Boston pie
By VicentaLakin
The Boston pie, actually, is called Boston Buttercake, which is a star sweet in Massachusetts. It looks complicated, but it's a very simple basis for baking
Recipe Recommendations
- low powder 60 grams
- eggs of 3
- pure milk 30 ml
- salad oil 30 ml
- sugar 50 grams
- salt 1 gram
- light cream 200 ml
- Yellow peach in syrup appropriate amount
- powdered sugar appropriate amount
Steps for Boston pie
1
Yellow, protein separation。
2
Twenty grams of sugar is fed into the omelet basin, where the egg is pumped to flat and the sugar is melted in its entirety, and the milk is evenly mixed with corn oil, so that the egg fluid is integrated with the oil。
3
Low powder sifted twice into the basin。
4
The mix is evenly laced with yolks。
5
A few drops of lemon juice were added to the protein, which was hit in rough bubble form at low speed。
6
Thirty grams of fine sugar was added three times, medium-speed to dry hair bubbles, approximately nine distributions。
7
One third of the protein is added to the yolk paste and is evenly mixed。
8
And then back to the proteins, it's pacified, it's paste into the mold, it's a few clicks down the table, and it's smoothing the surface。
9
The oven is preheated at 175 degrees for a grilled sanctuaries with 25 minutes of mid-level roast。
10
When the cake comes out of the oven, it will be completely cooled before it is distilled and the cake will be cut in two pieces。
11
Take out the light cream and pour it into the basin and add fine sugar to the eight distributions。
12
The bottom cake is coated with fresh cream, the centre is covered in hills and walnuts。
13
Repeated cream moves to the hills。
14
Cake tablets are folded on light-pressed surfaces to make cake coats and freeze from about an hour to a fixed。
15
Take out the cake and sift the right amount of sugar powder。