Plain flour till thick but not too thick….......if that makes sense?
I always put salt in when I make the batter don’t think it matters if you leave it till the end or not, i’ve put it in the day before and it still rises.
Why the extra whites?
Equal amount of whole egg to milk then add plain flour to correct consistency(like bingo said not too thick)
In a convection put your moulds filled half way with oil in on 215oc for 10 minutes. Will be very hot now.
Add the mix. Back in for 10 on 215oc, then turn down to 180oc for a further 10 minutes.
Perfect everytime.
Im sure others will tell you to cook the eggs in a water bath for 17 days, then use a espuma gun for extra elevation, oh yeah and paco the flour to split the gluten
Why the extra whites?
Equal amount of whole egg to milk then add plain flour to correct consistency(like bingo said not too thick)
In a convection put your moulds filled half way with oil in on 215oc for 10 minutes. Will be very hot now.
Add the mix. Back in for 10 on 215oc, then turn down to 180oc for a further 10 minutes.
Perfect everytime.
Im sure others will tell you to cook the eggs in a water bath for 17 days, then use a espuma gun for extra elevation, oh yeah and paco the flour to split the gluten
i sometimes use extra whites, if i have some lying around, it makes them a little lighter thats all, and they tend to go a little less golden brown as less yolk
i find the trick is eggs i use about 10 eggs to ltr of milk i do not season the mix as the salt kills the eggs ! and make sure the fat is really hot place the trays in the oven for 5 mins then under the grill until fat smokes this has never failed me hope this helps .
were do you guys get the whole salt kills the eggs thing.. normally my mix is done just before using it, so the salt has no time break down the eggs, although my recipe contains salt I have used it a day after the mix was made and the same results were reached..
I use the equal quantity of eggs, flour and milk like chefity said but i add a splash of soda water to the batter just before pouring and some thyme leaves.
This hasnt let me down yet
mix eggs with milk add flour, pass, rest for 10 minutes or so and add the water, cook as you normally would, i have used this for about 15 years and it works every Sunday
I used to do the old equal amounts recipe but found the extra whites really lifts them.
Extra lift!
I have never had the problem of them not lifting.
How much lift do you need?
Can we have a yorkie pud photo cook off comp please.
A competition Simon might not win!
I wont be prejudice, not just for the English, anyone can enter!
I used to do the old equal amounts recipe but found the extra whites really lifts them.
Extra lift!
I have never had the problem of them not lifting.
How much lift do you need?
Can we have a yorkie pud photo cook off comp please.
A competition Simon might not win!
I wont be prejudice, not just for the English, anyone can enter!
What a great Idea, Canteen goodie bag to the winner, how do you want to run it squigs??? Do they all have be from the West Country All Righter!!!!
I used to do the old equal amounts recipe but found the extra whites really lifts them.
Extra lift!
I have never had the problem of them not lifting.
How much lift do you need?
Can we have a yorkie pud photo cook off comp please.
A competition Simon might not win!
I wont be prejudice, not just for the English, anyone can enter!
What a great Idea, Canteen goodie bag to the winner, how do you want to run it squigs??? Do they all have be from the West Country All Righter!!!!
The Staff Canteen Great British Yorkie Pud Cook off Comp.
All Photos Have to be uploaded by Tuesday the 16th June with Recipes attached.
If Chef 1 can get an independent adjudicator to judge the final. Based on Colour, Size, Shape, Height.
)
