Boston School
Overview
Boston pie should be called Boston Cream Cake to be exact, and it is a star dessert in Massachusetts, where Boston is located. The name seems complicated but it is actually a very simple basic baking, simple and elegant without any fancy decorations
Tags
Ingredients
Steps
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Separation of egg yolk and egg white.
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Put 20 grams of granulated sugar into the egg yolk bowl, stir with an egg beater until even and the sugar is completely melted; add milk and stir evenly, then add corn oil in batches to blend the egg liquid and oil.
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Sift the flour twice and pour into a basin.
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Stir evenly into a ribbon-like egg yolk paste.
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Add a few drops of lemon juice to the egg whites and beat on low speed until coarse foam forms.
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Add 30 grams of fine sugar in three batches and beat at medium speed until dry peaks form, about 9 minutes.
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Add 1/3 of the egg whites to the egg yolk batter and mix evenly.
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Pour back the egg whites, mix quickly and evenly, pour the batter into the mold, shake it on the table a few times to remove the bubbles inside, and make the surface smoother.
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Preheat the oven to 175 degrees, place a rack on the middle shelf, and bake for 25 minutes.
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After the cake is out of the oven, wait for it to cool completely before removing it from the mold. Cut the cake into 2 slices and set aside.
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Pour the light cream into a bowl, add fine sugar and beat until eighty portions.
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Spread whipped cream on the bottom layer of cake, spread the center into a hill-like shape, and add yellow peach pieces.
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Repeat the process of spreading fresh cream until it forms a hilly shape.
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Stack the cake slices and press lightly on the surface to make the cake docile. Refrigerate for about 1 hour until set.
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Take out the surface of the cake and sift appropriate amount of powdered sugar, cut into pieces and enjoy.
