<span>Jessie is baking a batch of popovers. The leavening agent Jessie should use is Steam. This is so because</span> the volume is increased when water is converted to steam. Popovers triple in volume during baking, most of the leavening is steam. The use of Eggs is also recommended, since t<span>he egg protein causes the popover batter to stretch, hold the steam and solidify to form crusty walls. </span>
Answer:
? what is the answer
Explanation:
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A progesterone it makes the process quicker
Not 100% sure but B sounds the most likely from what I've read...
Answer:
no
Explanation:
we dont have many cases so :P