Preparation & Comparison of Quick Breads
•Explain why popovers and cream puffs rise without any baking soda, baking powder, or yeast.
•What is the purpose of baking at 2 different temperatures?
•What type of quick breads are popovers and cream puffs? Is the pour or drop method used?
•What is the approximate ratio of fluid to flour in popovers and cream puffs?
–They are steam-leavened
–The first hotter temperature is needed to create steam; the second lower temperature is needed to brown the crust
–Batter; Pour method