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Baked bombs with rum cream

ingredients

servings

6

Soft wheat flour

400 grams

Fresh brewer's yeast

15 grams

Vegetable milk

150 mL

Eggs

2 unit

Brown cane sugar

70 grams

Vegetal butter

20 grams

Iodized salt

1 pinch

Vegetable milk

500 mL

Eggs

2 unit

Brown cane sugar

100 grams

Rum

5 spoons

Soft wheat flour

50 grams

Eggs

1 unit

Vegetable milk

3 spoons

Desserts from Italy

Baked bombs with rum cream

Baked bombs with rum cream

vegetarian with gluten with eggs source of D vitamins high in potassium high in phosphorus

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked bombs with rum cream

It will happen many times to enter a bar and be overwhelmed by the inviting perfume of the delicatessen behind the counter. A mix of smells to make the mouth water boil. It also happened to me and so I promised to prepare them at home, in a lighter version but still tasty. Here's how to prepare Rum's Bake Rumble Bombs.

Baked bombs with rum cream step 1

step 1

Begin with the preparation of the bombs. In a saucepan let the milk (150 ml.) Cool, add a teaspoon of sugar and fresh beer yeast. Let it melt for good.

Baked bombs with rum cream step 2

step 2

In a J-hook knead insert the previously sifted flour (400 g), 2 eggs and 70 g sugar. Pour into the center also the stuffy milk.

Baked bombs with rum cream step 3

step 3

Let it knead and add little bitterly butter cut into pieces. Complete with a pinch of salt. (If the mixture becomes too sticky you can add a little bit of flour in moderation)

Baked bombs with rum cream step 4

step 4

Once you've got a smooth and elastic band in a bowl covered with a canvas. Raise in the oven off until the volume is doubled.

Baked bombs with rum cream step 5

step 5

Meanwhile, prepare the rum cream. The procedure is simple and fast. In a baker (a container with high edges) pour 2 eggs, milk (500 ml), sugar (100 g) and sifted flour (50 g)

Baked bombs with rum cream step 6

step 6

Blend everything with a minipimer. Pour the mixture into a saucepan, let it cook low and stir until the cream becomes dense. Place the cream in a bowl, add the Rum and mix.

Baked bombs with rum cream step 7

step 7

After the time has elapsed for the raising of the cans, with the dough form the balls and place them distanced on a hole covered with oven paper. Let it rise for another slit.

Baked bombs with rum cream step 8

step 8

After this time, brush the cans with a whole egg and a little milk. Cook in preheated oven at 180 ° C for 15 minutes.

Baked bombs with rum cream step 9

step 9

Allow the cans to cool for an hour. Using a knife, make a 2-inch hole on the canister. With the help of a teaspoon, remove the inside. Place the cream in a sa few and fill the cans.

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