Saya suka membuat dan saya suka makanya lebih-lebih lagi panas-panas....perghhh kena dengan nescafe panas..memang sedap. Bahanya pula mudah sangat dan mudah diingat dan bahanya memang sentiasa ada di gerobok dapur. Sesuai buat breakfast mahupun minum petang. Sedap dihidang bersama butter dan jam. Jika suka boleh juga diletakkan cheese di atas semasa membakar. Jika diizinkan allah saya membuka Cafe popover ini merupakan salah satu sajian yang ingin saya promotekan..insyallah. Paling best membuat popover ini apabila melihat ia mengembang di dalam oven. Sebenarya untuk membuatnya kita perlu menggunakan acuan khas popover...macam acuan muffin tapi agak tinggi...boleh didapati di IKEA...saya cuma menggunakan acuan biasa aje...SELAMAT MENCUBA
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I cawan susu segar
2 biji telur
3 sdb mentega dicairkan
1 cawan tepung
1/4 sdt garam
Cara Membuatnya
Blendkan semua bahan dan 1 sdb mentega cair ( baki 2 sdb untuk dioles pada acuan) dan tapis.
Rehatkan adunan dan sementara itu
Panaskan oven 450 F.
Masukkan acuan muffin panaskan seketika.
Tuangkan adunan dalam acuan dan bakar selama 15 minit.
Jangan sekali buka oven nanti popovers akan turun
Rendahkan suhu pada 350 dan bakar lagi selama 15 minit atau sehingga kekuningan.
Ingredients
1 cup (8 ounces) whole or 2% milk
Instructions
2. Heat the Oven: Heat the oven to 450°F. Let the popover batter rest
while the oven heats. This gives the flour time to absorb the liquid and gives
the popovers a better texture.
3. Pour the Batter into the Pans: Put the popover tin or muffin pan in
the oven for 2 minutes to warm. Remove from the oven and divide the remaining 2
tablespoons of melted butter between the cups. Whiz (or whisk) the batter one
more time to froth it up again and then fill each cup halfway.
4. Bake the Popovers for 15 Minutes: Place the pan back into the oven
and bake for 15 minutes. Do not open the oven door during baking (this causes
the popovers to deflate).
5. Reduce the Heat and Continue Baking: Still without opening the
oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can
open the oven door and check the popovers. Finished popovers will be
golden-brown, feel dry to the touch, and sound hollow when tapped.
6. Prick with a Knife, Cool, and Eat!: Turn the popovers out onto a
drying rack. Pierce the bottoms with a knife to allow steam to escape. Cool
just enough so they can be handled and then eat immediately.
Additional Notes:
• Freezing Popovers: Freeze baked popovers in an airtight bag or
container for up to three months. To re-heat, place the popovers directly from
the freezer into a 350° oven and bake until warm and crispy, about 8 minutes.
• Other Ways to Make Popovers: While you should keep the ratio of
milk, eggs, and flour about the same, you can add other flavoring ingredients
to the batter. Try a few tablespoons of sugar for sweet popovers or a few
teaspoons of herbs and spices for savory ones. Or you can really treat yourself
and make cheesy popovers.
Blendkan semua bahan dan 1 sdb mentega cair ( baki 2 sdb untuk dioles pada acuan) dan tapis.
Rehatkan adunan dan sementara itu
Panaskan oven 450 F.
Masukkan acuan muffin panaskan seketika.
Tuangkan adunan dalam acuan dan bakar selama 15 minit.
Jangan sekali buka oven nanti popovers akan turun
Rendahkan suhu pada 350 dan bakar lagi selama 15 minit atau sehingga kekuningan.
1 cup (8 ounces) whole or 2% milk
2 large eggs
3 tablespoons unsalted butter, melted and divided
1 cup (5 ounces) all-purpose flour
1/4 teaspoon salt
Instructions
1. Make the Popover Batter: In a food process or blender, or with a
whisk and a bowl, blend the milk, eggs, and one tablespoon melted butter until
completely combined. Add the flour and the salt. Blend until frothy and bubbly.
2. Heat the Oven: Heat the oven to 450°F. Let the popover batter rest
while the oven heats. This gives the flour time to absorb the liquid and gives
the popovers a better texture.
3. Pour the Batter into the Pans: Put the popover tin or muffin pan in
the oven for 2 minutes to warm. Remove from the oven and divide the remaining 2
tablespoons of melted butter between the cups. Whiz (or whisk) the batter one
more time to froth it up again and then fill each cup halfway.
4. Bake the Popovers for 15 Minutes: Place the pan back into the oven
and bake for 15 minutes. Do not open the oven door during baking (this causes
the popovers to deflate).
5. Reduce the Heat and Continue Baking: Still without opening the
oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can
open the oven door and check the popovers. Finished popovers will be
golden-brown, feel dry to the touch, and sound hollow when tapped.
6. Prick with a Knife, Cool, and Eat!: Turn the popovers out onto a
drying rack. Pierce the bottoms with a knife to allow steam to escape. Cool
just enough so they can be handled and then eat immediately.
Additional Notes:
• Making Popovers Ahead: Popovers are the best when they're fresh from
the oven. But if you need to make them ahead, just warm them in a 350°F oven
until warm and crispy again, about 5 minutes.
• Freezing Popovers: Freeze baked popovers in an airtight bag or
container for up to three months. To re-heat, place the popovers directly from
the freezer into a 350° oven and bake until warm and crispy, about 8 minutes.
• Other Ways to Make Popovers: While you should keep the ratio of
milk, eggs, and flour about the same, you can add other flavoring ingredients
to the batter. Try a few tablespoons of sugar for sweet popovers or a few
teaspoons of herbs and spices for savory ones. Or you can really treat yourself
and make cheesy popovers.
© PATYSKITCHEN. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write
2 comments:
mm menarik lah kak paty, mcm nak cuba je sbb mmg serious bahannya mudah sgt.
menarik sekali ya :-)
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