HOW TO MAKE A PERFECT PAVLOVA

Ramai yang tanya iols macam mana nak buat pavlova, susah ke senang ke dan macam-macam lagi lah. So iols dah pun share kan resepi pavlova untuk rujukan semua. Untuk menyakin kan lagi uols yang baru nak test buat pavlova here the tips that may help you...

Step 1:
A basic meringue contains 55g (1/4 cup) caster sugar for every 1 egg white. (The addition of cream of tartar and vinegar helps create a soft marshmallow centre and a crisp crust.) Begin by whisking the egg whites in a clean, dry bowl - any grease or moisture will stop your eggs from aerating. Gradually add the sugar, 1 tablespoonful at a time, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk for a further 2-3 minutes or until the mixture is thick and glossy. Undissolved sugar causes "weeping" (when moisture forms on the meringue) so if the mixture is grainy, continue whisking.

Step 2:
Line a baking tray with non-stick baking paper. Draw a disc on the paper and spoon the mixture onto the disc. Use a palette knife to draw the meringue mixture upwards around the edge to create furrows. This will help support the sides of your pavlova, and prevent it from cracking too much and collapsing.

Step 3:
After baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely. If you remove the meringue when it's still warm it will cool too quickly, and may crack and collapse.
Source

Australian Good Taste - December 2007 ,

Good Luck & Selamat Mencuba uols...

LEMON BERRY MINI PAVLOVA

INGREDIENTS:

• 3 egg whites
• 3/4 cup caster sugar
• 1/4 tsp cream of tar tar
• pinch of salt 
• 1 tsp cornflour
• 1 lemon zest 
• 1 1/2 cup whipping cream
• 2 tbsp icing sugar (i like my cream a bit sweet if you don't just omit the sugar)
• Strawberries or any fruit you like (preferably with some sour taste)
• Raspberry filling 

METHOD: 

1. Preheat oven to 100°C. Line  baking tray with non-stick baking paper. Draw a 10 cm disc on the paper. 
2. Use an electric beater to beat the egg whites, cream of tar tar and salt  in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until meringue is thick and glossy and sugar is dissolved. Rub a little meringue between your fingers, if it’s still gritty, continue to whisk until sugar dissolves. Sieve in the cornflour and lemon zest  and fold until just combined.
3. Scoop the meringue mixture into a piping bag with round tip and pipe evenly among the prepared discs or spoon the meringue mixture evenly among the prepared discs and smooth the surfaces. Bake, swapping the trays halfway through cooking, for 50 minutes or until the meringues are crisp and is dry to touch. Turn oven off. Leave meringues in oven, with the door ajar, to cool completely.
4. Use an electric mixer to whisk the cream in a medium bowl until soft peaks form and add in the icing sugar. Spoon onto the top of the pavlova. Decorate the top of the pavlova with rasberry filling and strawberries . Serve immediately.

KEK BATIK / HEDGEHOG SLICE

 

 

This recipe is from one of my favorite blog. However if u guys need more specific technique in making this cake please refer to this. Thanks Wendy for sharing this delicious yummiest recipe

 

 INGREDIANTS:

1 pack 250gm Marie biscuits

1 pack 200gm Milo

1 can 397gm Sweetended Condensed Milk

4 large eggs

1 tsp vanilla

150gm butter

 

METHOD:

1. Prepare one 7 inch square pan. Fully lined with non stick baking paper. Make sure the paper is much higher than the pan.
2. Lightly beat eggs. Put in Milo, and condensed milk and whisk until well combined.
3. Pour egg mixture into a non stick pot/pan , put in butter. On medium low heat, cook while stirring all the while until mixture starts to thickens. Reduce to low heat.
4. When the egg custard is cooked, it looks grainy and thick. Remove from heat.
5. Spread one layer of custard into the pan. Arrange marie biscuits onto custard.
6. Repeat step 5 until all biscuits or custard are used up. A thin layer of custard is enough for the interlayers.
7. When the layering is all done, fold in the high collars of the paper. Press down and compact the cake with ur hands.
8. Chill in fridge overnight before cutting.

 

FLORENTINE SLICE

INGREDIANTS:

• 375g packet mixed dried fruit (iols pakai aje apa dried fruits yg ada dalam peti sejuk iols :))
• 125g slivered almonds
• 200g mixed glace cherries, finely chopped
• 1/4 cup plain flour, sifted
• 150g butter, chopped
• 1/2 cup honey
• 1 egg, lightly beaten
• 200g good-quality dark chocolate, broken into pieces

METHOD:

1. Preheat oven to 170°C. Grease a 3cm-deep, 18cm x 28cm (base) slab pan. Line with baking paper. 
2. Combine dried fruit, almonds and cherries in a large bowl. Stir in the flour. 
3. Combine butter and honey in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until butter melts. Allow to cool slightly. Add honey mixture and egg to fruit mixture. Mix until well combined. 
4. Spoon mixture into prepared pan and smooth surface. Bake for 30 to 35 minutes or until golden brown. Set aside in pan to cool completely. 
5. Place chocolate in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Spread chocolate over cooled slice. Set aside for 2 hours or until set. Cut into pieces. Refrigerate for 2 to 3 hours or until firm. Serve.