- [Elise] ♪ Oh my god, we're back again! ♪
♪ Yeah, yeah, yeah, yeah, yeah, yeah! ♪
♪ I curled my hair for this episode! ♪
Welcome back to Smart Cookie! My name's Elise Mayfield
and I will be your host!
Today, we are making honey whole wheat English muffins.
(light whimsical music)
Good morning, sweetheart!
(light whimsical music)
Alright, we're going with a good ol'
Fleischmann's Flischmann's
We got 1/3 cup of warm water, in this beautiful little bowl
and we're just gonna go ahead
and put the whole packet in there
So I'm just gonna use this little fork to kinda
get it goin', stir it up a little bit
So we have our yeast blooming, and that's
gonna go for about five minutes
We're just gonna dump our whole wheat pastry flour
This is about a cup and a half
Bread flour
Salt
And then this is our baking soda
Our yeast are what are gonna help them rise
and be beautiful but those nooks and crannies
specifically come from baking soda.
It's a combo, they work together.
So now that I've got all my dry ingredients,
I'm just gonna give 'em a little whisk.
I'm gonna face this to the B camera
You're welcome Shelvy, I know what I'm doing.
Alright, now it's time to go to our handy-dandy mixer
and we're gonna put all of our wet ingredients
in there, add the dry, and then voila, a dough!
Look how cute this is! This is adorable
and we're gonna put it in here.
(light whimsical music)
That's adorable.
Hot take! You're gonna want your milk
and your yogurt to be at room temp so that they help
this yeast continue to bloom and do it's job.
So, first thing's first, we're gonna go in with our milk,
whole milk, butter,
and now we're gonna use our beautiful honey,
Ooooh!
I don't know why that was a scary ghost sound.
(laughs loudly)
(mixer buzzing)
Alright, that's combined enough.
So now that this has come together,
you can also see that our yeast has started to bloom.
It looks real real weird.
(laughs uncomfortably)
So, we're gonna pour our real weal
(stumbles over words)
real weal weald.
(liquid hitting bowl)
Gross.
Gonna give that a mix.
(mixer buzzing)
Yup. Great.
So we got our wet ingredients,
now we're gonna add our dry.
I'm using 1/3 a cup measuring cup,
you could use a spoon or 1/4 a cup,
whatever you feel like.
Uh, if you wanna use your fingers to toss it in there,
hey, you do you.
You can't add all of the flour all at the same time
because then you're gonna have a flour explosion
and, um, don't comment on my videos if you have to clean
up flour all over your kitchen cabinets.
It's not my fault.
(mixer buzzing)
Alright, while I'm doing this,
I'm gonna tell you an interesting fact.
Smart Cookie fact of the day.
Did you know that the muffin man song
is about English muffins?
Before ovens were typically in homes in the early 1800's
bakers and, um, other purveyors would hawk their goods
door to door and that's where the song
"Do You Know the Muffin Man?" came from, you know.
(singing)
♪ Do you know the muffin man, the muffin man, the muffin man ♪
♪ Do you know the muffin man who lives on Drury Lane ♪
Yes, he sells me muffins! Thank you.
You can kind of tell already this is starting
to form a really thick dough.
And that's exactly what you wanna see
so you're gonna let this go for five minutes.
So in the meantime, we're just gonna wait
on this to make a dough.
(light whimsical music)
(laughs loudly)
Uh, that's a thing, innit? Okay.
(continues laughing)
Looks great, doesn't it? Looks good.
Alright. I'm just gonna form this into a little
round dough ball.
Little cohesive, gonna throw that right in there.
So we're just gonna cover this and then
you're gonna wait until it's doubled in size.
How we're flying away. Fly away! Fly away!
Stop! Quit, I'm tryin' to hide!
Look at that! Everything's changed since I was gone!
Isn't that fantastic?
Because we like to be prepared we did this yesterday
and it rose overnight and you can tell it has
doubled in size, in fact
you can tell that there are things happening
'cause this is all puffed-up at the top.
Isn't it cool?
So I've got some bread flour, and I'm just
gonna lightly flour my surface.
And then we're gonna take our little
(patting dough)
dough baby out.
And all I'm gonna do is kind of pat this into a rectangle.
