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Egg and cheddar english muffin
A soft English muffin made from viennois bread dough, filled with mustard butter, a fried egg, and melted cheddar, to be reheated for a few minutes before serving.
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Kneading the viennois dough and bulk fermentation
Techniques covered
- Kneading Viennese bread dough with a mixer
- Balling up dough
- Dough proofing
- Forming a glutinous network
- Shaping bread dough
- Flour a work surface
- Final proof & dough rising
- Creating a polenta coating
- Baking viennois bread dough
- Making an English muffin
- Cooling on a wire rack
- Flavoring a butter
- Making an emulsion
- Fill a piping bag
- Greasing a mold
- Baking a fried egg in the oven
- Piping without using a tip
- Unmolding a baked fried egg
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