A soft cake, a layer of sweet cream, delicious.
Materials for Boston pie
Low gluten flour 65 g
45 g of milk
Salad oil 45 g
Egg yolk 80 g
Egg white 100 g
Lemon juice 4 g
Caster sugar 65 g
Animal cream 200 g
30 g of caster sugar
Powdered sugar to taste
The approach of the Bostonians
Step 1
Containers containing egg whites and egg yolks are water- and oil-free. Beat the yolks in a manual whisk, add milk and salad oil and stir well.
Step 2
Sift in the low gluten flour and stir well.
Step 3
This is the egg yolk paste after mixing well.
Step 4
Refer to the fourth and fifth steps of yogurt chiffon cake to whip up the egg white and add 65 grams of white sugar in three divided doses. Beat until ten, lift the beaten egg head, the egg whites are pointed and upright.
Step 5
Add one-third of the meringue to the egg yolk paste with a rubber spatula and stir well.
Step 6
Then pour step 5 back into the remaining meringue and continue to stir well.
Step 7
Pour into the pie tray and smear like a small hill bag in a circular shape.
Step 8
Preheat the oven at 150 degrees on top and bottom, bake in the middle for 20-25 minutes, then turn to 170 degrees up and down and bake for 10 minutes to color.
Step 9
After the oven, shake the pie plate, immediately reverse the buckle, cool and set aside.
Step 10
Once the cake is cool, use a knife to cut the top of the cake's mushrooms along the mold.
Step 11
Use the release knife to make a circle along the edge of the mold. Stand up the pie plate and gently knock out the cake. Place the lower slices of cake on a cutting board and cut them horizontally into two pieces, bringing together three slices of cake.
Step 12
Beat the whipped cream in ice water until it is coarsely lathered, add 30 grams of caster sugar and beat until it is ten times thick, forming a solid state that does not flow.
Step 13
Layer the bottom cake slice with a layer of cream, spread the middle high, hill-shaped, and then stack the second slice of cake.
Step 14
Spread with the remaining cream, or spread into a hill shape, in a circular shape.
Step 15
Cover the top of the mushroom and gently press to allow the cake to fit. Refrigerate for an hour to set the mold.
Step 16
Take out the cake, sift some powdered sugar on the surface, you can start ~~!
Step 17
Let's take a piece!