Description
Royal Savarin from Bernd Seifert.
Ingredients
-
Milk
200 ml
-
Yeast
25 g
-
Sugar
315 g
-
Flour
330 g
-
Salt
-
Yolk egg
5 piece
-
Butter
45 g
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Water
300 ml
-
Mint
-
Orange zest
-
Lemon peel
-
Vanilla
1 piece
-
Rum
100 ml
-
Fruit
-
Cream
Cooking
The kneading and proving process I made in the bread maker. Originally in the bucket x/n laid the milk, yolks, sugar, salt, flour, yeast. After the characteristic signal is added to the melted butter.
The received dough in the end, I distributed two forms and left on the delay.
Bake in preheated oven for about 30 minutes with T-160*C.
Impregnation: All the ingredients cook until boiling and let cool slightly (I only used the peel of the orange and lemon). Add 100ml of rum.
To soak the Savarin in the form.
Once Savarin soaked, lay it on a tray and decorate as desired ...
... fruits and berries.
Serve with whipped cream.
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