This is not a pie "cake pie", the reason why this cream cake is called "Boston pie" is because his earliest origin is a restaurant in Boston, usa, using pie plates to bake cakes, the name of this cake is "pie".
Do you feel a sense of "casualness"? Although the name is very casual, it is not an easy task to make a perfect Boston pie.
Because the orthodox Boston pie wants to bake that "towering into the clouds" feeling, and then sprinkled with powdered sugar as a decoration, it will give people a feeling of snowy mountains.
This fluffy rounded appearance, coupled with the soft, smooth taste, really let Chenguang study it well.
Because baking around always cracks the cake, or it doesn't make the cake really baked out of the vault.
However, in the end, Chenguang still overcomes most of the problems, these problems or solutions, Chenguang will be explained in detail in the "key points and tips" at the end of the article.
If you have a better method or question, you can also leave a message for Chenguang, and everyone will discuss the progress together!
<h1 class="pgc-h-arrow-right" data-track="12" > ingredient list</h1>
【Cake part】
Low gluten flour × 60 g
Eggs × 3 pieces (shell weighs about 60 g/piece)
Whole milk × 40 g
Vegetable oil × 40 g
Vanilla extract × 10 g
Caster sugar × 50 g
Lemon juice × 5 g
Powdered sugar × to taste
【Filling part】
Animal light cream × 200 g
Caster sugar × 20 g
<h1 class="pgc-h-arrow-right" data-track="12" > detailed cooking steps</h1>
-= Step 01 =–
First, add 20 grams of fine sugar to the 200 grams of animal light cream, and then use an electric whisk to beat the cream at high speed to the surface with obvious lines.
-= Step 02 =–
The speed of the whisk is changed from high to low one by one, and the light cream is whisked to a smooth, delicate state.
Next, you can put the beaten light cream in the refrigerator and refrigerate it.
-= Step 03 =–
Next, beat 3 eggs into a bowl, then separate the egg yolks from the egg whites and set aside.
-= Step 04 =–
Pour 3 egg yolks, 40 g vegetable oil, 40 g whole milk and 10 g vanilla extract into a large bowl and mix all ingredients well and mix well.
-= Step 05 =–
Then sift 60 grams of low gluten flour through a sieve into the egg batter.
Then mix the two low-gluten flours with a single pump or spatula and the egg batter until no obvious particles are visible.
-= Step 06 =–
Next we started beating the egg whites, first adding 5 grams of lemon juice to the proteins.
Then use an electric whisk to beat the egg whites at high speed to the state of "fish eye bubbles".
-= Step 07 =–
Next, while continuously beating the protein at high speed, 50 grams of fine granulated sugar are added to the protein 3-4 times.
-= Step 08 =–
Until the egg white is sent to a hard foaming state, and before that, the speed of the electrical appliance is reduced gear by gear to increase the delicacy of the protein.
-= Step 09 =–
First, put 1/3-1/4 amount of hair protein into the front batter and mix the two well in a tumbling technique.
-= Step 10 =–
The batter mixed with the protein is then poured back into the remaining protein, and the two are completely mixed by the same method of mixing.
-= Step 11 =–
Pour the mixed batter into a baking sheet and scrape the batter into a shape with a vault with a spatula.
-= Step 12 =–
Preheat the oven at 170°C before feeding the mold into the lower middle of the oven.
Bake at 170°C on top heat and 110°C on lower heat for 10 minutes;
Bake at 150°C on top heat and 110°C on lower heat for 10 minutes
Finally, bake at 120°C above heat and 110°C on lower heat for 15-20 minutes.
-= Step 13 =–
The baked cake, along with the mold, vibrates 2-3 times on the operating table to shake the air out of the cake.
The cake is then folded upside down along with the mold and allowed to cool naturally until it is completely cool on the inside and out.
-= Step 14 =–
After the cooled cake is released from the mold, cut in half from the middle.
-= Step 15 =–
Spread the light cream placed in the refrigerator on the cut cake and spread the light cream in the middle part slightly thicker.
-= Step 16 =–
Cover the other half of the cake with light cream and sprinkle with powdered sugar and a Boston cream pie is done!
<h1 class="pgc-h-arrow-right" data-track="12" > points and tips</h1>
-= Tips and Point 01 =–
When making similar chiffons or cake blanks, most use low-gluten flour as the main support for the cake.
But low gluten flour has a not so good characteristic relative to medium gluten flour or high gluten flour.
That is, under the same storage conditions or environment, low gluten flour has higher water absorption than medium and high gluten flour.
This is also why, unless low-gluten flour is completely sealed, there will always be granular or small clumps.
In view of this, when using low gluten flour, we try to sift it before using it.
The advantage of this operation is that in addition to the removal of these particles, more air can be sifted into the flour, which has great benefits for the subsequent expansion and support of the batter.
-= Tips and Point 02 =–
Chenguang found an interesting phenomenon, that is, more and more cake recipes do not mention the problem of egg yolk emulsification too much, but simply tell you the operation steps, and do not tell you the real operation to what extent.
So it is necessary to say here in particular about the problem of egg yolk emulsification.
First of all, the mixture of egg yolks with fat and milk may at some point be more important than the quality of the egg whites.
This is because the egg yolk itself is a pure natural emulsifier, which makes the dough smoother and shinier, and can also make the dough softer and the swelling rate is better.
This is a very important feature for cakes that lack the blessing of ingredients such as baking powder.
Generally speaking, the order in which egg yolks are mixed with grease and milk is like this.
Mix the yolk with the grease and start beating until the grease is completely dissolved into the yolk to form a stable and non-separable liquid of egg fat.
If you can't always mix the two together completely, you may have a lot of egg whites in your yolk, or add a little sugar to neutralize the excess water in the yolk.
Next, add the milk to the egg oil liquid several times in small amounts, and after beating it thoroughly each time, add another milk.
The advantage of this operation is that it is not easy to separate oil and water, so that the milk can better blend with the oil under the action of egg yolk.
-= Tips and Point 03 =–
Since enough support is required for the middle part of this cream pie to have a vaulted effect, M&G uses dry foaming when passing the egg whites.
This kind of egg white, which is sent to dry foaming, is prone to cracking on the surface of the cake when baking.
Although this problem can be solved by spreading powdered sugar, there is always a way to solve it.
In this recipe, M&G uses a three-stage method of different temperatures up and down to bake the cake blanks.
That is, the temperature difference between the upper and lower heating pipes in the oven reduces the pressure of the internal temperature of the cake.
Through the adjustment of high and low temperature at different times, the continuous baking of the external high temperature is reduced when the surface of the cake becomes crisp and hard in the later stage.
This minimizes the problem of cracking the cake using dry foam protein.
Maybe a friend will ask, what if your oven does not have the function of adjusting the temperature up and down the heat pipe?
Here to teach you one of the simplest workarounds, that is, to add up and down the heating temperature and then divide by two, which is the temperature you should use.
<h1 class="pgc-h-arrow-right" data-track="12" > the morning light</h1>
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