Friday, April 27, 2012

Pavlova.... Again...

Ok, I have this thing about getting things right sebab geram tak puas hati punya pasal. Nak jugak try lagi buat dalam oven kecik tuu.

So semalam baru dapat chance try balik. Tweaked the recipe a bit lepas dok google sana sini nak cari tips on how to minimize cracks jugak. Yang strawberry pav bonbon legam tuu rasanya pasal temperature oven laa kan...

Rasanya, small oven nii, the heating element dekat sangat dengan pav yang hanya kena bakar slow-slow kat minimum heat. Lagi dengan tray hitam agaknya. So what I did was, layer the tray with cardboard and turn down the heat.

Amik... percubaan pav kedua dalam oven "baru" tuu kena campak dalam tong sampah. DON'T ASK!!! Hahahaha... sensitip....

Gigih lagi menerai...

Third time lucky, dah pandai adjust temperature itu oven AND sides hanya ada satu crack sahaja. Wooohooo....



Ok... next nak try to get it WHITE pulak... Kalau surf tgk pics tuu...cantiiiikkk jer semua putih....


7 comments:

Puteri said...

This reminds me of FRIENDS yg monica nak buat cookies sama mcm nenek phoebe buat. Byk gile batch buat si ross tukang rasa. In ur case, siapakah tukang perabis ur trial & error ni?

aizuraawang said...

OMG terasa mcm nak friends rerun marathon :-)

The good ones bwk pi rumah org... The not so good ones we ate, the horrible ones goes in the trash ;-)

Honestly though, they're super easy to make. Try lerr....

I need a new project...

Puteri said...

Try sewing plak!

tuty said...

omit the vanilla essence.. itu salah satu sbb kenapa dia brownish. tp nnt bau eggy. if u dont mind, pakai any eesence yg clear. ie: rose or almond. cubalah.. ur pavlova cantik gila! :)

aizuraawang said...

tuty...i tak pakai vanilla essence...i pakai white vanilla powder...

altuty said...

mcm mana you buat pavlova tu tak deflate. cantiknya.. cantik sgt. kagum gile

aizuraawang said...

Tuty,

Nak buat pavlova nii resepi dia senang jer kan :-) but nak dapatkan yg cantik macam haru skit. Kena trial n error.

Two things I did different and got good sturdy results (cracks minimal laa, bukan takde langsung :-)) was first incorporating the cornflour and vanilla powder into the confectioners sugar instead of putting it in after the whole meringue process. And no 2 was using the back of a spoon to smooth out the sides upwards (hence the lines that you see ) instead of just tempek atas paper and smooth out sides macam cake.