巧手DIY:草莓焗法式蛋白霜 Strawberry Pavlova

加拿大都市网

SOURCE都市报

焗法式蛋白霜伴以草莓,适合节日享用,最受女士们欢迎。

小贴士TIPS:
可用其他水果代替草莓。
The strawberries can be replaced by other fruit.

做法Directions:
1.将焗炉纸放在烤盘上,焗炉预热至150℃。
Line a baking sheet on the baking tin, preheat the oven to 150℃.

2.将蛋白、盐打至挺身,逐少加入生粉、糖、云呢嗱油和醋拌匀。
Whisk the egg white with salt until stiff, then slowly stir in cornstarch, sugar, vanilla oil and vinegar little by little.

3.用匙羹将混合物舀在焗炉纸,压成2.5cm厚圆形,置焗炉焗45分钟,取出及待用。
Spoon the mixture on the baking tin, press the mixture into 2.5cm thick round, bake for 45 minutes. Remove and set aside.

4.将草莓倒入搅拌机打碎。
Blend the strawberries with a blender.

5.将全蛋、蛋黄和糖拌匀。
Mix the whole egg, egg yolk and sugar together.

6.锅内以慢火煮融牛油,加入草莓及蛋浆。
Melt the butter over low heat in a pot, add the strawberries and beaten egg.

7.将混合物拌匀,以慢火煮5分钟成吉士酱。
Mix the mixture together and cook over low heat for 5 minutes as the curd filling.

8.蛋白霜用手撕开,涂上吉士酱和忌廉,伴草莓享用。
Tear the meringues into pieces, spread with curd filling and cream. Serve with strawberries.

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