How to make Boston bonefield pie

Bonefield, Boston

Ingredients: 150g common flour, 2 tsp cocoa powder, 115g room temperature butter, 40g brown sugar

How to make Boston bonefield pie

Filling materials: 90g butter diced, 60g dark chocolate (chopped), 180g milk

How to make Boston bonefield pie

Brown sugar 50g, fine sugar 30g, rum 1 tsp

How to make Boston bonefield pie

Pasta decoration: 2 bananas, cream and 1 pinch of chocolate

Baking: middle layer, heat up and down, bake at 160 ℃ for 30 minutes.

The practice of the bernofiers in Boston

1。 Spread a layer of butter softened at room temperature on the pie plate, and then sprinkle some flour for a turn, so that the whole inner wall is covered with flour. Pour out the surplus flour. Put the processed pie plate in the refrigerator for standby.

2。 Put the flour, cocoa powder and brown sugar in a pot, knead them evenly, crush the brown sugar particles, pour in the butter softened at room temperature, and knead them patiently.

3。 Until it’s slowly kneaded into a dough.

4。 Wrap in plastic wrap and refrigerate for 30 minutes.

5。 Roll the frozen dough into a suitable size for the mold with a rolling pin, and press it with hands to cover the bottom and inner wall of the mold.

6。 Use a fork to make small holes at the bottom and bake in a 160 degree oven for 30 minutes. Take it out and let it cool.

7。 Put the diced butter, chocolate chips, brown sugar, granulated sugar and milk in a small pot, and heat them with minimum heat. Keep stirring while heating until the mixture is even and all of them melt to a thick shape. Cool, add 1 teaspoon of rum and stir to form a pie.

8。 Pour the pie into the bottom of the baked pie and let it stand for 2 hours or 1 hour in the freezer until the pie is set.

9。 Banana slices are placed on the surface of the pie, with whipped cream in the middle, and then sprinkled with chocolate chips!

Food tips

1。 Pippi should be patient in the process of grasping and kneading. It is loose at first, and it will become a ball slowly. Don’t knead too much after forming the ball, so as to avoid the influence of tendons.

2。 There will be a small part of extra pie skin and a small part of extra pie stuffing, which can be put into the egg tart mold to make a small tart. I just made another 3 small tarts, one by one, which is very delicious.