- Yes, my wallet is very important
my account number is four, six, four...
(dramatic music)
(popping)
Hello, everybody!
I am really, really excited today.
I'm so sorry, I'm so excited!
I have never, ever made English muffins before,
and you would think to yourself, Barry, yes,
as an English person, you should be born,
on your birth certificate, there should be
a recipe for English muffins, but no!
In fact, English muffin's actually quite a nice
sort of polite insult, isn't it?
I've gotta be honest with you,
the most times I've had English muffins, being English,
is when I have an Egg McMuffin.
And yes, if you have not seen the video already,
I have done a giant Egg McMuffin with Jiminy James.
It was epic, but today we're just gonna make
the actual muffin, I've always thought,
how do you make them?
And it's actually pretty simple.
Now, obviously, with it being dough-based,
it's gonna take a little bit of time of proving,
but we'll come onto that in just a bit.
The ingredients I've already got laid out
just apart from, I've got my wallet!
Yes, my wallet is very important.
My account number is four, six, four.
All right, so the yeast we can do is crack on this recipe.
We've got some bread flour down there,
a little bit stronger than plain flour,
plus our wet ingredients too.
And hopefully by the end of this video
I'm gonna make my own homemade egg McMuffin
completely fresh from scratch as a bonus scene.
Ooh.
Now over the years you guys have sort of told me,
"Barry don't put the salt and the yeast in together!"
In fact, I don't know, hang on.
Yep. (coughing)
That's the salt, all right.
I'm putting the salt in with the flour.
A lot of you sort of said that it kills the yeast
although a lot of well-known chefs
tend to put the yeast in the other half of the bowl
and then mix it together and say it's fine
but I'm trusting you guys, all right?
(vocalising)
Here is our wet station, well, sort of,
some of it's dry as well.
We've got ourselves an egg.
Add it in with the milk,
put in some butter in with it as well.
Some sugar, and here is some fast-action yeast.
This stuff is very, very hard to get hold of at the moment.
What I'm gonna do is I'm gonna put this in the microwave
because the residual heat from the milk
will melt the butter and start to get the yeast working.
So I'm gonna do it for about a minute
in two 30-second blasts.
I'll stir it after 30 seconds.
(beeping)
Okay, so we've mixed that together
until we've got all the lumps out of the butter,
the eggs all mingled through
and the warm milk is already getting that yeast going.
So we're gonna leave this to stand for about 10 minutes.
Okey doke, so we're now gonna pour that wet,
yeasty mixture in with the flour.
And just let it sort of mingle and merge around like so.
Now I was reading somewhere last night,
this is how my life is right now,
I was Googling about flour and yeast and stuff
and then I actually tweeted this,
about 10 minutes later I was watching
the original Ninja Turtles trailer.
Isn't that funny how the internet
just takes you random places?
In fact, that might be how you're watching this video.
Now we need a floured board because we are
going to need to knead.
(gentle instrumental music)
And we're gonna just start to bring it all in.
First of all, just fold it in on itself over and over
'cause that is very wet indeed.
Probably gonna use a fair amount of flour here
but I've put down quite a lot,
in fact, the entire population of the county flour.
But we're just gonna work it.
As you push it through you can start to feel the wetness,
see it sticking to me?
It's still very wet so you've really gotta force
this flour through.
(tapping)
All right, I've been kneading this now for about 10 minutes
and it is nice and smooth and you can feel the warmth in it
and it's not as sticky as it was before.
Try not to over dry it and move onto a clean bowl.
Yep, a clean bowl which is right by my wedding ring,
I'm just gonna add a teeny oil spill.
I'm gonna place the dough in
and then we Wrap Master 3000,
AKA cling film to those of you that are new to the channel.
Aah!
Now this we need to leave to double in size
for at least, at least an hour on your work top.
I'm just gonna stick this out of the way right down there,
in about an hour's time it should be like boom!
If you have the time, and last night I did have the time.
Not because I've gotta build a wall this afternoon.
I've gotta build a wall this afternoon for the new kitchen.
I had the time last night and if you,
rather than leave it out on the side,
you can actually prove the dough in a fridge.
I know that seems like the opposite thing
but you get a nice overnight, slow,
more enhanced flavour on the dough.
