Rum baba – the confectionery from sweet yeast dough which is plentifully soaked with syrup. That yours rum woman turned out tasty, juicy, and at the same time didn't creep away, it is necessary to observe technology precisely.
It is required to you
- For the test:
- 500 g of flour;
- 1 tsps of salt;
- 2 tablespoons of sugar;
- 25 g of a compressed yeast;
- 200 g of milk;
- 5 eggs;
- 100 g of a desi;
- vanillin on a knife tip.
- For syrup:
- 250 g of sugar;
- 500 ml of water;
- 75 ml of rum.
Instruction
1. When soaking in syrup rum woman has to increase by 2-2.5 times. That it at the same time kept a form and didn't collapse, dough for the woman contains a large number of eggs. Make a sweet dough. At first prepare raw materials. In advance lay out a desi from the fridge that it became soft. In half of milk stir yeast, in the remained milk – salt and sugar. Liquid at the same time doesn't need to be warmed up because high-speed mixing is necessary to the test. Sift flour, add to it all other ingredients and knead dough within 10-12 minutes. It is the most convenient to do it by the mixer with a special nozzle hook as in the beginning weight very liquid and sticks to hands.
2. When dough completely is reeled up on a hook, the batch is finished. Leave a semi-finished product for fermentation for two hours, having closed ware with the test food wrap. Then once again knead weight, divide into equal pieces and spread out in the forms oiled. To avoid sticking, moisten hands with cold water. Dough has to occupy 1/3-1/4 volumes of a form.
3. Leave preparations for a rasstoyka. It is ideal if this process takes place in the camera where temperature 35-38os and high humidity is maintained. If at you isn't present to such opportunity, a product rasstaivayta at the room temperature, from time to time moistening the surface of preparations from a spray with water. Time of a rasstoyka – of 30 minutes till 1.5 o'clock – depends on temperature and humidity indoors and qualities of yeast and flour. At the end of process the semi-finished products have to increase in volume by 2-2.5 times.
4. Put rum woman in the oven heated up to 250 wasps. At the beginning of baking of a product it is necessary to humidify strongly. If in your oven there is no such function, make it manually. For this purpose, having put baking sheets with women in vypechny a case, quickly splash out a half-glass of water on a baking plate of an oven and at once close a door. In 10 minutes after the beginning of bakings reduce temperature to 180 wasps. Time of pastries depends on the amount of preparations and for women weighing about 50 g is about 15-18 minutes. Color of a top crust will turn out rather dark, brown because of high content of sdobyashchy substances.
5. Let's the baked women cool down and to dry up slightly, and then impregnate them with syrup. Syrup for impregnation to be prepared from a ratio one part of sugar on two parts of water. If to take it is more sugar, products will be too sweet and will badly become impregnated and if less – badly hold a form.
6. Measure water and sugar in a pan and heat to boiling. Add rum and a dried peel of orange to syrup. At preparations cut the top glossy crust – it will help liquid to impregnate a crumb quicker. Place products in hot syrup for several seconds to impregnate a product bottom. Then a perevevernita also impregnate top. Slightly squeeze bulked up rum woman – the crumb is burned up to be homogeneous, completely impregnated. Take women a skimmer from syrup and place on a lattice to allow to flow down to surplus of liquid. Let's cool down and decorate with cream and fruit to the taste.