Savarin - a kind of "rum woman"

Category: Bakery products
Kitchen: french
Savarin is a kind of baba

Ingredients

OPARA:
pre-enzyme based on liquid banana yeast * 75 g
tempered milk ** 150 ml
floral honey 1 tbsp. l.
wheat flour 250 g + 50 g for a pack
DOUGH:
sugar 3 tbsp. l.
butter soft room t 40 g
medium eggs 3 pcs
FOR SAUCE:
steep black tea brew 50 ml
cinnamon 1/3 tsp or to taste
sugar 80 g
water 300 ml
lemon 1-2 ptastika
FILLING:
cottage cheese or cream 80 g
sugar 1 tbsp. l.
any fruit and / or berries

Cooking method

  • Surely many of those reading the recipe know not by hearsay the taste and aroma of a juicy "rum woman" .. and so French Savarin is something like that, only I made it without adding rum, but with juicy syrup, cottage cheese and apricots ... I will write these products below in the note ..
  • Savarin is a kind of babaSavarin is a kind of babaSavarin is a kind of baba
  • 1) * The recipe for making liquid yeast on banana peels I took from Lyudmila: Liquid yeast
  • I grew liquid yeast for 5 days. In a glass jar I put the cut peel of 1 medium banana, poured 250 ml of water, closed the lid, put it by the battery. 2 times a day, shook it and opened the lid.
  • Savarin is a kind of babaSavarin is a kind of baba
  • 2) Pre-enzyme:
  • Savarin is a kind of baba
  • Before kneading the dough - for 6 hours in 40 grams of banana Sourdough I poured 35 grams of whole wheat flour, left it warm and then kneaded the dough .. (I kneaded more, several recipes at once, so there is more pre-enzyme in the photo)
  • 3)** I prepared the milk in advance, again on the advice of Lyudmila, I quote: "I prepared the milk in a special way - ** I tempered it, that is, I first brought it to a boil, and then kept it at 90 * C for 30 minutes. About this method Luda wrote in her LJ. Baking on tempered milk is of high quality, it is stored for a long time and does not stale. This is due to the fact that milk contains substances - thiols, which inhibit the formation of gluten. When milk is kept at 90 * C for 30 minutes, thiols are destroyed, and the dough is enriched with amino acids, sugars, proteins and fats contained in milk. "
  • I brought it to a boil, then poured it into a thermos, stood it for 30 minutes, then cooled it down to warm.
  • Savarin is a kind of baba
  • 4)Dough kneading:
  • Pour flour into a bowl, make a depression.
  • Dilute the pre-enzyme in milk, add 1 tbsp. l. honey and dissolve in milk until smooth.
  • Pour flour into the well and sprinkle with flour on the sides. Do not stir!
  • Cover and place in a warm place until raised.
  • Next, pour out the remaining sugar, put butter, eggs, beaten until lightly foamy and stir until the dough begins to lag behind the walls.
  • Cover again and set to rise until the volume doubles.
  • 5) Lubricate the mold with oil.
  • Take out the dough, knead and put in the mold.
  • The dough should fill the mold no more than 2/3, or even 1/2, because it grows well in volume!
  • Leave to stand for an hour.
  • 6) I baked in the oven preheated to 220 for 10 minutes, then reduced it to 180 and another 40 minutes.
  • After baking, I immediately took the bread out of the mold and left it to cool until warm.
  • 7)Syrup preparation:
  • We put water on fire, bring to a boil, put sugar, lemon, cinnamon, boiling until syrupy consistency - add tea leaves, turn off, cool until warm.
  • The syrup should be well saturated with savaren, watering it several times from all sides. I just left it in the baking dish for 4 hours and poured the syrup into it.
  • 8 ) For filling I used cottage cheese and sugar, you can take whipped cream. And also for decoration, any fruits and berries of the season are used. - I have canned apricots.
  • Grated cottage cheese in a blender with sugar until creamy.

