# Fourth Baking Contest and is Love to Eat Festival# Pavlova Cake
1.
Prepare the ingredients. (At this time, you can preheat the oven 140 up and down for 15 minutes)
2.
Mix powdered sugar and cornstarch together and stir well.
3.
The egg whites are placed in a water-free and oil-free container.
4.
Beat at low speed until fish-eye foam, add a quarter of the sugar and cornstarch mixture, then beat at medium speed.
5.
When the egg whites are fine, add a quarter of the sugar and cornstarch mixture and continue to beat at a medium speed.
6.
When it is smooth and fluffy, add a quarter of the sugar and cornstarch mixture and continue to beat at a medium speed.
7.
When the protein volume is enlarged and there are lines, add the last part of the mixture of powdered sugar and corn starch and continue to beat at a medium speed. At this time, observe while beating.
8.
Whip until the egg whites are shiny and the egg-beater will not fall off when the egg-beater is inverted. Just lift the egg-beater head to pull out a big hook.
9.
Spread greased paper on the baking tray, scoop it into the baking tray with a spoon, with a recess in the middle, lift it around with the back of the spoon, and small sharp corners will appear.
10.
Put it in the preheated oven, the first to the bottom, and fire up and down at 130 degrees for 100 minutes. Observe at any time during the process until it turns slightly yellow. Don't take it out after turning off the heat. Let the oven cool down naturally. You can open a gap in the oven. , I put a chopstick in the oven door.
11.
While waiting for cooling, wash the fruits and dry them, cut into suitable pieces, and send 200 grams of whipped cream and 10 grams of powdered sugar to the piping state, and put them in a piping bag and refrigerate for later use.
12.
Take out the cooled protein tower, squeeze cream on it, and decorate with fruit before eating.
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Finished picture
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Tips:
1. Mix cornstarch and powdered sugar together to make the egg whites easier to beat.
2. The egg whites must be delivered in place, and protein with high sugar content is not easy to beat.
3. For Pavlova cakes that can't be eaten at one time, the rest can keep the crispy texture of the outer layer in the refrigerator, and it is easy to soften and sticky at room temperature.
