast water
Step 4 . Stir to make it mixed evenly.
Step 5 . Sift in low gluten flour
Step 6 . Stir well to form dough
Step 7 . Refrigerate the dough and ferment for 1 hour
Step 8 . Take out the dough divided into about 16g and twist it into a ball;
Step 9 . After the small red pot is preheated
Step 10 . Put in 4 small balls
Step 11 . Cover and bake for 3-4 minutes
Step 12 . Take it out and put it on the drying rack to cool
Step 13 . You can ladle milk, condensed milk and ice cream.
Step 14 . ~Finished products
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