There has been a lot of baking going on this year. And, many are new bakers who have time to experiment while being at home. Have you tried popovers? Here are some tips.
Popovers are leavened with steam to create a large cavity inside. The oven heat sets the outside to trap the steam and allows it to expand. The inside also remains moist while the outside gets crisp.
Bread flour can give more volume. Warm milk also helps improve oven spring, that initial rise at the beginning of baking. Lowfat milk also produces a crispier crust. Use a popover pan or muffin pan. A cool pan, greased lightly, allows the popover batter to stick to the sides and helps improve the base of the finished popover. If the pan is warm, the popover tends to have a shrunken base.
Popovers take less time to make than rolls. Add a drizzle of honey or a dollop of your favorite jam and you have a great addition to breakfast, brunch or snack.
Source: Cook’s Illustrated
