Popovers - Amazing American Breakfast

Category: Dairy and egg dishes
Kitchen: American
Popovers - Amazing American Breakfast

Ingredients

Milk 430 ml (350 + 80)
Wheat flour 240
Eggs 5 pieces
Salt 1/2 tsp

Cooking method

  • Oh, and these Americans came up with such a thing as popovers ...
  • Well, such simple ingredients and so few of them, and such a result!
  • I'm in love with popovers! They are simple, they are tasty, they are uversal!
  • Thick crispy crust, moist soft crumb ...
  • Place a piece of butter on a warm popover and enjoy!
  • Pour the jam over the popover and your kids will lick their toes!
  • Popover with liver pâté - and a hearty breakfast for your husband is ready!
  • Popovers are suitable for absolutely everything - both sweet and salty, meat, cheese accompaniment. Imagine, combine - absolutely everything will turn out!
  • They taste like choux pastry, only a simplified version.
  • Personally, I prefer honey and philadelphia popovers. So I spoil myself-my beloved sometimes
  • First of all, popovers need a shape in the form of large deep cups.
  • I am so obsessed with popovers that I have acquired my native American uniform for them. She later adapted it for baking baby pies
  • The recipe is for 6 popover cups.
  • Each cup has a volume slightly less than a cup.
  • Now read on and see for yourself how easy it is. And again, it takes longer to read than to do The process is described in detail with all sorts of little things that improve the final result.
  • 1. We heat 350 ml of milk to approximately 60-70C (we describe it as warm-hot). Sift flour into a bowl and fill it with our milk. Stir until smooth. Cover with foil and leave for 1 hour. In principle, you can go to step 2 after a few minutes, but this additional aging improves the taste. We put the oven to warm up to 250C. We put our form in it. It must be hot before use.
  • 2. Mix 2 eggs and 3 whites in a separate bowl until smooth (we don't need the remaining yolks). Eggs must be at least room temperature! Better yet, pre-soaked in warm water. Pour the eggs into the dairy mixture and stir until smooth.
  • 3. Add salt. Boil the remaining 80 g of milk, pour it hot into our dough and stir until smooth. We pour it into our hot mold and send it to the oven. We fill each glass no more than 2/3 full. They will grow up and be with a big hat, one might even say with a whole head
  • And now the most important thing is the temperature regime.
  • The first 10 minutes - 250C
  • The next 8 minutes - 220C
  • Then 20-25 minutes - 165C for our popovers to dry out.
  • Do not open the oven!
  • Popovers - Amazing American Breakfast
  • Everyone, they are ready! We eat immediately hot! While hot, the crust is crispy-crunchy and the crumb is moist and tender.
  • Popovers - Amazing American Breakfast
  • Here's a handsome cutaway
  • Popovers - Amazing American Breakfast
  • Popover with strawberry jam
  • Popovers are good the next day, but be sure to heat them up in the oven at 180C for 5-7 minutes.
  • Popovers also freeze perfectly. It just takes a few minutes more to warm up.
  • P.S. - baking popovers is a fascinating process: they grow, inflate, and then turn red. Sheer delight! And from cooking and from absorption
  • Bake for pleasure!

The dish is designed for

6 servings

Time for preparing:

1-2 h

Cooking program:

oven

Wildebeest
L-olga, maybe popovers and tasty, but with a table of contents, complete misunderstandings.
L-olga
Quote: Wildebeest

L-olga, maybe popovers and tasty, but with a table of contents, complete misunderstandings.

Excuse me, what kind of table of contents?
Tusya Tasya
Strange, everything seems to be in order.I only had one question: how much dough should I put in the mold?
L-olga
Quote: Tusya Tasya

Strange, everything seems to be in order. I only had one question: how much dough should I put in the mold?

This total is for 6 cups.
Fill the glass no more than 2/3.
Thank you for pointing out the flaw. Now I will make an adjustment to the recipe.
elvin
A tempting recipe. : rose: A cup of approximately how much should be.?
L-olga
Quote: elvin

A tempting recipe. : rose: A cup of approximately how much should be.?

