A trivial one, but maybe fun. How do you get the nice array of little holes in home or boat made crumpets ?!
I am obviously not a baker, as despite following detailed instructions, my carefully prepared crumpets turn out as stodgy muffins.
I have tryed over-doing the baking soda, and using perrier water, to no avail
No nice little holes for the butter to melt into.
Hole-less.
Any advice please ?
Bob
Answers: Hi folks,
I am obviously not a baker, as despite following detailed instructions, my carefully prepared crumpets turn out as stodgy muffins.
I have tryed over-doing the baking soda, and using perrier water, to no avail
No nice little holes for the butter to melt into.
Hole-less.
Any advice please ?
Bob
have you checked the date on your yeast, baking soda and powder? it may be old. i'd buy new ones, just to be safe, and try a different recipe. you may want to make sure your oven is running at the right temperature. get an oven thermometer and hang it on your oven rack to check the temp. it may need to be adjusted.
3 cups plain white flour
2 teaspoons dry active yeast
2 3/4 cups of warm water
1 1/2 tsp salt
1 tsp of sugar or honey
2 TBS powdered milk
1 tsp baking soda
2 TBS of warm water
Combine yeast, sugar and one cup of warm water into a mixing bowl. Cover with plastic wrap and stand in a warm place for about ten minutes. During this time the liquid should develop a foamy head, showing that the yeast is active.
Sift flour, milk and salt into another bowl, and mix well. Make a well in the center of the flour; add the yeasty water and the rest of the warm water.
Using a wooden spoon, mix to a thick batter. Cover with plastic wrap, and stand in a warm place until well risen and bubbly. This will take about an hour. The batter doesn't rise dramatically, but it does expand somewhat, and the mixture takes on gases, which are necessary in the cooking process.
Combine the bicarbonate of soda and the extra water, and add this mix to the dough. MIX WELL. Then leave this mixture to stand, covered, in a warm place for a further 15 minutes.
Preheat a heavy based fry pan to a low heat such that oils will not burn or smoke
Spray oils also allow you to coat the crumpet rings as you are ready to cook. Place enough mixture into the center of each ring to come almost to the top of the ring. (The dough does rise during cooking, and this should be allowed for in the filling of the ring.) Cook for 4-8 minutes over medium heat, until bubbles appear over the entire surface, and the dough appears 'dry'.
Remove the ring, turn the crumpet over and cook an additional 30 to 60 seconds to brown the top. Remove from the pan and cool on a cake rack.
If you find that the bottom is too dark (politely referred to as burnt), you are cooking too quickly. Slow it down, relax, and try again. The worst thing that can happen is that you have to make another batch.
Those bubbles need to rise and break during baking so I don't over-mix the crumpets when I'm making them.
The Muse
The bubbles are the action of the yeast, maybe your yeast was too old
edit
Are you cooking them in the oven, because they should be cooked on a griddle
By adding extra baking powder to the yeast dough
Try mixing the batter less and letting it work for a few minutes before putting them into the oven.
What's your recipe?
A crumpet poker - a bit like a waffle iron, only more bone than poke.