optimist
Tanya-Fanya, I liked the impregnation very much! And it is not liquid in consistency. The taste and aroma of a real Admin! But, the only thing, one packet is not enough, only 150 milligrams is obtained.
And she soaked it, got the woman out, cooled it down, then poured the impregnation into the multicooker bowl and lowered it there.
Silyavka
Lenusya,
Quote: optimist
150 milligrams
maybe milliliters?
optimist
Silyavka,
Tanya-Fanya
optimistThanks a lot for your experience. I will also look at such an impregnation.
Tried Haas vanilla sugar - didn't like it.
shurpanita
Girls tell me, does the baba dough wrinkle like cake? Well, that is, after baking you need to be careful with it?
Silyavka
Marina, I did not crumple, it was cut perfectly.
shurpanita
Elena, uuuueto and wanted to know! 🌷
Silyavka
Marina, I made according to the first recipe, which is on the first page (from celestine). In the morning I will do more.
Crochet
Quote: Celestine
flour 2 tbsp. (375 g)

Girls, all put exactly 375 gr. flour?

With less, no one tried it?

I don’t know what volume the recipe author had in mind, but in a 250 ml glass. fits 160 gr. flour, total in two glasses 320 gr. ...
optimist
Crochet, I measured 400 grams of flour with scales. The dough is excellent, the desired consistency. I think this is the optimal amount!
Silyavka
Inna, I hung on the scales 375 gr. and took 4 eggs. The dough turned out to be liquid, it stretched for a spoon.
optimist
Silyavka, Elenawhat will you impregnate this time?
Crochet
optimist, I always kneaded the dough for the oven woman from 375 gr. flour.

The women always turned out to be the most soulful !!!

I always have a dough for a woman of the consistency of a pancake dough, do you?

Silyavka, Helen, thank you !!!

The consistency of the dough seems to be the same ...
optimist
Quote: Krosh
I always have a dough for a woman of the consistency of a pancake dough, do you?
I think 25 grams of flour did not make much difference. The dough is also like pancakes
Silyavka
Lenusya, I'll cook the syrup and add the cognac, just like last time. Only now I will saturate in the form.




Quote: optimist
25 grams of flour didn't make much difference
Lenusya, depending on what kind of flour. I here once bought our local flour, but it is too sticky, it needs much less in the dough than my usual flour. So I didn't adapt to it.
optimist
ElenaI have been using Makfa flour for many years - behaves very well in any baked goods.
And about the ill-fated 25 grams of flour is reinsurance. In the comments to the recipe, I read that many girls added flour because the dough turned out to be very liquid ... perhaps they measured it with glasses !? as Krosh noted, there are 320 grams in two glasses, which is really very small.
Silyavka
Inna, I put a dough from 2 GLASSES of flour, on the scales showed 307 grams, it is worth it. Later I will write what happened. Now like this:Baba Rum Winter Palace
Baba Rum Winter Palace
It took 1 hour 10 minutes.
Baba Rum Winter Palace
After 2 hours 30 minutes. The dough rose very well. It's not hot at home, normal room temperature.
Baba Rum Winter Palace
Dough highly liquid , poured dough in a mold
Baba Rum Winter Palace
It is worth parting.
15 minutes passed
Baba Rum Winter Palace
One hour after the start of the proofing.
Baba Rum Winter Palace
I'm sending it to the oven. Only I put this aunt in the oven, and after a couple of minutes she decided to screw it out of the mold.
Girls, do not repeat my mistake DON'T MAKE THE Dough IN THE FORM TO THE EDGE, it will try to escape in the oven!






Inna, look what I scribbled for you here.
Crochet
Quote: Silyavka
Inna, look what I scribbled for you here.

Baaaa, yes there is a real master class !!!

Lenochka, my gratitude has no limits !!!

So how is the "woman" doing there ?!

I also had dough pieces escaping ...

After the precedents of the form with a margin, I choose ...


Silyavka
Inna, I just didn't keep track (my mother called and I got distracted), last time I didn't bring her to the edge of the form. And then, in the last 15 minutes, it rushed up. Here's my runaway after 30 minutes 180 * + 5 minutes in the oven off.
Baba Rum Winter Palace
Baba Rum Winter Palace
Not a lot of braids, but I will cut off the edges. I will soak it down. And I will make a glaze that does not crumble.




