Baba - sweetness, is widely known notOnly in the former Soviet Union. With some variations, they are baked in Europe. That, however, is logical, because she comes from there. The invention baba credited King of Poland and Grand Duke of Lithuania Stanislaw Leszczynski, who lived and who ruled in the 18th century. He seemed rather dry cake, and he came up with his dip in sweet wine. For the case of French chefs put your hands (well, not the same monarch her pitch, certainly), perfected the idea. As a result, we now have such a culinary masterpiece as baba recipe that checking one century.
Recipe almost GOST
Almost - because the programs are rounded to tens. For example, instead of the 103 grams are invited to take 100. In an industrial scale to comply with such proportions was not difficult, but in the kitchen they do not have a specific need, in our opinion.
- Flour 280 g + 130 for sponge
- Fresh (compressed) yeast - 10 g
- Water for sponge 130 ml
- Sugar 100 g
- Butter - 100 g
- Egg yolk +
- Salt - ¼ tsp
- Raisins Dark - 50g
- Vanilla sugar or vanillin
Pre-made brew. Yeast grind with a little sugar. Pour warm water, stir, add 130 grams of flour. Mix the ingredients in a large bowl, cover with cling film and put in a warm place for 1.5-2 hours. If the fermentation process has gone too fast, move to a place poprohladnee. Ready Opara is expected to increase by 2-3 times.
When Opara is ready, proceed to knead the dough. Egg yolk and whisk with sugar and vanilla. Melt butter and mix with the egg mass. Pour in to the same brew, and then gradually add flour mixed with salt. Knead the dough smooth. At the end of kneading add the raisins. Cover the dough with cling film and put in the heat for 40-45 minutes to rise. During this time, the dough should be twice obmyat, at a time when it will be doubled.
Approached dough into portions and arrangein special molds, oiled so that it occupied a volume of 1.3 forms. Put another 45-60 minutes for proofing. Heat oven to 190-200S. Bake women 20-30 minutes until tender. Remove from the oven and cool in the molds.
While women rasstaivayutsya and bake, prepare your syrup and glaze.
Ingredients for the syrup:
- 550 ml water
- Sugar 500 g
- 50 g rum (brandy)
Boil water with sugar and boiled over low heat, until the mixture is reduced in volume by about 10%. Off, cool and pour in the rum. Mix.
- 1 kg of sugar
- 330 ml water
- 4 g of citric acid or lemon juice 80 g
Boil water with sugar and boil down over highheat to 108C temperature (here need a special thermometer or just a few tries). Pour lemon juice or diluted citric acid and cook for about half an hour to 115C. Check possible "breakdown on a weak ball." To do so: moisten with a spoon in cold water, to collect a small portion of the syrup and dip it quickly into a glass of cold water. If the syrup is curled into a clot, the consistency similar to sour cream. As soon as the desired condition is achieved, turn off the syrup and leave to cool to a temperature of approx. 60C. The cooled syrup whisk until a creamy white liquid.
Next is the process of converting ordinary women inrum. The cooled product to take for a "tip" and omit the "bottom" in the syrup for impregnation. Then put on a plate or baking "bottom" up to all the syrup soaked woman.
After this step is glazing. Picking up a woman with the wider part to lower its narrowest part ( "down") in a white glaze. It is understood that the glaze should be warm. Put women icing up and decorate as desired - nuts, fruits, berries. When frosting hardens, a woman can be used for other purposes.
Undoubtedly, baba recipe - a recipe notfor beginners in the kitchen. Firstly, because of the yeast dough, which is given to very few people on the first try. Secondly, skills and abilities required syrup and icing. But if you have experience in "dialogue" with the yeast and sugar syrup - then you have every chance to pamper yourself with gentle luscious pastries.
For those who are afraid to deal with yeast dough, we suggest a different recipe, no less delicious and fragrant cake with plums and rum.
Fruitcake with plums
- Flour - 1 cup
- Eggs - 3 pcs.
- Sugar - 100 g
- Honey - 2 tbsp
- Milk - ¼ cup
- Butter - 50 g
- Baking powder - 1 tsp
- Prunes pitted - 200g
- Raisins dark - 100g
- Walnut shelled - 50 g
- Rome - many do not mind (in fact - half a cup of the soaking prunes)
Prunes soaked in rum for half an hour or longer. Remove, cut into strips. Raisins rinse and dry.
Warm oil with sugar, to drive oneeggs. Pour the milk, honey, mix well. In the flour add baking powder. Pour the flour into the liquid portions of the mixture, sparsely vymeshivaya uniform dough. Pour the chopped nuts.
Cake pan greased with oil. At the bottom of the pour test. On it lay prunes and raisins, pour the remaining batter on top. Keep in mind that the total of the form must be filled no more than half the dough is required to rise in the oven.
Bake at 180 ° C for about 30 minutes. Willingness to check toothpick dry. Cool in the form of first, then reach out and cool completely on a wire rack.
Rum, remaining from steeping, can be heated with water and sugar and pour the finished cake in the form (that is still warm). The male half of the family this move definitely appreciate!
If you do not have a tradition of Sundayhomemade cakes, winter - it's time to start (the tradition, that is). Fragrant moist baba - quite permissible luxury in the cold season, even for those who adhere to the diet. Once a week - definitely possible!</ P>