37 lines
1.2 KiB
Markdown
37 lines
1.2 KiB
Markdown
# Pikelets
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Recipe yields 20 pikelets
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### Ingredients
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* 225 grams strong white bread flour
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* 1 teaspoons salt
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* 300 milliliters milk
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* 1 tablespoons corn oil
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* 0.5 teaspoons caster sugar
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* 10 grams fresh yeast
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* 0.25 teaspoons bicarbonate of soda
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* 60 milliliters warm water
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### Directions
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Sieve the flour and mix in the salt.
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Warm the milk, corn oil and sugar until tepid and dissolve the yeast into this mixture.
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Add the yeast mix to the flour and beat until smooth.
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Cover with lightly oiled cling film, placing the cling film directly on top of the batter to avoid it getting a skin. Leave to ferment for at least 1 hour in a warm area.
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Dissolve the soda in the warm water and stir into the batter, then leave to ferment for a further 30 minutes.
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Warm a frying pan over a medium heat with a little corn oil.
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Drop a small amount of the batter into the pan using a spoon or ladle and swirl the pan around to spread the mixture evenly. Cook over a gentle heat until the top look dry with lots of tiny holes appearing.
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Turn over and continue cooking on the other side until lightly browned, then remove from the pan and allow to cool.
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### Meta
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author: Ashburton Cookery School
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tags: Bread
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