Jason (jcreed) wrote,

Ooh yes Dutch Baby #2 worked so much better.

In a bowl went:
3/4 c flour
3/4 c milk
2 eggs
pinch of salt

Melted maybe 2 tsp of butter, and then added it into the bowl and mixed it in. Tossed another 2 tsp into the pan to coat the bottom. Cooked at 425 for a full 20 minutes. Came out golden-brown at the edges and spongy-soft in the middle.

Re: butter, I know I definitely had less butter total in this one, but it tasted more buttery. Either mixing the butter in or adding the salt is helping, or both. Maybe I don't need much butter at all coating the bottom of the pan. It didn't even come close to sticking.

The crust was still a little dense at the bottom, more crunchy than crispy. Wonder what I could do to help that. Is this also related to butter quantity? Fixable by heating time? Addition of baking powder? iiam.

Diff from last time: proportionately more flour and milk. Added salt. Reduced butter. Cooked a little hotter and much longer.
Tags: dutch baby, food

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