I am glad that popovers can be made using a muffin pan. I once saw a popover pan selling here for about RM80 ( USD25), well that's rather expensive for a pan, unless i am baking popovers quite regularly then i might consider getting one. I've never made popovers before, i have looked at the pictures of some popovers in the internet and i was like kind of excited to see how tall they were going to rise in the oven when i make them and according to wikipedia, popover is a light, hollow roll made from an egg batter, similar to Yorkshire Pudding, typically baked in a dedicated popover pan or muffin tins. I am also not sure myself what is a Yorkshire Pudding but after making these, i think they are quite like plain profiteroles to me.
I am also glad that popovers need just very basic ingredients to make them; eggs, flour and milk. However to me, i find them a little tricky too making them. My first batch came out a little pale and not as crispy as i would have expected them. Good to know that the process of making popovers are simple enough , i made another batch the next day. It came out very much better with some adjustment made on the baking temperature and warming the milk.
|3rd batch...i noticed that the browning is different fom the 2nd batch ..perhaps due to the warm milk that i used in the 2nd batch|
Yesterday morning when i woke up, i just suddenly have the urge to make popovers again. I wanted to try another recipe so i just made a small batch. You will also realise that all if not, most recipes will have an equal proportion of milk and flour. The batter was thinner this time , they were quite like the second batch but these i find them more airy, remember the 'hollow' thing describing the popovers...
Some i spreaded with jam and some on poached egg. I suggest not making a big recipe if you cant finish eating all at once, have our mouths ready because if we are going to leave the popovers sit around, they will lose its crispiness and also deflate fairly quickly.
Recipe ( from kingarthurflour.com)
recipe has been scaled down
2 large eggs, at room temperature
1/2 plus 1/4 cup milk
1tbsp melted butter
1. Preheat oven to 450F/230C. Position rack on lower shel
2. Use a wire whisk to beat the milk, egg and salt. Whisk till the egg and milk is well combined, with no streaks of the yolks showing.
3. Add the flour all at once, beat with a wire whisk till frothy, there shouldnt be any large lumps in the batter, small lumps are okay OR if using a stand mixer, whisk on high speed for 20 seconds . Stop, scrape the sides of the bowl, and whisk for further 20 or 30 seconds at high speed, till frothy. Stir in the melted butter, combining quickly.
4.Pour the batter into the muffin cup , filling them about 3/4 or 2/3 full. Make sure oven is at 450F/230C. Place the pan on the lower shelf of the oven and bake for 20 minutes without opening the door of the oven. Reduce the 350F/177C and bake for additional 10-15mins until they are deep, golden brown. If the popovers seems to be browning too quickly, position an oven rack at the very top of the oven, and pt a cookie sheet on it, to shield the popovers from the direct heat.
5. If plan to serve the popovers immediately, remove them from oven and stick the tip of the popovers with a knife to release steam to prevent sogginess.
6.If we want the popovers to hold their shape longer without deflating , we can bake for additional 5 more minutes ( total 40 mins ) if we can do so without them becoming too dark.
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