メアリー・マッカートニーさんのインスタグラム動画 - (メアリー・マッカートニーInstagram)「No festive meal is complete without yorkshire puddings. I tested this vegan recipe on my chief taster to get the seal of approval x Mary VEGAN YORKSHIRE PUDDING Ingredients: 1/2 cup plus 1 tablespoon Aquafaba = the liquid from a tin chickpeas 1 tsp apple cider vinegar 90g all-purpose flour 85g chickpea flour (garam flour) ¼ tsp baking powder ½ tsp fine sea salt Vegetable oil, such as sunflower or canola, for the muffin tin Method: Drain the chickpeas, reserving 1/2 cup plus 1 tablespoon of the liquid (called aquafaba) save the chickpeas for another recipes. In a large pitcher or bowl, whisk the aquafaba, vinegar and 350ml water together. Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl. Add the salt and whisk together. Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly, about 30 seconds.Refrigerate for 30 minutes to chill. While the batter chills, heat oven to 220C/425F. Using a standard 12-cup metal muffin tin, preferably nonstick, add 1 teaspoon vegetable oil to each of 9 cups. About 10 minutes before the batter is done chilling, place the oiled tin in the hot oven to heat. Carefully remove the muffin tin from the oven. Stir the batter and pour into the muffin cups; the batter should sizzle vigorously as you add it, and each cup should be nearly full. Return to the oven. Bake for 30 minutes. The puddings will rise, then fall, possibly making a well on the top. Turn down the heat to 200C/400F degrees and bake about 10 minutes more, or until the tops are deep golden brown and the insides are cooked through and just dry (peer into the well to check; the inside should be matte, not shiny). Remove from the oven, let the puddings rest for about 3 minutes, then use a spoon to remove for the tin. #veganchristmas #veganchristmasdinner #marymccartneyservesitup」12月23日 19時23分