Typically , Pavlova served with whipped Cream and fresh fruit such as Strawberries , Kiwi , Mango , Blueberry , Cherry , Raspberry or so . Ideally eaten with fruit that has a sour taste to balance the sweet meringue .
~Pavlova recipe~
Ingredients:
4 egg white beans
1 cup castor sugar ( I used 3/4 cup to reduce sweet )
1/2 teaspoon vanilla extract
1 teaspoon vinegar cooking
1/2 tablespoon of cornstarch
Topping / decor :
1 cup ( 240 ml ) whipping cream
1 1/2 tablespoons sugar - I use icing sugar .
1/2 teaspoon vanilla extract
Tip Before Baking :-
1 - Make sure ( read pugnacious tone . Hihi ) when separating the egg white and yolk , there is little (direct) yellow eggs in the egg white . To facilitate the work, use eggs that are stored in the refrigerator. Eggs are cool , easy to separate between yellow and white . When I wanted to use, make sure the egg whites are at room temperature . Do not use the eggs are still cold .
2 - Check for used equipment net of any water and stains. It is another story if you had not . In the heart duk said , " I do not apasal la meringue direct horned . " heh .
Ways :-
1 - Beat the egg whites using a hand mixer to low speed . Had there been more fun stand mixer . Watch je . No need for hand work . Beat until the mixture becomes soft peaks form.
2 - Then , at high speed , add the sugar spoon by spoon while continuing to rotate the dough . At this point, the mixture will turn white but not shiny . When you hold a bit of dough in hand feels more sugar that has not been destroyed.
3 - Continue to rotate at high speed until the mixture turns white and shiny. When he lifted will remove the horn . Haha . Do not worry . Ni had a nice horn . If there was already horned tu mean meringue . If not, or not sharp horns and strengthened. Beat 2-3 minutes.
4 - Add vanilla and beat again until well blended.
Sign meringue is when you 've lifted so the dough will produce a sharp horns at the end . To be more confident , telangkupkan former meringue over the head . If you do not fall tu confirm so . Quite - quite brave it? ;)
5 - Add the cornstarch and vinegar . Mix using a spatula or wooden spoon .
6 - Make rounded lines on the parchment paper ( Parchment paper ) . I use a can of 7 -inch sized cake . Zaapp . Already going round.
7 - Shape the meringue in the circle that we draw . Make sure the edges higher than the center . I wonder how short the banks of la huh . I do not do this part . I make my own way . :)
Baking time :-
1 - Preheat the oven at 150 ' C. I heat up 15 minutes earlier . Place a rack in the center of the oven
2 - Put the meringue mixture . In 15 minutes , lower the temperature to 140'C . Cook for 1 hour . Pavlova is cooked over medium heat warm . If the fire is too hot , the outside will be crisp but in uncooked . When the fire was not hot enough wrong too. Kang cooking time pulak want . Never want next camp oven up to 2 hours ? :)
Cook until the color turns light brown meringue . When held feels crisp outside and soft inside. Close fire . Leave the oven door slightly open . Do not remove the meringue straight from the oven . Wait until cool .
How to decorate :-
1 - Beat the cream in a container until thick. A rule that made want to work . Put the container in the refrigerator freezer for 2-3 hours before hitting the whipped cream .
2 - When you 've thick whipped cream . Add sugar and vanilla essence . This opinion I was right . Already a sweet whipped cream . If I want to reduce or even add sugar no problem .
3 - Put whipped cream in plastic. Keep in the refrigerator freezer for a while. Later when to remove the new deco .
When feeling like eating, new Squeeze whipped cream and garnish with fruit already cut . Ornamental beginning very soon if afraid Pavlova tu rang .
Ready to eat.
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Pavl0vA..
Have Are Nice Day ... (^.^,)*
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