Baba Rum "Winter Palace"

Gingerbread, very beautiful woman, real palace
I bake it in the oven, putting the dish on a baking sheet, I don't use the grate, I forget about it.

Thank you for your appreciation.
Had a negative baking experience yesterday (in a different form) in my oven on a baking sheet. All the petals of the "chamomile", not to mention the middle tyamnk, are burnt to black. I tried to bake a biscuit. Then she "sketched" all that nightmare with a cream.
My family is not spoiled by stove delights, so they were glad to that scary man and ate everything.
Therefore, I began to look for ways to refuse the contact of the form with ANY surface.

but today the woman did not work out for me ... she practically did not rise at all ... if the first one was sooooo high, rested on the valve, then today she does not even reach half of it ... here I sit, saturate her, and my heart is bleeding - what a punishment right at the very beginning of the working week !!!
I sin that this time I mixed the yeast with the first batch of flour, but I probably should have mixed it with the second (I have a saf moment). in the morning we will try my "masterpiece" ... it's a shame, damn it, I wanted to make a pleasant surprise ...

Once I added margarine to the baba instead of butter (there was none in the house). Also, perhaps, she opened the oven during baking (just at the time when it was impossible). And my women (I have been doing several of them lately, in small molds) fell I am glad that they ate them as quickly as usual

and I also opened it ... before baking and after the first 65 minutes of baking ...

[fugaska]

but today the woman did not work out for me ... she practically did not rise at all ... if the first one was sooooo high, rested on the valve, then today she does not even reach half of it ... here I sit, saturate her, and my heart is bleeding - what a punishment right at the very beginning of the working week !!!
I sin that this time I mixed the yeast with the first batch of flour, but I probably should have mixed it with the second (I have a saf moment). in the morning we will try my "masterpiece" ... it's a shame, damn it, I wanted to make a pleasant surprise ...

fugaska do not be upset! It will taste delicious anyway! The first time I cried at all, that I did not rise, but it was eaten so quickly that my tears dried up at once! Probably you shouldn't lift the lid before baking (IMHO).

And today, at the request of the family, Baba Rum is already out of the oven, a little distracted and she is more blush than I usually do, but also tasty. From this portion, one large shape and 4 small roses turned out. The roses were not allowed to soak, they immediately devoured them as they cooled down (I don't give hot ones, I stand to die). Thank you celestinochka, once again for the wonderful recipe!

but today the woman did not work out for me ... she practically did not rise at all ... if the first one was sooooo high, rested on the valve, then today she does not even reach half of it ... here I sit, saturate her, and my heart is bleeding - what a punishment right at the very beginning of the working week !!!
I sin that this time I mixed the yeast with the first batch of flour, but I probably should have mixed it with the second (I have a saf moment). in the morning we will try my "masterpiece" ... it's a shame, damn it, I wanted to make a pleasant surprise ...

Dont be upset. Just as a person cannot constantly remain at the same level of passion, so any human creation is subject to many external factors.
I opened an old book by my great-great-grandmother. It is called "The Economical Book". The year can no longer be determined. So there in the section baked goods so at the very beginning it is written: "The success of each cookie depends on the following conditions:
(The temperature in the kitchen, the state of the oven and the store where the yeast is to be bought - I omit)
4. Flour should be bought 2 - 3 weeks earlier, dried, sifted and heated.
5. The wood must be dry. When working, a woman must be clean and healthy.
6. If the dough is not suitable, then the yeast is weak.
7. When starting to bake women, prepare eggs from the glacier in advance. The yolks should be wiped and not cold. If they are wiped in a cold place, then put them in warm water with a cup before pouring them in. "
In general, there is a lot of things. It is difficult to read - everything is dirty.
Maybe our baba in HP is really eggs from the refrigerator before driving in a little heat in the kitchen?

obgorka_gu, It’s beautiful, it’s also enough for buns, I wouldn’t even think about dividing this dough, there’s not much flour

A bit off topic, but!
God, what an unusual beauty !!!!!!! Well this and I can apply my "Chamomile" form here! And how I adore garlic! I am on an empty stomach in the morning until I eat 1 table. a spoonful of my "kvatsi" (1kg of honey + 10 lemons + 10 heads of garlic), I'm just sick. And then there is GARLIC bread and even in a beautiful form.
Thanks for the recipe and idea.

I don't have a thermometer in my oven. How long do you bake?

You're welcome
You can focus on a temperature of 95 degrees by a thermometer, but it’s already nailed by eye - fortunately, the Siemens oven is clear, in full compliance with the entire temperature regime.

[I mixed it, went up for 30 minutes, then warmed up in the oven at 40 degrees for 20 minutes, stood for another 1.5 hours, then I baked it.]

I mixed it, went up for 30 minutes, then warmed up in the oven at 40 degrees for 20 minutes, stood for another 1.5 hours, then I baked it.

