Why is there a lot of syrup at the bottom of a pavlova?!


Question:

Why is there a lot of syrup at the bottom of a pavlova?

I use 6 eggs 12 ozs caster sugar 1 teaspoon cornflour and one teaspoon of vinegar and bake it for 1hour and 30mins at 130degrees


Answers:

Not baked properly, I'm afraid.

1/ Preheat oven at 150C/Gas mark 2
2/ Place Pavlova in oven and turn heat down to 140C/Gas mark 1 for 1 hour only.
3/ After the hours has passed, leave Pavlova to cool inside the oven.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources