Это предварительный просмотр рецепта "Baba Au Rhum".

Рецепт Baba Au Rhum
by Global Cookbook

Baba Au Rhum
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Ингредиенты

  • 1/3 c. Lowfat milk
  • 1 1/2 tsp Active Dry Yeast
  • 1 3/4 c. Bread Flour plus
  • 2 Tbsp. Bread Flour
  • 6 Tbsp. Sugar
  • 8 Tbsp. Unsalted Butter (1 Stick)
  • 3 x Large eggs
  • 1 c. Sugar
  • 1 c. Water
  • 1/4 c. Dark Rum
  • 2/3 c. Unsweetened Whipped Cream

Инструкции

  1. FINALLY found the answer to your question about "Babka" recipe for ABM!
  2. In "The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the recipe you are looking for! "Save this giant baba for a special celebration which calls for an impressive dessert which is syrupy and rich."
  3. Scald the lowfat milk in a small sauce pan and let cold to room temperature.
  4. Add in the lowfat milk and all other ingred. for the baba in the order SUGGESTED by YOUR bread machine manual and process on the basic bread cycle according to the manufacturer's directions.
  5. Make a syrup by boiling the sugar & water together in a small saucepan till the mix is clear. Add in the rum and simmer for 1 minute.
  6. When the bread cycle ends, remove the hot baba to a deep dish or possibly shallow bowl. Brush the baba with the syrup several times as it cools. Allow the baba to soak up the syrup which collects in the bottom of the dish. Chill till chilled.
  7. When cold, slice the baba into wedges and brush them with any remaining syrup if they are not totally moist. Serve with unsweetened whipped cream on the side.
  8. I copied the recipe just AS IS from the book. I have not made it. The "2/3 C whipped cream 1 c." was written just which way. It probably means it is 2/3 C. before whipping and 1 c. after whipping.