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Tuesday, July 03, 2012

Pavlova!

nk share sikit cerita pasal pavlova. sepatutnya update gambar cake ni bila dh completed task seminggu. tp tak sbr punya pasal, saya update jugak harini. hehe..


if you ask my honest opinion which cake/dessert is the best, tanpa ragu2 akan ckp coklat cake sbb (i) saya mmg hantu coklat!  (ii) after beratus kali cuba, finally dpt texture coklat moist yg sgt2 menepati citarasa n mmg tak guilty la jual :) .. but baking pavlova is like a pride. kire kalau boleh bake pavlova tu mcm pas la jd baker (don't take it as serious ye, ni saya saje2 buat statement haha). ok, mcm kek2 lain. pavlova ni ada peminat dia yg tersendiri. contohnya my MIL. surprising jugak sbb she's not cake fan. tp masa 1st time cuba pavlova terus dia suka. so for me, pavlova ni unpredictable, unique n special.


pavlova ni buatnya quite simple. tak tricky n straight forward. tp she's not fall under forgiving recipe. kalau silap sikit tak boleh alter dah. mmg buang la jawabnya. dh tu ada few technique yg kene ikut. kdg2 kalau lupa jd larupa pavlova tp mmg terasa kecacatannya. aih, mmg saya panggil si dia ni 'budak over sensitif". kawan saya penah ckp, pavlova ni mcm tapai. kalau mood si baker out mmg outla jadinya dia. sensitif betul! lg satu, pavlova ni mmg manis asal kejadiannya. dh penah buat kurang manis tp dia tak stand well. tu sbb si baker kene ikut teknik2 yg betul supaya boleh sorok kemanisan si pavlova.


so nk jadi cerita, smlm ada la request from customer yg nk cuba pavlova. tak tanya pulak mana try makan. dibuatnya 1st try makan kt empire ke mati saya! org kata the best pavlova in town mmg kat empire shopping gallery tu. skali je saya penah jejak tempat tu masa beli kitchen aid dlu  .. tp tak sempat pulak p serai. Hopefully next time hubby boleh bawak p sana ;p


panjangnya bebel mana cerita pavlova ni?  ok, sambung.. pada pendapat saya yg cenderung ke coklat cake, u can still enjoy si pavlova but in certain condition



i) wajib makan sejuk2 & mesti bykk buah2 atas dia. baru blend well rasa crust+krim+buah2

ii) crust dia wajib crunchy betul. kenapa kene crunchy? sbb kalau crunchy takla bau egg white. Senang nk transfer ke cake board.




sebenarnya smlm buat pavlova 2 kali sbb yg 1st bake tu tak memenuhi spesifikasi. ada melted2 gula yg kantoi. adehh.. rasa bersalah pulak kalau bg customer version yg tu. so kuatkan hati, bake lagi skali. mmg kamikaze sbb ptg dia nk pick up dah. i only have 1 hour during lunch break. mmg betul2 pasrah & menyerah haha.




alhamdulillahh.. finally dpt crust idaman! :)

mangga, anggur hijau, gold kiwi & strawberry




oh btw, I'm selling this @RM65, 1kg (1 size only, cake board 11 inch, size dessert dlm 8-9 inch)


note:  pemilihan buah bergantung pd keadaan semasa ye. yg penting strawberry wajib! hehe





1 comment:

SOHO Mama said...

Yulie....dah lamaaaaaaaa I tak makan pavlova! Tengok gambar2 ni teringat kat Nigella :P

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