星期一, 7月 05, 2010

[通少甜品]Pavlova 迷情蛋白餅


夏天餸系列: 迷情蛋白餅, 天氣好熱呀, 香港又熱, 加拿大都好熱呢, 所以一定要有啲清涼嘅甜品先得呀


哩個甜品, 非常正斗, 但要立即吃, 尤其香港咁濕, 會好快腍呀, 腍左就唔好味啦

print_icon-over.gif image by tonytsang_emotion
 
(password: tonytsang)

Prep 準備: 15 minutes |  Cook 烹調: 1 hrs/15 minutes |  For 份量: 8 Inch |  Calories 熱量: N/A (Estimated/ 估計)
材料 Ingredients
1- 大蛋白5隻 (5 large egg white)
tonytsang and kareny recipy
2-
砂糖140克 (140g of white sugar)
tonytsang and kareny recipy
3- 白醋1茶匙 (1 tsp of white vinegar)
tonytsang and kareny recipy
4-
粟粉1/2茶 (1/2 tsp of corn starch)
tonytsang and kareny recipy
tonytsang and kareny recipy
餅面 Topping
份量只供參考 (just for reference only)

1- 士多啤梨粒, 約1杯 (1 cup of diced strawberry)
tonytsang and kareny recipy
2-
藍莓子, 約1杯 (1 cup of blueberry)
tonytsang and kareny recipy
3- 砂糖10克 (10g of white sugar)
tonytsang and kareny recipy
4-
雲呢拿香油1茶匙 (1 tsp of vanilla extract)
tonytsang and kareny recipy
5- 淡忌廉180毫升 (180ml of whipping cream)
tonytsang and kareny recipy
** 或用改用雲呢拿雪糕 (or use vanilla ice-cream)
做法 Steps
1- 先將蛋白用打蛋器用高速打至起泡, 轉中速, 一面打, 每隔幾秒就加入1湯匙糖, 打到蛋白企身起勾, 倒轉也不掉下來為止, 再摺入白醋粟粉撈勻
tonytsang and kareny recipy
2- 將發好的蛋料倒在8吋闊的圓形曲奇餅
紙上, 將邊整平, 焗爐130攝氏度預熱, 將餅焗1個小時15分鐘, 打開焗爐門少許, 待蛋白餅涼, 用打蛋器高速將忌簾打起至軟身, 加入雲呢拿香油和砂糖, 繼續用高速打至硬身, 雪凍, 吃前才舖上忌簾和生果了享用即成
tonytsang and kareny recipy
1-
Whisk the egg white  with electronic mixer in high speed until it forms a lot of bubble.  Change the speed in medium.  Continue whisking egg white and add 1 tbsp of sugar at a time.  Whisk until the egg white is stiff.  Fold in the vinegar and corn starch.  Mix it well.
tonytsang and kareny recipy
2- Gently spread the mixture inside the 8 inch round shape parchment paper. Smooth the edges.  Preheat the oven with 130 Celsius.  Bake it over 1 hour and 15 minutes.  Let it cool down in the oven by opening oven door a bit.  Whisk the cream with mixer in high speed until it is smooth.  Add sugar and vanilla extract.  Whisk the cream again until it is stiff.   Freeze the cream until serve.  Top the cake with the whipped cream and the berries before serve.

貼士 Tips
1- 蛋白一定要打到企身才可, 加入白醋有助它定型, 亦可以用檸檬汁, 或cream of tartar 代替
tonytsang and kareny recipy
2- 如果隔日吃時發現它腍了, 可以放入已130攝氏預熱
的, 熄火, 讓它在焗爐無火狀態焗30分鐘即可  
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Egg white must be whisked until stiff.  Add in vinegar can help it to form better while baking.  You can replace it with lemon juice or cream of tartar. 
tonytsang and kareny recipy
2- If you find the cake not crispy in the next day.  Put it into a 130 Celsius degree preheated oven.  Turn off the heat and let the cake bake for 30 minutes.
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)





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