Esta es una exhibición prevé de cómo se va ver la receta de 'Ginger Baba Au Rhum' imprimido.

Receta Ginger Baba Au Rhum
by Global Cookbook

Ginger Baba Au Rhum
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 c. flour
  • 1 pch salt
  • 1/4 c. lowfat milk
  • 1 c. sugar plus
  • 4 tsp sugar
  • 1/4 ounce instant yeast
  • 2 lrg Large eggs
  • 3 Tbsp. unsalted butter melted
  • 4 tsp large crystal sugar
  • 6 Tbsp. rum
  • 1 piece peeled fresh ginger (1") cut in 4 pcs

Direcciones

  1. Sift flour and salt into large bowl. In smaller bowl, combine warmed lowfat milk (110 degrees), 4 tsp. sugar, and yeast. Let sit 5 min till foamy; stir. With wooden spoon, combine yeast mix into flour. Add in 1 egg, lightly beaten, and butter. Stir 5 min; dough will still be sticky. Cover; set in hot place 45 min, till doubled.
  2. Meanwhile, heat oven to 425 degrees. Beat dough with wooden spoon to remove air bubbles, adding 1 to 2 Tbsp. flour if needed. Turn out dough onto lightly floured board. Form into 1 inch balls with lightly floured hands. Place dough in well-buttered 1 inch by 2 inch molds. Cover, and let proof 10 min. Whisk remaining egg with 1 Tbsp. water. Brush the baba au rhum with the egg glaze, and sprinkle with sugar crystals. Bake about 10 min, till golden brown.
  3. Meanwhile combine remaining 1 c. sugar, 3/4 c. water, rum, and ginger in small saucepan. Stir over medium heat till sugar dissolves, about 3 min. Cook 5 min more. Set aside to steep. When baba are golden, remove from oven. Strain syrup into a large bowl. Turn baba out of pan and into syrup to soak. May be made up to this point 3 to 4 hrs ahead. Serve baba in syrup at room temperature.