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Boston Cream Pie
Source: U.S. Department of Defence | |
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 DESSERTS (CAKES AND FROSTINGS) No.G 032 02
BOSTON CREAM PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
330 cal
57 g
4g
10 g
48 mg
457 mg
101 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 lbs
1 gal
SUGAR,GRANULATED
4 lbs
2 qts 1 cup
SALT
1-1/2 oz
2-1/3 tbsp
BAKING POWDER
3-1/4 oz
1/4 cup 3 tbsp
MILK,NONFAT,DRY
3 oz
1-1/4 cup
SHORTENING
1-1/2 lbs
3-3/8 cup
WATER
2-1/3 lbs
1 qts 1/2 cup
EGGS,WHOLE,FROZEN
2-1/4 lbs
1 qts 1/4 cup
WATER
12-1/2 oz
1-1/2 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
VANILLA CREAM PUDDING (INSTANT)
1 gal 1/8 qts
CHOCOLATE GLAZE FROSTING
1 qts 1/2 cup
SUGAR,POWDERED
10-5/8 oz
2-1/2 cup
Method
1 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
2 Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2
minutes.
3 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at
medium speed 3 minutes.
4 Lightly spray each pan with non-stick cooking spray. Pour 2-1/3 cups batter into each sprayed and floured 9-inch pie pan.
5 Using a convection oven, bake at 325 F. for 20 to 25 minutes or until done on low fan, open vent.
6 Cool. Split cooled cakes. Prepare Vanilla Pudding, Recipe No. J 014 00 for filling; spread 1 cup filling over bottom half of each
cake. Top with other half of cake. Prepare Chocolate Glaze Frosting, Recipe No. G 024 00; spread 1/3 cup over each cake, or use
powdered sugar; sprinkle 3-1/3 tablespoons over each cake. Cut 8 wedges per pie.
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|
| Yield: 100 | Portion: 1 Slice |
| Calories: | 330 cal |
| Carbohydrates: | 57 g |
| Protein: | 4g |
| Fat: | 10 g |
| Cholesterol: | 48 mg |
| Sodium: | 457 mg |
| Calcium: | 101 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 lbs | 1 gal | |
| SUGAR,GRANULATED | 4 lbs | 2 qts 1 cup | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| BAKING POWDER | 3-1/4 oz | 1/4 cup 3 tbsp | |
| MILK,NONFAT,DRY | 3 oz | 1-1/4 cup | |
| SHORTENING | 1-1/2 lbs | 3-3/8 cup | |
| WATER | 2-1/3 lbs | 1 qts 1/2 cup | |
| EGGS,WHOLE,FROZEN | 2-1/4 lbs | 1 qts 1/4 cup | |
| WATER | 12-1/2 oz | 1-1/2 cup | |
| EXTRACT,VANILLA | 1-7/8 oz | 1/4 cup 1/3 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| VANILLA CREAM PUDDING (INSTANT) | 1 gal 1/8 qts | ||
| CHOCOLATE GLAZE FROSTING | 1 qts 1/2 cup | ||
| SUGAR,POWDERED | 10-5/8 oz | 2-1/2 cup |
| Method: | |
|
1 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. 2 Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2 minutes. 3 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at medium speed 3 minutes. 4 Lightly spray each pan with non-stick cooking spray. Pour 2-1/3 cups batter into each sprayed and floured 9-inch pie pan. 5 Using a convection oven, bake at 325 F. for 20 to 25 minutes or until done on low fan, open vent. 6 Cool. Split cooled cakes. Prepare Vanilla Pudding, Recipe No. J 014 00 for filling; spread 1 cup filling over bottom half of each cake. Top with other half of cake. Prepare Chocolate Glaze Frosting, Recipe No. G 024 00; spread 1/3 cup over each cake, or use powdered sugar; sprinkle 3-1/3 tablespoons over each cake. Cut 8 wedges per pie. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence