English Crumpets

2009年5月23日 (土)
156g all-purpose flour
2 tbsp powdered milk
1 tsp instant yeast
1/2 tsp sugar
1/2 tsp salt
7 oz water, at room temperature (reserve 2 tbsp of this)
1/4 tsp baking soda
1 tsp butter (clarified, if you have it)

1.Combine the flour, dry mllk, yeast, sugar and salt. Add the water, less the 2 tablespoons, and beat first slowly, then at medium speed, until completely smooth. Let the batter sit, undisturbed and covered, until it doubles. About an hour should do the trick.

2.Mix the baking soda with the rest of the water, and stir into the batter. The batter will deflate, then double again. This should take half an hour. The batter will be filled with bubbles.

3.Butter the crumpet rings (RLB says tuna cans with the tops and bottoms cut off also work), then heat a cast iron pan, and lightly butter it. Set the rings in the pan, and fill the rings about two-thirds full with batter. Cook for about 10 minutes, or until the crumpets have lost their shine. The bottoms should be nicely browned. Remove the rings, and flip.

《Cool on a rack. Toast before serving. 》:
Because these freeze well, I highly recommend doubling the recipe.