tinaff
Quote: Vinokurova

tinaffmaybe your problem lies elsewhere ???
Vinokurova,
Thanks for the quick response!
The fact is that the description first deals with preheating to 200 ° C and on reducing the heating (when placing the meringue in the oven) to 100 *.
I have no problem with this
I have a problem with the next phrase about baking meringue in the oven, "preheated to ~ 100 ° C.

It seems to me that one of the temperatures is preliminary heating is erroneous (a typo has crept in), with this I want to figure it out before taking on Pavlova.
Larissa u
Quote: tinaff

Larissa, help, please, confused in temperature regimes. The people bake successfully, but I never get it

You have three baking temperature parameters in your recipe:
... Let's start by setting the oven to preheat to 200 *
... We rearrange the temperature by 100 'and immediately put our cakes in the oven
... Bake meringue ~ 1-1.5 hours preheated to ~ 100 ° C oven.

Question: to what temperature preliminarily preheat the oven - 200 ° C or 100 ° C?
Thank you!
sorry, for God's sake, that I confused you so. The recipe says: up to 100 *, but the girls didn't bake something. Therefore, I added, and when I took photos for the master class I warmed up to 200 *, and before putting it in the oven I reduced the temperature to 100 *, and immediately put the cake in it
It is necessary, of course, to get used to the oven. But it's not difficult at all. You will later check yourself how best
anuta-k2002
Quote: Larissa U

anuta-k2002, Anh, but didn’t you take photographs? How many servings did you make? How many servings and what diameter did you get? beat for a long time and do not need, you're right. as soon as the proteins do not fall out of the bowl, that's enough. it is not very dense, but it keeps its shape
Yes, Larisa, I did it. Made one portion. It turned out 8 cakes with a diameter of about 12 cm and about 4 cm in height. They all fit on one baking sheet. Inside the nectura is tender, but not a soufflé, but a meringue. She didn’t start. I want to repeat to do everything right so that the souffle comes out inside.
Dessert Pavlova Dessert Pavlova Dessert Pavlova Dessert Pavlova Dessert Pavlova
Larissa u
anuta-k2002, Anyut, apparently interrupted, and then also dried out. in theory, they should not darken especially. On the contrary, if you can make them white, but crispy and with a soufflé inside, this is the most correct! But I did it myself only once.
Yanusya08
Larissa u, Larisochka, thank you! I really liked the dessert. But the strength to work - everyone is also delighted. Pi the fact that the girls at my job are spoiled. I often wear new compositions for testing or trimming from custom-made cakes))
Dessert Pavlova
Dessert Pavlova
tinaff
Quote: Larissa U

The recipe says: up to 100 *, but the girls did not bake it. Therefore, she warmed up to 200 *, and before putting it in the oven, reduced the temperature to 100 *, and immediately put the cake into it.
Larisa, thank you very much for the clarification and, in general, for the wonderful recipe!
Larissa u
Yanusya08, Yanochka, I am very glad! And then the more I learn from everyone here, at least once to be useful to you.


Added Sunday 14 Aug 2016 9:04 PM

tinaff, I will be very glad if you like it!
Vinokurova
Quote: Larissa U
for the master class she warmed up to 200 *, and before putting it in the oven reduced the temperature to 100 *, and immediately put the cake into it
I did so, but it seems that I overdried (((I will collect in the evening, I will tell
Larissa u
VinokurovaGirls, don't expect it to darken much.
and I always keep it for 1 hour, set the alarm clock right
Vinokurova
Larissa, yes, I held it for an hour ... yes, I don't even worry about it, it won't work ... in principle, I rarely succeed the first time ..
and then maybe I didn't dry out my Pavlova, but beat the squirrels to death ... because the mass was quite dense, but it leveled out very well with a spoon on a baking sheet))) I really enjoyed it ...and my dessert will be delicious anyway, because there is nothing tasteless in the composition)))
Larissa u
Vinokurova, I love optimists !! Well done!
Vinokurova
I report: Pavlova was eaten so quickly that I not only did not have time to take a picture, that even the word "ate" was replaced by a coarser one ... in short, the tasters (and among them) were at that moment too far from ballet ...
Larissa, it turned out that I didn’t dry anything at all (well, if only a little - next time exactly an hour for my oven, because I want a crust, well, a little thinner) inside a soft porous structure ... moderately sweet, I would say ... very well set off the taste of whipped cream (I froze the container and a whisk with a specialist for a day)))) and kept the cream in the freezer for 15 minutes ... poured it with blended frozen cherries ...
Larissa, thank you HUGE from me and my tasters !. everyone is delighted and an ordinary dinner turned into a pleasant evening)))
Larissa u
Vinokurova, urrrraaa !!! Alyon, how glad I am !!!
Vinokurova
Quote: Larissa U