It has not settled much yet after I opened the oven to clean it (the stench was burning dough).
optimist
Elena, delight! What a beauty you have turned out
Show covered with glaze necessarily!
And I already decided that instead of beads, I would bake one rum woman in a slow cooker, cover with whipped whites and decorate with mother-of-pearl multi-colored beads)
Silyavka
Lenusya, the proteins will crumble. I will definitely show you how to finish it.




Lenusya, I threw you a link in a personal.




Inna, Lenusya, girls, I shoved my lady back into her uniform and set to soak. Impregnation: boiled tangerine peels in water, filtered, topped up to 300 grams of water + 150 grams of sugar. Boiled for 5 minutes, added vanilla. Chilled and poured impregnation on auntie. We are waiting for you.




Inna, Lenusya, girls, madam is ready.
Baba Rum Winter Palace
Lena, and this is the consistency of the finished glaze for you:
Baba Rum Winter Palace
And the cut:
Baba Rum Winter Palace
Crochet
Lenochka, !!!

But which of the women did you like more?

I am trying to understand if there is a tangible difference between women from the same dough, but with different amounts of flour?

And again, thank you very much for sharing your personal experience with all of us !!!
Silyavka
Inna, they taste the same, only yesterday's is more airy and soaked very well, due to the fact that it was soaked in the form. My husband liked yesterday's better, but that's because she was soaked better. For myself, I concluded that I would bake in glasses.
Crochet
Lenochka, and thanks again !!!

Thanks to you, now I will try to put less flour !!!

By the way, I know a girl who puts 300 gr. flour, otherwise the dough, he says, turns out thick, you have to dilute it with milk ...

Here is such flour of different moisture content ...

I didn't quite understand about the first steps ...

Do you mean to say that you haven't baked anything like this before ?!

Silyavka
Quote: Krosh
I haven't baked anything like this before
Inna, you will not believe, but I started baking thanks to our beloved hp. Previously, I only baked charlotte, and even that was not always successful, it will settle, then it will burn, it will not bake. And I never took yeast dough, for me it was, as they say, "higher mathematics".
Tancha
Girls, and how much pressed yeast to put, otherwise I did not find something. I baked before, but I don't remember.
Silyavka
TatyanaWhen I read the topic, the girls wrote that they put from 14 to 18 grams. And so the weight of 1 teaspoon of dry yeast is multiplied by 3, you get the weight of raw yeast. A teaspoon of dry is about 6 grams.
Tanya-Fanya
Quote: Krosh

By the way, I know a girl who puts 300 gr. flour, otherwise the dough, he says, turns out thick, you have to dilute it with milk ...
Innochka, the dough for a rum baba, like other recipes for cakes, belongs to the series of bun dough "there will be NO bun".
Thank you very much, Silyavka, for the master class! Here you can clearly see that you cannot hammer the dough with flour. After proofing in tins, a wonderful gluten (almost like a muscle) frame is formed, which, when baked, gives both tenderness and perforation to the product.
Of course, it is better not to experiment with new flour and use more than once tried flour in the batch. Moreover, Makfa flour has pronounced features, as a rule, it goes into any dough less than flour from another manufacturer. And if you start discussing dryness or moisture during storage for the hundredth time ...
Therefore, thanks again to Silyavka for a clear example of what, or rather what type of dough, to strive for when kneading and not be afraid, presenting a victorious result- :)

Svetlenki
Silyavka, Elena, how great is your Winter Palace! Such a great result that I wanted to try it too!

Please tell me, can you refer to the glaze that does not crumble?

