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mysttrr mysttrr
wrote...
Posts: 723
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6 years ago
Popovers and cream puffs contain comparable quantities of liquid. Explain why the cream puff does not appear liquid when ready for baking, but as a rather stiff dough.
 
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wrote...
6 years ago
In preparation of cream puffs, fat and water are emulsified by egg yolks, therefore the batter appears stiff.
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