From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Classic Crumpets.html | 420 +++++++++++++++++++++++++----------------- 1 file changed, 255 insertions(+), 165 deletions(-) (limited to 'Recipes/Classic Crumpets.html') diff --git a/Recipes/Classic Crumpets.html b/Recipes/Classic Crumpets.html index 709b45b..8b87715 100644 --- a/Recipes/Classic Crumpets.html +++ b/Recipes/Classic Crumpets.html @@ -1,194 +1,284 @@ - + - - - - - - -
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Classic Crumpets

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- - - Total Time: 50 min - Servings: 12 - - - Source: - - + + + Total Time: 50 min + + Servings: 12 + + + + Source: + +

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Ingredients

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400 ml milk

1 tablespoon dried yeast

1 teaspoon caster sugar

300 g strong white flour

½ teaspoon bicarbonate of soda

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Ingredients

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+ 400 ml milk +

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+ 1 tablespoon dried yeast +

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+ 1 teaspoon caster sugar +

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+ 300 g strong white flour +

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+ ½ teaspoon bicarbonate of soda +

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Directions

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Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water.

Leave in a warm place for 15 minutes, or until frothy.

Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl.

Make a well in the centre and pour in the yeast mixture.

Whisk from the centre outwards until the consistency of double cream – this will take a few minutes.

Add a splash more water, if needed.

Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.

For the butter, pour the cream into a freestanding mixer.

Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.

Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water.

Place in muslin and squeeze out any excess liquid.

Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper.

Grease four 10cm egg rings with vegetable oil.

Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.

Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring.

Cook for 5 minutes, or until little bubbles appear on the surface.

Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side.

Re-grease and reheat the rings and pan before cooking the next batch.

Serve the crumpets warm, with a slather of butter.

If making them in advance, just toast lightly on both sides when you come to serve them.

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Notes

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Jancine’s notes: Fill molds about halfway - no more.
Cook on about heat 5(out of 10), for about 7 mins one side - then flip for about 2 more minutes until golden.

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Directions

+
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+ Gently warm the milk. In a bowl, dissolve the yeast and sugar in + the warm milk and 100ml of tepid water. +

+

+ Leave in a warm place for 15 minutes, or until frothy. +

+

+ Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea + salt into a large bowl. +

+

+ Make a well in the centre and pour in the yeast mixture. +

+

+ Whisk from the centre outwards until the consistency of double + cream – this will take a few minutes. +

+

Add a splash more water, if needed.

+

+ Cover with a damp tea towel and set aside for 45 minutes or until + little bubbles form on the surface. +

+

+ For the butter, pour the cream into a freestanding mixer. +

+

+ Whisk on high for 5 to 10 minutes, or until the cream splits into + solids and liquid. +

+

+ Drain through a sieve, discard the liquid, then rinse the solids + thoroughly with cold water. +

+

+ Place in muslin and squeeze out any excess liquid. +

+

+ Mix ½ a teaspoon of sea salt through and wrap in greaseproof + paper. +

+

Grease four 10cm egg rings with vegetable oil.

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+ Wipe a little oil around a large frying pan or iron skillet and + place over a medium-high heat. +

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+ Arrange the rings in the frying pan and, once hot, spoon 4 + tablespoons of the batter into each ring. +

+

+ Cook for 5 minutes, or until little bubbles appear on the surface. +

+

+ Once the bubbles have burst, leaving little holes, use tongs to + carefully lift off the rings and flip over the crumpets, then cook + for 1 minute on the other side. +

+

+ Re-grease and reheat the rings and pan before cooking the next + batch. +

+

+ Serve the crumpets warm, with a slather of butter. +

+

+ If making them in advance, just toast lightly on both sides when + you come to serve them. +

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Nutrition

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Calories 291 15%
Fat 21g 30%
Saturates 12.8g 64%
Sugars 2.6g 3%
Salt 0.89g 15%
Protein 4.7g 9%
Carbs 22.3g 9%
Fibre 0.8g -

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Notes

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+ Jancine’s notes: Fill molds about halfway - no more.
Cook on + about heat 5(out of 10), for about 7 mins one side - then flip for + about 2 more minutes until golden. +

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Nutrition

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+ Calories 291 15%
Fat 21g 30%
Saturates 12.8g 64%
Sugars + 2.6g 3%
Salt 0.89g 15%
Protein 4.7g 9%
Carbs 22.3g + 9%
Fibre 0.8g - +

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