Shurshun, if you are on the Internet now, tell me what to do. I figured that your dough was suitable for about 2.5 hours. It takes me 1 hour and 40 minutes to get out of shape (it's so "warm" in my kitchen. Central heating and cast-iron Khrushchev radiators. We also live in Epiphany frosts with open windows. Now I couldn't make a draft in the kitchen, so I immediately have the tropics. There can be no question of raising in the oven - without the oven it will be baked with me. Is this a serious violation of technology? And what should I do now - put the bake on or stir again?

When I was doing repairs, of course, I cut off everything myself, I cut off the battery at all, I don't have it.But I think that if it fits, it means you can bake, it's just that if they ventilate the kitchen, they love it colder, they interfere with the process of sculpting beauty You have to stand like this sometimes as wrote

EUREKA!!!!!!!!!!! Happened!!!!!!
I believe that this is the merit of 3 factors:
1. I was consulted on the forum by good, skillful and kind people. Especially thanks for the detailed Shurshun technology
....
But I was not too lazy to decorate "my work" with some kind of external entourage: what if it doesn't work out anymore - at least the memory will remain.

Beauty and only, you are great

...
7. When starting to bake women, prepare eggs from the glacier in advance. The yolks should be wiped and not cold. If they were wiped in a cold place, then put them in warm water with a cup before pouring them in. "

Maybe our baba in HP is really eggs from the refrigerator before driving in a little heat in the kitchen?

My woman turns out to be breathtaking if I take eggs out of the refrigerator in a day. eggs in warm water do not give such an effect. But the good thing is that I always have a lot of cooking and baking for myself and for clients - eggs in the refrigerator and everything does not fit, so by itself I do not take cold eggs. In general, it depends on everything - and on what kind of eggs, how fresh, and on flour and yeast - so the different results are not surprising.
If my woman does not rise as high as I would like, I just choose a smaller shape so that there is indescribable beauty, with ruffles, borders, and if animals or other subjects are not subtle. True, they praise and hamster everything - and it's nice

Hostesses, help me figure out this reason: today I made THIS woman again. It turned out exactly like last time - excellent. Baking oven with the same design with a pan.The dough came up so hard, and so quickly, that it stained the towel that covered the dish. That is, it climbed out of the edges. I put it in the oven, and it dropped by about 1 - 1.5 cm and did not rise again. Exactly my case is the same as the first time. No, everything turned out great and tasty, but somehow not according to the laws of physics. What is the reason?
Py. Sy. Don't ask about the oven temperature - this is a military secret for me and my disabled oven. I use only the terms "cold" - "moderate" - "hot".

It seems to me that the dough just sour. But I haven't seen the pictures - I could be wrong.

It seems to me that the dough just sour. But I haven't seen the pictures - I could be wrong.

And this should somehow affect the taste of the finished product?

It should smell very strongly of yeast. It is possible to sour, but if there was a VERY much sugar in the dough, then the sourness may not be caught. In general, the "symptoms", as in the case of bread in the bread maker, are peroxidized - the dome collapses and the yeast smell.

They didn't seem to complain. True, I threw in brandy from the heart, he may have interrupted everything in the world. To be honest, I haven't tried it myself, because I'm holding on with my last bit of strength - I made a vow to not lose my form.

Made a granny with a Gavanna Club rum
Comrades, but this is a completely different calico - you will lick your fingers. With cognac and ginger I liked it less. Try the rum - the difference is palpable.

[Made a granny with a Gavanna Club rum]

Made a granny with a Gavanna Club rum
As soon as rum appears in the house, I will definitely do it.

My friend fed this grandmother with coconut rum "Malibu", said that she hadn’t tasted it better, even the pasca will now bake just this.

[Celestine]

Celestine, I am immensely grateful to you for this recipe. I press on + Your reputation (found a way of gratitude). So, I'm sure every housewife has some of her "signature" dishes that she does well (well, she does it), which are loved and appreciated by those who consume them and which she does with pleasure (they increase her weight in her OWN eyes). In the sphere of working with dough, I didn't have such dishes at all - there was always mutual dislike with dough. And now ETA "Rum baba" has become such a dish for me. There are wonderful recipes (and I have tried them already): delicious, not laborious enough, etc. But what I can call the "hobbyhorse" of my baking is only "Baba".
If someone is interested, drop me a link (otherwise I am not quite familiar with the forum), where I could share with you the recipes for my "skate soup" and "skate" cooking meat. (Maybe at least I will be useful)

[Celestine]

I can't stand alcohol at all, that's why I always added 8 drops of a special essence "ROM" to the romobab and I really like the resulting taste.

And when I brought it to my parents for testing, my mother said that I gurgled a lot of rum, she stinks of alcoholic rum, she thought that I had poured real rum there. But I know myself not for the first year, if there was an alcoholic component, I would not be able to take a piece in my mouth.
So, on the one hand, this essence cannot be distinguished from real rum, on the other hand, there is no alcohol

As for Easter - I somehow do not have recipes for cakes from the very beginning of HP, that is, they turn out, but some absolutely unspiritual, and heavy.
Therefore, I also decided to bake pasta according to the recipe from the romobula, which always turns out with a bang, and I will even soak it, only without rum and with raisins!

