Rum baba is a pastry made from yeast dough, abundantly saturated with syrup. In order for your rum-baba to turn out tasty, juicy, and at the same time not crawl, you need to follow the technology exactly.
It is necessary
-
- For the test:
- 500 g flour;
- 1 tsp salt;
- 2 tbsp. l. Sahara;
- 25 g of compressed yeast;
- 200 g of milk;
- 5 eggs;
- 100 g butter;
- vanillin on the tip of a knife.
- For syrup:
- 250 g sugar;
- 500 ml of water;
- 75 ml rum.
Instructions
Step 1
When soaked in syrup, the rum-baba should increase 2-2.5 times. So that it retains its shape and does not fall apart, the dough for a woman contains a large number of eggs. Make butter dough. Prepare the raw materials first. Put the butter out of the refrigerator beforehand to soften. Stir the yeast in half of the milk, salt and sugar in the remaining milk. In this case, the liquid does not need to be heated, because the dough is to be intensively kneaded. Sift the flour, add all the other ingredients to it and knead the dough for 10-12 minutes. It is most convenient to do this with a mixer with a special hook attachment, since at first the mass is very liquid and sticks to your hands.
Step 2
When the dough is completely wrapped around the hook, the kneading is complete. Leave the semi-finished product to ferment for two hours, covering the dishes with the dough with cling film. Then knead the mass again, divide into equal pieces and arrange in greased molds. To avoid sticking, wet your hands with cold water. The dough should occupy 1 / 3-1 / 4 of the form's volume.
Step 3
Leave the blanks for proofing. Ideally, this process takes place in a chamber where the temperature is maintained at 35-38 ° C and high humidity. If you do not have this opportunity, let the products stand at room temperature, from time to time wetting the surface of the workpieces from a spray bottle with water. Proofing time - from 30 minutes to 1.5 hours - depends on the temperature and humidity in the room and the quality of yeast and flour. At the end of the process, semi-finished products should increase in volume by 2-2.5 times.
Step 4
Place the rum baba in an oven heated to 250 ° C. At the beginning of baking, the products must be very moist. If your oven does not have this feature, do it manually. To do this, put the baking trays with women in the baking cabinet, quickly pour half a glass of water on under the oven and immediately close the door. 10 minutes after starting baking, lower the temperature to 180 ° C. The baking time depends on the size of the pieces and for women weighing about 50 g is about 15-18 minutes. The color of the upper crust will turn out to be quite dark, brown due to the high content of butter substances.
Step 5
Let the baked women cool and dry slightly, then saturate them with the syrup. The impregnation syrup is prepared from the ratio of one part sugar to two parts water. If you take more sugar, the products will be too sweet and poorly soaked, and if you take less sugar, they will not keep their shape well.
Step 6
Measure water and sugar into a saucepan and heat to a boil. Add rum and orange zest to the syrup. Trim the upper glossy crust of the blanks - this will help the liquid to soak the crumb faster. Place the items in hot syrup for a few seconds to saturate the bottom of the item. Then flip and saturate the top. Squeeze the swollen baba rum lightly - the crumb should be homogeneous, completely saturated. Remove the women from the syrup with a slotted spoon and place on a wire rack to drain off excess liquid. Let cool and garnish with cream and fruit to your liking.
