Recipe – Strawberry Matcha Pavlova with Bulla Thickened Cream
没有奶油的甜点是什么?这款醒目和绝对神圣的帕夫洛娃(Pavlova)在客人眼中散发出来,上面放着丰富而光荣的布拉奶油。
Bulla remains one of Australia’s largest family-owned dairy producers, proudly making dairy products for six generations over more than 100 years. Bulla has every kind of fresh creams for all cooking, baking or decorating needs.
All of Bulla’s fresh creams are made from fresh Australian milk delivered daily, and are air-flown to Singapore from Australia weekly. Products include cooking cream, sour cream, double cream, dollop cream, crème fraîche and of course, the most popular thickened cream. With Bulla’s fresh creams, you’ll be able to taste that farm fresh dairy flavour in their creams. This is unlike UHT creams which may have a faint, heated cream aftertaste as the milk used is heated at higher temperatures to kill off almost all microorganisms to prolong shelf life.
我在厨房里使用了很多Bulla产品,但Bulla增稠的奶油绝对是我的最爱。只需几分钟即可搅打鲜奶油时,这不是很棒吗?天鹅绒般的柔滑的奶油奶油非常容易味道,无论我添加什么味道,稠度都不会改变。鞭打后,质地变得如此蓬松!因此,在我的帕夫洛娃(Pavlova)中使用布拉浓稠的奶油是不费吹灰之力的。
I have baked pavlova a few times for parties, and my friends love it. It is not difficult to make — all you need is really patience as the egg whites are slowly baked in a low temperature oven. Hence, it is recommended that you make it one day before you need it.
A perfect pavlova is a delightfully light dessert, with an amazing crisp texture on the outside and a soft marshmallow texture on the inside. If you take a close look at the recipe, you will realise that all you need is just a few ingredients. Sugar and cream of tartar help to stabilize the egg whites, while corn starch gives a fluffy pillowy centre.
我喜欢用各种各样的浇头来穿我的帕夫洛娃。有时我会添加百香果,其他时候我用浆果装饰它。但是,将蛋白酥皮和成堆的新鲜水果堆在一起的一种必不可少的成分是新鲜的鲜奶油。
You can’t replicate the creaminess and freshness of Bulla fresh cream. It is easy to whip and keeps in a stable form. As Australia’s number 1 thickened cream brand, this all purpose cream gives a rich and smooth creamy texture if you beat it well enough. There is no end to the creative ways it can be presented — you can pipe it into your cream puff, fill it up between layers of fluffy sponge cakes, or simply add them to pavlova!
Here’s my pavlova recipe which not only looks stunning, but will also blow you away.
Ingredients
- 4egg whites
- 200g牛油蛋糕糖
- 1/4TSPcream of tartar
- 1TSP玉米淀粉
- 1/2TSPvanilla extract
- 300ML布拉增稠的奶油
- 400g草莓halved
- 一些抹茶粉
- Some mint leaves
- 少许盐
Instructions
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Preheat the oven to 130°C.
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Add a pinch of salt and cream of tartar to the egg white. Beat egg whites until soft peaks form.
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Gradually add sugar and beat until sugar is dissolved. Add vanilla extract and beat until combined. Sift in cornstarch and fold to incorporate.
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Pour meringue into a lined baking tray. Spread it into a circle, about 6 inches in diameter. Get creative with twists and twirls, and bake for 1.5 hours.
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Turn off your oven and leave meringue inside to cool completely with the oven door slightly open.
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Whip Bulla thickened cream until it forms stiff peaks. Top pavlova with cream, strawberries, mint and matcha.