Sabarina

Category: Confectionery
Sabarina

Ingredients

for the test
flour 150 g
yeast 5 g
salt 2 g
large egg 1 PC
vegetable oil 23 g
water 75 g
rum flavor
vanilla flavor
for syrup
water 1.5 liters
sugar 500 g
whole lemon 1 PC
cinnamon sticks 3 pcs
anise stars 3 pcs
rum flavor
for decoration
fat cream 250 ml
cherries in sugar
sugar for cream taste

Cooking method

  • Sabarina is the most delicate dough soaked in syrup and garnished with whipped cream and cherry.
  • Let's start? First, a little about the forms. Classic sabarina with a notch in the middle, but if you don't have a special shape, but you want it, then we make it in a shape for muffins. The main thing is that it's delicious!
  • Sabarina
  • Dough: All liquid ingredients into a K-spatula mixer bowl. Turn on at low speed, mix. Mix all dry ingredients (make sure that the yeast does not get directly on the salt) and add to the mixer bowl. Knead a very thin dough. Do not add flour !!!
  • Cover with foil and leave to rise for an hour (plus or minus, depending on the room temperature).
  • Preheat the oven to 180 ℃ (I have it with convection), sprinkle the silicone with oil (I have a spray). Put dough or pour over ?! (very liquid) into a piping bag without a nozzle. Sediment into molds 2/3 or slightly less.
  • Bake for 12-15 minutes depending on size.
  • Take out and refrigerate.
  • Now on each sabarine we cut out a hole (for impregnation) with a ruddy top side with scissors.
  • Sabarina
  • Now the syrup. All place in the pan, the wider the better!
  • Sabarina
  • Boil and lower the sabarines into the boiling syrup with the cut top to the top.
  • Sabarina
  • They will swell a lot and we still have to turn them over. Leave a place! Cook for 5 to 8 minutes, turn over and cook for another 3-4 minutes.
  • When turning, use a slotted spoon and be very careful, otherwise it will just fall apart.
  • Sabarina
  • Now let it cool and freeze. If you want to eat it right away, put it in the refrigerator to cool down.
  • Decorate with whipped cream and cherry. For the stability of the cream, at the very end of the whipping I add 10 g of vanilla instant pudding.
  • Pamper yourself and your loved ones.
  • Sabarina

The dish is designed for

I have 9 pcs

Time for preparing:

2 hours

Cooking program:

oven

Note

If you have a different shape, without a notch, then you can cut off the top and use it as a lid. The rule is one-cut with scissors - the bottom.

Albina
Natashawhat deliciousness Sabarina
prona
Quote: Albina
Skimmer is called
Thank you! Corrected.


Added on Monday 13 Jun 2016 04:14 PM

Try it on occasion, just melt in your mouth
IvaNova
Quote: prona

For the stability of the cream, at the very end of the whipping, add 10 g of vanilla pudding.
Thanks for the promptness with the placement of the recipe!
The question is. I read somewhere that in the absence of pudding it can be replaced with starch. Is that so or not? Is it worth the risk or not?
prona
Irina, the main component of the pudding is starch. But I wouldn't risk it. Vegetable cream is better, it is more stable (although I add there too).
IvaNova
Thank you!
prona
Quote: IvaNova
Thanks for the promptness with the placement of the recipe!
Well, I promised
Premier
Natasha, thanks for the recipe!
Sabarines, apparently derived from the French word savarin.
I have molds for mini-savarens of such a design that the holes are through. Will they fit?
The scissors trick is puzzling ... but just a few stabs are not the same?
Transfer from syrup to a sieve, as I understand it, is it not worth it, so as not to damage it? Let the syrup drain on a flat surface?
Eeeh, a freezer would still be ... I can imagine how pleasant it is to gnaw them frozen!

About pudding. Natashamost likely means instant pudding, and starch can be substituted for the one that needs to be cooked.
prona
Quote: Premier
I have molds for mini-savarens of such a design that the holes are through. Will they fit?
Fit! And they do in such!
Quote: Premier
The scissors trick is puzzling ... but just a few stabs are not the same?
Maybe too, but the pastry chef keeps special scissors for them.
Quote: Premier
Transfer from syrup to a sieve, as I understand it, is it not worth it, so as not to damage it?
Forget about the sieve! You spoil it!
Quote: Premier
Let the syrup drain on a flat surface?
Yes, I put it on a board lined with parchment / baking paper.

Quote: Premier
I can imagine how pleasant it is to gnaw them frozen!
No, only store there! They just thaw very quickly.



