Cast-iron shallot Dutch baby
Ingredients:
Tin(a cast-iron pan about 19 cm across)
Eggs 5
Warm milk 240 g
Cake flour 50 g
Cheng Chi Hakka Lard Shallots 1 tbsp (about 15 g)
Salt 0.5 tsp
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 and, while it is hot, add theHakka Lard Shallots, spreading them around the inside with a spoon.
6. Pour in the batter.
7. Put it in the oven at 200°C and bake for about 12–15 minutes.
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 time we did not aerate it much, and the batter only filled the pan about seven tenths, so there is less of a cake-like crumb on top — just a thin crisp layer.
Because it is made with Hakka Lard Shallots, which bring both shallot oil and sliced shallots, what comes out of the oven tastes thoroughly Taiwanese.
A sugar-free snack that is high in protein, low in carbohydrate and genuinely filling.
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