Vinokurova, urrrraaa !!! Alyon, how glad I am !!!
Lord, and how glad I was ... most importantly, until the last moment I doubted that something good had happened ... really, really !. so I didn't take a picture right away ...
Laris, but I really liked it !. Chesslovo!
Ljna
Vinokurova, we are waiting for the continuation of the banquet and photos

squirrels are waiting. and I'm waiting for the child to wake up

Vinokurova
Quote: Ljna

Vinokurova, we are waiting for the continuation of the banquet and photos

squirrels are waiting. and I'm waiting for the child to wake up

Zhenya, the photo is only next time ... I will make one big one, then everything will be cool! .. by the way, I beat the whites for a long time ... first until foamy, and then added chopped sugar in a teaspoon and beat them well sold out .. I think a total of 15-20 minutes ...
Husky
Larissa, here I am with the report. I baked it twice according to your recipe. The first time before leaving, the second immediately upon arrival.
I have already shown my first result. It was a complete failure there. Apparently the haste played a role. There was no time, but I wanted so much like you! It was dry for a long time, it seemed like it even dried out, since it was already hard inside. I left them in the oven. I arrived, and they are like cotton wool. Both outside and inside. You chew, and they stick to your teeth.
I think. that my mistake was the poor mixing of the starch. And also, I did not preheat the oven for 200 *. I turned it on in advance, but for the same 100 *.
The second time I was in no hurry and mixed everything according to the recipe. The oven warmed up as it should be at 200 *, before putting the baking sheet in the oven, switched to 100 *. But the time was set at 1.5 hours. And for small meringues, this is certainly a lot. I also dried it at 100 *. For some reason, the meringues are cracked. I think for what reason? Because it took a long time to dry, or did the temperature difference give such an effect? Or some other reason.
The meringue has dried well outside. Of course, there was no soufflé inside, but it still lasted. For 8 cm meringue, of course, 1.5 hours is a lot.
My daughter appreciated the dessert. She said that the meringue itself is delicious, pulling inside, which she really liked.
So I will try again. I want a souffle inside. According to the recipe, I got 12 pieces with a diameter of 8cm.
Here are my snacks.

Dessert Pavlova Dessert Pavlova Dessert Pavlova Dessert Pavlova Dessert Pavlova Dessert Pavlova

Larisa, thanks for the recipe. What you shared with us, thank you Thank you for your result, which I will now strive for. Thank you for the subtleties of this recipe, which you explained and now it is clear what we should get in the end result.
Ljna
Husky, Lyudochka, they turned out handsome!
and I dried mine again, cut one. made a larger size, 12 pieces fit on a baking sheet. I will decorate tomorrow
Larissa u
Husky, Lud, well, outwardly the beauty is incredible, of course.
You need to adapt to them a little. You yourself can already see that you've overexposed. Cracked, it's not scary, they crack too!
But you will bring it to perfection!
I really want you to feel this thrill: crust and soufflé! An hour is always enough for me. But still, a lot depends on the oven. I'm waiting! And yet, after chilling well, and then a little more in the refrigerator (cold it turned out to be even tastier) - and in general !!!


