Pavlova Step by Step
Salam semua ,
Sedap kan dengar nama. Ok saya dah lama nak buat .. Pernah try sekali jadi tapi berbau hanyir telur tak boleh blah.So this time cuba lagi untuk Majlis Hari Raya dekat office. Rupanya untuk pavlova yang 100 % putih telur tak boleh pakai perasa vanilla. Yang 5 star jual tue. Kena guna vanilla essence yer.. pati vanilla .. Refer to previous entry saya guna vanilla pod.. Direct dari bean vanilla.Baru lah no more bau telur.
Pantang larang nak buat pavlova mesti lah 100 % pure white egg a.k.a telur putih . If not spoiled your pavlova. Lagi satu jangan kuat sangat apinya .. nanti dalam x lembut macam marshmallow yer..
Ok saya try buat tutorial untuk buat pavlova. Harap anda semua faham . Ok first nak share resepi dulu dari *Joy of Baking
When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them. Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.
If you use bananas in the topping, toss them in lemon juice to stop them going brown.
View Pavlova step-by-step instructions.
Prep Time: 40 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
4 large egg whites at room temperature
1 cup of Castor sugar, also known as "Berry sugar"
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
1 Tbsp fresh lemon juice
Preparation:
Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
Sedap kan dengar nama. Ok saya dah lama nak buat .. Pernah try sekali jadi tapi berbau hanyir telur tak boleh blah.So this time cuba lagi untuk Majlis Hari Raya dekat office. Rupanya untuk pavlova yang 100 % putih telur tak boleh pakai perasa vanilla. Yang 5 star jual tue. Kena guna vanilla essence yer.. pati vanilla .. Refer to previous entry saya guna vanilla pod.. Direct dari bean vanilla.Baru lah no more bau telur.
Pantang larang nak buat pavlova mesti lah 100 % pure white egg a.k.a telur putih . If not spoiled your pavlova. Lagi satu jangan kuat sangat apinya .. nanti dalam x lembut macam marshmallow yer..
Ok saya try buat tutorial untuk buat pavlova. Harap anda semua faham . Ok first nak share resepi dulu dari *Joy of Baking
When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them. Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.
If you use bananas in the topping, toss them in lemon juice to stop them going brown.
View Pavlova step-by-step instructions.
Prep Time: 40 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
4 large egg whites at room temperature
1 cup of Castor sugar, also known as "Berry sugar"
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
1 Tbsp fresh lemon juice
Preparation:
Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
4 biji putih telur tulen (tanpa setitik kuning telur)
Ini adalah adunan selepas vinegar dan tepung jagung di masukkan. Kaup balik kan ke dalam adunan.
Untuk memastikan meringue dah cukup kembang. Terbalikkan mixing bowl . Kalau dah tak menitik tue kira dah ok
Letakkan adunan meringue ke atas parchment paper / kertas minyak yang telah ditandakan bulat
Adunan meringue dari dekat sebelum masuk ke dalam oven
Adunan selepas di bakar selama 1 jam 45 minit dengan suhu 150 degree Celcius.
Siap untuk di hias dengan whipped cream dan buah -buahan pilihan.
Inilah hasilnya selepas di hias.
Selamat menjamu selera
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