The Easiest Popovers Recipe | So delicious!

00:05:16
https://www.youtube.com/watch?v=O8GiwH3LQS0

Sintesi

TLDREn este video, John Canel de Preppy Kitchen enseña cómo hacer popovers ligeros y esponjosos. Comienza colocando una rejilla en la parte inferior del horno y precalentando a 450°F. Explica que un molde para popovers es ideal debido al mayor flujo de aire, pero también se pueden usar moldes para muffins. Luego, demuestra cómo preparar el molde, sugiriendo usar mantequilla o spray antiadherente para evitar que los popovers se peguen. En un licuador, mezcla 4 huevos a temperatura ambiente, 1 y 1/2 tazas de leche, 3/4 de cucharadita de sal y, finalmente, harina. Agrega mantequilla derretida al final y vierte la mezcla en los moldes. Hornea a 450°F durante 20 minutos y luego reduce a 350°F por otros 18-20 minutos. Una vez fuera del horno, perfora los popovers para liberar el vapor y mantener su estructura. John también hace mención de las variaciones posibles como agregar canela o queso en la receta.

Punti di forza

  • 🥚 Usa huevos a temperatura ambiente para mejor mezcla.
  • 🧈 Engrasa bien el molde para evitar que se peguen.
  • 🔄 Usa un molde para popovers para mejores resultados, pero un molde para muffins también funciona.
  • ⏲️ Nunca abras el horno durante la cocción inicial.
  • 🍽️ Perfora los popovers después de hornear para evitar que se colapsen.
  • 🧁 Varía la receta agregando canela o quesos.
  • 🔥 Hornea a 450°F y luego reduce a 350°F.
  • 🥛 Usa 1 y 1/2 tazas de leche.
  • 💡 Los popovers están listos cuando están dorados e inflados.
  • 🛠️ El molde adecuado puede marcar la diferencia en el resultado final.

Linea temporale

  • 00:00:00 - 00:05:16

    Hoy aprenderás a hacer popovers ligeros y esponjosos. Primero, asegura un flujo de aire óptimo colocando una rejilla abajo y precalentando el horno a 450°F. Usa un molde para popovers o un molde para muffins bien engrasado. Mezcla cuatro huevos a temperatura ambiente con una taza y media de leche (360 ml), tres cuartos de cucharadita de sal kosher y una taza y media (180 g) de harina en una licuadora. Agrega tres cucharadas de mantequilla derretida, mezclando bien. Llena casi por completo los moldes preparados y hornéalos a 450°F por 20 minutos y luego a 350°F por otros 18-20 minutos sin abrir la puerta del horno. Termina haciendo agujeros en los popovers cocidos para liberar el vapor y evitar que se colapsen. Disfruta de estas delicias esponjosas con mantequilla o mermelada.

Mappa mentale

Video Domande e Risposte

  • ¿Cuál es la temperatura adecuada para hornear popovers?

    Inicialmente 450°F por 20 minutos y luego reducir a 350°F.

  • ¿Qué tipo de leche se recomienda usar?

    Se recomienda usar 1 y 1/2 tazas de leche a temperatura ambiente.

  • ¿Es necesario un molde especial para popovers?

    No es necesario, pero un molde para popovers permite más flujo de aire y popovers más altos.

  • ¿Cómo evitar que los popovers se colapsen?

    Perfora los popovers con un cuchillo para liberar el vapor y evitar que se colapsen y se pongan húmedos.

  • ¿Qué variaciones puedo hacer a la receta básica de popovers?

    Puedes añadir canela para un sabor dulce o diferentes tipos de quesos y hierbas.

