Pavlova 2

Bahan2:

- 4 biji putih telor ayam (suhu bilik)
- 3/4 cawan gula caster
- 1 sudu besar tepung jagung
- 1/2 sudu teh cuka makan
- 1/2 sudu teh essen vanilla

Cara2 membuatnya :

Sebelum menyiapkan adunan, sila panaskan oven terlebih dahulu dgn kadar kepanasan 140 darjah celsius..guna api bawah saje..


Pastu bila nak start masak baru turunkan suhu antara 120 -100 darjah celsius.

Asingkan putih telur dengan kuning telur.

Kemudian, putar putih telor pada kelajuan tinggi terus dan pukul sampai putih telor tu gebu (soft peak).

 Langkah seterusnya, dgn kelajuan tinggi jugak, masukkan gula kastor sikit demi sedikit. Jgn berenti putar.

Putar sampai kental.. dlm keadaan mixer masih berputar, masukkan 1 sudu besar tepung jagung td ke dalam adunan tersebut.. putar lg 3 minit gitu..

Langkah seterusnya, dgn menggunakan spatula masukkan cuka dan esen vanila

Pastu kaup balikkan meringue tersebut sampai adunan sebati, pusingan spatula tu satu arah je.

Seterusnya, sediakan dulang pembakar, lapikkan dgn baking paper dan tuang adunan ke atas baking paper.

Bentukkan adunan tu, jgn buat terlalu tebal atau terlalu nipis. kalau boleh keliling dia lebih tinggi dr tengah.

Masukkan la dlm oven,letak kat rak tengah2 tau.. suhu antara 120 - 100 darjah celsius. Bakar selama 1 jam 15 minit.

Semasa proses pembakaran, jgn bukak tutup oven

Bila dah cukup 1 jam 15 minit, sila JANGAN kuarkan pavlova tu dr oven, biar sejuk dlm oven tu dgn keadaan pintu oven sedikit renggang..

Topping:

250ml whipping cream

Putar whipping cream dgn kelajuan tinggi sampai kental around 5-10 minit.

Letak krim di atas pavlova dan hias dengan buah buahan- Strawberi, Kiwi dan Anggur.

Pavlova (1)

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
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


Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. 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.

1. 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.

Chocolate Chess Bread Pudding

Ingredients

1(115g) stick unsalted butter, melted
3 tbsp. cocoa powder
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
6 cups bread, cubed (approximately half of a loaf)
1 cup semi-sweet chocolate chips


Instructions

1. Grease a loaf pan or an 8x8 baking dish well. I usually line mine with parchment paper also. Place the bread pieces in the pan (they should easily fill it up, ad if they don't add more bread).
2. In a large bowl, whisk together the butter, cocoa powder, sugar, eggs, vanilla, and salt. Pour over the bread pieces. Use a rubber spatula to prod and make sure all pieces are coated in the chocolate mixture.
3. Sprinkle chocolate chips over top, and gently mix to distribute the chips evenly throughout the mixture.
4. Bake at 325 for 40-45 minutes, or until set in the middle.
5. Scoop into bowls, and serve warm with ice cream, whipped cream, or powdered sugar. Store at room temperature for up to 2 days or in the refrigerator for up to a week.