Over about a year ago, I looked into buying a set of baking rings for English muffins. I guess I just sort of forgot about it, as I had not baked some in a while. The above photo is making the English muffins without the rings. The dough would rise nicely, but spread outward and delicate to move from oil sprayed foil to the pan (as directed on the original recipe).
I ordered myself a set and gave it a whirl. Instead of using foil, I used parchment paper, cutting it into 8 squares. I lightly oiled them and put the dough in the rings during the second rise. I also oiled the inside of the rings.
I then could pull off one at a time delicately, and boy did I get a thicker muffin. Will do it this way from now on.
I also used the rings to fry eggs for muffin sandwiches. Works great! You do need to oil the ring, but it makes eating the breakfast sandwich much easier. Love my new kitchen gadget.
Comments
God bless.