Perfect Pavlova

Dulu pernah kongsi resepi pavlova kat sini. Tapi bila buat #throwback, masyaAllah rasa nak delete je blog. Nampak bebeno pavlova nye tak jadi..melepek je.. *sorok muka bawah laptop*.

Berbalik pada tajuk post. Tajuk tu perfect pavlova bukan sebab pavlovanya perfect sangat tapi teringat beberapa tahun lalu pernah dijemput mengajar membuat pavlova di Kolej Pendeta Zaaba UKM dan program tu dinamakan perfect pavlova.

Masa tu memang terjojol bijik mata tengok. Ye la kita pun ikut pengalaman sendiri je buat. Entahkan jadi entah tidak tiba-tiba dibaginya nama perfect pavlova untuk program tu!

Jadi, untuk mengenangkan pavlova yang konon-konon perfect tu saya kongsikan resepinya di sini. 

Perfect Pavlova

Alat-alat yang diperlukan:

Parchment paper (tak boleh guna kertas lain seperti aluminium foil etc melainkan alas silikon sahaja dibenarkan)
Mangkuk pengadun
Mixer
Spatula
Piping Bag
Cutter berbentuk bulat berdiameter 4inci

Bahan untuk pavlova:

4 biji putih telur / 167-170g

1 cawan gula kastor / 194 g

2 sudu besar tepung jagung / 13g

2 sudu kecil cuka / 8ml

Bahan untuk krim:

1 cawan dairy whipping cream (suka jenama Shani lebih berkrimmm~)

1 sudu kecil esen vanila

1 sudu kecil gula aising

Bahan hiasan (boleh ditukar mengikut selera masing-masing):

Buah strawberry

Buah kiwi

Coklat ganache

Cara-cara membuat pavlova:

1. Panaskan oven pada suhu 150 C. Kalau nak senang guna convection oven (oven yang berkipas). Tapi saya guna oven gas berjaya pun menjadi. 

2. Pastikan semua alat-alat bersih, tidak basah dan bebas minyak (kalau terdapat kesan minyak atau air lagi sila lap). Untuk mendapat putih telur pun pastikan telur dan tangan kering.
3. Mulakan dengan memukul telur menggunakan mixer dalam mangkuk pengadun. Gunakan kelajuan yang sederhana dahulu (takut putih telur terpercik-percik). Bila dah mula berbuih boleh lajukan mixer. Masukkan gula sedikit demi sedikit sambil pukul dan pukul sehingga stiff peak forms dan apabila mangkuk diterbalikkan putih telur tak jatuh.
4. Masukkan tepung jagung dan kaup balik menggunakan spatula. Disambung dengan cuka. Pastikan bahan semua digaul sebati dan mesra.
5. Sediakan parchment paper di atas loyang. Menggunakan teknik capan (haaa bukak balik buku pendidikan seni darjah satu dulu), terapkan sedikit cutter ke atas putih telur dan capkan atas parchment paper tadi. Menggunakan teknik ni, anda tak perlu susah-susah lukis bulat satu-satu guna pensil. (Teknik ni juga boleh digunakan untuk membuat macaroon)
6. Setelah selesai mengacap (betul ke perkataan ni?), masukkan baki adunan ke dalam piping bag dan pipe adunan ke atas bentuk-bentuk bulat tadi.
7. Masukkan ke dalam oven. Setelah 10 minit, turunkan suhu kepada 110 C. Teruskan membakar lagi 20 minit sehingga pavlova nampak kembang, kering dan rangup. Tutup oven dan biarkan pavlova menyejuk di dalam oven.
8. Langkah yang ke-7 ni sangat teknikal di mana oven tidak semuanya sama. Kalau boleh cuba dahulu satu biji. Kalau jadi baru bakar yang lain. Yang penting, jangan buka oven selagi pavlova tak sejuk.

Cara-cara membuat krim:

Campurkan semua bahan, pukul sehingga kental. Kalau dah nampak kental jangan teruskan pukul nanti krim pecah.

Hiaskan mengikut cita rasa anda.

Selamat mencuba! Kalau nak buat sikit, boleh guna sebiji sahaja putih telur dan bahan lain bahagi empat.

The unplanned plan

Case 1: My cousin has been craving for pavlova and asked me to do it for her when she came over.
Case 2: My mom and lil siblings were craving for dessert but I've been sooo lazy since I came back home for the semester break. We went to Secret Recipe later in the evening but my lil brother didn't tag along and asked us to buy him chocolate lava from Domino's instead. Unfortunately we were just too lazy to drop by Domino's afterwards. *this has been a lazy week I tell ya*

So what I did was making up everything last weekend. The cousin came and the brother helped. Everyone lives happily ever after ><"

Recipe here

This would be my first time making Molten Chocolate Lava @ Chocolate Fondant what ever u call it and I used Gordon Ramsay's recipe.

The first try doesn't come out the way it should because I over baked it

Ingredients:

• 50 g melted butter , for brushing
• cocoa powder , for dusting
• 200 g dark chocolate , best quality you can get, chopped into small pieces
• 200 g butter , chopped into small pieces
• 200 g golden caster sugar
• 4 eggs
• 4 egg yolks
• 200 g plain flour

Directions:

1. Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
2. Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
3. In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
5. Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
6. Heat the oven to 200/180/Gas 6.
7. Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
8. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
9. Serve with vanilla ice cream and caramel sauce.

I don't have ramekins so I used cups instead-a real "cupcake" huh

Pavlova without fresh fruits

I was making something that requires egg yolks so I kept the leftover whites at the fridge until I came back from class and still saw that pity looking egg whites, I decided to make Pavlova.

Pavlova can be very simple once you grasp the technique of making meringue. Just like meringue, pavlova are made from egg whites. When dealing with egg whites, we want to have very clean utensils. By clean I mean really really clean! Read: no grease, not wet, no egg shells (even a tiny bit), no yolks (even 1/100 drop) and make sure you're hands are dry too!

So here goes my very simple version of pavlova:

3 egg whites

4 tbs sugar (I used the ordinary granulated sugar not castor sugar nor blendered it beforehand)

1 tsp vanilla

1 tsp vinegar

1/2 tbs corn starch

Firstly, preheat the oven at 150 degrees or lower. Unless your hands are made out of steel and your veins are made of electric wire, use electric mixer and beat egg whites until stiff peak forms. While waiting for the stiff peak to form, add sugar a tablespoon at a time. When it is glossy and ready, (test it by putting the bowl upside down. If it stays then you're ready for the next step) put in vanilla, vinegar and sprinkle the corn starch and fold it using spatula. continue mixing it (I forgot to fold it!!!!). Bake for supposedly 1 hour and 15 minutes but I baked for only 40 minutes because I just don't have the patience to wait lol

For the whipping cream, I bought the cheapest the store can offer and add in some icing sugar and vanilla and beat until soft peak forms.

Enjoy baking and don't forget to tune in Masterchef Malaysia @Astro Ria Ch104 this 22nd October ya!!!

So the picture starts from the bottom and you scroll up ;p