Quick Baking Test

Popovers are made with a thin batter and leavened only by stem. Bread flour is used and the batter is mixed well to develop the gluten. the high percentage of egg in popovers also helps build the structure.

Purées of fresh or cooked fruits, sweetened with sugar. Such a purée is often called a coulis. Heated, strained fruit jams and preserves, diluted with simple syrup, water, or liquor.

To combine all ingredients into a smooth, uniform batter. To form and incorporate air cells in the batter. To develop the proper texture in the finished product.

Steps in the creaming method of cake mixing: 1. With the paddle attachment of an electric mixer, beat the butter or shortening at medium speed until it is smooth and creamy. 2. Add the sugars, spices, flavorings (including chocolate, if any), and salt. Beat at medium speed for eight to ten minutes or until it is light and fluffy. 3. Add the eggs one at a time, creaming after each. 4. Mix the flour and leavenings together. 5. Add about one-fourth of the dry ingredients to the creamed mixture. Mix until just combined. Do not over-stir or you may reduce the entrained air in the creamed mixture. 6. Add about one-third of the liquid ingredients and stir them in. 7. Repeat with the dry ingredients and the wet ingredients until all the ingredients are added. You should end by adding the dry ingredients. 8. Add any nuts or raisins by gently folding them in with a spatula. Keep the stirring to a minimum. 9. Place in pans and bake immediately as set forth in the recipe.

Fats prevent whites from foaming properly. Sugar makes egg white foams more stable. Egg whites foam better if they are at room temperature than if they are cold.