SOURDOUGH POPOVERS AND WHY THEY POP
The bread flour has a high protein content which gives a nice brown color to the popovers, it also has a high gluten content for exceptional rasing characteristics. The egg whites stiffen the texture to help resist shrinkage. Putting the mixture in a hot sprayed pan on a low shelf with rising temperature all assist in elevating the rise. The spoiled milk gives the flavor of sour dough
Provided by Jack Frazier
Categories Sourdough Breads
Time 50m
Yield 6 6inch high popovers
Number Of Ingredients 7
Steps:
- Start oven at 425 and put popover pan in on lowest shelf.
- Put milk and oil in blender, with blender on low speed add flour.
- Add whole egg, egg whites, salt and extract.
- Blend just to mix ingredients, mixture should be the constancy of heavy cream.
- Pull shelf with popover pan out and spray with non stick coating, fill cups 3/4 full Raise oven to 450 for 15 minutes than turn down to 350 for 25 minutes.
- Do not open oven!
Nutrition Facts : Calories 109.7, Fat 3.4, SaturatedFat 1.2, Cholesterol 35.1, Sodium 432.8, Carbohydrate 14, Fiber 0.4, Sugar 2.4, Protein 5
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