Added on Monday 13 Jun 2016 04:49 PM

Quote: Premier
About pudding. Natasha most likely means instant pudding, and starch can be substituted for the one that needs to be cooked.
Corrected, thanks
Premier
Quote: prona
the pastry chef keeps special scissors for them

Quote: prona
No, only store there! They just thaw very quickly.
Well, you don't let me dream!
And thanks for the quick answers!
prona
Olyathank you for your attention
TATbRHA
Quote: prona
Pamper yourself and your loved ones.
https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/96759/IMG-20160612-WA0011.jpg
Ehh, someone would have pampered me ... with such and such a picture ...
prona
Quote: TATbRHA
who would have pampered me ...
And you do it, hide it in the freezer, and then HOW will you find and be happy


Added on Monday 13 Jun 2016 10:41 PM

Quote: TATbRHA
..with such and such a picture ...
My husband had a DR And 50 more pieces to take to work I just didn't have time to make a cake, but no one was indignant
Merri
Natasha, I am happy to follow your recipes. Thank you very much!
Judging by the recipe, this dessert resembles a baba rum, only more exquisite.
prona
Quote: Merri
the dessert resembles a baba
Exactly! I thought about it and then I forgot
Quote: Merri
just more refined.
With a French accent
Merri, Thanks for attention!
Vinokurova
oh, what little galoshes)))) oh, how I want them))))
thank you very much for the recipe!
prona
Vinokurova, Alena, cook! Everything is very simple and you can do it in between, during the preparation of lunch or dinner: flowers:
prona
Quote: Premier
The scissors trick is puzzling ... but just a few stabs are not the same?
I checked with the pastry chef. So:
1. for stability, when cooking, steam will escape through the hole and the sabarina will not turn over.
2. for better impregnation. If you drill a hole, then a dry middle may remain inside.
Oh how
Premier
Got it! Thanks for the additional information. I wouldn't have thought of steam and stability.
prona
There are so many tricks and tricks in the confectionery art, and each has its own explanation. Thanks to your questions, you can learn something new. thank you
Premier
Well then I sign up to ask stupid questions ... How passionate I love this business - otherwise, how will you know everything!
IvaNova

To say that I am a novice pastry chef is to say nothing. For me, charlotte is already an achievement. therefore


with whipping cream did not bother. Finished finished products with a small amount Nutella in 5 minutes (without cooking) (Svitla).
The dough is amazing. Very fluid. Unusual dough.
In the finished form, it is completely different from yeast - tender, soft.
I don’t regret that I bought mini-savaren silicone molds (with a through hole) especially for sabarin. Because I will bake these things repeatedly. They hooked me. By the way, if you put a little more dough in the mini-savaren, then when baking the dough rises and the hole from above floats, becomes not through.
Next time I will try to finish it off and make it in full version - with whipped cream and decoration.
Thank you! Very custom products. And very tasty
Premier
Well, that's not fair! And where is the picture!
prona
Quote: IvaNova
Because I will bake these things repeatedly. They hooked me.
I am so glad! I am sure that it worked out just as well with chocolate! And maybe better!


Added Saturday 18 Jun 2016 05:28 PM

Quote: Premier

Well, that's not fair! And where is the picture!
PPP: rose:
IvaNova
Quote: Premier

Well, that's not fair! And where is the picture!
And there is nothing to take pictures
But tasty and fragrant - I give the floor to a post-Soviet engineer

I forgot to write - I was kneading in a bread maker on the "dough" mode (time - about an hour with proofing). Kneads effortlessly (the dough is very light). Next time I'll run a double rate right away.
From this norm of products, 6 "muffins" with the size Ф6.5 cm x 3 cm (hole diameter Ф 1 cm) were obtained. On the next run I will put less dough in the tins (fill it 1/4 of the height) so that the products look more like cookies, and not like miniature savarene muffins
prona
Quote: IvaNova
tasty and fragrant - I give the floor to a post-Soviet engineer
I believe When I boil them, all the pets are salivating, and I just choke and dream that one would fall apart - then you can eat it right away

