Boston Pie

Name: Boston Pie
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 45g milk; 45g Salad oil; 30g Caster sugar; 80g Egg yolk; 100g Egg white; 3g Lemon juice; 200g Whipped cream; Some Dried cranberries; Some Powdered sugar

by I love baking

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Boston cream cake, also known as Boston pie, puts cream in two slices of cake, plus cranberries. The fluffy cake is paired with light and sweet cream, without gorgeous decoration, simple and generous. There is only one word: Like!

Boston Pie

1. Add fine sugar to the egg yolks and beat them with a whisk, add milk and salad oil and mix well

2. Add the sifted low-gluten flour and stir evenly with egg yolk to form an egg yolk paste

3. Add sugar and lemon juice to the egg whites and beat them with an electric whisk until wet and foamy. Lift the whisk and the egg whites stand upright with sharp corners.

4. Use a rubber spatula to take half of the meringue and add it to the batter, stir evenly

5. Pour the mixed batter back into the remaining meringue and stir evenly

6. Pour the mixed batter into the pie pan

7. Put it into the preheated oven and bake, heat up to 170 degrees, lower the heat to 150 degrees, and bake for 20 minutes, then turn to 150 degrees, lower the heat to 120 degrees, and bake for 10 minutes (the number of layers is shown in the figure)

8. Undercut release

9. Add the whipped cream to the cranberries and mix well

10. Spread a layer of cream on the bottom cake slice, spread it high in the middle, forming a hill, and then stack the second cake slice, with cream on it, or spread it into a hill like an arc

11. Cover the mushroom top, press it lightly, let the cake conform, put it in the refrigerator for about an hour to shape, take out the cake, and sift some powdered sugar on the surface.