popover美式空心松饼

发表于 2009-10-30 05:46:19

两个多月以前做的，TOM的老板从New England 度假回来带我们一瓶当地特产的枫叶糖浆，我就做了好几次pancake做早餐，就是为了常常这个特产的糖浆有啥不一样哈~~后来想起做了popover，也是传统美式早餐了。无糖，几乎无油，可以根据自己喜好加这种syrup ，更有人用肉汤来陪这个吃，可以当晚餐的主食。

做法很简单，我直接从我的fickr里拷贝过来了。有喜欢的朋友给我留言吧，最近很多事情，比较忙也比较麻烦，所以偷个懒就不写中文食谱啦。

popover 4 by you.

After I read this recipe, I realized that this baking theory was just like the Dutch baby which I had made two years ago. check this http://blog.sina.com.cn/s/blog_4cb9766d01000d6c.html There is no baking powder and you don't have to whip the eggs or egg whites.They puff only because of high degrees. It is the same thing like as the plum custard cake that I made. But I like popovers more than the others because there is no sugar which is hard to find in baking area^_^ , of course, except some bread. http://blog.sina.com.cn/s/blog_4cb9766d0100dwvr.html

1 cup all-purpose flour
1 cup whole milk at room temperature
1/2 teaspoon salt
3 large eggs at room temperature
2 tablespoon unslated butter, melted

melted butter,for greasing the popover cups

1.position a rack on the lowest rung of the oven and preheat the oven to 425 degrees F.

2.Butter 12 1/2-cup muffin cups.

3.Place 1 cup milk in a bowl and microwave on high for approximately 1 minutes.
In a small bowl, melt the butter.

4.In a large bowl, sift the flour, salt together.

5.In a blender combine the eggs, milk, melted butter until blended.
Add flour mixture to egg mixture in blender.

6. heat a empty popover pan for 5 minutes, or until it is hot.

7.take popoover pan out and pour all the ingredients into the container of a blender and whirl until smooth.

8.bake,wihtout opening the oven door,for 25 minutes,until the popovers are puffed,nicely browned,and crisp on the exterior. Turn the temperature down to 350F
and bake for another 15 to 20 minutes. Sever immediately.

Take look this, it is very helpful. Popover Tips & Tricks
http://home.insightbb.com/~bonnett/popover/popover_tipsandtricks.htm

popover 2 by you.