时光流逝一转眼已经要进入回教徒斋月禁食圣周的第二周。每当旁晚六点钟的开斋时候，印度尼西亚的员工们一般都会用饮水和吃些甜点，待祈祷后才进餐。跟我所熟悉的母国回教徒实习不同，一旦到开斋时候，回教徒们都已坐待已摆满大盛宴的桌面等开餐。
As a gesture of appreciation, I made this sweet and aromatic cake for their break fasting last night. Do not be intimidated by the extra process for making this wonderful recipe. Once you tried making it, you will get a yummy pie /cake which justify the work done. This recipe is certainly a crowd pleaser and keeper.
昨晚特别为员工们制做了这项香甜可口的巧克力馅饼。您千万不要被这项食谱制做的额外过程而阻止去尝试。我可保证您一旦完成制做及尝试成果后便会觉得一切功夫和时间都是值得的。这是一道能讨好大众口味和收集的好食谱。
波士顿奶油馅饼
Boston Cream Pie
(Recipe adapted from Joy of Baking)
Pastry Cream Filling 奶油酱 (A)
50g Castor Sugar 细砂糖
3 Large Egg Yolks 大号蛋黄
20g Plain Flour 面粉
20g Corn Flour 玉米粉
300ml Milk 牛奶
1 Tsp Vanilla Extract 香草精
2 Tsp Lemon Juice 柠檬汁
Directions 做法
Combine sugar and egg yolks into a mixing bowl.
把细砂糖，蛋黄一起混入碗拌匀至细砂糖完全溶化没有颗粒。
Whisk flour mixture together and sift into egg mixture and mix into paste form. Set aside.
将粉料一起过筛，再沥入以上蛋黄液料中搅拌融合成糊状。搁置备用。
Heat up milk in a saucepan over medium heat. Gradually pour heated milk into the egg mixture while whisking the mixture continuously to combine the mixture without cooking the eggs.
炖锅用中火煮沸牛奶。逐渐将加热的牛奶倒入鸡蛋糊中，同时连续不停地搅拌混合以免把蛋液烫熟。
Transfer the egg milk mixture back into the saucepan. Cook while whisking constantly over medium heat until the mixture thickens into custard form before turning off the heat. Whisk in vanilla and lemon juice to combine.
又再把混匀好的鸡蛋牛奶液转入炖锅，一边用中火煮一边不停地搅拌，煮至浓稠糊状即可离火，最后混入香草精和柠檬汁混匀匀即可。
Transfer pastry cream into a bowl and immediately cover the pastry surface with a cling wrap to prevent crust from forming. Allow to cool before refrigerating for several hours before using.
将奶油酱转移到一个碗中，并立即用保鲜膜直接铺在奶油酱上以免表层形膜。冷却后再冷藏数小时备用。
Sponge Cake 海面蛋糕层 (B)
3 Large Egg Yolks 大号蛋黄 (room temp 室温)
2 Large Eggs 大号鸡蛋 (room temp 室温)
110g Castor Sugar 细砂糖
1 Tsp Vanilla Extract 香草精
60g Cake Flour 低筋面粉
35g Plain Flour 面粉
1 Tsp Baking Powder 发酵粉
1/4 Tsp Salt 盐
3 Tbsp Milk 牛奶
28g Unsalted Butter 无盐牛油
3 Egg Whites 蛋清
50g Castor Sugar 细砂糖
Directions 做法
Grease and line two 8 inch round cake pans with parchment paper for easy removal.
准备两个八寸圆形模具。模具低部铺烤盘纸及涂上黄油以利蛋糕脱模。
Combine and sift together flour, baking powder and salt into a bowl. Set aside.
将面粉，发酵粉和盐混合在一起筛入碗中。搁置。
In a small saucepan, bring butter and milk to a simmer over low heat. When the butter is melted, remove from heat. Cover and set aside.
炖锅用小火煮沸牛奶至牛油融化即可离火。盖起搁置待用。
In a mixing bowl, beat egg yolks, whole eggs and sugar with electric mixer on high speed until thick and pale (4-5 mins) reaching ribbon stage. Beat in vanilla extract to combine.
将蛋黄+全蛋＋细砂糖用打蛋器快速搅拌均匀（4-5分钟）至略微泛白浓稠且不太流动的状态。然后打入香草精均匀。
In a separate clean and grease free mixing bowl, beat egg whites until foamy, gradually add castor sugar while beating the meringue to soft moist peaks.
把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白打出一些泡沫即可分次加入砂糖，打成湿性发泡的蛋白霜即可。
Scoop 1/3 of the beaten egg whites into the egg yolks batter and fold to combine.
挖1/3蛋白霜混入蛋黄面糊中用橡皮括刀延著盆边翻转及划圈圈的方式搅拌均匀。
Transfer the egg yolk batter back into the meringue bowl and gently use a spatula to fold through to combine. Sift of the flour mixture into the batter in 2 additions. Gently fold until incorporated.
然后再将拌匀的面糊倒入剩下的蛋白霜中用橡皮刮刀搅匀。接着将过筛好的粉料分两次混入搅拌均匀成为无粉粒的面糊。
Lastly pour the melted milk butter mixture into the batter and fold until combined.
最后把融化的牛奶奶油液混入面糊，用橡皮刮刀轻轻拌匀。
Divide the cake batter equally into the prepared 2 cake pans. Bake in the center rack of a preheated oven at 175C degrees for 19-20 mins until a toothpick inserted into the center comes out clean.
将搅拌好的面糊平均的倒入已备的两个8吋模具中送入已预热至175C度烤箱的中层，烘烤约19至20分钟至用竹签插入中心没有沾粘就可以出炉。
Invert the cakes onto wire rack. Remove parchment papers and allow to cool completely.
出炉后马上倒扣在铁架，取掉烤盘纸待凉。
Remove custard cream (A) from fridge and slap a chunk of the pastry cream (A) into the center of a serving plate and place one cake layer (B) over it. Spoon a thick layer of pastry cream filling onto the cake evenly. Place the second cake layer (B) onto the filling. Set aside.
从冰箱中取出奶油酱A，取一大匙奶油酱A置入盘子的中央，然后把一片蛋糕层铺在盘上，在蛋糕层上均匀的涂抹一层厚厚的奶油酱A。接着把第二个蛋糕层夹在奶油酱上。搁置备用。
Chocolate Glaze 巧克力酱(C)
120g Semi Sweet Chocolate 半甜巧克力 (chopped 切碎)
130ml Whipping Cream 鲜奶油
13g Unsalted Butter 无盐牛油
Directions 作法
In a saucepan over medium-low, heat the cream and butter until the butter melted. Immediately pour the hot cream over the chocolate and stir until the chocolate melted and thickened to pouring consistency.
将鲜奶油，牛油加入炖锅煮沸至融化后关火。即刻倒入巧克力碎粒，搅匀搅拌至融化至稠化浇注状即可用。
Pour the chocolate glaze onto the center of the cake and allow it to flow and fall through the rims of the cake. Refrigerate until ready to serve.
立刻将稠化浇注状的巧克力酱从蛋糕的中心倒入，让巧克力酱流动并落蛋糕边缘。冷藏备用。