Added Wednesday 17 Aug 2016 08:53

Lud, I am now looking at the surface of yours. Why is the meringue so speckled?
Do you think because of the starch? And try not with your hands, but stir it a couple of times so well and quickly with a mixer. I also read, the girls beat it for a very long time, it is also not necessary. The meringue should not be very dense.
Dessert Pavlova
Here I put a photo of my own from the oven right away
Ljna
Quote: Larissa U
I also read, the girls beat it for a very long time, it is also not necessary. The meringue should not be very dense
Laris, and what d. B.?
I think I'm interrupting her
went to her once looked at the pictures, as if interrupting
Larissa u
Ljna, that's as soon as they don't pour out of the bowl, that's it, that's enough! it doesn't have to be as stable as a protein cream!
irza
Hello everyone. Tell me when is it better to decorate dessert with cream and berries? Today I baked the base, we plan to eat tomorrow.
Ljna
irza, decorate for a couple of hours tomorrow, so that the cream has time to cool down and make friends with the base in the hall
crane
Larissa u, Larissa, thank you very much (just agrostical) for the recipe!
Did exactly according to the recipe, two soft creamy bases came out, with a crispy crust and the most delicate soufflé inside A along with cream and raspberry-strawberries ...
I did it to my parents for the 47th wedding anniversary - I didn't even have time to take a photo, they ate it (ate it, sir)
Larissa u
irza, Irin, well, Evgenia has already answered you!



Added Thursday, 01 Sep 2016 09:04

crane, Margarita, I am very, very glad that I learned some more !!
Husky
Larissa, what did I do dessert again. Already better, but I would like even better !!! Will be working!!!
This time I made a rather large one meringue. Its diameter was where 14 cm was. She baked for only 50 minutes at a temperature of 90 *. The inside is soft. But all in cracks.
Laris, can't there be these cracks from the temperature difference? After all, first we preheat the oven to the maximum, and then switch it almost to the minimum when we put the meringue in the oven.
This time I did it with folding fermented baked milk + whipped cream + raspberries infused in sugar. Excellent result!! Vkuuusno sooo !!
But alas, at least I did not succeed in aesthetics with a great Pavlova. When sliced, it turned out to be mush.
Therefore, it is necessary to find the optimal drying option for portioned Pavlova.

Dessert Pavlova Dessert Pavlova Dessert Pavlova Dessert Pavlova

The last photo, such pulp is obtained when the meringue breaks.
We will continue to master the recipe !! Adjust it to fit your oven or turnover !!
Larissa u
Husky, Lud, you have not finished this height. it still has to be cut. There may be cracks, due to the temperature difference, but it never really bothers me. But still beauty!
Husky
Larissa, with the next report. Achieved a soft structure inside the meringue. But we ran out of fresh fruit, and now I use jam. But alas, it is not as tasty as with fresh fruit.

Dessert Pavlova Dessert Pavlova

But I still managed to try it once with such a soft meringue structure and fresh raspberries !! Its godlike. Delicious.
I'm looking forward to next summer now.
Thank you, Larissa, for a delicious recipe !!
Zhannptica
Good day))
Here I put this wonderful dessert in the oven to dry. I sit and think whether I screwed up much or not .., they still write about 12 portions, and I prepared one sheet. I planted 12 pcs of centimeters, 10-12 each, and I still have half a bag of meringue left. Well, I put the first sheet in the oven on the machine and lowered the temperature to 100 degrees. I quickly got rid of the rest, but it still took about five minutes to organize the process with the paper, and so on. Finally, I came to the topic of worries. Firstly, it was possible or impossible to open the oven (if anything, I bake meringue for the second time in my life, the first was air Snickers), and the second I put the Leaf not at 200, but at a maximum of 140. Eh, I should have probably , plant the second batch and shove two sheets together. Well, now there is nothing to be done. I'm waiting for an hour))))
Loksa
Jeanne, everything will be fine, it is also baked in a multi, and there is below 140 tempera. Do not be scared!
Zhannptica
Oksana, fuuuuuu, thanks !!! I'm just with all these BEZEless on YOU and with respect ...


Added Wednesday, 02 Nov 2016 7:55 pm

Everything worked out!!! Airy crunch and melting center. I didn't use frozen berries.I had the freshest two minutes of raspberries. Whole berries)) the designer is useless from me, so I'll show you the section right away)
None of them cracked. Dried exactly one hour per 100 grams with convection.
Dessert Pavlova
Dessert Pavlova
Did everything according to the recipe. It turned out 20 circles, that is, 10 cakes)))))
Larissa u
Husky, People, the beauty is incredible !! I do not like frozen berries, so in winter I break it with icing sugar in a blender and just water it over. Delicious too! and no need to wait for berries!
Larissa u
Zhannptica, Zhanna, I'm very glad that you liked it !!!
AllaSycheva
Larissa, hello, can you tell me, I tried to bake Pavlova more than once, it turns out 2 errors - the first: it flows out at the base of the cake with drops of sipop when baking and then these drops turn brown. In the second case, the cake falls through. I mean the following: the groove that I make to put the cream there is compared with the sides when baking, they get an even top. When laying the cream under the weight, the top falls down, the crust breaks. The cream immediately gets into the soufflé. I will soon conquer ... In no way is it given to me, tell me the reason for the mistakes. I bake one cake, 4 Squirrels, spread the diameter 16, about 5 cm high
Arka
Alla, syrup is usually a sign of undissolved sugar crystals. And since sugar draws moisture from the product, we have syrup at the exit. You need very fine sugar to beat the whites, and usually some of the total sugar in the form of a powder is mixed after beating to stabilize.
Let them correct me if I was mistaken. Based on my little experience.
Zhannptica
Dessert Pavlova
Husband on DR))) everyone is delighted !!!
Ljna
Larissa, it worked
left to agree with the cream
baked myself, just 2 cakes on convection. the bottom straight is good-good, the top came out creamy and when I started to peel off the paper, it stuck a little and very crumbly. concluded that it is better to oven one by one.
Dessert Pavlova Dessert Pavlova
pawllena
Ljna, Zhenya, congratulations on a successful dessert and birthday. Very nice cake!
Tumanchik
Evgeniya, wah wah !!!! beauty !!!! what did you decorate with? MB?
Ljna
Tumanchikcream if they are not okay
Tumanchik
Quote: Ljna

Tumanchikcream if they are not okay
offended, you bastards?
Ljna
TumanchikI can't make friends with them
I will interrupt, I will not finish. today is the second
kirpochka
Evgeniya, That's so beautiful!!!!
marina-mm
Larissa, thanks for the recipe, everything is detailed and understandable.
The first time I made dessert, the first time I whipped cream.
One of the cakes fell apart, but no one noticed it under the cream
Baked two at once, at 100 degrees with convection.
So I understand what I did
Sooooo delicious!
Dessert PavlovaDessert Pavlova
GalkinaE
Girls, tell me what's wrong. Beat the whites, all according to the recipe. The whites are whipped perfectly. Maybe she even interrupted a little. The oven is shitty. You can't expose the temperature, everything is by eye). I put it on to bake. 1h20. Slightly creamy, but the cake practically did not rise, and while it was night there was also a donkey. Tell me what is the reason?
Tumanchik
Elena, I would say that the temperature in the oven was low or not warmed up enough
GalkinaE
Tumanchikthanks for the hint. Today I will try to do it one more time. But that one, too, turned out to be very gentle, melts in your mouth. Dare at once!
marina-mm
I now know where to attach the remaining proteins.
Fast and delicious
Dessert Pavlova
Maritana
Delicious dessert 💕, thank you so much for the recipe 💐. The first time I made it in the form of 1 cake for a sample, it was crushed even without cream😁. This is the second run, and I also want with a lemon Kurd, that's it, goodbye figure
Dessert Pavlova
marina-mm
Marina, very beautiful and I have no doubt that it is delicious!

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