The way you mix batter or dough influences the amount of gluten, that you develop, and whether the baked goods will be spongy or flaky, coarse or fine, tender or tough.
Things Required:
1 cup (112 g) flour
2 eggs
1 tablespoonful of (15 ml) oil
1 cup (240 ml) milk
1/2 teaspoonful of salt (optional)
Muffin tins
Directions:
Preheat oven to 450°F (232°C).
Beat the eggs, add the milk and gradually stir them into the flour to make a smooth batter. Beat the mixture thoroughly with an egg beater or in a mixer. The batter will be thin-like heavy cream.
Grease the muffin tins. Fill them 1/2 to 2/3 full. Bake at 450° (230°C) for 15 minutes. Then reduce the temperature to 350° (175°C) and bake for 20 minutes more. Don’t open the oven door before the time is up.
This Is What Happens:
The batter has baked into six to eight crisp, nearly hollow delicious shells!
Science Behind It:
When you started, you beat the dough hard to develop the gluten. In the oven, the combination of hot air and steam-formed from the large amount of liquid in the batter-causes the mixture to swell.
If you had opened the oven door, hot air would have escaped and the popovers would have collapsed.
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