Cooking Eorzea Week 20: Ishgardian Muffin

Friday, May 6th, 2022

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By


Cooking Eorzea | Feature Image

This week has been ‘okay.’ Even though things sucked pretty badly last week, I have been talking with my friends, focusing on my kendo and curling activities, and of course…baking for this column with Love, Eorzean Style. Things aren’t perfect for me, but I am trying to do everything I can.

Day by day, step by step.

I will make it through the bad things in my life. Sometimes, it is difficult to believe it, but I know that I will be okay ultimately.

If you’ve missed an installment of Cooking Eorzea, you can check out all the prior recipes here.

Recipe of the Week

This week’s Cooking Eorzea recipe is the 24th recipe in The Ultimate Final Fantasy XIV Online Cookbook! The Ishgardian Muffin recipe comes from the Coerthas Region of Eorzea, has an ‘Easy’ level difficulty to it, and honestly did not seem all that hard to make! I felt really confident about this week’s recipe attempt, and here is what it is supposed to look like:

Cooking Eorzea | Professional Ishgardian Muffin Recipe Photo.

Image courtesy of Insight Editions.

Featured Ingredient of the Week

Cooking Eorzea | Bread Flour

Photo by author.

This week’s featured ingredient is Bread Flour! I honestly had no idea that there were so many different types of flour before I started Cooking Eorzea, and I keep having to buy air-tight containers to store the excess flour in. This week’s featured ingredient, bread flour, was a completely new discovery to me!

Bread flour has a high protein count to it that assists in helping to make airy yeast-made bread recipes. It made somewhat harder-to-knead dough than, say, the bacon bread, but it turned out to be really good to make muffins with!

My Cooking Attempt

Let’s take a look at this week’s Cooking Eorzea ingredients!

Cooking Eorea | Ingredients

Photo by author.

I added the bread flour, the whole-wheat flour, the salt, the sugar, and the yeast together in a bowl before blending them all together.

Cooking Eorea | Adding dry ingredients together.

Photos by author.

Cooking Eorea | Mixing the dry ingredients together.

In a separate bowl, I added together the oat milk, the water, and the butter. I then heated it all together in the microwave and then blended it together.

Cooking Eorea | Adding the wet ingredients together.

Photos by author.

Cooking Eorea | Heating the wet ingredients.

I then took the heated wet ingredient’s temperature. It was too high, and so I kept letting it cool until it was between 100 degrees and 110 degrees Fahrenheit.

Cooking Eorea | Checking the temperature.

Photo by author.

Once it was cooled, I poured the wet mixture into the dry mixture.

Cooking Eorea | Pouring wet ingredients into dry ingredients.

Photo by author.

I then tried to blend the ingredients until the dough came together. However, it was a little too sticky and so I added some more bread flour in.

Cooking Eorea | Blending together the dough.

Photos by author.

Cooking Eorea | Adding in bread flour.

I then finished blending the dough together by hand, and I rolled it into a ball.

Cooking Eorea | Rolling a ball of dough.

Photo by author.

I put the dough ball back into the bowl for the moment. I then got out the olive oil and I coated the inside of a glass bowl with the olive oil.

Cooking Eorea | Coating a bowl with olive oil.

Photo by author.

I placed the dough ball inside, coated the top of the ball with olive oil, and then covered it and placed it into the refrigerator for 16 hours.

Cooking Eorea | Brushing the dough ball with olive oil.

Photos by author.

Cooking Eorea | Refrigerating the dough ball.

The next day, I scattered all-purpose flour over the kneading surface and then I got the dough out of the fridge. You can see that the dough has really risen overnight!

Cooking Eorea | Scattering flour over the kneading surface.

Photos by author.

Cooking Eorea | Risen dough.

I turned the dough out onto the kneading surface, and I punched it down.

Cooking Eorea | Punching the dough.

Photo by author.

I then kneaded the dough for a couple of minutes before I rolled it into a ball-ish shape.

Cooking Eorea | Kneading the dough.

Photos by author.

Cooking Eorea | Ball-ish shape of dough.

