Yorkshire pudding

We will prepare all the ingredients necessary for the preparation of these air pancake buns: wheat flour (higher or first grade), milk of any fat content, medium -sized chicken eggs, slightly salt and refined vegetable (I have sunflower) oil, which, if desired, can be replaced with cream (then it needs to be melted). All products must certainly be at room temperature, so take milk and eggs from the refrigerator in advance.

Personally, it is most convenient for me to make the dough in a high narrow container (from it I pour the dough into the molds), and you can choose any most suitable for you. We break chicken eggs into the dishes and add salt.

Beat everything with a mixer or a whisk (you can even a fork) for about 30 seconds to get almost a homogeneous mass. We pour the milk at room temperature there and beat everything again — just like for an omelet.

Pour sifted wheat flour to the beaten eggs with milk and connect everything again to get completely homogeneous liquid dough.

By consistency, it is the same as the dough for ordinary pancakes in milk. In fact, this is it. We leave the dough to stand at room temperature for 15-20 minutes, so that gluten in flour swells.

At this time, we do not leave the kitchen, but turn on to warm the oven at 230 degrees. In addition, we will definitely set to warm up for baking and we need them very hot. After 10 minutes, we take out the molds from the oven and quite generously lubricate them with oil. Thus, ready -made puddings do not just stick in them, but literally jump out of the molds.

When the oven warms up well, we take out hot molds with butter and quickly pour the pancake dough into them. It is important to fill each mold no more than 1/2, since during the baking the buns will grow very strongly in volume. We put the future Yorkshire puddings in the preheated oven and cook for about 15 minutes (during this time the dough will rise) at 220 ° C, and then reduce the temperature to 200 ° C and prepare another 5-10 minutes (time for blackmailing). During the pastries, it is very important not to open the oven so that the pancake buns does not fall without having time to rise properly. The readiness of the Yorkshire puddings can be determined in the appearance.

They are so funny — just look: an incomprehensible shape of either a mushroom or a hemisphere … The children even said that these were flying saucers.

And they remind me of balls for bowling. Well, the view from the back. Quite spectacular, right?

Immediately we take out buns from the forms — you don’t need to take them out: just turn the shape over the dish and puddings will jump out themselves. Puddings in front of our eyes will be a little and partially blown away — this is normal, inside they are hollow. In total, 10-12 puddings are obtained from the specified number of ingredients.

The Yorkshire puddings are served warm traditionally with meat and gravy, but you can with what the soul wishes. Usually, the soul simply wishes buns, without nothing … By the way, they are even good at cooled, but we hardly have a lot to try in this form. Enjoy appetite and you, friends!