Name: English Muffin
Yield: Makes about 4 Dozen Mini or 2 Dozen Full-Size English Muffins
Cuisine: Chinese
Ingredients: 70 g unsalted butter, at room temperature; 22 g course sea salt; 50 g caster sugar; Chives, cut into 2cm long batons (2 per English muffin); 50 g lukewarm water (weigh it); 400 g buttermilk (weigh it); Maldon salt; Bay Leaf Butter as needed; Cornmeal as needed (or polenta, in a pinch); Non-stick vegetable oil spray; 600 g strong white flour, plus more as needed; 12g dried yeast (a little less than the contents of two 7g packets)

Preparation info

Makes about
4 Dozen
Mini English Muffins

Difficulty
Medium

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

After the chicharrón, while you’re nursing a glass of champagne or sparkling wine or whatever, comes the English muffin, our “bread service”. It’s filling enough to stave off any serious hunger, but not so imposing that it’s going to threaten the appetite you’ll need to finish off the whole meal.

As for how it got on the menu: it just happened.

At some point in the menu development process, we realized we needed a bread course. Bread service is one of the ways haute cuisine