I just bought a HappyCall pan last month. The non-splatter double-side pan is a hit for frying fish. Its 3-layer ceramic-platinum coating and heavy base makes it non-stick and an excellent heat-retainer. I soon realized I could bake potato wedges and roast a tenderloin roll in it. Certainly I was not forgetting English muffins.
When I was in Tokyo two weeks ago, I ate a green-tea doughnut at Krispy Kreme that tasted more like crumbly rock-bun. Since then I’ve been owed that soft-chewy green-tea bite that I anticipated.
So when I decided to try pan-baking* a batch of English muffins on my new HappyCall pan, I couldn’t resist adding some green-tea powder. It is kind of “fusion” – Japanese, English (and Korean pan), something that I avoid. But it should go well with sweet fillings like jams, red-bean paste, and perhaps even kaya-butter.
This is the same gadget-free method that requires:
no bread mixer, no muffin rings, no ice-cream scoop, no oven, and no kneading!
You can find the recipe and dough preparation instruction on my earlier post – Gadget-Free Chewy English Muffin.
Difference made when using HappyCall pan:
Cook Time – pan-bake first side for 5min; second side for 4min (instead of 6min both sides)
Rise – better rise; more airy muffins
* I use the term “pan-baking” instead of “pan-frying” because when the double-pan is closed, it functions more like an oven than a frying pan.
Watch this video for cooking steps and parting of muffins.