Saturday, November 10, 2012


4个蛋白 egg white
220g 幼糖 castor sugar
¾ tsp 塔塔粉 cream of tartar

做法 Methods:
1. 取一个干净的容器(不能沾有水或油),倒入蛋白打至起粗泡,加入塔塔粉继续打。幼糖  
    分三次加入打至硬性发泡。Whisk egg whites on high speed till bubble foam, add in cream of Tartar. 
    When mixture become frothy, add in sugar in 3 separate additions on high speed until just before stiff 
    peaks form.

2. 趁蛋白消泡前,用刮刀把蛋白霜放到铺了烤纸的烤盘上。我把全部蛋白霜都弄成一个圆形 
 (可以弄比较小个的)。Line the tray with silicone paper. Use a scrapper to take the meringue and put 
    on silicone paper. U can make small pavlova. But for me, I just make a big one.

3. 预热烤箱100度。放在最底层烤1小时45分钟。Preheat oven to 100 degree. Put the tray on the 
    bottom layer. Bake for 1 hour 45 minutes.

4. 全程不能打开烤箱。烤好后,烤箱门虚掩着让帕芙洛娃在里面待凉。Don’t open the oven door 
    when baking. After done, leave the door slightly ajar and let the meringue cool completely.

可以配上打发的鲜奶油及水果。因为帕芙洛娃太甜了,所以我没有用鲜奶油。我用了优格来搭配。You can serve it with whipping cream and fruit. For me, Pavlova is too sweet. So I just serve it with yoghurt.

No comments:

Post a Comment