Bahan-bahan 1-2 biji pavola.
4 biji putih telor ayam
Secawan gula
1 sudu besar tepung jagung
1/2 sudu teh cuka makan
1/2 sudu teh esen vanila
Cara-caranya:
asingkan dulu putih telur dengan kuning telur
putar putih telor pada kelajuan tinggi terus dan pukul sampai putih telur tu gebu (soft peaks)
putaran diteruskan dengan memasukkan gula kastor sikit demi sedikit, Putar sampai kental.
masukkan 1 sudu besar tepung jagung tadi ke dalam adunan tersebut (kalau nak rasa coklat, masukkan serbuk koko 1 sudu kecil. putar lagi 3 minit atau hingga sebati.
dengan menggunakan spatula masukkan cuka dan esen vanila
sediakan dulang pembakar, lapikkan dgn baking paper.
panaskan oven dengan kadar kepanasan 140 darjah celsius.
bentukkan adunan seperti di bawah, jangan buat terlalu tebal atau terlalu nipis.
Turunkan suhu oven dalam 110 celcius.
Masukkan adunan tadi selama 1 jam 15 minit. Jangan sesekali buka tutup oven dalam tempoh itu.
Bahan untuk topping.
Secawan atau 250 ml whipping cream. Jenama yang disarankan ialah Rich sebab ia tidak kental walaupun diputar lama.
Buah-buahan (kiwi, strawberi, anggur, beri biru, kurma, kismis dan apa sahaja. Lagi banyak variasi, lagi sedap)
Cara
Putar whipping cream lebih kurang 10-15 minit.
Potong buah-buahan mengikut citarasa sendiri.
Kemudian sapukan cream ke atas roti pavlola tadi dan hiaskan dengan buah.
Selamat mencuba.
Dan ini gambar kalau nak buat double layer pavlola:
Pavlola Recipe
What I used,
For the Pavlova
180gm egg whites (6 egg whites from 6 large eggs)
300gm sugar (don't cut on this, if not the pavlova won't hold)
3 Tbsp cocoa powder, sifted
1 Tbsp corn starch
1 tsp rice vinegar
50gm dark chocolate, chopped
1. Preheat oven at 180C. Draw a 9 inch circle on a non stick baking paper. Put drawn side down on a large tray.
2. Beat egg whites until stiff, add in sugar slowly and gradually, and beat until meringue is stiff and shiny.
3. Put in sifted cocoa powder and cornstarch. Fold.
4. Put in vinegar and chopped chocolate and fold.
5. Mound meringue within drawn circle, smoothing sides and top.
6. Bake in preheated oven. After you've put the meringue in and oven door is closed, immediately turn down the temperature to 150C.
7. Bake for 1 hour 30 minutes.
8. When baking time is up. Leave oven door slightly ajar and let pavlova cool in the oven.
9. Remove from oven when it has fully cooled down.
Topping:
350ml dairy whipping cream
3 Tbsp sugar
1 cup strawberry, coarsely chopped
1/2 cup canned mandarin oranges or tangerines, torn smaller
3 kiwi fruits, coarsely chopped
Beat dairy cream until soft peaks, put in sugar and beat until stiff. Mound whipped cream onto pavlova and top with chopped mixed fruits.
4 biji putih telor ayam
Secawan gula
1 sudu besar tepung jagung
1/2 sudu teh cuka makan
1/2 sudu teh esen vanila
Cara-caranya:
asingkan dulu putih telur dengan kuning telur
putar putih telor pada kelajuan tinggi terus dan pukul sampai putih telur tu gebu (soft peaks)
putaran diteruskan dengan memasukkan gula kastor sikit demi sedikit, Putar sampai kental.
masukkan 1 sudu besar tepung jagung tadi ke dalam adunan tersebut (kalau nak rasa coklat, masukkan serbuk koko 1 sudu kecil. putar lagi 3 minit atau hingga sebati.
dengan menggunakan spatula masukkan cuka dan esen vanila
sediakan dulang pembakar, lapikkan dgn baking paper.
panaskan oven dengan kadar kepanasan 140 darjah celsius.
bentukkan adunan seperti di bawah, jangan buat terlalu tebal atau terlalu nipis.
Turunkan suhu oven dalam 110 celcius.
Masukkan adunan tadi selama 1 jam 15 minit. Jangan sesekali buka tutup oven dalam tempoh itu.
Bahan untuk topping.
Secawan atau 250 ml whipping cream. Jenama yang disarankan ialah Rich sebab ia tidak kental walaupun diputar lama.
Cara
Putar whipping cream lebih kurang 10-15 minit.
Potong buah-buahan mengikut citarasa sendiri.
Kemudian sapukan cream ke atas roti pavlola tadi dan hiaskan dengan buah.
Dan ini gambar kalau nak buat double layer pavlola:
Pavlola Recipe
What I used,
For the Pavlova
180gm egg whites (6 egg whites from 6 large eggs)
300gm sugar (don't cut on this, if not the pavlova won't hold)
3 Tbsp cocoa powder, sifted
1 Tbsp corn starch
1 tsp rice vinegar
50gm dark chocolate, chopped
1. Preheat oven at 180C. Draw a 9 inch circle on a non stick baking paper. Put drawn side down on a large tray.
2. Beat egg whites until stiff, add in sugar slowly and gradually, and beat until meringue is stiff and shiny.
3. Put in sifted cocoa powder and cornstarch. Fold.
4. Put in vinegar and chopped chocolate and fold.
5. Mound meringue within drawn circle, smoothing sides and top.
6. Bake in preheated oven. After you've put the meringue in and oven door is closed, immediately turn down the temperature to 150C.
7. Bake for 1 hour 30 minutes.
8. When baking time is up. Leave oven door slightly ajar and let pavlova cool in the oven.
9. Remove from oven when it has fully cooled down.
Topping:
350ml dairy whipping cream
3 Tbsp sugar
1 cup strawberry, coarsely chopped
1/2 cup canned mandarin oranges or tangerines, torn smaller
3 kiwi fruits, coarsely chopped
Beat dairy cream until soft peaks, put in sugar and beat until stiff. Mound whipped cream onto pavlova and top with chopped mixed fruits.
No comments:
Post a Comment