Yorkshire Pudding (vanilla Cheese Version)
1.
Wash and drain herbs (basil, thyme, rosemary), chop and set aside.
2.
Mix the eggs and milk evenly.
3.
Sift in the flour, cheese powder, salt, and chopped vanilla and stir until the flour has no particles.
4.
Put the batter in the refrigerator for more than 1 hour. (Traditionally, the batter is made in the morning and baked at noon or night)
5.
Take out the batter before baking, add cold water to the batter and mix well after warming up at room temperature.
6.
Preheat the oven to 210 degrees, spread butter in the mold, and put it in the oven for about 4-5 minutes.
7.
Take out the mold and pour into the batter about 6-7 minutes full.
8.
In the middle layer, heat up and down, and bake for 30 minutes until the surface is crispy and slightly browned.
Tips:
1. To bake Yorkshire pudding, put butter into the oven to preheat, and then pour the batter into the batter after heating, so that the pudding will climb higher.
2. The purpose of placing the batter statically is to reduce the gluten of flour.
3. Baking molds for making Yorkshire pudding can actually be very random. When people first made Yorkshire pudding, they had no molds at all. They poured the batter into a large baking pan and bake them. After baking, they took out the diced pieces and shared them with each other.