Description
For a long time I was thinking to post this recipe of rum Bab or not. The reasons for doubt were several. First, such a recipe was published in 2010 on the website Tanyta165 cook, but the ingredients and the cooking method is very different. Second, the recipe, though calculated on the GOST standard, but nevertheless, there are discrepancies. In General, judge you, cooks! And so, Baba! Favorite part of this muffin for me in my childhood was sweet! She-business card Baba. Always wanted to learn how to cook the fondant and eat it with spoons )) For this purpose, I bought a thermometer a chef and studied cooking Baba the author of culinary blog about home baking Irina Khlebnikova (neravu)
Ingredients
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Flour
212 g
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Water
147 g
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Yeast
5 g
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Flour
200 g
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Butter
103 g
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Sugar
105 g
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Chicken egg
2 piece
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Salt
0.25 tsp
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Vanilla sugar
1 pack
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Raisins
53 g
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Sugar
240 g
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Water
240 g
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Cognac
1 Tbsp
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Sugar
500 g
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Water
170 g
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Lemon juice
1 Tbsp
Cooking
"Rostovskii" ambaby I did for almost two days. But it was worth it. Start with making fondant. In a saucepan, mix sugar and water and heating, achieve COMPLETE dissolution of the sugar crystals. Please note that ingredients water specified in GRAMS!!! I was a distracted student, sweet water was measured in milliliters measuring Cup and was punished too thick Fudge because of substantial error. But fortunately, it's fixable.
Boiling syrup, cover with a lid and cook for 2-3 minutes on high heat. Then remove the lid and continue to cook at a strong boil until t 108 degrees. Here without the help of a thermometer I could not do. Add lemon juice and continue to cook the syrup to 117 degrees. You can check the readiness of the syrup for the Fudge by dropping a drop of syrup in cold water and then a drop to roll into a soft ball. If it works, then the syrup is ready. But for me, more reliable thermometer still.
The finished syrup is rapidly cooled to 60-70 degrees and whisk into a white sugar fondant. Given that I initially misjudged the amount of water, blend sweet I could only mixer. But if you follow the proportions, then she is whipped with a spatula. Sweet cover and leave for 12 hours to stand at room t.
For the dough mix flour with yeast, add warm water and make a soft dough.
Round the dough, cover and leave in a warm place to ferment for 4 hours or until such time as risen the dough will begin to fall.
To the yeast mixture add the eggs, salt, sugar, flour, vanilla sugar and make dough.
Then, in small portions and mix up the butter. Knead the dough for 5-7 minutes.
And then add the raisins - pre-soaked and drained. :)
Round the dough, cover and put in refrigerator. After an hour the dough and knead for another 1.5 hours to put into the fridge. During this time, it does not greatly increase in volume.
The finished dough spread on a Desk, again knead it, using (if possible) the minimum amount of flour and divide into equal parts. The dough is sticky. Peace of mind! Just be calm! :) Well time for the guests, and zagotovochki I measured out on the scales. I got 20 balls weighing 42 grams each. This is enough to fill my molds 1/3 of the volume. No longer need, because then the dough will grow rapidly.
If it is necessary, grease the molds with vegetable oil. I did not grease. And spread of the workpiece, slightly compacting in molds. Future Baba cover and leave in heat to increase in volume 2 times. I have it took 1.5 hours.
Preheat the oven to 210 degrees, rambabu loose cannons grease with egg and bake until Golden color ( about 40 minutes) Zagotovochki need to cool down a bit, without removing it from the molds, and then to sustain them for a couple of hours ( or until cool), located on the narrow side. And then turn on the wide side and dried at room t (about 8 hours).
For the syrup sugar and water mix in a saucepan, do not forget. the water in GRAMS!!! Heating, achieve complete dissolution of sugar and boil 2-3 minutes. Then add brandy and let cool.
Baba pinned in several places on the narrow side with a toothpick and dip in the syrup for 10-15 seconds. I stood 10 th seconds, my husband wanted in juicier and more raisins. Next time will impregnate stronger and put in twice the raisins.
Fudge warmed in a water bath to a liquid state and do the cap, can be dipped rambabu, but I wanted Loco-Oh-Oh!!! A dream come true!! ))
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