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Quick-Breads,
Muffins, Scones, Biscuits, & More ... |
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A Popover is a puffy, muffin-size bread with a crisp brown
crust and a somewhat hollow, moist interior. They
are made with a pancake-like, thin batter leavened by eggs in a batter of flour,
milk and salt. Sometimes melted butter is added.
Popovers are especially made in the South as a
"hot bread" for breakfast. The identical formula is used for Yorkshire Pudding
which is heated in meat juices, considered to be "quite British".
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My Mom made her popovers in deep Pyrex glass custard cups and they always
turned out beautifully. For some reason, I have greater success making
popovers in a heavy metal popover pan. I find it heats up and retains heat
longer than glass. And for the “popped-over” shape, the cups in my pan are
just right because they're deeper than they are wide.
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The Popover batter is poured into the cavities of
a preheated popover pan, deep custard cups or muffin tins and placed in a hot
oven, where it puffs up, browns and sets.
Popovers are meant to be eaten hot and steaming when
they are at their best. Popovers can be made plain or with variously flavored
items such as cheese, spices or herbs.
Popovers are leavened by steam
generated from the liquid ingredients in the recipe and the heat from the oven.
When the batter is placed in the hot oven, steam from the liquid ingredients
pushes and balloons the popovers into nearly hollow shells. Egg proteins are
critical in popover recipes which make the shell puff and set, but makes them
trickier to make. The fat from plenty of egg yolks helps it to cook through on
the inside while they puff and brown.
Some Popover Making Tips:
Some information from http://food.oregonstate.edu/faq/bake/popover1.html
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