Batters - Revision history

Ch at 11:08, 31 March 2026

2026-03-31T11:08:24Z

← Older revision		Revision as of 11:08, 31 March 2026
Line 65:		Line 65:
	==Blini batter==		==Blini batter==
	[[File:IMG_4155.jpeg\|155px\|left]]		[[File:IMG_4155.jpeg\|155px\|left]]
			<br clear=all>
	;Ingredients		;Ingredients
	:~~'''~~leavening~~'''~~		:;leavening
	:15g fresh yeast (or 7g dried) or 7g fast action dried yeast.		:15g fresh yeast (or 7g dried) or 7g fast action dried yeast.
	:250ml lukewarm milk		:250ml lukewarm milk
	:25g flour		:25g flour
	;~~'''~~batter~~'''~~		;:batter
	:the leavening		:the leavening
	:125g flour, I use buckwheat but can be plain or wholemeal too		:125g flour, I use buckwheat but can be plain or wholemeal too

Ch: /* Blini batter */

2025-12-25T12:50:58Z

Blini batter

← Older revision		Revision as of 12:50, 25 December 2025
Line 67:		Line 67:
	;Ingredients		;Ingredients
	:'''leavening'''		:'''leavening'''
	:15g fresh yeast (or 7g dried)		:15g fresh yeast (or 7g dried) or 7g fast action dried yeast.
	:250ml lukewarm milk		:250ml lukewarm milk
	:25g flour		:25g flour
Line 76:		Line 76:

	;Method		;Method
	#'''leavening''' In a bowl whisk together the lukewarm milk and yeast, then add the 25g of flour. Cover and leave at room temperature for 2 hours		#'''leavening''' Skip this step if using fast action dried yeast. In a bowl whisk together the lukewarm milk and yeast, then add the 25g of flour. Cover and leave at room temperature for 2 hours
	#'''batter''' Using a spatula stir the flour ~~and~~ egg yolks ~~into the~~ leavening. Leave at room temperature for 1 hour		#'''batter''' Using a spatula stir the flour, egg yolks and leavening (or fast action dried yeast) together. Leave at room temperature for 1 hour
	#'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until stiff. Carefully fold into batter and use as soon as possible		#'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until stiff. Carefully fold into batter and use as soon as possible
	#'''to cook''' Heat a heavy frying/crepe pan well and brush with (clarified) butter. Put 6-8 tsps of batter well spread out with plenty of space between. Cook for 30 seconds on each side, turning with a palette knife. Drain on kitchen paper. Cook the remaining batter in batches.		#'''to cook''' Heat a heavy frying/crepe pan well and brush with (clarified) butter. Put 6-8 tsps of batter well spread out with plenty of space between. Cook for 30 seconds on each side, turning with a palette knife. Drain on kitchen paper. Cook the remaining batter in batches.

Ch: /* Toad in the Hole batter */

2025-12-24T10:04:16Z

Toad in the Hole batter

← Older revision		Revision as of 10:04, 24 December 2025
Line 78:		Line 78:
	#'''leavening''' In a bowl whisk together the lukewarm milk and yeast, then add the 25g of flour. Cover and leave at room temperature for 2 hours		#'''leavening''' In a bowl whisk together the lukewarm milk and yeast, then add the 25g of flour. Cover and leave at room temperature for 2 hours
	#'''batter''' Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour		#'''batter''' Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour
	#'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until ~~still~~. Carefully fold into batter and use as soon as possible		#'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until stiff. Carefully fold into batter and use as soon as possible
	#'''to cook''' Heat a heavy frying/crepe pan well and brush with (clarified) butter. Put 6-8 tsps of batter well spread out with plenty of space between. Cook for 30 seconds on each side, turning with a palette knife. Drain on kitchen paper. Cook the remaining batter in batches.		#'''to cook''' Heat a heavy frying/crepe pan well and brush with (clarified) butter. Put 6-8 tsps of batter well spread out with plenty of space between. Cook for 30 seconds on each side, turning with a palette knife. Drain on kitchen paper. Cook the remaining batter in batches.

