Monday, February 22, 2010

Baking and Me (Episode 6)

I decided to try out the simple POPOVERS recipe featured on Sunday Times after work this evening.

And man, it is mouth-watering! It is like croissant in a ball shape.

It tastes best with butter & jam!! I ate 2 while it came out hot from the oven.



2 eggs
250ml full fat milk
140g plain flour
1 tbs salted butter, melted and cooled
1/2 tsp salt
5 tsp oil


1. Process the eggs and milk in a blender until smooth.
2. Add flour, butter and salt and continue to process at high speed.
3. Pour batter into a measuring jug and let it rest at room temperature for 30 minutes.
4. While batter is reaching room temperature, pour 1/2 tsp vegetable oil into each of the 10 outer cups of a 12-cup muffin tin. Leave the two middle cup empty.
5. Adjust oven rack to the lowest position and place the muffin tin in the oven and heat the oven to 230deg.
6. When the batter is ready to be used, remove muffin tin from the oven and close the oven door.
7. Quickly pour the batter into the smoking hot oil. Fill each cup about halfway up, divide the leftovers among 10 cups.
8. Return to the oven, bake for 20 minutes. Do not open the oven.
9. After 20 minutes, lower heat to 180 deg and bake till golden brown for 12-15 minutes.
10. Remove muffin tin from the oven and flip the popovers onto a cooling rack and let it cool for 2-3 minutes.

Make 10 popovers.

Bon Appetit!



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