Both popovers and cream puffs have a 1:1 liquid-to-flour ratio ...

[jman1234]

Both popovers and cream puffs have a 1:1 liquid-to-flour ratio but popover batter is pourable while cream puff dough is stiff. Explain why.

Question 2

What conditions are required for baking soda to react and baking powder to react and give off carbon dioxide?

[Jsherida]

Answer to Question 1

Method of preparation and higher fat content yields a stiffer cream puff batter.

Answer to Question 2

Baking soda needs a liquid and an acid such as buttermilk, brown sugar, molasses, or another organic acid present. It reacts immediately. The oven needs to be preheated to get the maximum leavening from baking soda. Baking powder needs a liquid added and a preheated oven to be able to give off its desired amount of leavening.

[jman1234]

Thanks for the timely response, appreciate it

[nguyenhoanhat]

Gracias!