I need help with my Yorkshire puddings, they refuse to rise properly..........?!
I need help with my Yorkshire puddings, they refuse to rise properly..........?
We now live in Mexico City which has a very high altitude. When we lived in Vancouver, I never had a problem. My sister who still lives there never has a problem, hers come out just perfectly every time. My recipe is 1 cup flour, 1/2 cup water, 1/2 cup milk, 2 eggs, salt and pepper. This has worked well in our family since the Easter Rebellion in Ireland in my great-grandmother's time.....
I have tried heating the oil till its smoking, heating the pan longer in the over, raising the temp., but the majority of the puddings remain fairly flat, once in a while a couple will rise normally, maybe a third..... But never like they do back in Vancouver.
I know that the high altitude affects a lot of things: uncovered potatoes turn green and the recipes for baking and cakes changes, is this my problem? the altitude? or is it something else? Anyone know?
Answers:
I looked for some tips for you and this is all I could come up with. Hope it helps you.
This has to do with a question someone asked about making puddings
"For altitudes above 3,500 feet (about 1,000 meters) it may be necessary to increase the proportion to 3 eggs per cup of flour (see High Altitude Cooking). In that case, you will also want to reduce any fat in the batter by about 1 teaspoon per cup of flour. In your case, the recipe doesn't use any fat in the batter itself. Many recipes use around 2 tablespoons of melted butter for each cup of flour.
Second, depending on where you are located, all purpose flour may have more or less protein in it. It is the protein which forms the glutens needed to trap the steam. Your flour should have about 11% - 12% protein by weight to make adequate glutens (see Flour Power?). You could try using bread flour or a combination of bread and all purpose flour. Also, you could try adding about 1/2 teaspoon of salt per cup of flour. Not only will this enhance flavor, it will help to strengthen the gluten."
Source(s):
http://www.kitchensavvy.com/journal/2006...
my recipe calls for
3/4 cup + 2 tbs. of flour.
I also preheat my GLASS baking dish with 1/3 stick of butter in it. I cook at 350 degrees for 30 minutes.
ALSO don't slam oven door! this will flatten it for sure.