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Fluffy Japanese Corn English Muffins (Small batch)

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Prep Time 30 minutes
Cook Time 15 minutes
Proofing Time 2 hours
Course Bread, Breakfast, Brunch, Lunch
Cuisine American, Japanese, Japanese Fusion
Servings 4 English Muffins

Ingredients
  

Bowl 1

  • 80 grams bread flour
  • 1.5 tbsp corn meal
  • 3 grams dry yeast
  • 1.5 tbsp sugar (45 grams)
  • 50 ml milk
  • 50 ml warm water (~42 degrees Celsius)

Bowl 2

  • 80 grams bread flour
  • 2 grams salt
  • 15 grams unsalted butter (room temperature)

OTHER INGREDIENTS

  • 1 tbsp corn meal (to coat the dough before baking)
  • 50 grams canned corn

Instructions
 

IF YOU ARE KNEADING BY HAND:

  • Prepare the dry ingredients for your BOWL 1 and BOWL 2.
  • Add in the warm milk and water into BOWL 1 and mix together until you get a thick paste mixture.
  • Add in BOWL 2 and mix until a dough forms.
  • Knead the dough on a clean surface for at least 10 minutes or until you get a smooth dough.
  • Roll out your dough into a rough large square and sprinkle the canned corn onto the dough. Roll up the dough and lightly knead to incorporate the corn until you get a uniform dough.
  • Let the dough rise in a bowl covered for 30 minutes at 40C or for about 1 hour at room temperature until the dough doubles in size.

IF YOU ARE USING A STAND MIXER:

  • Combine all of the ingredients in a stand mixer and knead for about 10 minutes or until you get a smooth and stretchy dough (*I recommend doing the window pane stretch test!)
  • Add the canned corn and mix for 30 seconds to 1 minute until you get a uniform dough.
  • Let the dough rise in a bowl covered for 30 minutes at 40C or for about 1 hour at room temperature until the dough doubles in size.

AFTER THE FIRST PROOFING OF THE DOUGH:

  • Punch out the gas in the dough and divide it into 4 and roll it into a ball (pinching the bottoms).
  • Let the dough rest under a damp towel for 10 minutes.
  • While the dough rests, line a baking sheet with parchment paper and place four English muffin molds on the pan. Coat the inside of the mold with either butter, margarine or oil (butter adds a buttery flavor which I like!)
  • In a small bowl, pour in the 1 tbsp of corn meal to prepare to coat the dough ball.
  • Once the dough has rested for 10 minutes, gently flatten the dough with your hands and RE-roll it into a ball before rolling it in the corn meal bowl to coat the dough, then place it into the mold on the pan.
  • Cover with a damp towel and proof for another 30 minutes at room temperature or 15 minutes at 40C (100F). Preheat your oven to 200C (395F).
  • Place a heavy baking tray or a casserole dish on top of all four of the English muffin molds and bake for 15 minutes. Turn your entire baking tray around after 11 minutes to ensure an even bake.
  • Once the muffins are golden brown on top, take the English muffins out of the oven and place onto the cooling rack.
  • Enjoy! Itadakimas! いただきます！

Notes

Once the English muffins have cooled down to room temperature, wrap them individually in plastic wrap or place into a large air tight container.
Leave out in room temperature for up to a day before placing in the fridge.
Toast or microwave to enjoy the "fresh out of the oven" texture again!
Keyword Corn, English Muffin, Fluffy Bread, Japanese bread, Japanese fusion