My popovers need help

[akaPedro]

DW and I have made popovers each Sunday for years. Early on, they seemed better as the insides were 90% hollow. Lately, maybe 50% hollow and 50% baked dough. No bad, entirely edible...but not like the old days.

Could we be mixing the ingredients too much or not enough ? We use room temp eggs and milk. 425 for 15 minutes and then 350 for last 10 minutes. Tin is oiled and filled 1/2 way up.

Any tips ? If you would like to list your ingredients that would be good. Will list ours later on.

Thanks

[akaPedro]

OK...Our original was the same as Marrykalia, except we added 1 tsp of oil.

New recipe is:
3 eggs
1 cup milk
1 cup A/P flour
1 tbsp oil
1 tsp salt

Beat it well until lots of bubbles appear. Quickly pour into greased, pre-heated 400 degree tin and into oven. Don't open door to peek. 35 to 40 minutes. Pierce to let out steam after out of oven.

[akaPedro]

UPDATE.......Really good ones today. 6 inches high and hardly any goop inside. Changed a few things: 3 eggs, not two. Warmed the milk and eggs even more than to room temp. Used NordicWare pan in lieu of aluminum pan. 1 tsp of salt in lieu of 1/4 tsp. Beat the batter for a minute or more until plenty of bubbles appeared. Batter into oven quickly, no waiting. 40 minutes at 400 degrees. Pierced the popovers 2-3 times with a small knife after they came out. Checked oven temp with my trusty IR laser temp gun. Right around 400 deg.

Small complaint: Perhaps a bit too brown/crusty on outside. Will reduce to 35 minutes next time. Gave myself an A minus.

Forgot to list our original ingredients. Will do in another post.

[Super_Dave]

akaPedro wrote:
No, SuperDave. What do you think.....15-20 minutes ?

The idea is just a hunch on my part so maybe start with 10 on the next batch and if you see an improvement go to 15. My thought was that a little resting time would allow for the gluten to form and the dough to proof a little.

[akaPedro]

No, SuperDave. What do you think.....15-20 minutes ?

[Super_Dave]

Are you giving the dough any resting time before baking?

[akaPedro]

Still same old 1993 oven. We are third owners. Oven could be off. Need to check the $5 Taylor thermometer on shelf with my $25 IR temp gun....against the oven setting.

[Wanderlost]

Perchance have you changed stoves/ovens? Your temperature may not be what you programmed.

[Merrykalia]

I have used this recipe that I found on Allrecipes. It has been great.


Popovers


Recipe By:Christy
"A light and airy favorite bread treat. Serve piping hot and enjoy!"
Ingredients
2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot