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Receta Rom Baba (Sponge Cake With Rum)
by Global Cookbook

Rom Baba (Sponge Cake With Rum)
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Ingredientes

  • 1 env Active Dry Yeast
  • 6 Tbsp. Hot Water
  • 1 tsp Salt
  • 6 Tbsp. Granulated Sugar
  • 6 Tbsp. Lowfat milk, Lukewarm
  • 1/2 c. Butter, Melted, then Cooled to Room Temperature
  • 5 x Large eggs, Slightly Beaten
  • 1 x Orange Rind, Grated, (Approx. 2 Tbs.)
  • 3 c. All-purpose Flour, Sifted
  • 1 1/4 c. Water
  • 2 1/2 c. Granulated Sugar
  • 1 1/3 c. Rum

Direcciones

  1. Sprinkle the dry yeast over the hot water in a large bowl and stir till the yeast is dissolved. Let stand for 5-min. Add in salt, sugar, lowfat milk, butter, Large eggs and orange rind to the yeast and mix till batter is smooth.
  2. Gradually add in the flour to the batter and continue to mix thoroughly till the batter is smooth and shiny. Cover the bowl with a clean, damp kitchen towel and let rise in a hot place till the batter has doubled in volume, approximately 1-hour.
  3. Generously grease a ring mold or possibly bundt pan. Beat the risen dough for 2-min and then transfer the dough to the baking pan. Let the batter rise, uncovered in a hot place till it has doubled in volume, again.
  4. Approximately 30 to 35-min. Batter should now reach the top of the mold or possibly pan.