And it's right in here, you ready to see it?
I did those steps last night.
Ah, there ya go!
Exactly the same quantity as last night,
look how doubled in size that is.
So we are ready to move to the next stage.
It smelled so yeasty this morning when I came in here,
it was like a bakery.
Smell it, smell it!
(sniffing) Yes!
So we'll add a little bit more flour to it.
Oh my gosh, feel like I'm kneading a flannel!
Is polenta the same as cornmeal?
- [Phone] According to Chowhound,
they're golden and used interchangeably.
Yet polenta is a dish and cornmeal is an ingredient,
often the main ingredient in that dish.
- That'll do for me--
- [Phone] Hailing from northern Italy--
- Ugh! - Polenta was--
- When you're about to monch on your English muffin
you might sometimes see these yellow spots glistening
and that is actually cornmeal,
or corn flour in some countries,
'cause corn flour in the UK is the white stuff
that you put in to thicken sauces.
Got it?
But as I just googled, polenta,
because the actual cornmeal, the one that I want,
that looks just like polenta is harder to get,
I could get it on Amazon but it's quite expensive,
but this is, this is polenta and it'll work
even though you can cook with it just fine.
In fact, sometimes you'll see pizza companies
such as Romanos and other well-known brands,
they'll put that on there just to help create less friction
when they're sliding the pizza in and out
which is why you'll sometimes see it on the crust.
Cheers.
I'm gonna scatter some on a baking tray
'cause that's where it's gonna sit in a minute,
but we're also gonna work some into our dough.
Like two or three sprinkles worth,
this is optional, I suppose.
I mean, you're gonna get it on the outer edge anyway.
And then we're gonna still add some more flour
and then just work this through.
Still quite cold but we're just pushing it through,
oh my gosh, it's gonna make it a bit easier
to roll out though.
What I'm gonna do, hello, I'm gonna,
I'm legitimately gonna get a tape measure
'cause I want this to work really well.
I'm gonna get it so it's an inch thick.
So that is an inch on the tape measure.
We got some rolling to do.
I thought I'd just cut it into like more of a
nicer shape.
So we've got kind of like a book
(chuckling) of dough.
It is quite thick though, so that's an inch-thick dough.
And we're gonna push in.
(vocalising) Keep going.
Lift the outside off
and then we can gather that up and make more with it.
And I'm gonna gently lift it and place it
onto the polenta there.
Some more polenta on top.
Oh my gosh, just a little, little trickle like that.
Yes!
All right, so I've got four there.
This baking tray is a little lopsided,
probably should've put it on a flat one,
it is making it bend a little bit,
but hey ho, it doesn't matter.
I'm gonna just put a damp tea towel on top
and we leave it for another 30 minutes.
All right, so it's been half an hour.
(laughing)
They're a little bit misshaped, actually.
I quite like that, rustic.
That's what we're going for, rustic, folks.
We're now gonna get our hob,
we're gonna get a nice, steady, medium flame
and we're gonna brown them on both sides in a dry pan.
(chuckling)
Wow, there's not much more to report
other than I'm taking my time with it.
I want it to cook through as slowly as possible.
They have enlarged massively.
Oh wow, oh wow, look at that!
I just turned it over, that's probably been about
four minutes on that one side.
Oh my gosh!
This is very exciting.
These are also enormous. (laughing)
These are so big, they've risen massively.
I mean, that's a good thing, right?
I like that, but the only problem is
that potentially the middle's gonna be all gooey
and not cooked through.
So these two I'll bake in the oven.
The other ones, I've already started to reshape one,
you can see the height difference,
I've lowered it by a half so hopefully that'll help.
So these are literally half the height.
Much better hopes for these.
Not that I'm going to complain
about a gigantic English muffin, oh no!
But I want them to be at least normal.
(laughing)
Yeah, I just opened one of the larger ones
and it sort of cooked down to halfway in.
Definitely gonna bake through.
In fact, you know what?
I'm gonna bake even these smaller ones through,
just to be sure.
Yeah. (laughing)
That's quite a height difference.
I am your father.
Yeah, I've just covered them in foil
and just baking them through for 10 minutes
'cause I just, I don't know.
Some recipes I saw did say to bake it through anyway.
I just don't want a medium-rare muffin.
