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
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READY IN: 50mins
YIELD: 6 6inch high popovers
UNITS: US
INGREDIENTS
Nutrition- 1cup of slightly spoiled whole milk (smells sour)
- 1 1⁄2tablespoons corn oil
- 3⁄4cup bread flour
- 1whole egg
- 2egg whites
- 1teaspoon sea salt
- 1teaspoon almond extract
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DIRECTIONS
- 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!
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