Cast-iron shallot slice Dutch baby
Ingredients:
Warm milk 240 g
Plain flour 50 g
Cheng Chi enzyme-fed pure pork lard 12 g
Salt 0.5 tsp
Cheng Chi Salted Golden Shallot Slices, to taste
Method:
1.Set the oven to 220°C and put the cast-iron pan in to heat as it preheats.
2. Beat in the whole eggs. (If they are straight from the fridge, beat them over warm water until foamy and fine-bubbled.)
3. Add the warmed milk, whisking to aerate a little — it does not need to be thick.
4. Fold in the sifted flour and set aside.
5. Once the oven reaches 220°C, take out the cast-iron pan, add the lard while it is hot and spread it around the inside with a spoon.
6. Pour in the batter and scatter the salted shallot slices over the surface.
7. Bake for about 12–15 minutes. (The shallots on top scorch easily, so turn the top heat down in good time.)
8. Eat it hot from the oven. (A cocktail stick will tell you: if there is no wet batter on it, it is done.)
This is a high-protein, sugar-free, low-carbohydrate, moderately high-fat cast-iron shallot Dutch baby.
The texture is unusual: not quite a pudding, not quite a cake, and certainly not a steamed egg — something of all three. What matters is that it feels like a treat without being rich. Five-star food, for rather less.
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