After draping the dough ball with a kitchen towel to rest for an hour, I scattered some cornmeal on a baking sheet.

Cooking Eorea | Covering the dough with a kitchen towel.

Photos by author.

Cooking Eorea | Scattering cornmeal on a baking sheet.

Here is what the dough looked like after an hour. To be honest, I didn’t see THAT much difference.

Cooking Eorea | Dough after an hour.

Photo by author.

I pulled out my rolling pin and smoothed the dough out until it was about a half-inch thick.

Cooking Eorea | Rolling out the dough.

Photo by author.

I got out my biscuit cutter, and I stamped out a bunch of circles in the dough.

Cooking Eorea | Punching out the dough.

Photos by author.

Cooking Eorea | Punched out finished dough on the tray.

I then covered the tray with another kitchen towel.

Cooking Eorea | Covering the dough circles with a kitchen towel.

Photo by author.

I was surprised at the amount of dough left over, and so I rolled the dough back up into a ball, flattened it out again, and then stamped out more dough circles. I then took that left over dough, rolled it up again, flattened it out again, and then stamped out the rest. At this point, the dough started to break and so I was definitely done.

Cooking Eorea | Stamping out extra dough.

Photos by author.

Cooking Eorea | Stamping out more dough.

I covered the bottom of a second baking tray with cornmeal, placed all the dough circles on that one, and covered that second tray with a kitchen towel as well. I then left both trays to rise for an hour.

Cooking Eorea | Letting the dough rise for an hour.

Photo by author.

Here is how they all looked after the hour. I saw a real difference, to be honest.

Cooking Eorea | Puffed up muffin dough.

Photo by author.

I then heated up a non-stick skillet and placed a few of the dough circles, cornmeal side down, into it. I let them cook for five minutes after covering them with a lid.

Cooking Eorea | Cooking the dough cornmeal side down.

Photo by author.

After the bottom side was done, I flipped each muffin over to cook the other side through.

Cooking Eorea | Flipping the muffins.

Photo by author.

And here is Cooking Eorzea‘s finish dish photo for Ishgardian Muffins!

Cooking Eorea | Ishgardian Muffin final photograph.

Photo by author.

I then tried them out, and they were AMAZING. The muffins were cooked through perfectly, and they were airy and fluffy. They definitely were delicious, and I did not burn them through like I feared that I might! Because I made so many of them, I ate a few and then took the rest to my friends to finish off because I did not need to eat nearly two-dozen muffins by myself.

Afterword

This recipe is the perfect example of a ‘base ingredient’ recipe. The Ishgardian Muffins, while good by themselves, are clearly meant to be integrated into other recipes that call for muffins as an ingredient. Thankfully, the next two weeks will have recipes that will be incorporating this dish as a base ingredient. I will also be remaking these muffins for each recipe attempt that incorporates them, and so I will be remaking this recipe each week as well, though I won’t be showing each step for the Ishgardian Muffins like I am today.

‘Thank you’ time to those that make this column possible! I want to thank Victoria Rosenthal for writing The Ultimate FINAL FANTASY XIV Online Cookbook. I also want to thank the staff over at Insight Editions for giving me permission to use the photos from their book to show how these recipes are actually supposed to look. Furthermore, I owe Brandon Rose a special thanks for creating the logo for this series on short notice. You should check him and his works out over on Twitter.

Finally, I want to thank both Hiromichi Tanaka and Naoki Yoshida for producing FINAL FANTASY XIV Online. Cooking Eorzea wouldn’t be possible without both of them creating this playground of a world.

Next Week

Next week’s recipe is for Royal Eggs as we go backwards in the cookbook to make another breakfast recipe that incorporates the Ishgardian Muffin! I am very nervous about breaking the hollandaise sauce, as it will be the first time that I have ever made such a sauce.

Please tune in next Friday to see how it goes!



Have you made a hollandaise sauce before? If so, do you have any tips?

Let us know in the comments below!

About Quentin H.

I have been a journalist for oprainfall since 2015, and I have loved every moment of it. Do you want to do an interview? You can reach me at interviews@oprainfall.com