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Friday, 8 April 2011

Beer Batter


7g dried yeast
750ml lager
Pinch of salt
400g flour

Method:
1.      Place the flour, yeast & salt in a large bowl.
2.      Make well in the centre & gradually work in the larger until the mixture is smooth.
3.      Allow to rest in the fridge for 20 mins before using.

N.B.  If using fresh yeast use double the quantity of dried yeast.


Posted by Unknown at Friday, April 08, 2011

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