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Quick Yorkie Question

PostPosted: November 14th, 2017, 5:07 pm
by Zosherooney
If I were to add baking powder to yorkie mix would it help it rise ?

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 5:15 pm
by Suelle
As yorkies are made with plain flour, and attempts to use SR flour generally fail, I'd say 'no'!

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 5:56 pm
by suffolk
My late MIL used to make her 'batter puddings' with SR flour ............ all I can say is 'don't use baking powder'!!!!!!!!! :shock:

Stodgy spongy lumps is what you'll get.

For every cup of plain flour use one egg, milk and a splash of cold water. Have your tin and oil smoking hot and your batter mix the consistency of single cream ... they can't help but rise.

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 7:27 pm
by earthmaiden
suffolk wrote:My late MIL used to make her 'batter puddings' with SR flour ............ all I can say is 'don't use baking powder'!!!!!!!!! :shock:


Ditto ... they were awful - always!

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 7:28 pm
by Ratatouille
No it absolutely wouldn't Zosh. But a good splash of ice cold sparkling water does wonders

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 8:42 pm
by Catherine

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 9:36 pm
by Busybee
The batter ideally needs to rest. My Grandma would make the batter on a Saturday night for Sunday lunch, I wouldn’t go that far but would make it up in the morning and leave it resting in the fridge until using it that night.

BB

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 10:17 pm
by Zosherooney
OK I didn't in the end as I felt the batter 'thickened' with time in the end but glad I left it to 'stagnate' and ended up with crisp upstanding edges and soft waffer-like middles !! Mexica toad was worth a croak !!!!!

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 11:10 pm
by StokeySue
I saw a very dull home economics lady on TV along time ago
She said one interesting thing
According to her if you leave the flour soaking in the liquid the starch grains swell and all burst instantly and simultaneously, and that's when it rises well
Makes sense, and as she said, the swelling will probably take about 45 minutes so an hour standing is probably enough

Re: Quick Yorkie Question

PostPosted: November 14th, 2017, 11:22 pm
by suffolk
I used to leave my batter to stand but now I don't and for me there is no difference. Well risen light and crisp puds are the result whichever way I make them :?

Re: Quick Yorkie Question

PostPosted: November 15th, 2017, 12:23 pm
by earthmaiden
Funny you should say that Suffs, I was brought up to let the batter stand and know why it should, but can't honestly see the difference either.


How long do people beat theirs for?

When as a child I learned what is now called a nursery rhyme:

Betty Botta bought some butter;

“But,” she said, “this butter's bitter!

If I put it in my batter

It will make my batter bitter.

But a bit o’ better butter

Will but make my batter better.”
......

I was told that it was an old traditional song of which there were many from different areas which women sung as they laboriously beat their batter. At home we called a cake batter a 'mixture' but made a 'batter' when we made 'batter pudding' (we didn't know it as Yorkshire pudding). Thus I always imagined the ladies beating a batter such as used for pancakes or Yorkshire pudding. Wikipaedia tells me that that song was only written in 1899 and doesn't mention batter, but I digress.

I give my batter a good beat but not so much that I would need a song to help me along in the way I might for a light sponge, egg whites, cream etc.

Do people from other parts of the country know anything about batter beating songs?

Re: Quick Yorkie Question

PostPosted: November 15th, 2017, 12:29 pm
by suffolk
We used to say that rhyme at school too EM.

My family (from Bedfordshire/Cambs) had large Yorkshire puddings and only had them with roast beef but my ex OH's family were Suffolk people and had batter puddings (made in a 12-hole tart baking tray) with every Sunday roast.

Re: Quick Yorkie Question

PostPosted: November 15th, 2017, 12:57 pm
by Hope
I made my YP batter earlier than normal on Sunday and ended up with best yorkies ever! They rose really well, even better than normal, especially considering they are gluten free.

But don't use baking powder!

Re: Quick Yorkie Question

PostPosted: November 15th, 2017, 2:19 pm
by StokeySue
I remember Betty Botter, it's a really difficult tune to sing, especially for children (key changes)
I think as we were all 'ampshire 'ogs with awkward vowel sounds and a lot of glottal stops we were encouraged to sing it as an exercise in making Betty, Butter, Botter and Bitter sound distinct - we naturally didn't sound the T'd :lol:
We always wondered what kind of batter - we thought pancakes as those often contain melted butter, but YPs don't

I tried to find the tune I know on youtube but most of the versions I can find are American (different lyrics, expanded from the nursery rhyme) or Indian, and they use a variety of tunes, not the one I know (probably form one of the OUP song books)

Re: Quick Yorkie Question

PostPosted: November 15th, 2017, 5:32 pm
by Seatallan
Dear me, what a tongue-twister! it's like a cleaner version of the Pheasant Plucker isn't it? :D

Re: Quick Yorkie Question

PostPosted: November 15th, 2017, 7:05 pm
by earthmaiden
:lol: .. there's more too!

People of a 'certain age' .. I think it featured on one of the schools radio programmes once - probably Time and Tune - so we probably all learned it then. When I went home and sang it I got the story about the traditional beating songs. It sounds good even if not true!