- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
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Yorkshire pudding is not Yorkshire pudding unless it has 4 inches in it. This is exactly what the proverb says in England, whose cuisine is simply replete with recipes for all kinds of puddings. Moreover, these are not only sweet, dessert dishes, but also snack options - such as the famous Yorkshire pudding. We will prepare it today, and in no time!
Probably, many culinary specialists and simply delicious food lovers know about this dish. In fact, this rather intriguing name hides just simple baked goods based on pancake dough. Yes, Yorkshire pudding is an unleavened dough made from milk, eggs and wheat flour in the form of a liquid batter, which is baked in portions at a high temperature. As a result, the batter inflates very much and under the golden brown crust forms the most delicate dough and an impressive cavity.
Most often, Yorkshire pudding is served warm (that is, immediately after cooking) as an accompaniment to baked meat (roast beef) with gravy. Since these pancake buns are hollow on the inside, they are sometimes filled with various salads, mousses, and snack pastes.
What does Yorkshire pudding look like and what does it taste like? Let's say, for profiteroles, only softer. And they also have a slight egg smell, which is not surprising and quite predictable. In general, everyone has a different attitude towards them: someone adores Yorkshire pudding, others do not care, and someone categorically does not like it. But in order to find out your attitude to these pancake buns, you need to cook them at least once, right?
Ingredients
Directions
- We will prepare all the ingredients necessary for making these airy pancake buns: wheat flour (premium or first grade), milk of any fat content, medium-sized chicken eggs, a little salt and refined vegetable (I have sunflower) oil, which, if desired, can be replaced with butter (then it needs to be melted). All food must be at room temperature, so remove milk and eggs from the refrigerator beforehand.
- Personally, it is most convenient for me to make the dough in a high narrow container (from which I pour the dough into molds), and you can choose any that is most suitable for you. Break the chicken eggs into a bowl and add salt.
- Beat everything with a mixer or a whisk (maybe even a fork) for about 30 seconds to get an almost homogeneous mass. Pour milk at room temperature there and beat everything again - in the same way as for an omelet.
- Pour sifted wheat flour to the beaten eggs with milk and combine everything again to get a completely homogeneous batter.
- In consistency, it is the same as the dough for ordinary pancakes with milk. In fact, this is it. Leave the dough to stand at room temperature for 15-20 minutes, so that the gluten in the flour swells.
- At this time, we do not leave the kitchen, but turn on the oven to warm up to 230 degrees. In addition, be sure to set the baking tins to warm up - we need them very hot. After 10 minutes, we take out the molds from the oven and grease them quite generously with oil. Thus, ready-made puddings will not just not stick in it, but literally jump out of the molds.
- When the oven warms up well, we take out hot tins with butter and quickly pour the pancake dough into them. It is important to fill each mold no more than 1/2 full, since during the baking process the buns will grow very much in volume. We put the future Yorkshire puddings in a preheated oven and cook for about 15 minutes (during this time the dough will rise) at 220 ° C, then lower the temperature to 200 ° C and cook for another 5-10 minutes (time for browning the puddings). During baking, it is very important not to open the oven so that the pancake buns do not fall off before they rise properly. The readiness of Yorkshire puddings can be determined by the appearance.
- They are so funny - just look: the incomprehensible shape of either a mushroom or a hemisphere ... The children even said that they were flying saucers.
- They remind me of bowling balls. Well, the rear view. Pretty impressive, right?
- We immediately take the buns out of the molds - you don't need to take them out: just turn the mold over the dish and the puddings will pop out by themselves. The puddings will shrink a little before our eyes and partially deflate - this is normal, but inside they are hollow. In total, 10-12 puddings are obtained from the specified number of ingredients.
- Yorkshire puddings are served warm, traditionally with meat and gravy, but with whatever your heart desires. Our soul usually desires just buns, without anything ... By the way, they are good even when cooled, but we hardly have much left to try in this form. Bon appetit to you, friends!
