resipi buat pavlova

RESIPI PAVLOVA

BAHAN:

4 BIJI PUTIH TELUR

¾ CUP OF SUGAR (OR LESS IF U WANT IT LESS SWEET)

1 TEASPOON VANILLA

1 TEASPOON CREAM OF TARTAR

1 TEASPOON VINEGAR

1 PINCH OF SALT (I USUALLY OMIT THIS)

 

CARA:

PREHEAT OVEN AT 100®C FOR 15-20 MINUTES (PAKAI OVEN API BAWAH IF POSSIBLE)

USE CLEAN AND DRY KITCHEN UTENSILS- MINYAK PUN TAK BOLEH ADA

BEAT EGG WHITES WITH LOW SPEED SMPI BERBUIH, THEN ADD SUGAR LITTLE BY LITTLE SAMBIL KEEP ON PUKUL WITH LOW SPEED. BEFORE ADDING MORE SUGAR, FEEL THE MIXTURE AND SCRUB IN BETWEEN TWO FINGERS TO MAKE SURE THAT THE SUGAR IS DISSOLVED

HALFWAY BEFORE ALL SUGAR IS PUT INSIDE, ADD SALT (I DON’T USUALLY PUT) AND VANILLA, THEN KEEP ON BEATING SAMPAI ALL SUGAR IS DOSSOLVED. NAK TAU PAVLOVA DAH READY KE TAK, KO TERBALIKKAN MANGKUK TU THE MIXTURE STAY PUT TAK JATUH. DIA JADI STIFF (BUAT DGN HATI2 YE)

THEN PUT CREAM OF TARTAR AND VINEGAR, FOLD IN ALL TOGETHER USING A SPATULA.

SCOOP MIXTURE ONTO A LINED/PARCHED BAKING DISH OR TIN FOIL. BUAT LA BENTUK YG KO SUKA TAPI BUAT HOLLOW KAT TENGAH (UTK TARUK BUAH). BAHAGIAN TEPI KENA TINGGIKAN SIKIT.

MASUKKAN DLM OVEN, BAKAR FOR AT LEAST ONE HOUR. DIA MASAK BILA CUCUK DGN LIDI, TELUR PUTIH TAK MELEKAT KAT LIDI. KURANGKAN BUKA OVEN MASA TGH MASAK SUPAYA PAVLOVA TAK KEMPIS.

BILA DAH MASAK, OPEN THE OVEN SLIGHTLY AJAR AND LEAVE THE PAVLOVA IN THE OVEN TO COOL. ONCE COOL, TAKE IT OUT AND TANGGALKAN PARCHMENT PAPER. PAVLOVA MUST BE COOLED BEFORE PUT CREAM (CAN USE NON-DAIRY WHIPPED CREAM OR FRESH WHIPPED-CREAM). DECORATE WITH FRUITS OF YOUR CHOICE.

SELAMAT MENCUBA!