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Sottotitoli
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Scorrimento automatico:
  • 00:00:00
    hey I'm John canel and today on preppy
  • 00:00:01
    kitchen we're making light and fluffy
  • 00:00:03
    popovers so let's get started first off
  • 00:00:06
    we're going to place a rack at the very
  • 00:00:08
    bottom of our oven and preheat to 450
  • 00:00:11
    needs to be low and very hot to make
  • 00:00:14
    these guys rise up I also want to
  • 00:00:15
    mention that we're using a popover pan
  • 00:00:18
    today this is like a muffin tin but
  • 00:00:20
    there's more space in between for a lot
  • 00:00:22
    more air flow and they're much deeper
  • 00:00:25
    you can make this with a regular muffin
  • 00:00:27
    tin they're not going to be quite as
  • 00:00:30
    diey high so just FYI I'll talk more
  • 00:00:32
    about this part later next up we're
  • 00:00:33
    prepping our popover pan so you can
  • 00:00:36
    butter this I'm using baking spray you
  • 00:00:38
    just want to be pretty liberal with your
  • 00:00:40
    application because they can be sticky
  • 00:00:42
    you don't want them to stick in there
  • 00:00:43
    after making them that would be horrible
  • 00:00:46
    you notice I'm getting the top lip as
  • 00:00:47
    well cuz these popovers rise up and
  • 00:00:51
    they'll touch the
  • 00:00:55
    rim I'm also making some popovers in a
  • 00:00:57
    regular muffin tin so I'm going to do
  • 00:00:59
    this same prep that
  • 00:01:02
    out and have that ready we'll see how
  • 00:01:05
    they turn out set these aside and let's
  • 00:01:08
    get a blender out this will blend right
  • 00:01:09
    up in your bowl and be super easy in our
  • 00:01:12
    blender we're adding four eggs they
  • 00:01:14
    should be room
  • 00:01:16
    temperature room temperature eggs always
  • 00:01:18
    blend better with other things that's
  • 00:01:20
    why we use them in cakes and muffins if
  • 00:01:22
    yours are IC cold you can set them in
  • 00:01:24
    some warm water for a little bit okay
  • 00:01:27
    three and
  • 00:01:30
    four popovers are so delicious they have
  • 00:01:34
    them at fancy restaurants and they look
  • 00:01:36
    intimidating but they're beyond easy
  • 00:01:39
    they're easier than muffins now we need
  • 00:01:41
    1 and 1/2 cups of milk that's 360 ml all
  • 00:01:45
    right right
  • 00:01:48
    there I'm also adding in 3/4 of a
  • 00:01:50
    teaspoon of salt this is kosher salt it
  • 00:01:53
    has larger grains if you're using a fine
  • 00:01:55
    table salt go ahead and use like half a
  • 00:01:57
    teaspoon it's very salty all right we're
  • 00:01:59
    going to blend this up right
  • 00:02:05
    now today we're making a traditional
  • 00:02:08
    popover but there are so many variations
  • 00:02:11
    you could add cinnamon and give it a
  • 00:02:12
    little bit of a sweet note you can add
  • 00:02:14
    various types of cheeses there's herbed
  • 00:02:17
    ones you can let me know in the comments
  • 00:02:19
    if there's a favorite addition that we
  • 00:02:20
    should try out
  • 00:02:22
    too all right that's nice and Blended
  • 00:02:25
    I'm adding 1 and 1/2 cups or 180 g of
  • 00:02:28
    flour into the bowl of my
  • 00:02:34
    blender we're going to blend this up for
  • 00:02:36
    15
  • 00:02:43
    seconds I know a lot of my friends from
  • 00:02:45
    the UK on Instagram had many thoughts
  • 00:02:49
    about popovers because they look so much
  • 00:02:51
    like Yorkshire pudding but Yorkshire
  • 00:02:53
    pudding is actually a little bit
  • 00:02:55
    different from a popover in that recipe
  • 00:02:57
    you pour the batter into beef drippings
  • 00:03:00
    and it bakes up and it's like a
  • 00:03:01
    beautiful side dish for supper popovers
  • 00:03:04
    are kind of like to be enjoyed
  • 00:03:05
    throughout the day they are their own
  • 00:03:07
    delicious thing and there is butter
  • 00:03:09
    instead of the beef drippings you can
  • 00:03:11
    let me know if you'd like to see a
  • 00:03:12
    Yorkshire pudding recipe on the
  • 00:03:15
    channel okay this batter gets finished
  • 00:03:17
    off with three tablespoons of melted
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    butter in you
  • 00:03:23
    go it's like 10 or 15 more seconds to
  • 00:03:26
    mix it in
  • 00:03:32
    pour this into your prepped pans we're
  • 00:03:34
    going to fill these up close to full but
  • 00:03:38
    just make sure they're nice and even for
  • 00:03:39
    those six Wells the pressure like oh my
  • 00:03:43
    gosh how even was I close to
  • 00:03:46
    even get out it's okay I think I
  • 00:03:48
    overfilled them just a little bit so
  • 00:03:51
    just like a tablespoon too much in each
  • 00:03:53
    here we go they're filled almost all the
  • 00:03:55
    way up I also made some extra batter for
  • 00:03:57
    my muffin tins right now we're going to
  • 00:03:59
    pop those in
  • 00:04:02
    there's one crucial step you do after
  • 00:04:03
    baking to prevent something horrible
  • 00:04:05
    from happening there we go okay these go
  • 00:04:09
    into our hot oven 450 bottom rack be
  • 00:04:12
    careful let's go that's 450 for 20
  • 00:04:17
    minutes then without opening the oven
  • 00:04:19
    never open the oven with popovers you
  • 00:04:21
    reduce the temperature to 350 and bake
  • 00:04:24
    for an additional 18 to 20 minutes or
  • 00:04:26
    until they're puffed up and golden then
  • 00:04:29
    the final step my popovers are out of
  • 00:04:31
    the oven look they Rose Sky High and the
  • 00:04:34
    muffin tin ones did really nicely as
  • 00:04:36
    well so the last step is to get a sharp
  • 00:04:39
    knife and you've got to poke fairly
  • 00:04:42
    large holes in every popover so the
  • 00:04:45
    steam releases otherwise they'll
  • 00:04:47
    collapse right away and get soggy
  • 00:04:49
    popover pan muffin tin these are both
  • 00:04:52
    going to taste delicious clearly the
  • 00:04:54
    popover pant makes giant ones and the
  • 00:04:56
    muffin ones are slightly smaller but
  • 00:04:58
    still amazing enjoy or slather and
  • 00:05:01
    butter and jam
  • 00:05:04
    and light Airy and amazing I hope you
  • 00:05:09
    get a chance to make this recipe and if
  • 00:05:11
    you like this video check out my easy
  • 00:05:12
    bread playlist
Tag
  • popovers
  • receta
  • cocina
  • horneado
  • preppy kitchen
  • huevos
  • muffins
  • postre