Yorkshire Puddings with Cake Flour
From the MolalaCook kitchen · 烘焙手記
Yorkshire Puddings with Cake Flour
約克郡布甸
Two eggs and a little cake flour make Yorkshire puddings with crisp rims and a soft hollow centre.
▶ Watch the recipe
Before you begin
Rest the batter for one hour and heat the tin before pouring.
Method 做法
Whisk the batter
Beat the eggs, then whisk in the milk. Add the sifted cake flour and salt. Mix until there are no pockets of flour. Cover and refrigerate for one hour.
See this stage at 0:52 →
Heat the oil and tin
Heat the oven to 220°C (428°F). Put a little vegetable oil in each well of a metal muffin tin and tilt to coat the bases. Heat the oiled tin in the oven for 10 minutes.
See this stage at 1:43 →
Fill and bake
Stir the rested batter to bring it back together. Carefully remove the hot tin and fill the wells about three-fifths to two-thirds full. Return the tin to the oven and bake at 220°C for about 18 minutes, until well risen and brown.
See this stage at 2:17 →
Serve while crisp
Leave the puddings in the tin briefly, then lift them out. Serve warm while the rims are still crisp and the centres soft.
Watch & bake along
Yorkshire Puddings with Cake Flour
✦Why preheat the tin?+
Tools for this recipe
Non-Stick Muffin & Cupcake Pan
For giving each pudding its own hot, oiled well.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