Elena, and I'll also clarify - did you beat the dough with a whisk nozzle?
Silyavka
Sveta,
Quote: Svetlenki
refer to the glaze
threw it in a personal, made the dough with a whisk. I added tangerine zest powder to the dough. The aroma is indescribable.
Svetlenki
Quote: Silyavka
tangerine peel powder

Elena, thinly removed the zest with a knife, dried and ground in a coffee grinder? Interestingly, do you think the aroma is more intense than from the fresh zest?
Silyavka
Sveta, just when I ate tangerines, I collected the peels and dried them in the oven with bezeshki, then ground them. Now I use it (from the cabinet where there is a jar with this powder to smell stunned), I have not tried it with fresh, because at this moment I do not have fresh tangerines.
Celestine
Quote: Krosh


I am trying to understand if there is a tangible difference between women from the same dough, but with different amounts of flour?

Inna, there is! I add a little more flour so that the tail swirls, I don't bring it to the kolobok. So the baking turns out to be more moist ... if you do not dry it out And if you make another batch more, the structure is more layered, or something
But this is more for paska (Easter cake). Baba should still be more airy. Well, whoever loves
Scarecrow
Crochet,

Inna, your box is full, I can't answer you. I am writing here.

Autolysis can, of course, be given. Put everything in except the butter. Of course, there are fats in the egg. As in milk. But not in such quantity as to have a catastrophic effect on something. Your kneading will be complicated without oil (after all, 125 g of "liquid", which are left for later), and if you also remove the eggs, it will be impossible to mix it at all.

Therefore, everything except oil, autolysis and further prescription.
galchonok
Natalia, thanks a lot for the recipe! I baked half the portion in portions in the oven and half in the multicooker, for comparison. I liked both options very much. Only I will add syrup next time, because it seemed to us not enough even the 1.5th portion - we want it a little bit wet. And so, the taste is incomparable.
Baba Rum Winter Palace Baba Rum Winter Palace
Crochet
Quote: Scarecrow
I am writing here.

Great savior, Natka !!!

Next time I will definitely try with autolysis !!!

But this time what has grown has grown ...

Baba Rum Winter Palace

Baked at 160 gr. (mode top-bottom + convection), 30 minutes.

The temperature inside the "baba" after 30 minutes of baking:

Baba Rum Winter Palace

I think you can reduce the baking time by 5 minutes ...



Celestine, Natasha, thank you so much for the recipe !!!
Silyavka
Crochet, Innawhat a beauty it turned out.
Tanya-Fanya
Crochet, Innochka! This is not a woman, this is a monster! Grew gorgeous. Is this already according to the Chuchin system with autolysis?
Crochet
Lenochka, Tanyusha, thanks a lot, girls !!!

Tanechka, this without autolysis, the next one will be from .

Baked with pressed yeast, 15 grams.
Silyavka
Inna, and how much flour did you take?
eye
Innusik, well, your beauty is good !!!
and it's made of silicone ... luxurious
Silyavka
I also baked baba today
Baba Rum Winter Palace
I poured the top with raspberry puree.
Aunt Besya
Girls, using this recipe as an Easter cake recipe, are you changing something in the recipe? After all, fillers (raisins, cherries, candied fruits, etc.) go into the cake. Do you soak or not? It seems like the cake is not soaked ..
Tanya-Fanya
Aunt Besya-Lena, I'm adding candied fruits.
I do not saturate, but decorate with icing lemon juice with powdered sugar on top. The glaze is almost transparent, but without raw eggs.

Baba's soft crumb. She does not have a dry crumb, like the store.
I found my own comments earlier:
And lately I have been making a lot of BABs in muffins tins and do not soak them in anything. Such a delicate pastry that she does not need impregnation :-) Terribly delicious!
Oh, only I do it with starch according to Elena Bo's modified recipe, so it turns out drier.
Jiri
Baba Rum Winter Palace
silva2
Irina, so modest and so beautiful))))
Aunt Besya
Tatyana, so I also bake her and love her dearly, but just like Baba !! That is, without fillers and impregnated with syrup! But as a cake, I did not bake it, although it should be good .. thinking out loud!
Tanya-Fanya
Lenochka, so I wrote about it too, that she is still good without getting wet And, candied fruits are good for her- :)
Marina22
I baked a woman again. This time in great shape.
Tanya, thanks for the advice, it really turned out better in great shape.
Here she is beautiful.
Baba Rum Winter Palace
Silyavka
Good day everyone. Moreover, I bake this madame 2-3 times a week, I also hooked my mother on her

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