Baking: Popovers Attempt 4 (Baseline)

Popover Attempt 4

Ok, so this is attempt #4.

I went back to the original recipe to get another baseline of what the basic popovers turn out like. I followed the original recipe and baked them up.

Popover Attempt 4

The 30 minutes appears to be the proper cooking time as it fully cooks the inside doughball instead of leaving it a little on the soft side.

I got the suggestion to use 1/2 cake flour and 1/2 all-purpose to help lower the gluten content and perhaps yield a smaller doughball. I will have to try this as soon as I get my hands on some cake flour.

Popover Attempt 4

This batch ended up being pretty tasty – I shredded some Kerrygold Aged Irish Cheddar on the steamy popover and it was delicious. the super crispy crust is my favorite part. I slightly misjudged what the halfway mark on my popover cup was and ended up overfilling a little – which turned out ok, but that’s why these look monstrous.

Popover Attempt 4

So, for next time:
– try 1/2 cake flour, 1/2 AP

Future considerations:
– adjusting the milk content
– letting the batter sit longer than 30 mins?
– use less or no butter (maybe some Baker’s Joy instead?)

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  • By Popovers: BLT Steak (NYC) Recipe | Wade Chi on February 15, 2011 at 6:06 pm

    […] a 1/6 pat of butter in the pan. but what really struck me was that these bake for 50 minutes! other popovers I’ve made were in the over for about a half hour. As my cousin noted, BLT Steak probably left […]

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