Ch: /* Blini batter */

2025-07-19T14:40:51Z

Blini batter

← Older revision		Revision as of 14:40, 19 July 2025
Line 64:		Line 64:

	==Blini batter==		==Blini batter==
	~~IMG_4155.jpeg~~		[[File:IMG_4155.jpeg\|155px\|left]]
	[[File:IMG_4155.jpeg\|~~180px~~\|~~right~~]]
	;Ingredients		;Ingredients
	:'''leavening'''		:'''leavening'''

Ch at 14:39, 19 July 2025

2025-07-19T14:39:49Z

← Older revision		Revision as of 14:39, 19 July 2025
Line 64:		Line 64:

	==Blini batter==		==Blini batter==
			IMG_4155.jpeg
			[[File:IMG_4155.jpeg\|180px\|right]]
	;Ingredients		;Ingredients
	:'''leavening'''		:'''leavening'''

Ch at 14:01, 19 July 2025

2025-07-19T14:01:09Z

← Older revision		Revision as of 14:01, 19 July 2025
Line 79:		Line 79:
	#'''batter''' Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour		#'''batter''' Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour
	#'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until still. Carefully fold into batter and use as soon as possible		#'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until still. Carefully fold into batter and use as soon as possible
			#'''to cook''' Heat a heavy frying/crepe pan well and brush with (clarified) butter. Put 6-8 tsps of batter well spread out with plenty of space between. Cook for 30 seconds on each side, turning with a palette knife. Drain on kitchen paper. Cook the remaining batter in batches.

	<small>''The Roux Brothers on Patisserie'' Michel & Albert Roux</small>		<small>''The Roux Brothers on Patisserie'' Michel & Albert Roux</small>

Ch at 11:01, 19 July 2025

2025-07-19T11:01:06Z

← Older revision		Revision as of 11:01, 19 July 2025
Line 81:		Line 81:

	<small>''The Roux Brothers on Patisserie'' Michel & Albert Roux</small>		<small>''The Roux Brothers on Patisserie'' Michel & Albert Roux</small>


			<div class="keywords"> blinis </div>

Ch at 09:34, 27 May 2024

2024-05-27T09:34:10Z

New page

[[Useful stuff|⇐ Useful stuff]]

__TOC__

==Pakora batter==
;Ingredients
:150g gram flour (chickpea flour, also called besan)
:300ml ''approx'' water
:1½ tsp salt
:2 tsp chilli powder
:1 tsp garam masala
:1 tsp ajowan (onion seeds also called kalonji)
:large pinch dried mint

;Method
#Whisk the ingredients with half the water to make a thick paste.
#Add more water a little at a time while whisking to make a thick paste and beat for another 5 minutes
#Allow to rest 15 minutes before using

''Indian Regional Cooking'' Meera Taneja

==Pancake batter==
;Ingredients
:125g plain flour
:300ml milk
:1 egg
:pinch salt

;Method
#Whisk all ingredients together

==Fish batter for ''Fish 'n' Chips''==

I usually do half quanties - plenty for a couple of pieces of fish

;Ingredients
:240g plain flour
:1 tsp salt
:3½ tsp baking powder
:270ml ice cold water

;Method
#Mix ingredients together
#Use within 20 minutes

''Seafood lovers' guide'' Rick Stein

==Toad in the Hole batter==

same as [[Batters#Yorkshire pudding batter|Yorkshire pudding batter]]

==Yorkshire pudding batter==

;Ingredients
:125g flour
:2 eggs
:300ml milk
:pinch salt

;Method
#Whisk all the ingredients together

==Blini batter==

;Ingredients
:'''leavening'''
:15g fresh yeast (or 7g dried)
:250ml lukewarm milk
:25g flour
;'''batter'''
:the leavening
:125g flour, I use buckwheat but can be plain or wholemeal too
:2 eggs, separated

;Method
#'''leavening''' In a bowl whisk together the lukewarm milk and yeast, then add the 25g of flour. Cover and leave at room temperature for 2 hours
#'''batter''' Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour
#'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until still. Carefully fold into batter and use as soon as possible

''The Roux Brothers on Patisserie'' Michel & Albert Roux