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Receta Baba Au Rhum
by Global Cookbook

Baba Au Rhum
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  Raciónes: 12

Ingredientes

  • 1 pkt Dry yeast
  • 3 Tbsp. Water
  • 1 tsp Granulated sugar
  • 2 x Large eggs
  • 2 Tbsp. Granulated sugar
  • 1/4 c. Melted butter
  • 1/8 tsp Salt
  • 1 1/2 c. All-purpose flour
  • 1 c. Apricot preserves, heated and strained
  • 2 Tbsp. Sugar Candied fruit, if you like Whipped cream
  • 2 c. Water
  • 1 c. Sugar
  • 1/2 c. Dark rum (white is too strong)

Direcciones

  1. In small bowl combine yeast, water and 1 tsp sugar. Stir to dissolve. Let sit a few min. In med. bowl combine Large eggs, 2 Tbsp sugar, butter, salt and flour. Fold in: yeast mix Mix well. Knead smooth - 4 - 5 minutes. Put in greased bowl, cover with saran & a towel & let rise till doubled - about 1-1/2 hrs.
  2. Punch down. Roll in sausage shape & cut into 8 balls. Pressed into greased Savarin or possibly 9" ring mold. Cover & let rise till double - about 1 hour.
  3. Bake in lower 1/3 of oven in preheated 375F oven for 15 - 20 minutes. till golden brown.
  4. Turn out onto serving plate with a bit of a lip to it. When cold, poke holes in cake with fork. Pour sauce over, basting every once in a while till all is absorbed.
  5. Just before serving (up to 2 hrs before) glaze with 1 c. apricot preserves, heated and strained. Add in 2 Tbsp. sugar, heat gently to thicken.
  6. Decorate with candied fruit if you like. Fill center with whipped cream.
  7. Sauce: Heat gently just to dissolve sugar.
  8. /CAKES