A traditional British side dish frequently served with roast beef or other roast meals is crispy Yorkshire pudding.
200g plain flour
300ml whole milk
2 tbsp olive oil
1.Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
2.Heat the oven to 220°C. Divide oil into a large 6-hole muffin tin (depending on your needs) and heat in HYSapientia air fryer oven for 5 minutes.
3.Pour the batter into a jar and quickly pour into the heated jar. Bake for 25-30 minutes, until fully risen and browned - make sure the pudding is fully cooked.
1.Use the empty oven set aside for Yorkshire puddings and bake on the middle shelf. As a result, there is a better probability for fermentation, uniform colour, and crispness. This enables the heat to circulate easily.So bear that in mind if you wish to prevent the shrivelling and withering of your Yorkie.
2.To make them crisp, you must cook them at a high temperature for a long enough period of time. in order to preserve their sturdy structure!
How to keep
1.Let leftovers cool completely before storing them in a sealable bag or container if you want to preserve them.
2.For two to three days, they can be stored in the refrigerator.
3.Yorkshire puddings can be reheated for 3-5 minutes in an oven set to 180°C fan, 200°C, 400°F, or gas mark 6.
4.If you'd like, you can microwave them, but they will shrink and get mushy. The microwave only needs to be on for 30 seconds.
5.Additionally, you can prepare them ahead of time and reheat them for a short period of time while plating the food you'll be serving them with.