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Trapped air being heated inside the popover expands, pushing the dough upward, until the dough is cooked and then retains the expanded shape. The high proportion of liquid in the batter creates steam that causes the popovers to puff up. The conversion of the liquid in the batter to steam is dramatic. One part liquid converts to 1600 parts steam. The egg protein causes the popover batter to stretch, hold the steam and solidify to form crusty walls.

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Q: What makes a popover rise?
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Related questions

What happens to a popover that has not been baked long enough?

If a popover has not been baked long enough the dough will not be fluffy at all and will still be soft.


Which ingredients are necessary to make popover pans?

Popovers normally use milk, flour, sugar, baking soda to help rise the cake, as well as eggs, butter, and a bit of salt. The popover pan itself is not an ingredient - it is a pan that helps form the popover into the right shape.


What happens to a popover that has not been long enough?

If a popover has not been baked long enough the dough will not be fluffy at all and will still be soft.


What happens to a popover that has not been baked enough?

If a popover has not been baked long enough the dough will not be fluffy at all and will still be soft.


What are popover pans and what are they used for?

Popover pans are a special baking pan used to make the pastry known as a popover. They are deeper than a cupcake tin, and this forces the dough to go up, making a beautiful puffy top to the pastry.


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If a popover has not been baked long enough the dough will not be fluffy at all and will still be soft.


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What are the release dates for Good Eats - 1999 Popover Sometime 12-1?

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