Recipe Description
This recipe is a courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- English Muffin:
- 300g high protein flour (bread flour)
- 10g sugar
- 50g salt
- 4g instant yeast
- 15g Anchor Unsalted Butter
- 220g Anchor UHT Full Cream Milk
- Semolina Flour (for coating)
- Egg Crepe:
- 400g whole egg
- 100g Anchor Full Cream Milk
- salt, a pinch
- black pepper, a pinch
- 200g Anchor Extra Stretch Mozzarella
Instructions
- English Muffin:
- Put the High Protein Flour, Sugar, Salt,Instant Yeast and Anchor Full Cream Milk in a mixing bowl mix well.
- Add in the softened Anchor Unsalted Butter mix until the dough smooth & fully developed.
- Rest the dough 10min, after 10min cut the dough to 70gm and round it then put on the baking tray.
- Proof the dough at room temperature or in bread proofer until the dough double size.
- Spray some water on the dough then coating with semolina flour.
- Prepare a pan with some cooking oil use the lower heat and put the muffin into the pan make the muffin a little flatter so it can be cooked, 6 minutes each side with pan cover.
- Egg Crepe:
- Mix Well the Egg, Anchor Full Cream Milk, Salt and Black Pepper.
- Heat up the pan with some cooking oil after that pour in the egg mixture around 60gm when almost cook wrap Anchor Extra Stretch + Mozzarella around 25gm into the egg then ready to be use when the egg is cooked.
- To Assemble:
- Slice the Muffin to be half and spread some Anchor Unsalted Butter on the muffin then cook it at a pan until golden brown.
- Assemble the Muffin and egg crepe together or can add some chili sauce and mayonnaise also.
