Today, I accidentally saw a magical snack Yorkshire pudding in the sweet and sour cabbage blog. It was very interesting to read her description, so I decided to try it, but I didn't expect it to be so good!
(Yorkshire pudding not only makes people feel the vitality of batter, but also makes people feel the joy of success at all times! The American version of Yorkshire pudding is a sugar-free and oil-free healthy bread. It is crispy on the outside and soft on the inside. The room continues to exude the aroma of roasted eggs and milk. A protein is added to help the pudding rise. It is easy to operate and easy to use. When everything is ready, just lie on the oven and wait to watch the pudding dance ~~)
American version of Yorkshire pudding
By JeromyHand
Recipe Recommendations
Steps for American version of Yorkshire pudding
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* Preheat the oven at 220 degrees half an hour in advance, and bring all materials back to room temperature. 1. Sift through flour + sugar + salt. 2. Slowly add milk to the flour and stir evenly until there are no flour particles. 3. Mix the eggs and egg white well, add to 2 in twice, and beat with an electric egg beater for about 1 minute after each addition. 4. Mix the batter well and sieve it several times until there are no bubbles. 5. Spread butter in each mold and place it in the lower layer of the oven that has been preheated for half an hour. After 5 minutes, the butter in the mold turns brown, take it out, and pour the batter into 6 or 7 minutes full. (Because the mold temperature is very high, it will make a sizzling sound after pouring in.)
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6. Put 5 into the oven, bake at 220 degrees for 15 minutes, and at 180 degrees for 30 minutes. The change after ten minutes...
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After being baked...
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The organization inside...
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Finished product...