Quote: IvaNova
On the next run I will put less dough in the tins (fill it up to 1/4 of the height) so that the products look more like cookies, and not like miniature savarene muffins
They are made very different. In stores, they are sold, baked in the form of mini-savarens and a little cream on top. On the Internet I saw a performance in the form of a cake. But there, probably, they did not cook, but impregnated
In general, there are a lot of recipes, there are also just like a soaked biscuit, but this one is the most exquisite of those that I know.
IvaNova
Report take 2.
Last time I ate 2 pieces outright, and froze the rest. Yesterday I defrosted a couple, today the rest.
Freeze-defrost is tolerated very well. Although, if you defrost in a bag or under a lid, and not just on a plate, then it turns out softer.
Poured cream whipped with fresh strawberries (whipped not to the peaks, just broke). She put a strawberry on top. My daughter said that at the moment these are my most delicious pastries.
Perhaps I'll mix a double or triple rate, bake and freeze for future use. Well this is a beauty - little guests of the daughter came running - thawed it, poured it with whatever was found - and in a couple of minutes the tasty tea is ready.
Thanks again!
prona
IrinaHow glad I am that your family liked the recipe!
Quote: IvaNova
My daughter said that at the moment this is my most delicious pastry.
Gourmet grows
Quote: IvaNova
Perhaps I'll mix a double-triple rate, bake and freeze for future use
The simplest and most profitable solution! Once done and long enjoy
Only more syrup will be needed. For a double portion of it, a tube in a tube is enough (a dry pan remains), so it is better to immediately increase the amount of liquid and sugar.
Thank you for sharing your impressions and observations
Vinokurova
Natasha, silly question - loose or pressed yeast ?.
prona
AlenKa, I do not use loose others
Vinokurova
Quote: prona

AlenKa, I don’t use loose others
gyyyy .. but I recently switched to pressed and I really like it ...
I asked this for information ... I need to bake such kalesik .. I want to for a long time, but all the time is not enough (((
prona
AlenKa, do it! You will not regret it!
And somehow I had punctures with dry, pressed ones, and they fizzle out faster ...
Vinokurova
Quote: prona
AlenKa, do it! You will not regret it!
be sure ... you just need to bring your own people from the dacha, otherwise I will eat everything at once what I will do ... and then kaaaaak I will crack
prona
well for one person too much ..
Although I have everything in the freezer
Vinokurova
Natasha, are they really that big? I'll come home now, take a picture and measure my forms ... tell me if mine are suitable for such grace and deliciousness ..
prona
AlenKa, agreed
Vinokurova
Spun, just remembered ...


Sabarina


Their diameter is 6.5 cm, depth 3.5 .. the tail is 1 cm in diameter,
So, maybe you can see it better?

Sabarina

prona
AlenKa, I have these too
5 minutes longer in the oven and beauty.
Here, for clarity, there are two options
Sabarina
Olga VB
Bookmarks!
Vinokurova
Quote: prona

AlenKa, I have these too
5 minutes longer in the oven and beauty.
Here, for clarity, there are two options
Sabarina
Natasha, how lovely !. I'll go read it a couple more times, think of a couple more stupid questions)))


Added Thursday, 04 Aug 2016, 08:07

Quote: prona
for better impregnation. If you drill a hole, then a dry middle may remain inside.
Natasha, it turns out that you need to bake almost to the "crouton" ?. Something seems to me in my oven, these cute sabaries will dry in 20 minutes ... or is that how it should be ?.
prona
Quote: Vinokurova
it turns out that it is necessary to bake almost to the "crouton" ?.
No, we don't need crackers! Look at your oven It's just that this form is larger, therefore, the baking time will increase.
Quote: Vinokurova
I'll think of a couple more stupid questions)))
Ask, I will answer with pleasure!
Vinokurova
Natasha, and the dough is about how it turns out for pancakes, did I understand correctly? or more like a good biscuit ?. so heavy, but fluid ?.
prona
Closer to the pancakes, I guess.
Larissa u
prona, Natasha, what recipes you always have incredible !!! I will definitely try !!
Ljna
Vinokurova, Alenka, why did you send me here now and I want it and the forms are the same as you have oh how I want

prona, Natasha, that is, in these forms if the oven is like Alenka's, you don't need to cut anything? otherwise I read it and did not understand who to cut what
Vinokurova
Quote: Ljna

Vinokurova, Alenka, why did you send me here now and I want it and the forms are the same as you have oh how I want

prona, Natasha, that is, in these forms, if the oven is like Alenka's, you don't need to cut anything? otherwise I read it and did not understand who to cut what
and then she sent me to ask more smart questions and showed me how to do them and how delicious it turns out.

Well, I really am now really, completely sewn up ... I printed out all the recipes, and make notes in the margins .. I have a grand plan in my head maturing)))

prona
Larissa, try it, a very interesting dessert.


Added Wednesday 10 Aug 2016 04:33 PM

AlenKa, EvgeniyaI see you are walking according to my recipes
Everyone should be cut off! At the top of the form (what will then be the bottom), cut off a small piece with scissors. For better impregnation and so that the sabarina in syrup does not turn over on its own.
Ljna
Natasha, did you cut this out? outlined the outline. explain demonsensible

Sabarina
prona
Yes! Don't you even be too lazy to find and circle ?! You can and not in the center, the main thing that would be.
Ljna
prona, Well, thank you! I already looked at it and so everything is much easier

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