петак, 21. април 2017.

Bostonka * Boston Cream Pie


Scroll down for Recipe in English

Bostonka je jedan od najstarijih američkih kolača. Jednostavna ali veoma dobrog ukusa. Kao kod mnogih kolača i oko ovoga se lome koplja gde je zaista nastao ali jedno je sigurno da nije u Bostonu. Tamo je početkom 19 veka stekao veliku popularnost, a oni su mu dodali čokoladnu glazuru, pa ga danas svi tako i zovemo.

Sastojci

Puding

2 šolje mleka
1 1/2 kašićica vanila ekstrakta
2/3 šolje šećera
1/3 šolje brašna i 3 Kašike brašna ili 2 Kašike gustina
prstohvat soli
2 jaja , umućena
2 Kašike neslanog putera

Testo

1 2/3 šolje prosejanog brašna
1 šolja šećera
2 kašičice praška za pecivo
1/2 kašičice soli
1/3 šolje omekšalog putera
3/4 šolje mleka
1 1/2  kašičica vanila ekstrakta
1 jaje

Gornji fil

85 g čokolade za kuvanje
2 Kašike šećera
2 Kašike vode
3 Kašike neslanog omekšalog putera
1/2 kašičice vanila ekstrakta



Priprema

Puding

Zagrejemo mleko u šerpi  , dodamo vanilu i  2 Kašike šećera i na srednjoj temperaturi zagrevamo dok se ne pojave mehurići oko tečnosti.

Skinemo sa šporeta, pa ostavimo da stoji oko 10 minuta
U činiji izmešamo ostatak šečera, brašno,gustin i so. Postepeno dodajemo toplo mleko i mešamo

Vratimo na šporet pa mešajući na srednjoj temperaturi kuvamo oko 5 minuta.

Skinemo sa šporeta pa polovinu mleka umutimo sa jajima. Onda to dodamo u preostalo mleko i kuvamo mešajući oko 2 minuta.
Sipamo u posudu pa vrh prekrijemo plastičnom folijom da nam se ne bi okoričilo.

Testo

Predgrejemo rernu na 175 stepeni C. Namastimo okrugli pleh ,kome se vadi dno ( 23 cm). Namastimo i pobrašnamo.

U činiji umešamo, brašno, šećer, prašak za pecivo i so. Dodamo vanilu  , puter i 1/4 šolje mleka.
Miksamo na srednjoj brzini oko 3 minuta.

 U 1/2 šolje mleka umutimo jaja , pa smesu polako dodajemo u testo, dok se sve lepo ne sjedini.
Testo sipamo u pleh pa pečemo oko 35 minuta.

Izvadimo i na žici sasvim ohladimo.

Sada sastavljamo
Presećčmo koru na pola pa filujemo pudingom. Ostavimo u frižider dok napravimo glazuru
Na šerpu koja ima na dnu malo vode koja vri, stavimo činiju tako da ne dodiruje vodu, pa stavimo sve sastojke i mešamo dok se sve lepo ne sjedini u glatku čokoladnu masu.

Sipamo na kolač tako da malo glazure curi niz njega



Bostonka je najbolja da se odmah jede, oko čega niko ne pravi pitanje. Inače se može držati u frižideru do 2 dana


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Boston Cream Pie

Unlike the name suggests this pie is not invented in Boston and it is very hard to determine exactly where. Similar cakes were made in Europe and also in the USA but the beginning of 19 Century it became popular in Boston where they added the chocolate glaze.

Nevermind who's it is, it is very scrumptious cake





Ingredients

Custard



  • 2 cups milk 
  • 1/2 vanilla bean, split lengthwise, or 1½ teaspoons vanilla extract
  • 2/3 cup granulated sugar 
  • 1/3 cup all-purpose flour, or 3 tablespoons flour and 2 tablespoons cornstarch 
  • 1/8 teaspoon salt
  • 2 large eggs, lightly beaten 
  • 2 tablespoons unsalted butter 

  • Cake Batter





  • 2 cups sifted cake flour or 1 2/3 cups all-purpose flour, sifted 
  • 1 cup granulated sugar 
  • 2 teaspoons  baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter or vegetable shortening, softened 
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract, or 1 teaspoon vanilla and 1 teaspoon almond extract
  • large egg 
  • Glaze Ingredients

    • 3 ounces semisweet or bittersweet chocolate
    • 2 tablespoons granulated sugar 
    • 2 tablespoons water
    • 3 tablespoons unsalted butter, softened 
    • 1/2 teaspoon vanilla extract
  • Create

  • Custard

  • In a  heavy bottomed saucepan, heat the milk, vanilla bean, and 2 tablespoons sugar over medium heat, stirring occasionally, until small bubbles appear around the edges. (The sugar helps to prevent the milk from scorching.) Remove from the heat, cover, and let steep until the vanilla infuses the milk, about 10 minutes. Remove the vanilla bean and return to a simmer. Meanwhile, in a medium bowl combine the remaining sugar, flour, and salt. Gradually stir in the warm milk.

  • Return to the saucepan and cook, stirring constantly, over medium heat until the mixture bubbles, then boil for an additional 2 minutes. Remove the saucepan from the heat and gradually beat half of the milk mixture into the eggs. Scrape the egg mixture back into the saucepan, stirring constantly. Cook over medium heat, whisking constantly until the mixture thickens or reaches 160°F, about 2 minutes.Remove from the heat and, if using, add the butter.
  • Continue to whisk for about 20 seconds, then pour into a bowl. If using vanilla extract and/or rum, add it now. Press a piece of plastic wrap against the surface and let stand at room temperature until cool, about 1 hour. The custard can be stored in the refrigerator for up to 3 days. Do not beat the cooled custard or it will break down.

  • Batter
  • Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease two 9-inch round baking pans or one 9-inch springform pan, line the bottom with parchment paper or wax paper, grease again, and dust with flour.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, 1/4 cup milk, and vanilla.
    On low speed, blend together, about 30 seconds. Increase the speed to medium-high and continue beating for 2 minutes. Beat the egg with the remaining ½ cup milk. In 3 parts, beat the egg mixture into the flour mixture, about 20 seconds after each addition, until smooth.
    Divide the batter equally between the prepared pans. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, about 25 minutes for 2 pans or 30 to 40 minutes for a springform pan.
  • Let cool in the pans for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. The cake can be wrapped and stored at room temperature for up to 3 days or in the freezer for up to 3 months.

    Assemble

  • If using a springform pan, cut the cake horizontally in half. Place a cake layer on a serving plate, spread with the filling, and top with the second cake layer. Refrigerate while preparing the glaze.
    To make the glaze: In the top of a double boiler, combine the chocolate, sugar, and water and place over barely simmering water until melted. Remove from the heat and stir in the butter and vanilla. Let stand, stirring occasionally, until slightly thickened, 15 to 30 minutes.
  • Pour the glaze over the cake, allowing a little to drip over the sides. Refrigerate until chilled. Boston cream pie is best the day it is made, but can be covered and stored in the refrigerator for up to 2 days. Remove the cake from the refrigerator about 20 minutes before serving.











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