I've found a near-perfect crumpet recipe. After trying many recipes, the
recipe I use now (see below) results in crumpets that taste like they should
and have an abundance of holes. The only problem is that the crumpets remain
slightly spongy inside, as if they are not done yet. I have tried many
things, like:

- cooking them much longer, 8 minutes instead of 4 (until they are nearly
black...), and toasting them much longer
- making them much thinner, so they should be done sooner

However, this doesn't really help. The crumpets remain spongy inside.

Who can help me improve this recipe and make it perfect?

=================

The recipe comes from Masterchef Australia, which is for crumpets with green
eggs and ham:
http://www.masterchef.com.au/recipes...e-crumpets.htm

Ingredients

7g sachet dry yeast
¼ teaspoon castor sugar
1 ¼ cups lukewarm water
130g "00flour
½ teaspoon cream of tartar
1 ½ teaspoons coarse sea salt
¼ teaspoon bi-carb soda
½ cup lukewarm milk
Butter for cooking


Method

Place yeast and sugar into a medium bowl, pour in water and whisk to
combine. Set to one side for 10-15 minutes to allow mixture to set a foam.

Sift flours and cream of tartar into foam and beat with an electric mixer on
a medium speed for 2 minutes.

Cover and allow to stand in a warm place for 45 minutes.

Add sea salt and beat for 1 minute. Cover and rest batter for a further 10
minutes.

Dissolve the bi-carb soda in lukewarm milk and gently stir into batter.

Grease two x 10cm ring moulds. Heat a medium frying pan or skillet over a
low heat, brush with butter and arrange rings on top.

Fill each ring with ¼ cup of crumpet mixture and cook on one side for 4-5
minutes or until holes form and top has set.

Place crumpets under a hot grill and toast until golden.

On Sun, 10 Jun 2012 17:06:03 +0200, "Mousse" >
wrote:

> I've found a near-perfect crumpet recipe. After trying many recipes, the
> recipe I use now (see below) results in crumpets that taste like they should
> and have an abundance of holes. The only problem is that the crumpets remain
> slightly spongy inside, as if they are not done yet. I have tried many
> things, like:
>
> - cooking them much longer, 8 minutes instead of 4 (until they are nearly
> black...), and toasting them much longer
> - making them much thinner, so they should be done sooner
>
> However, this doesn't really help. The crumpets remain spongy inside.
>
> Who can help me improve this recipe and make it perfect?
>
> =================
>
> The recipe comes from Masterchef Australia, which is for crumpets with green
> eggs and ham:
> http://www.masterchef.com.au/recipes...e-crumpets.htm
>
> Ingredients
>
> 7g sachet dry yeast
> ¼ teaspoon castor sugar
> 1 ¼ cups lukewarm water
> 130g ‘00’flour
> ½ teaspoon cream of tartar
> 1 ½ teaspoons coarse sea salt
> ¼ teaspoon bi-carb soda
> ½ cup lukewarm milk
> Butter for cooking
>
>
I haven't made crumpets very often, but it has never occurred to me
that they could be anything less than delicious. I have several
recipes, but have only used one or two of them. Comparing yours to
what I have the only real difference I can see is your cream of
tartar. I have one recipe that calls for it, but I have no idea what
purpose it's supposed to serve and I'm sure I used a straight forward
recipe, like the Helen Graves site.

Take a look at these recipes and see if you can glean anything from
them.

http://helengraves.co.uk/2010/01/cracking-crumpets/
http://www.greatpartyrecipes.com/crumpetrecipe.html
http://www.kingarthurflour.com/recipes/crumpets-recipe

Here's the one with cream of tartar
http://www.europeancuisines.com/Engl...rumpets-Recipe

This group is international in scope, but a high percentage of the
regular posters are American. I'd suggest posting your question in
the UK Food + Drink.misc group.

--
Food is an important part of a balanced diet.

On 6/10/2012 3:24 PM, sf wrote:
> On Sun, 10 Jun 2012 17:06:03 +0200, >
(snippage)

>> 7g sachet dry yeast
>> ¼ teaspoon castor sugar
>> 1 ¼ cups lukewarm water
>> 130g ‘00’flour
>> ½ teaspoon cream of tartar
>> 1 ½ teaspoons coarse sea salt
>> ¼ teaspoon bi-carb soda
>> ½ cup lukewarm milk
>> Butter for cooking
>>
>>
> I haven't made crumpets very often, but it has never occurred to me
> that they could be anything less than delicious. I have several
> recipes, but have only used one or two of them. Comparing yours to
> what I have the only real difference I can see is your cream of
> tartar. I have one recipe that calls for it, but I have no idea what
> purpose it's supposed to serve and I'm sure I used a straight forward
> recipe, like the Helen Graves site.
>
The cream of tartar is acid, and reacts with the bicarb/baking soda. You
could use buttermilk, vinegar, lemon juice - but it's the reaction
between the two that creates the bubbles.