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Popover

Last week when I shopped at Target's,I found a Popover pan at half price off!! Of course ,I won't pass the chance not buying any bake ware at bargain price.Knowing me,I'm grab this pan ASAP and hold to my dear life because it's left only one!! I was searching for Popover recipe in my baking books collection but found none! So I "google" and found this Perfect Popovers - Never-Fail Popovers !! I never eat or test popover in my life so I can't judge the original texture or flavor of this cake ,pudding or bun!! Hubby ask " why the Popover texture is rubbery"? well....I dunno why it's rubbery but the Popover really POPOVER big time!!....I used the same recipe and method...maybe alter slightly to suit me. Accordingly to Wikipedia:A popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. They can also be baked in individual custard cups. Ingredients:
Adapted from whats cooking america :

1 3/4 cups whole milk ,warmed
2 cups bread flour*
3/4 tsp salt
1/2 tsp baking powder
3 large eggs, room temperature
2 tbsp melted unsalted butter






Method:

1:Preheat oven to 450 degrees F. Place oven rack on the middle rung and heat a empty popover pan for 5 minutes, or until it is hot.


2:Place the milk in a bowl and microwave on high for approximately 1 1/2 minutes, or until warm to the touch.In a large bowl, sift the flour, salt, and baking powder together.


3:In a blender combine the eggs, milk and melted butter ;process approximately 10 seconds until blended.


4:Add flour mixture to egg mixture in blender. Process approximately 10 to 15 seconds or until just combined.


5:Once oven is the correct temperature and the empty popover pan is hot, quickly remove the popover pan from the oven; lightly spray the popover cups with a nonstick spray (the tins only need a thin coating of baking spray to prevent sticking).


6:Fill the popover cups almost to the top with the batter.Immediately place the pan back into the oven.


7:Bake without opening the door for 15 minutes. Reduce heat to 375 degrees F. and bake for another 20 to 25 minutes or until deep golden brown on the outside and airy on the inside.


8:Remove popovers from the oven, and un-mold onto a rack and serve immediately with lots of butter

Popover pan

Note:

Could anyone recommend not so rubbery POPover recipe?







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11 comments:

Little Corner of Mine said...
May 1, 2009 at 5:26 PM

Wow, your popover really POP! Pretty leh! I never have popover before too so don't know what's the texture supposed to be like.

Kathy said...
May 3, 2009 at 4:41 AM

I really want a vegan popover....

Tummywise said...
May 3, 2009 at 5:32 AM

I was going to try this recipe at http://orangette.blogspot.com/2006/11/popover-worth-wait.html. If you make it first, can you pop over (uh hum) to my site and let me know how it goes?

pigpigscorner said...
May 3, 2009 at 5:33 AM

wow, they look great! I love seeing things expanding in the pan =)

Steph said...
May 3, 2009 at 8:49 AM

Those really popped and look great!! I made David Lebovitz's sugared puffs, which were a sweet version and in muffin tins. Do you think the rubberiness is coming from the bread flour? Also, I read from CI that letting the batter rest for 30 min before baking will make them less chewy.

mycookinghut said...
May 3, 2009 at 9:43 AM

I have never seen this!! How cute! By the way, I received the Pandan Essence!! Thank you very much Lesley!! I can now bake your Pandan sponge cake! ;)

Beachlover's Kitchen said...
May 3, 2009 at 9:16 PM

LCOM:
why don't you bake and see,maybe you can use muffin pan..let me know how its..

Kathy:
Hmmmm vegan popover? I might try

Tummywise:
Thank you for the link.I will let you know the outcome once I try the link recipe..

PPC:
yeah,it's look great when it's really popover,right?

Steph:
I dunno,maybe I should let it sit for awhile as some site suggested "put batter in fridge for 1 hour b4 bake" I'm going to try to bake other recipe again,nect tome I use all purpose flour only..thaks for the tips.

mycookinghut:
I think this popover originated from GB,no? I have email you the recipe of chiffon cake..Hope to see your posting soon..good luck!

Anonymous said...
May 4, 2009 at 4:10 PM

My husband and I love popovers. We use Alton Brown's recipe: http://www.foodnetwork.com/recipes/good-eats/basic-popover-recipe/index.html
It's so easy and works every time.

Popovers tend to be eggy in texture. The texture isn't supposed to be like a dinner roll. Hopefully that helps.

bluejeangourmet said...
June 5, 2009 at 8:46 PM

I grew up eating popovers at the "fancy" restaurant in my hometown--they always served them with strawberry butter, yum! I clipped the restaurant's recipe many years ago and it never fails me.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.