Just to show you, whilst that's baking away,
I remembered we have some more dough that we made earlier
and it's working much, much better.
I'm making another batch and I don't know if this is,
some of the flour or yeast experts out there,
the one that I've done at room temperature
just seems to be holding a much better shape.
Hmm.
I mean, this is the first one that I put on.
Check out that.
That actually feels all the way cooked through,
like I don't need the oven.
I actually trust this.
It's worked so much better.
I don't know.
Oh, that's actually where I dropped it,
I didn't get to film that, sadly,
but it fell down there and scorched on the hob ring.
It was very exciting.
I have left these in there for nearly 25 minutes,
turned the temperature right down for the last five
so hopefully, these might look like cakes.
They might look like cakes. (laughing)
(laughing)
Look at that!
They're definitely baked through though, I can feel it.
Yeah, I'm not sure what happened
but let's just compare this, which doesn't need
to be oven baked, with, (laughing)
with that.
It's like a cauldron.
Okay, just finished cutting these in half and,
as you can see, the ones that I didn't put in the fridge,
they are nice, basically as you'd get them
in the packet there.
So it's all nice and cooked through
but you would still toast those sides.
So, English muffins.
(clattering)
I knew putting them on a tray was a bad idea.
(laughing)
But there we go, folks,
that is how I make homemade English muffins
from one English muffin to another.
I'm gonna actually add some more notes to it,
some more research I'm gonna do into it
whether the fridge thing, I don't know.
But they actually turned out stonking just leaving them
on the work top.
These ones are... (laughing)
And they're cooked, that's actually really nice, actually.
If you do try this recipe though, don't forget
to send me a photo on your social media of choice.
Subscribe for regular videos and I will see you again
next time, bye bye.
♪ Check your level, player ♪
♪ No matter what your style, the kitchen's for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪
(upbeat music)
- Oh, hang on a sec.
You didn't think I wasn't gonna show you
how to make one of these did ya?
Not a pug, huh?
Yes, folks, to make your own homemade sausage
and egg McMuffin, first we're gonna make the pork patties.
Grab some pork mince and you're gonna chuck in
a combination of sage, onion powder,
thyme and salt and really work it through
with clean hands in that bowl
until it's fully scattered around there.
Don't just do a little bit, otherwise you'll just have
a blob there, really work that seasoning in there.
All you're gonna do then is roll it out super nice and thin
so you get a real good sheet of pork mince.
Get an, actually, larger size cookie cutter
than you would for your muffins and egg
because that actually does shrink as it cooks.
So cut it away, now wrap it in baking parchment
and keep it in the fridge to chill
and help firm it up for at least 30 minutes.
Cooking your egg is nice and simple,
you just use the same size cookie cutter as the muffins,
lightly grease it, put it in a pan,
we're cracking your egg in there.
Add a few drops of water with a lid on
and cook it for two to three minutes for a nice, runny egg.
The sausage patties, put them into a frying pan
with some oil, cook away until they're nice
and browned on one side, as I say, it will shrink.
And this is optional, flip them over and then stuck
some cheese on top with the lid on again
to cook the other side and melt it through.
Then I realised sausage and egg McMuffins
don't actually do that and it's more hamburger-esque
so instead what you can do is toast your muffins
in a toaster once halving them,
add a small piece of cheese on top
and you can either warm the whole thing through
in the oven at a later date
or just bump that in the microwave
just to get it clinging to the base.
Then place on your cooked sausage,
this is the sausage without cheese.
I ate that other piece, not gonna lie.
Then stick on your cooked egg and then your toasted lid
and you are left with an epic,
homemade sausage and egg McMuffin.
Look at that, I'm loving the gooey, sort of,
ugh, just the gooeyness of it,
but the, look, look, the egg.
Look, look at that, oh my gosh.
It's time, it's time!
That's pretty,
that's pretty darn phenomenal, oh my gosh!
You must make that, wow!
I really wanted to put my cheesy patty in
that I made but completely up to you.
Double it up, add bacon.
The muffins are brilliant, that tastes so fresh
and yeasty and mmm!
Try it!
Now I gotta go build a wall out there.
In fact, next week you might see one there.
How cool is that?
If it's not there you know that I just
ate that and fell asleep.