Lost in the drone of a blender during a day of recipe testing recently, I realized that the technique I was using to make batch after batch of crêpes could easily be applied to popovers. Long a favorite of mine, popovers were always a little too messy and time consuming to attempt on a busy weeknight—they seemed a better fit with a slow weekend brunch or an elegant roast beef dinner.

当我意识到做约夏克布丁在搅拌机中，这没什么大不了的，它确实改变了我对烘烤它们的全部态度。使用搅拌器意味着我的准备时间稀薄到不到五分钟，清理几乎完整，到加热烤箱时。搅拌机使我能够进行一些风味变化，以爵士乐摇摆传统的弹出声。现在，弹出窗口对我来说是一种令人耳目一新的变化，从卷或面包中为周末晚餐盘变化。

没有紧张，制作弹出式击球就不会容易

我很难确定弹出窗口的哪一部分是我最喜欢的：酥脆，黄油的外部或网状蛋ust般的内饰。我敢肯定的一件事是他们制作的难以置信。成分（牛奶，鸡蛋，面粉，黄油，芥末）几乎已经是每个人的储藏室中的主食，而主食谱仅需大约二十秒即可在搅拌机中合并。只需将空的弹出式（或松饼）罐滑入烤箱中，将热量蒸发，将面糊混合，倒入热罐中，然后烘烤即可。真的很简单。搅拌机使面糊丝滑光滑且没有块状，因此无需紧张。

For a big puff, start with room-temperature ingredients

据我所知,有许多不同methods for baking popovers as there are cooks with unique taste buds. I’ve monkeyed around with everything from fluctuating oven temperatures to using all sorts of pans and all sorts of preparations. After all the experimentation, I’m thrilled with my results and steadfast in my method.

Early on in my testing, I did incorporate the advice of a friend into my method. She told me her secret to the puffiest popovers is room temperature ingredients—and I absolutely agree. In fact, I’d go so far as to say your ingredients must be at room temperature before blending. This way, the batter receives that important initial burst of oven heat, which ensures the biggest pop. If the batter is cold when it goes into the oven, the heat value is lost on warming it up, and your pop will flop.

Of course, on a busy weeknight, few people have the time or foresight to allow milk or eggs to come to room temperature. Try this: use a microwave oven to melt the butter and to warm the milk. Also, putting the eggs in a bowl of warm water is a good way to warm them up.

混合，倒入并弹出烤箱

炎热稳定的烤箱温度意味着酥脆，强烈的弹出式

我的烘焙技术虽然不是独一无二的，但它提供了很棒的泡芙，酥脆的褐色外观以及我喜欢的那种可爱的蛋奶内部装饰。我总是将锅放在烤箱中，然后将热量提高到450°F。在整个烘焙时间里，我都会把它留下来。我知道诸如弹出蛋白这样的精致生物的声音确实很高，但是它们必须为自己的崇高吹气而快速爆炸。保持这种高温会产生酥脆的贝壳，并在弹出式弹出式一旦离开烤箱，使其保持较高和坚固的状态。无论您做什么，都不要窥视。将面糊倒入热锅中后，立即将它们弹出回到烤箱中，然后关上门。与蛋奶酥一样，保持烤箱门关闭；绝对不会窥视，否则弹出案可能会崩溃。弹出案还需要烘烤足够长的时间才能设置足够的时间。 You might be tempted to pull them out of the oven when they reach that golden brown stage, but let them go for just a minute or two longer, until they darken to a more uniform brown. At this point, they’re cooked, but if you like popovers with a dry center, you can turn off the oven and let them sit there for a few more minutes.

没有弹出锅？尝试松饼锡。
我喜欢深深的弹出式蓬松粉彩，它们可以与硬皮，棕色的外观创造高耸的高级事务。由于这些平底锅相对便宜（www.kitchenemporium.comsells Chicago Metallic 6-cup popover pans for $16.95) and produce great results, they’re a good investment. But if you don’t have popover pans, use nonstick muffin tins. Popovers made in them will still be buttery and crisp, but just a bit smaller. Just be sure the muffin tins are nonstick, as popovers will stick to aluminum tins no matter how much you grease them.

加入草药或奶酪

Once I had the popover basics down pat, I discovered that it’s easy to riff off the original recipe. Depending on my mood and what I’m serving, I’ll blend some chopped herbs or a bit of soft or grated cheese (such as goat cheese or Parmesan) into the popover batter. The herb popovers spice up a plain meal; you can match the selection of herbs to what you’re eating. Cheese popovers don’t puff quite as high as those made from the master recipe, but their intense flavor is a worthwhile tradeoff.

Herb
在将主配方中的所有成分融合在一起后，添加1/3杯轻轻的切碎的新鲜草药（任何组合都可以做到，但我最喜欢的是半细胞和一半的罗勒），搅动搅拌机，并继续前进。

Parmesan
Add 2 oz. (about 2/3 cup) finely grated fresh Parmesan and 3/4 to 1 tsp. coarsely ground fresh black pepper to the batter along with the flour and proceed according to the directions.

山羊奶酪
Start the recipe by putting 4 oz. room-temperature goat cheese in the blender along with about 1/2 cup of the milk. Blend until smooth and then proceed with the recipe, using the remaining milk.