Recipe: Rum Baba (Rum Baba)

Home Cooking Recipe: Rum Baba (Rum Baba)

Notes:

Rum Baba is an authentic Polish dessert, and of course the dessert of the French dessert chef has spawned another dessert: savariin. Back to the topic, Rum Baba, as its name suggests, is a cake that has been moisturized with orange-flavored sugar added with rum. However, according to the original formula, as long as the sugar liquor of the spirits is OK, so I can't use vodka, haha! So I have this Rum Baba should be called Vodka Baba!

Ingredients:

Steps:

  1. Home Cooking Recipe: The first step is to start the orange mud: After the oranges and lemons are processed, cut the small pieces (with the belt meat), put them into the pot, add water and sugar, and boil them, then simmer for a half hour or so and turn off the heat.

    The first step is to start the orange mud: After the oranges and lemons are processed, cut the small pieces (with the belt meat), put them into the pot, add water and sugar, and boil them, then simmer for a half hour or so and turn off the heat.

  2. Home Cooking Recipe: After cooling, add the cloud to get the taste, then stir it into a mud with a blender and set it aside.

    After cooling, add the cloud to get the taste, then stir it into a mud with a blender and set it aside.

  3. Home Cooking Recipe: The second step is to start Rum Baba: Warm the milk (35-40 degrees C), then put the yeast into the bowl and let it start to ferment.

    The second step is to start Rum Baba: Warm the milk (35-40 degrees C), then put the yeast into the bowl and let it start to ferment.

  4. Home Cooking Recipe: In another bowl, melt the butter. Add butter, eggs, sugar, flour, and salt to step 3 and mix. Let it wait for it to expand to twice its original size.

    In another bowl, melt the butter. Add butter, eggs, sugar, flour, and salt to step 3 and mix. Let it wait for it to expand to twice its original size.

  5. Home Cooking Recipe: After the batter is finished, add the orange mud and mix.

    After the batter is finished, add the orange mud and mix.

  6. Home Cooking Recipe: Squeeze the batter into the mold with a squeeze bag and squeeze it into half of each turn until the batter expands to almost twice the original.

    Squeeze the batter into the mold with a squeeze bag and squeeze it into half of each turn until the batter expands to almost twice the original.

  7. Home Cooking Recipe: The oven begins to preheat to 180 degrees C and bake for about 15 minutes until it changes color.

    The oven begins to preheat to 180 degrees C and bake for about 15 minutes until it changes color.

  8. Home Cooking Recipe: Baba turned it out and waited for it to cool down. Prepare the syrup and mix the three materials. You can use a brush to brush the sugar layer layer by layer. The more the better, you can also infiltrate directly.

    Baba turned it out and waited for it to cool down. Prepare the syrup and mix the three materials. You can use a brush to brush the sugar layer layer by layer. The more the better, you can also infiltrate directly.

  9. Home Cooking Recipe: Step 3: Making Pastry Cream: Put the milk and white sugar A in a pan and start to boil and turn off the heat. Then add starch, egg, and white sugar B and mix well. Heat it with low heat, stir it with a spatula while heating, so as not to stick the pan until it thickens and boils. I personally can't guarantee that Pastry Cream will be smooth and grain-free every time, so sometimes the filter is used to filter out the particles. (If you are lazy, you can use it, haha, please feel free)

    Step 3: Making Pastry Cream: Put the milk and white sugar A in a pan and start to boil and turn off the heat. Then add starch, egg, and white sugar B and mix well. Heat it with low heat, stir it with a spatula while heating, so as not to stick the pan until it thickens and boils. I personally can't guarantee that Pastry Cream will be smooth and grain-free every time, so sometimes the filter is used to filter out the particles. (If you are lazy, you can use it, haha, please feel free)

  10. Finally, squeeze the Pastry Cream onto the baba with a squeeze bag. It’s OK to put a little fruit on it!


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