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Monday 14 September 2026 09:59:10 GMT

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Mquân :

hay

2026-09-14 12:52:48

1

Hoang Anh oder🦨🛍️ :

toc

2026-09-14 12:31:28

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p. :

Tốt r

2026-09-14 10:01:27

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levanvinh1502 :

cht

2026-09-14 10:00:08

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cặc :

cái tay làm nên trend

2026-09-14 12:10:58

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✧˖°𝗽𝗼𝗰𝗮_👅 :

Làm gì v💔

2026-09-14 11:31:51

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•_•VP^^ :

Ất

2026-09-14 12:38:16

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khuê nghiện câu :

tao đứng xem phát ngáng

2026-09-14 12:25:01

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Tôi giống thành niên kh 😳🤣

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English Muffins Recipe 🫐⬇️ (The recipes for Jam and the Basil Pesto are in my upcoming book out this October!) 350 ml milk 550 grams bread flour 1 tbsp caster sugar 7 grams dried yeast 1 tsp salt Semolina (for dusting) Warm the milk in a saucepan over low heat until just warm, then add the yeast and stir to combine. Combine the flour, sugar and salt together in a bowl, then add in the warm milk. Mix together until it forms a dough, then knead for 10 mins until smooth and elastic. Once kneaded, place on a floured surface and roll out to about 2cm - 2.5cm. Cut them out with a 7.5cm round cutter (any similar size will do, it doesn’t matter too much!). Bundle together any off cuts and re-roll them until all the dough is used. Dust a tray with semolina, place the muffins on top and make sure they don’t touch each other, then dust the tops with more semolina. Cover loosely and leave to rise in a warm place for 1 hour or until doubled in size. Place a large frying pan or, even better a skillet, over medium heat, and cook the muffins in batches. You don’t need any oil or butter, the semolina should stop them sticking. Cook for about 7 minutes on each side, or until they feel firm and are turning golden brown. If they are burning on the bottom too quickly, just turn down the heat. Once cooked, place on a cooling rack and enjoy warm, or allow them to cool down and pop in the freezer for later. . . #cookingfromscratch #fromscratch #whatieatinaday #homecooking 🎵 Simple Life - Synod from Uppbeat

English Muffins Recipe 🫐⬇️ (The recipes for Jam and the Basil Pesto are in my upcoming book out this October!) 350 ml milk 550 grams bread flour 1 tbsp caster sugar 7 grams dried yeast 1 tsp salt Semolina (for dusting) Warm the milk in a saucepan over low heat until just warm, then add the yeast and stir to combine. Combine the flour, sugar and salt together in a bowl, then add in the warm milk. Mix together until it forms a dough, then knead for 10 mins until smooth and elastic. Once kneaded, place on a floured surface and roll out to about 2cm - 2.5cm. Cut them out with a 7.5cm round cutter (any similar size will do, it doesn’t matter too much!). Bundle together any off cuts and re-roll them until all the dough is used. Dust a tray with semolina, place the muffins on top and make sure they don’t touch each other, then dust the tops with more semolina. Cover loosely and leave to rise in a warm place for 1 hour or until doubled in size. Place a large frying pan or, even better a skillet, over medium heat, and cook the muffins in batches. You don’t need any oil or butter, the semolina should stop them sticking. Cook for about 7 minutes on each side, or until they feel firm and are turning golden brown. If they are burning on the bottom too quickly, just turn down the heat. Once cooked, place on a cooling rack and enjoy warm, or allow them to cool down and pop in the freezer for later. . . #cookingfromscratch #fromscratch #whatieatinaday #homecooking 🎵 Simple Life - Synod from Uppbeat

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