KitchenAid KSM152PSCP Use & Care Guide - Page 73
Yeast Breads And Quick Breads
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ENGLISH POPOVERS YIELD: 8 POPOVERS 2 eggs 1 cup milk 1 tablespoon butter or margarine, melted 1 cup all-purpose flour 1⁄4 teaspoon salt Place eggs, milk, butter, flour, and salt in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat 15 seconds. Stop and scrape bowl. Turn to Speed 4 and beat 15 seconds more. Fill 8 heavily greased and floured custard cups half full with batter. Place cups on cookie sheet. Place cookie sheet in cold oven and set heat at 450°F. Bake for 15 minutes; reduce heat to 350°F and bake 20 to 25 minutes longer. Remove from oven and cut slit into side of each popover. Serve immediately. PER SERVING: ABOUT 103 CAL, 4 G PRO, 13 G CARB, 3 G FAT, 59 MG CHOL, 115 MG SOD YEAST BREADS AND QUICK BREADS 71
Place eggs, milk, butter, flour, and salt in mixer bowl. Attach bowl and wire whip
to mixer. Turn to Speed 4 and beat 15 seconds. Stop and scrape bowl. Turn to
Speed 4 and beat 15 seconds more.
Fill 8 heavily greased and floured custard cups half full with batter. Place cups
on cookie sheet. Place cookie sheet in cold oven and set heat at 450°F. Bake for
15 minutes; reduce heat to 350°F and bake 20 to 25 minutes longer. Remove
from oven and cut slit into side of each popover. Serve immediately.
PER SERVING:
ABOUT 103 CAL, 4 G PRO, 13 G CARB, 3 G FAT, 59 MG CHOL,
115 MG SOD
71
ENGLISH
YEAST BREADS AND QUICK BREADS
POPOVERS
YIELD:
8 POPOVERS
2
eggs
1
cup milk
1
tablespoon butter or margarine,
melted
1
cup all-purpose flour
1
/
4
teaspoon salt