So it's maybe about a half inch thick,
quarter of an inch thick.
Great. So we're gonna cut these into little circles.
This guy wanted to be a little bit bigger.
He's fine, you know? Everyone's different.
He's just gonna be like the grandpapa.
And the other ones are gonna be kinda normal.
(claps hands together)
We're going to a very important step.
You cannot have an English muffin unless you do this step.
This is the most important part, toasting these in butter.
I should be more specific because we're not really
using butter. We're gonna use ghee.
Which is clarified butter.
And we're gonna put about two tablespoons in a pan
that I have already pre-heated.
Um, you're gonna need with a lid.
(bangs lid)
Whoo, that's hot! Okay.
We're gonna use a couple tablespoons
Alright. And we're just gonna start toastin'.
I'm gonna put about four in here to start.
And the reason that we wanna use a lid
is we need these to kind of steam.
It's gonna start to release the steam inside
of the English muffin.
That's what's gonna give us some puff.
So we're just gonna let these toast on each side
for about two minutes and then we'll flip 'em.
(cartoony voice) Hi, Shelvy!
I'm a pan 'o English muffins!
(laughs loudly)
My favorite joke is, "what do you call
a fish with two knees?"
A two-knee fish!
(studio laughs)
I gotta flay up.
(butter sizzling)
Flay up. Flay up.
(butter sizzling)
Oh yeah, okay. Gorgeous.
So we're just gonna let these toast on each side
for about two minutes, and then we'll flip 'em.
And then they bake off in the oven so
it's kind of a two, uh, two cooking method.
Gorgeous! I mean, that looks like an English muffin, right?
We're doin' it! We are really doin' it over here.
This is kind of the texture we're looking for.
You can tell they're a little springy.
(squeaking)
Um, and they're crisp on the top and you can tell
that in the center, they're still gonna be, um soft
and have a good crumb to them.
So you're kind of looking for something
with a little bounce, but not like the same
as like a creme puff. Like, they're not
gonna be that springy.
(upbeat whimsical music)
Oh god!
(laughs loudly) Perfect.
So now we get to wait for another six minutes everyone!
That's my favorite part of doing a baking show.
(laughs) For the internet!
Look at those! This guy knows what's goin' on!
He is really large and in charge.
This is gonna be really difficult, but you're gonna be okay.
You need to let these sit for like five minutes.
So right now there's still a little bit of steam
happening on the inside, that's gonna create
some of our crumb structure.
So you have to let 'em sit for five minutes
but I promise they will still be warm
and you will be okay!
Now, you may have also heard the phrase "fork split,"
when you talk about an English muffin.
A knife would kind of cut right through
so we are just going to use a fork.
To split this guy.
Beautiful.
Perfect. So there's our English muffin, we fork split.
Now you can't have an English muffin without some butter.
So we're just gonna. Oh yeah. Aw yeah.
And there is our honey whole wheat English muffin!
(fake English accent) Let's have a spot of tea, shall we?
A spot of tea, with our English muffin.
Except, English muffins are not English. Nah, it's fine.
(returning to American accent) I think, I don't know.
Jam goes well. After your butter has melted.
Break into this Smucker's. Aw yeah.
Where did this tiny baby spoon come from?
I didn't even see it there!
It snuck up on me! And it's so cute!
Alright. Mmmm-mmmm.
Mmmm-mmmm. Aw yeah.
(singing) ♪ Strawberry jam!
♪ Gettin' my hand out of the way of the camera! ♪
You got your cornmeal crust.
(muffin crunching) Mmmm.
It's like, dude it's really good. Like it's really good.
Mmm. You get like the crunch from the cornmeal
and then the toasty crunchiness from toasting and the ghee.
It's like chewy and tender and flaky.
And full of butter and jam.
I'm not even eating carbs right now you guys this is like
danger zone it's so it's so good.
Thank you for joining us along for this Smart Cookie!
If you try this recipe please let me know
I hope that you really enjoy it.
Don't forget to like, share, subscribe, comment.
All of those things. I would love to hear from you.
So. With that being said, I'm gonna go finish
this English muffin. And probably have another
cup of coffee.
(singing) Oh yeah. Mmmm-mmmm.
(continuous humming)
Ten shoes, yeah!