Yorkshire pudding
- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
Yorkshire pudding is not Yorkshire pudding unless it has 4 inches in it. This is exactly what the proverb says in England, whose cuisine is simply replete with recipes for all kinds of puddings. Moreover, these are not only sweet, dessert dishes, but also snack options - such as the famous Yorkshire pudding. We will prepare it today, and in no time!
Probably, many culinary specialists and simply delicious food lovers know about this dish. In fact, this rather intriguing name hides just simple baked goods based on pancake dough. Yes, Yorkshire pudding is an unleavened dough made from milk, eggs and wheat flour in the form of a liquid batter, which is baked in portions at a high temperature. As a result, the batter inflates very much and under the golden brown crust forms the most delicate dough and an impressive cavity.
Most often, Yorkshire pudding is served warm (that is, immediately after cooking) as an accompaniment to baked meat (roast beef) with gravy. Since these pancake buns are hollow on the inside, they are sometimes filled with various salads, mousses, and snack pastes.
What does Yorkshire pudding look like and what does it taste like? Let's say, for profiteroles, only softer. And they also have a slight egg smell, which is not surprising and quite predictable. In general, everyone has a different attitude towards them: someone adores Yorkshire pudding, others do not care, and someone categorically does not like it. But in order to find out your attitude to these pancake buns, you need to cook them at least once, right?
Ingredients
Directions
- We will prepare all the ingredients necessary for making these airy pancake buns: wheat flour (premium or first grade), milk of any fat content, medium-sized chicken eggs, a little salt and refined vegetable (I have sunflower) oil, which, if desired, can be replaced with butter (then it needs to be melted). All food must be at room temperature, so remove milk and eggs from the refrigerator beforehand.
- Personally, it is most convenient for me to make the dough in a high narrow container (from which I pour the dough into molds), and you can choose any that is most suitable for you. Break the chicken eggs into a bowl and add salt.
- Beat everything with a mixer or a whisk (maybe even a fork) for about 30 seconds to get an almost homogeneous mass. Pour milk at room temperature there and beat everything again - in the same way as for an omelet.
- Pour sifted wheat flour to the beaten eggs with milk and combine everything again to get a completely homogeneous batter.
- In consistency, it is the same as the dough for ordinary pancakes with milk. In fact, this is it. Leave the dough to stand at room temperature for 15-20 minutes, so that the gluten in the flour swells.
- At this time, we do not leave the kitchen, but turn on the oven to warm up to 230 degrees. In addition, be sure to set the baking tins to warm up - we need them very hot. After 10 minutes, we take out the molds from the oven and grease them quite generously with oil. Thus, ready-made puddings will not just not stick in it, but literally jump out of the molds.
- When the oven warms up well, we take out hot tins with butter and quickly pour the pancake dough into them. It is important to fill each mold no more than 1/2 full, since during the baking process the buns will grow very much in volume. We put the future Yorkshire puddings in a preheated oven and cook for about 15 minutes (during this time the dough will rise) at 220 ° C, then lower the temperature to 200 ° C and cook for another 5-10 minutes (time for browning the puddings). During baking, it is very important not to open the oven so that the pancake buns do not fall off before they rise properly. The readiness of Yorkshire puddings can be determined by the appearance.
- They are so funny - just look: the incomprehensible shape of either a mushroom or a hemisphere ... The children even said that they were flying saucers.
- They remind me of bowling balls. Well, the rear view. Pretty impressive, right?
- We immediately take the buns out of the molds - you don't need to take them out: just turn the mold over the dish and the puddings will pop out by themselves. The puddings will shrink a little before our eyes and partially deflate - this is normal, but inside they are hollow. In total, 10-12 puddings are obtained from the specified number of ingredients.
- Yorkshire puddings are served warm, traditionally with meat and gravy, but with whatever your heart desires. Our soul usually desires just buns, without anything ... By the way, they are good even when cooled, but we hardly have much left to try in this form. Bon appetit to you, friends!
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