Pavlova
Where does pavlova originate from?Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.[2] It is a meringue dessert with a crisp crust and soft, light inside.[1] The name is pronounced /pævˈloʊvə/ or /pɑːvˈloʊvə/, unlike the name of the dancer, which was /ˈpɑːvləvə/.[3][4][5]
The dessert is believed to have been created in honour of the dancer either during or after one of her tours toAustralia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.[1] The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes. Learning Intention:To develop an understanding of how to aerate egg whites when making pavlova.
Tips & Techniques:-When you separate the egg yolk from the white, make sure you do not have any yolk in the egg white. Discard it if you do, wash your bowl and start again.
-Make sure you use a clean bowl to beat the egg white in. -Feel the mixture between your fingers for any sugar grains. If you feel any, keep beating. Food Preparation Skills:1. Beating
2. Folding Cooking Methods:!. Baking
Important Tools and Equipment:1. Electric beaters
2. Clean bowls 3. Spatula 4. Lined baking tray |
Success Criteria:I can beat the egg white until stiff peaks form.
I can gradually add sugar to the egg white mixture while beating so that the sugar dissolves and I cannot feel any sugar grains. I can gently fold the flour into the beaten egg whites by using a metal spoon and very gently folding the flour in. How do you make a pavlova?Methods of cooking eggs:Methods of cooking eggs-
Scrambled, boiled, omelets, poached, French toast, fried, and shirred. Function of eggs: · Helps ingredients stick together, such as breadcrumbs · The protein helps eggs coagulate or set, such as custards · The albumin in egg white traps air when beaten, such as in sponge cakes · Eggs help bind ingredients together, such as hamburgers · Eggs add color, flavor and nutrients to a range of dishes. Aerating egg whites. Air is trapped in the cells of the egg white when it is beaten. You need to very gently add the sugar to the egg white mixture and keep beating until it is very glossy, you cannot feel any grains of sugar in the egg white and when you turn the bowl upside down the egg white stays in the bowl. When folding flour into the beaten egg white, it is very important to use a metal spoon that cuts the egg white surface and not bash the air out of the egg white. |