Pavlova

Ada yang bertanyakan saya macam mana nak buat pavlova. Jawapannya....ikut sahaja resipi pavlova...jadilah pavlova..hihi. Kalau google 'pavlova', banyak resipi keluar. Saya pun google je. Saya ambil resipinya di sini. Tak jauh beza pun resipi pavlova yang ada tu. Bahan utamanya telur putih dan gula. Ada yang letak tepung jagung, ada yang tak letak. Ada yang letak garam, ada yang tidak. Ada yang letak cream of tartar dan ada pula yang letak cuka. (Cuka adalah substitute kepada cream of tartar. Kalau ada resipi yang guna cream of tartar, saya gantikan dengan cuka sahaja sebab tak jumpa cream of tartar di sini.)

Resipi yang saya rujuk tu guna tepung jagung, cuka dan sedikit vanilla extract. Melalui pembacaan saya, menambahkan tepung jagung dan cuka dalam adunan akan menjadikan pavlova rangup di bahagian luar dan di tengahnya pula akan jadi lembut ala-ala marshmallow. Saya salin resipi tu dan letak di sini. Cumanya, saya mengelat sikit bahagian topping tu. Saya guna cool whip sahaja. Senang. Terus sapu je atas pavlova :p.


Pavlova

4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar *saya guna gula biasa; granulated sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

Topping (yang ni saya tak buat :p):
1 cup (240 ml) heavy whipping cream
1-1/2 tablespoons granulated white sugar (or to taste)
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blueberries,
passion fruit, peaches, pineapple or other fruit of your choice

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1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
2. In a bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
3. Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
4. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
5. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Pavlova. Sebelum dan selepas make over ^_^

Cool whip ni la yang saya guna ganti topping tu. Tak perlu nak adun-adun dah :D

Nota 1:
Saya sarankan tengok video membuat pavlova di link yang saya bagi tu. Senang faham. Saya tak rajin nak buat ayat sendiri bagi mudah faham..huhu..

Nota 2:
Saya tak lukis pun bulatan atas parchment paper dan tak ukur pun diameternya. Main tuang je atas parchment paper. Agak-agak pavlova nampak bulat, ok la :p.

Nota 3:
Ingat ye...gula kena masukkan sesudu dalam satu masa untuk pastikan gula betul-betul larut. Kalau ada gula castor, pakai gula castor sebab gula castor lebih halus; menjadikannya lebih mudah larut dan sebati dalam adunan.

Nota 4:
2 entri berturut-turut berkaitan dengan resipi. Dah macam blog masakan pula :p

Nota 5 (wah, banyaknya nota kali ni :p):
Saya tak minat sangat pavlova. Makan sikit-sikit ok la. Saya paling suka bahagian luarnya yang rangup. Yang bahagian dalam yang macam marshmallow, saya kurang minat. Eh, tapi pavlova yang saya pernah rasa (kak Baya buat), saya suka sangat sebab pavlovanya macam biskut. Tak ada bahagian macam marshmallow tu. Mungkin sebab dia tak letak tepung jagung. Atau mungkin juga disebabkan dia buat pavlova bersaiz kecil (sebesar tapak tangan). Nanti saya nak cuba resipi kakak tu pula la...tengok ada beza atau tak


Selamat mencuba! :)