Yorkshire pudding (Vanilla cheese version)

Yorkshire pudding (Vanilla cheese version)

Introduction:

"Yorkshire Boudin", though its name is Boudin, is actually be quite different from the kind of dessert we imagined. Boudin is more like bread, crispy, and fragrant, soft and empty, which is a special way to absorb the delicious beef. Yorkshire is located in the north of England. Yorkshire pudding is a local traditional food. Although the ingredients of Yorkshire pudding are seemingly simple, people can't help but doubt its taste, but the more simple the ingredients are, the more surprising it is. In addition to the natural aroma of the ingredients, Yorkshire pudding does not have any outstanding flavor. It is precisely because of this nature that Yorkshire pudding has changed a lot. Can go with cream, chocolate, honey, peanut butter, jam.. All kinds of things you like to eat. In Yorkshire and many parts of Europe, people usually like to use it to match the main course, which shows Yorkshire's outstanding position. Veal, chicken and mutton are always good partners for Yorkshire pudding

Production steps:

Step 1: wash vanilla (basil, thyme, rosemary) and drain. Cut into pieces and set aside.

Step 2: mix the eggs and milk well.

Step 3: sift in the flour, cheese powder, salt and vanilla. Stir until there are no granules in the flour.

Step 4: refrigerate the batter for more than 1 hour. (traditionally, batter is made in the morning and baked at noon or evening)

Step 5: take out the batter before baking, and mix the cold water into the batter after warming at room temperature.

Step 6: preheat the oven for 210 degrees, apply butter in the mold, and put it into the oven for about 4-5 minutes.

Step 7: take out the mold and pour in the batter for about 6-7 minutes.

Step 8: middle layer, heat up and down, bake for 30 minutes until the surface is crisp and slightly brown.

Materials required:

Medium gluten flour: 140g

Pure milk: 210 ml

Eggs: 4

Salt: 2G

Cold water: 10 ml

Mixed Vanilla: 2G

Cheese powder: 30g

Precautions: 1, baking Yorkshire pudding to spread butter into the oven to preheat, hot and then into the batter baking, so that the pudding will climb high. 2. The purpose of static storage of batter is to reduce gluten. 3. In fact, the baking mold of Yorkshire pudding can be very casual. In the beginning, when people made Yorkshire pudding, there was no mold at all. They directly poured the batter into a large baking pan to bake, and then took out and cut it into pieces for everyone to share.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Vanilla