30 dust sprinkle tip turn add preheat place leave griddle knead mix grease cut roll flip method i. 1) the flour into a large mixing bowl. 2) the yeast on one side of the flour and the salt into the other side of the flour. 3) the sugar, butter, egg and milk, then all the ingredients together to form a soft dough. ii. 5) mixture out of the bowl onto a lightly floured surface and for 10 minutes, or until soft, smooth and stretchy. iii. lightly 7) a large bowl with oil. 8) the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size. iv. 9) the work surface with a mixture of the semolina/polenta and flour. tip the dough out onto the work surface and out to about 2.5cm thick. v. lightly dust two baking trays with half of the semolina or polenta. vi. using a 9cm/3½oz straight-sided cutter, out eight muffins. place four muffins, evenly spaced apart on each of the dusted baking trays. dust the remaining semolina or polenta over the top of the muffins. vii. to prove for another 30 minutes. viii. the hot plate or a heavy-based frying pan on the hob to a very low heat. the muffins for approximately 5-6 minutes, then and griddle for another 5-6 minutes on the other side.

Oneheest    1   16.04.2019 22:40    0