Note

A few words about leaven
Cereal grains contain a natural preservative that prolongs the shelf life of the grain, and at the same time, prevents its absorption. And starter culture by fermentation of grains will help the body to better assimilate them.
Sourdough bread is also rich in valuable micro and macro elements, essential vitamins and minerals.
In addition, sourdough has one more unique property: sourdough bread is practically not susceptible to mold damage. The acidic environment of the starter culture kills pathogenic microflora without affecting beneficial cultures. Therefore, sourdough bread, even during long-term storage, does not become moldy, but simply stale.
Cottage cheese
Everyone knows about the benefits of cottage cheese - after all, this pleasant dairy product is eagerly eaten by both adults and children. However, not everyone knows exactly how regular consumption of cottage cheese can help the body.
Cottage cheese is a product rich in protein, amino acids, vitamins and minerals. It contains many representatives of group B, as well as vitamins A, C, E, H and D. Of the minerals in cottage cheese, there is a lot of calcium, as well as potassium, magnesium, sodium, phosphorus and many other substances.
Thanks to this composition, cottage cheese helps to strengthen bones and teeth, improve the condition of the skin, nails and hair, improve metabolic processes and strengthen muscles.
Nowadays, many are sure that when losing weight, you can only eat fat-free cottage cheese. However, this deprives the body of the ability to absorb calcium and a number of fat-soluble vitamins (A, E and D) and the body does not receive the maximum amount of benefits. Therefore, it is recommended to consume cottage cheese of at least 5% fat content, which ensures optimal assimilation of all substances in its composition.
Apricot is of great benefit .. It is recommended to be consumed by everyone except diabetics. It saturates our body well, nourishes it with vitamins and microelements, gives strength and vigor and energy. And besides, it is tasty and very tasty. And in general, it is worth talking about its healing qualities very widely, because its benefits are great. It is the leader in iron content.
The benefits of apricot, both fresh and processed, are very high, and the content of vitamin A and potassium in apricots is higher than in other fruits. Apricot contains a large amount of provitamin A (and this is smooth silky skin and thick shiny healthy hair) and B vitamins, vitamin PP, mineral compounds, iron, calcium, potassium and phosphorus. Canned, including apricots in moderation will be useful for pregnant women, children and the elderly, as well as those suffering from cardiovascular diseases.

Health

celfh
I read the recipe like a novel)) Anya, bravo!
True, I will not dare to do this)) I will enjoy reading.
AnaMost
Tatyana, thank you!
And what was embarrassing in the determination?
Everything is simple there - honestly!
Liquid yeast is just a fairy tale, I poured water over the peel of a banana and, one might say, forgot, well, open the lid at least once a day for "airing" (: ... After a few days, you can even bake! ..
celfh
Quote: AnaSamaya
And what was embarrassing in the determination?
Oh, I'll either forget something, or I'll do too much)) I know myself))
Albina
What delicious "women"
agan
An interesting recipe! But the question arose, I have grape leaven in my refrigerator, can I use it? Is the proportion preserved?
AnaMost
Anna, in general, the usual sourdough with flour is put - 20-30% of the dough volume (flour + water),
But it seems to me that this will not work for liquid yeast - I got 17%, they are very strong ...
Lyudmila, the author of the recipe for liquid yeast, advises this ratio: "The consumption of liquid yeast for the preparation of bakery products from bakery flour is: for the first grade - 20 - 25%; for the second grade - 30 - 35%; for coarse flour - 35 - 40% . "
If you baked with grape sourdough, you need to know how it works ...
Albina, thank you!
Tatyana, in this case, I write in a notebook
agan
Thank you! After the holidays I will experiment ...
Nata245
Anya, tell me the link how to make * tempered milk *, would you like to read in more detail?
I really want to try to bake some kind of woman
gawala
Quote: Nata245
tell me the link how to make * tempered milk
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=420643.0

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers