Lemon roses tart
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28 recipes
Baked bombs with rum cream
ingredients
servings
6
Soft wheat flour
400 oz
Fresh brewer's yeast
15 oz
Vegetable milk
150 fl oz
Eggs
2 unit
Brown cane sugar
70 oz
Vegetal butter
20 oz
Iodized salt
1 pinch
Vegetable milk
500 fl oz
Eggs
2 unit
Brown cane sugar
100 oz
Rum
5 spoons
Soft wheat flour
50 oz
Eggs
1 unit
Vegetable milk
3 spoons
Desserts from Italy
Baked bombs with rum cream
Baked bombs with rum cream
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
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.
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.
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)
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.
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)
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.
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.
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.
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.
