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Author Question: What is the secondary leavening agent in popovers and cream puffs? ... (Read 159 times)

2125004343

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on: Aug 19, 2018
What is the secondary leavening agent in popovers and cream puffs?

Question 2

Why are steam-leavened products often baked at two temperatures?


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bimper21

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Air.

Answer to Question 2

The initial high temperature setting creates leavening by converting water into steam. This is important since steam is a primary leavener. The temperature is reduced after approximately 15 minutes so the proteins can coagulate and the structure is properly set.


2125004343

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Reply #2 on: Aug 19, 2018
Thanks


bimper21

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Reply #3 on: Aug 19, 2018
Welcome :)


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