Boston Pie
1.
Material preparation, separation of egg yolk and egg white
2.
Add 10g of fine sugar and salt to the egg yolk, stir evenly with a manual whisk until the egg yolk becomes lighter in color
3.
Add corn oil and milk, mix well
4.
Sift in the sifted low-gluten flour
5.
Use a manual whisk to have a z-shape to mix the batter evenly (the batter is thicker and does not affect the subsequent operations)
6.
Add the egg whites to the remaining fine sugar in 3 times, beat with an electric whisk until stiff foaming
7.
Take 3/1 of the egg white and egg yolk paste and stir evenly (preheat the oven at this time)
8.
Then pour the batter into the remaining egg whites and stir evenly
9.
Pour the prepared batter into a 7-inch pie pan, shake out small bubbles
10.
Put it into the preheated 175 degree oven, middle layer, and fire up and down for 20 minutes. After the oven is out, it will be buckled upside down for cooling and demoulding
11.
Add matcha powder and powdered sugar to the whipped cream and beat until there are lines
12.
Add cranberries to the whipped matcha cream and mix well
13.
The cake base is equally divided into 3 cake slices
14.
Take the smallest slice at the bottom, spread the matcha cranberry cream directly, and then put a piece of cake, and spread the same
15.
Finally, put the cake on the surface, put it in the refrigerator for one hour, and sprinkle with moisture-proof powdered sugar before eating
Tips:
1. The temperature of the preheating oven in winter needs to be higher, and the operation should be based on the actual temperature of the oven in your own home.
2. In order not to be sweet and greasy, add cranberries, you can also add other preserved fruits, such as: candied orange peel, fresh fruit
