English Muffins Using Handmade Circular Molds

• 150 grams Bread (strong) flour
• 1 1/2 grams Instant dry yeast
• 10 grams Sugar
• 2 grams Salt
• 15 grams Shortening ( or unsalted butter )
• 15 grams Cornmeal ( for the dough )
• 50 grams Water (35C)
• 60 grams Milk (35C)
• 1 Cornmeal

1. First, make the circular mold with a quart milk carton.
2. Cut open the milk carton, then ut off the bottom part.
3. Cut one side of the milk carton, including the top part, into half lengthwise.
4. Do the same for another 2 sides and make 6 strips (or 8 strips) in total.
5. Cover each strip with aluminum foil.
6. Make them into a ring shapes with the ends overlapping about 5mm, and staple the ends together.
7. Done!
8. You can use them many times until they are worn out.
9. Knead the dough until the surface of the dough becomes smooth.
10. Add shortening after a while.
11. Let the dough rise at 40C for about 50 minutes, or until the dough is about double in size.
12. Divide the dough into 6 pieces and make them into balls.Make sure not to let them get dry, and let the dough sit for about 10 minutes.
13. Reshape the balls again, and coat them completely with corn meal.
14. Place the circular molds on a baking sheet lined with parchment paper.
15. Place the dough seam-side down in the middle of the circular molds.
16. Place a sheet of parchment paper on the circular molds and place another baking sheet on top.
17. Press the dough like in the picture with the baking sheet and let it rise again at 40C for 20 to 30 minutes.
18. Preheat the oven.
19. Bake in a 190C oven for 13 minutes with the baking sheet still laid on top.
20. If they aren't brown enough,bake for another 1 to 2 minutes.

bread, yeast, sugar, salt, shortening, cornmeal, water, milk, cornmeal

Taken from cookpad.com/us/recipes/150466-english-muffins-using-handmade-circular-molds (may not work)