Jamie Oliver's Yorkshire Puddings
ID: 5bdc5f49...
This recipe follows an attempt to recreate Jamie Oliver's classic Yorkshire Puddings. The process involves a simple batter of eggs, milk, and flour, which is poured into a preheated, oil-filled tin and baked until golden. The key is using very hot oil to achieve the signature puff, although the video demonstrates that results can sometimes be unexpectedly flat.
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🍳 調理の流れ
Preheat the oven to 370°F (190°C) with oil in a muffin tin for 15 minutes. → Whisk together eggs and milk, then sift in flour and a pinch of salt to create a smooth batter. → Carefully pour the batter into the hot oil in the tin, filling each cup about halfway. → Bake for 20-25 minutes until risen and golden, without opening the oven door.
調理手順
簡単な手順
Preheat the oven to 370°F (190°C) with oil in a muffin tin for 15 minutes. → Whisk together eggs and milk, then sift in flour and a pinch of salt to create a smooth batter. → Carefully pour the batter into the hot oil in the tin, filling each cup about halfway. → Bake for 20-25 minutes until risen and golden, without opening the oven door.
イントロ
This recipe follows an attempt to recreate Jamie Oliver's classic Yorkshire Puddings. The process involves a simple batter of eggs, milk, and flour, which is poured into a preheated, oil-filled tin and baked until golden. The key is using very hot oil to achieve the signature puff, although the video demonstrates that results can sometimes be unexpectedly flat.
ステップ 1
Pour sunflower oil into a 6-cup muffin tin, filling each cup about a third of the way.
ステップ 2
Place the oil-filled tin into the oven and preheat to 370°F (190°C) for 15 minutes to get the oil piping hot.
ステップ 3
While the oil heats up, crack 4 eggs into a large bowl and whisk them.
ステップ 4
Add 200 ml of milk to the eggs and whisk to combine.
ステップ 5
Sift 200 g of flour directly into the wet ingredients to prevent lumps.
材料リスト
重要なメモ
The most critical step for successful Yorkshire puddings is ensuring the oil is extremely hot before the batter is added. This creates the initial shock that helps them rise.
Sifting the flour is recommended to achieve a smooth, lump-free batter.
Using a pouring jug makes it easier and safer to fill the hot tin without spilling.
Avoid opening the oven door while the puddings are baking, as the drop in temperature can cause them to deflate.
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