<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>
