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Gary Rhodes - Homemade Crumpets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.5968
Energy (kCal)66.6
Carbohydrates (g)7.3512
Total fats (g)0.324
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift together the flour and salt. | 2. Mix the yeast with a few tablespoons of the warm water. | 3. Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid. | 4. Cover and leave in a warm place until the mixture has risen. | 5. Once risen, check the consistency. | 6. If the batter is very thick, loosen with the remaining water. | 7. The batter should now be left to stand for 8-10 minutes. | 8. Warm a non-stick frying pan on a low heat. | 9. Butter some crumpet rings or small tartlet rings. | 10. Place the rings into the frying pan and pour in some of the batter until half-full (1/4 to 1/2 inches deep). | 11. Cook on a low heat until small holes appear and the top has started to dry. | 12. The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute. | 13. The crumpets are now ready for lots of melting butter! | 14. Note: The crumpets can be cooked without turning - simply cook until the tops are completely dry. | 15. The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 4 cups - - - -
    salt 2 teaspoons - - - -
    yeast 2 tablespoons dried 66.6 7.3512 8.5968 0.324
    water 2 1/2 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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