Pavlova cake
For the first time, the beautiful Pavlova cake was a recipe pushed on a official account. Looking at such a high-quality cake, its name is so artistic. It was originally to commemorate a Russian dancer. Although it is not a cake in the real sense, it is a protein icing cake that is baked at a low temperature for a long time after being beaten with protein and sugar powder. The shell is crisp, and the inside tastes like cotton candy. With cream and fruit, it just neutralizes the sweetness of protein icing. The taste buds have enjoyed a different and wonderful journey! Come on, come and feel this wonderful feeling!1. When corn starch and powdered sugar are mixed together, the protein is easier to beat.2. Protein must be sent to the right place. Protein with high sugar content is not easy to beat.3. The remaining Pavlova cake that can't be eaten at one time can still keep the crisp taste of the outer layer in the refrigerator. It is easy to return to soft and sticky at room temperature.
Step 1 . Prepare the raw materials. (at this time, you can preheat the oven 140 and heat it up and down for 15 minutes)
Step 2 . Mix powdered sugar and cornstarch together and stir well.
Step 3 . Put the protein in a container without water or oil.
Step 4 . Beat it at low speed until it looks like a fish eye bubble, add a mixture of 1 / 4 sugar and corn starch, and then beat it at medium speed.
Step 5 . Beat until the protein is fine, add a quarter of sugar and corn starch mixture and continue to beat at a medium speed.
Step 6 . When it is fine and fluffy, add a mixture of 1 / 4 sugar and corn starch and continue to beat at a medium speed.
Step 7 . Beat until the protein volume expands and there are lines, add the last mixture of powdered sugar and corn starch and continue to beat at a medium speed. At this time, observe while beating.
Step 8 . Send it until the egg whites are shiny, and the inverted egg whites in the egg beating basin will not fall off. Just lift the egg beating head and pull out the big hook shape.
Step 9 . Spread oil paper on the baking tray, scoop it into the baking tray with a spoon, concave it in the middle, and lift it around with the back of the spoon, and small sharp corners will appear.
Step 10 . Put it into the preheated oven, count down the penultimate layer, fire up and down 130 degrees for 100 minutes, and observe at any time during the process until it turns yellow slightly. Don't take it out after turning off the fire. Cool it naturally in the oven, and you can open a gap in the oven. I put a chopstick in the oven door.
Step 11 . When waiting for cooling, wash and dry the fruit, cut into appropriate pieces, refrigerate 200 grams of light cream and 10 grams of powdered sugar, send it to the framed state, and put it into the framed bag to refrigerate for standby.
Step 12 . Take out the cooled protein tower, squeeze the cream, decorate with fruit, and then you can eat it.
Step 13 . Finished product drawing
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Step 20 . Finished product drawing
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