Crumpets Thermomix

English-style Crumpets (recipe by Thermomixer)   I know this isnt a great picture but sometimes I have to take a quick snap before my family and friends devour them.

Find the whole story at  http://thermomix-er.blogspot.com.au/2008/07/i-luv-crumpets.html

This recipe is also in the “In the Mix” cookbook.

Ingredients:

375g bakers flour 1/2 tsp caster sugar 1 heaped tsp dried yeast about 300ml tepid milk about 200ml tepid water 1 egg 1/2 tsp salt 1/2 tsp bicarb soda egg rings or something similar

Oil for greasing

Method: You don’t need a Thermomix to make these crumpets but it surely helps.  Temperature is all important to making crumpets.  If you want those lovely little holes, without them there more like pikelets I suppose.   Before the Thermomix, I made crumpets using my old kitchen aid so it can be done.  Keep the kitchen aid bowl in the sink ¼ filled with warm water for the proofing times.  It might take a little bit longer to get the results you desire but these crumpets are nothing like the little rubber things you get from the supermarket and soooo worth it.  As Thermomixer says freeze the left overs with go between and you have breakfast sorted for days.

Place 1 Tbsp of the flour, sugar and yeast into TM bowl with 100ml of the milk into the Thermomix bowl. Set to mix for 3 minutes at 37°C on speed 2. The mixture should start to become frothy.

Add remaining flour, milk, water, egg and salt. Mix for 10 seconds on speed 7.

The mixture should resemble a thick batter rather than a bread mix. Add some more tepid water and mix again at speed 7 if necessary. Then mix for 8 minutes at 37°C on speed 1.

Leave the mixture in the TM bowl to prove for about 1 hour or until the surface bubbles.

Add the bicarb soda and gradually increase the speed to beat at the mixture for 2 minutes at speed 5.

Oil the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.

Pour batter into each ring and cook for 5 minutes, or until the surface has dried and is full of holes. You may need to puncture a few holes for visual effect if you like. Lift off the rings and turn the crumpets to cook on the other side for a minute or until golden. Transfer to a rack to cool.

Clean and oil rings and frypan and repeat process until all batter has been used.

Serve warm with butter and your favourite topping.

Author: Bec

Chef/Patissier

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