My glass is slightly smaller than a cup - about 180 ml
You can also bake in smaller forms. Only adjust the time
Svetlana62
L-olga, Olga, thanks for the recipe! I have a Nordic form "Waffle cups", so the stuffiness will pass, and I will definitely do it. I put it in bookmarks.
L-olga
Quote: Svetlana62

L-olga, Olga, thanks for the recipe! I have a Nordic form "Waffle cups", so the stuffiness will pass, and I will definitely do it. Bookmarked.
To your health!
Nordic cups are all cool and versatile)
L
Thanks for the recipe and detailed description!
Wildebeest
L-olga, now the table of contents is readable. Thanks for the recipe
The pictures look very tempting. The only thing left is to get some cups.
Premier
In fact, special popover molds are much smaller than 180 ml.
Roughly, this is D 3cm, and H 4cm, that is, a little more than a thimble.
It looks something like this: Popovers - Amazing American Breakfast
Only my form is silicone, in which popovers are obtained by the very same "pop-overs", when the top is inflated and the lower part shrinks. In order to avoid the effect of popping out, the molds must certainly be metal, and they must be very hot before pouring in the dough, then it will bake to the bottom and the shape of the cup at the bun will be preserved.
julia_bb
Cool recipe, thanks! I bookmark
I have silicone molds, I'll try them
L-olga
Premier, I did not come up with information about popovers, but took from American sources. And they, as the founders of this "dish", let's say, are unlikely to misrepresent. And I have an original American uniform, the so-called "Popover pan". Therefore, it makes no sense for me to recount something. It's enough just to measure)))
Yes, there are varieties, so-called. petite popovers or mini popovers
julia_bb
Quote: L-olga
And my uniform is original American, the so-called "Popover pan"
I suppose the Nordic Ware?
L-olga
Quote: julia_bb

I suppose the Nordic Ware?

Oh they ...
Irgata
Quote: L-olga
the founders of this "dish"
yorkshire - Yorkshire pudding and the Germans bake their, Americans follow in the footsteps of their great-grandfathers, immigrants from different parts of the world

the most forgotten (and immediately recognizable) recipe - no matter how much it was posted - but every time a novelty

but the buns are always delicious
Premier
The main thing is that the composition is quite simple.
As they say, from an ax ...
Irina F
Irsha, Irish, here I am, reading right away about Yorkshire puddings I thought)
L-olga, Olga, wonderful and airy popovers !!! Oh, and with jam, and with strawberry-delicious !!!
Marina22
L-olga, I baked such things. I came across them under the name "jumping buns".
They are delicious, they taste like choux pastry. I baked in a cupcake tin. I did not heat the mold in advance. it turned out very well.
I didn't even have time to fill them. in a moment dare.
stall
Class! It's nice that people among the recipes like cutlets or cucumber salad with sour cream are spreading recipes for gourmets. The recipe may be easy to prepare, but the name and the presentation itself are at the highest level. Olga, thank you.
Melalenka
L-olga, Olga, thanks for that - uplifting presentation of your favorite recipe. I have a question ... Do you need to lubricate the molds before baking? (Hell according to other recipes and there it was necessary to lubricate ..)
L-olga
Quote: Melalenka

L-olga, Olga, thanks for that - uplifting presentation of your favorite recipe. I have a question ... Do you need to lubricate the molds before baking? (Hell according to other recipes and there it was necessary to lubricate ..)

To be honest, they say what is needed everywhere. But I have never lubricated it, and it has never stuck to me. Therefore, I did not recommend doing this.
Premier
If, for example, rummaging through the Russian-language Internet with the question of how to bake pancakes, how much contradictory recommendations can be found!
There is no other way but to try different options and choose the one that is more convenient for you.
But whoever wants will always find!

L-olga
stall, thanks for the kind words!
Tumanchik
how cool! the dough looks like custard! to bookmarks!
liyashik
I have been dreaming about them for a long time ... Thanks for the recipe!
Vinokurova
Quote: L-olga

To be honest, they say what is needed everywhere. But I have never lubricated it, and it has never stuck to me. Therefore, I did not recommend doing this.
I did these Priests))) according to my observations, if you lubricate with oil in large quantities (as some sources recommend), then the oil flows into the center and does not allow the cap to rise in full, forming a small depression in the center of the cap ...
I had it like that
Popovers - Amazing American Breakfast
Premier
AlenKa, highly correct popovers turned out! It is convenient to lay the filling into such!
Vinokurova
Olya, I agree ... it was interesting to try))) and quickly, when you start the dough in the evening)))
liliya72
I love this recipe too! In the Nordic form Flowers (which, by the way, many cannot find use), original baskets for salad or pate are obtained
Popovers - Amazing American Breakfast, Popovers - Amazing American Breakfast
Premier
The first photo gives the impression that popovers are obtained without a bottom at all?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers