Boston pie

By VicentaLakin

Boston pie
The newspaper's famous-Boston pie, it's actually not a pie, it's actually a sponge cake with cream names from 1855. A New York newspaper printed a recipe called pudding cake that didn't contain the chocolate syrup that today's Boston-specific, and then in 1856 a man named Harvey D. Parker opened a Parker House restaurant in Boston with a pudding cake with chocolate syrup on the menu, which is said to be what we know today

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Steps for Boston pie

  • 1
    Material ready, yolk separated from protein
  • 2
    add fine sugar 10g, salt to the yolk, evenly mixed with a manual omelet, to lighten the yolk
  • 3
    Add corn oil, milk, evenly mixed
  • 4
    Sifted low-banded flour
  • 5
    a manual omelet is z and the paste is even
  • 6
    The proteins were added to the rest of the fine sugars three times
  • 7
    3/1 protein and yolk convection evenly (preheat oven at this time)
  • 8
    And then we'll dump the good paste in the balance of the protein
  • 9
    I'm going to put the dry paste in the seven inches, and I'm going to shake a little bubble
  • 10
    It's in a 175-degree preheat oven, mid-level, 20 minutes up and down
  • 11
    Add tea powder and sugar powder to light cream
  • 12
    I'll put cranberry in the cream
  • 13
    The cake is divided into three pieces on average
  • 14
    Take the smallest one at the bottom, put on the cranberry cream, and put on a cake piece, too
  • 15
    Finally put the face piece of cake on it, put it in the freezer for an hour, put it in front of the food

    • Boston pie Make Tips

    The temperature of the winter preheat oven needs to be higher, depending on the actual temperature of the oven in your home, and other fruits, such as sugared oranges and fresh fruit, may be added to the cranberry

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