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Ahmad Baihaqi
Ahmad Baihaqi
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Saturday 31 August 2024 10:40:07 GMT
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halamadrid007s
siu :
make hp apa tu bang?
2024-09-01 13:06:35
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mrindependen
MR :
yg beli byk ga bang?
2024-08-31 18:16:18
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tehhijau_2
Tehhijauu95 :
Back
2024-09-01 03:41:04
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tokoberkah.c
Ghaleryfairel :
sukses ya pak
2024-09-01 02:30:57
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warungsanan
Warung sanan :
nuhun bang ilmunya
2024-09-24 05:46:30
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heriindriawan14
Heri Indriawan :
Mantap semoga bisa sprti itu
2024-08-31 11:49:23
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rumaharif
Rumah Arif :
Makasih bang
2024-09-01 02:02:25
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ayah.jarz
Ayah jarz :
succes bang..
2024-09-29 05:54:57
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Coconut pavlova, lime cream, mango Ingredients - 7 egg whites - 300g caster sugar - 1 tsp white vinegar - 1/4 tsp vanilla paste - 2 tbsp cornflour (cornstarch) - 100g coconut flakes - 500ml whipping cream - 3 limes, zested and juiced - 3 tbsp icing sugar - 4 ripe mangoes Method 1. Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed, gradually adding caster sugar. Continue mixing until the sugar is dissolved — test by rubbing the mixture between your fingers. It should feel smooth and not grainy. 2. Add vanilla paste, vinegar, and cornflour to the meringue.Whisk for another 25–30 seconds until fully combined. 3. Line a baking tray with greaseproof paper. Spoon 8 large portions of the meringue onto the paper, spacing them evenly. Use the back of a spoon to create a well in the center of each. 4. Generously sprinkle coconut flakes over the meringues. Bake in a preheated oven at 110°C for 1 hour 20 minutes, or until set but chewy in the center. 5. Turn off the oven and leave the door slightly ajar. Allow the meringues to cool completely in the oven, preferably overnight. 6. In a bowl, combine the whipping cream, lime zest, and icing sugar. Whip until soft peaks form. 7. Slice mango cheeks lengthwise. Fan out the slices and roll them into flower shapes. Drizzle the flowers with fresh lime juice. 8. Add a small dollop of cream to a plate to anchor the meringue. Place the meringue on top and add a generous spoonful of lime cream. 9. Top with a mango flower and serve. #cooking #Recipe #dessert #foryou
Coconut pavlova, lime cream, mango Ingredients - 7 egg whites - 300g caster sugar - 1 tsp white vinegar - 1/4 tsp vanilla paste - 2 tbsp cornflour (cornstarch) - 100g coconut flakes - 500ml whipping cream - 3 limes, zested and juiced - 3 tbsp icing sugar - 4 ripe mangoes Method 1. Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed, gradually adding caster sugar. Continue mixing until the sugar is dissolved — test by rubbing the mixture between your fingers. It should feel smooth and not grainy. 2. Add vanilla paste, vinegar, and cornflour to the meringue.Whisk for another 25–30 seconds until fully combined. 3. Line a baking tray with greaseproof paper. Spoon 8 large portions of the meringue onto the paper, spacing them evenly. Use the back of a spoon to create a well in the center of each. 4. Generously sprinkle coconut flakes over the meringues. Bake in a preheated oven at 110°C for 1 hour 20 minutes, or until set but chewy in the center. 5. Turn off the oven and leave the door slightly ajar. Allow the meringues to cool completely in the oven, preferably overnight. 6. In a bowl, combine the whipping cream, lime zest, and icing sugar. Whip until soft peaks form. 7. Slice mango cheeks lengthwise. Fan out the slices and roll them into flower shapes. Drizzle the flowers with fresh lime juice. 8. Add a small dollop of cream to a plate to anchor the meringue. Place the meringue on top and add a generous spoonful of lime cream. 9. Top with a mango flower and serve. #cooking #Recipe #dessert #foryou

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