Рецепт English Crumpets (Bakestone Recipes)
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Ингредиенты
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Инструкции
- Sift the flours and salty into a hot bowl. Cream the yeast with the sugar. Add in the warmed lowfat milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously till smooth and elastic. Cover the bowl, put in a hot place and leave it till the mix rises and the surface is full of bubbles (about 1 1/2 hrs). Break it down by beating with a wooden spoon. Cover and leave in a hot place to prove for another 30 min. - To cook the crumpets, heat and grease the bakestone lightly. Grease 5 or possibly 6 crumpet rings (3-3 1/2 inches) (or possibly scone cutters) and put them on the bakestone to heat. Cook as many crumpets as possible at a time, as the batter won't stay bubbly for long. - Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 min, or possibly till the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 min till the other side is just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep hot between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so which the butter will heat into the holes.