So that Celestine for the hundredth time I never get tired of sending a huge pussy

So that there is no alcohol smell, I boil the syrup with added alcohol for about half a minute or a minute. I bake it only for gluttonous guests, so that it gets the least)))))

And I also ordered a uniform for the "Winter Palace" for my sister, so that together with KhP I would give and teach how to bake this miracle. And now I think that "you need such a cow yourself," so I ordered another such and at the same time multiform "Dahlias" (6 pcs.), So that I could make something of a jew's harp in the form of separate cupcakes-cakes. Hope the order will arrive by Easter. The firm is already proven. Their product quality is excellent (Italy, France).True, they are expensive, but after all, we get upset because of this only at the moment of giving the money, but then we enjoy our whole life.

Oh, what a wonderful table decoration, this baba of rum!



I already made it with real rum.

CHRIST IS RISEN!

I have already put this product on stream. Everyone calls and asks for "Baba", they don't want anything else. Today I did three things and tomorrow I have to screw up two more things - at least I have to carry one to the firm on Tuesday. The only problem is the transfer container. Somehow I don’t have a high round container. But for the whole day I got out of the kitchen and got to the computer.

Gingerbread, I use the form left over from the cake, it is plastic, lightweight and convenient
Here's my baba rum for Easter.

[obgorka_gu]

obgorka_gu, here in the above there is also a link to the Msk site 🔗

And now on the merits of the topic. Colleagues, I don't understand what's the matter. Did everything according to the recipe. but the dough turned out like dumplings. The same situation, by the way, was with Easter cakes. I have the impression that in St. Petersburg the flour is terribly dry. I had to add some 40 ml of water. But it became not much thinner. And the dough fermented not for 1.5 hours, but for 4 hours (after adding 1 tsp. Yeast). The taste was really delicious anyway. Another thing is that it was not a rum woman, but something simply very tasty. And finished products do not absorb syrup. What's my mistake?

[obgorka_gu]

obgorka_gu, here in the above there is also a link to the Msk site 🔗

And now on the merits of the topic. Colleagues, I don't understand what's the matter. Did everything according to the recipe. but the dough turned out like dumplings. The same situation, by the way, was with Easter cakes. I have the impression that in St. Petersburg the flour is terribly dry. I had to add some 40 ml of water. But it became not much thinner. And the dough fermented not for 1.5 hours, but for 4 hours (after adding 1 tsp. Yeast). The taste was really delicious anyway. Another thing is that it was not a rum woman, but something simply very tasty. And finished products do not absorb syrup. What's my mistake?

Are you doing the first stage of the test in HP?
I lay 4 eggs regardless of the weight. This turns out to be much more than 150 grams. And this is additional liquid. In my "Dough" mode after the end of kneading, the dough consistency is like thick sour cream or like pancakes. In HP for that hour according to the heated program, it fits perfectly under the very edge of the container. In it, after 20-30 minutes after mixing, bubbles begin to appear. Of course, I don't know about the flour of your region. But I don’t think that all your flour is of the Makfa type, that is, of dust wheat varieties. It's a little expensive.
It would be nice to hear the experience of working with flour from one of your fellow countrymen.

Py. Sy. Are you absolutely accurate in proportions, as in the recipe?
warm milk - 100 ml
eggs - 4 pieces (this is more than 200 gr)
butter - 125 gr (softened)
In total, roughly speaking, 425 grams of liquid per 375 grams of flour.

[obgorka_gu]

obgorka_gu, here in the above there is also a link to the Msk site 🔗

Degla2006 thanks for the reference

And now on the merits of the topic. Colleagues, I don't understand what's the matter. Did everything according to the recipe. but the dough turned out like dumplings. ... What's my mistake?

maybe I'm wrong, but you measure it with a scale or with a glass?, maybe you get more flour by weight than you need ... because the dough should be soft, almost liquid, when I measured it with a glass, I also got a denser dough ..., really not up to dumplings

In total, roughly speaking, 425 grams of liquid per 375 grams of flour.

+ 100% I think so too ...

Flour ... I think she said that I have to top up well. How much - I don't know, because I pour it straight from the jug / can / box. Do you have electronic scales? Put in a new bag of flour, be surprised.

Oh, darlings, thanks to everyone. Just like that, my soul is warm from your attention. Now I put in a new portion and put not 375 grams of flour, but 280. I watched the kneading (in the oven) - it seems like the dough is soft. Living to the touch. As a spec I will write what happened.

[Degla2006]

Oh, darlings, thanks to everyone. Just like that, my soul is warm from your attention. Now I put in a new portion and put in not 375 grams of flour, but 280.I watched the kneading (in the oven) - like the dough is soft. Living to the touch. As a spec I will write what happened.

Degla2006, if you're interested, I posted my recipe for a baba and a photo on my blog. Try it, you won't regret it.

[Degla2006]

Degla2006You have now derived the dependence of a quality product on flour, but on gas.
I have verified the baking technology of this diamond to the smallest detail. And when I put it in my oven (there is no thermometer there), I know that I have it on the fire for 15 minutes between the large and small dot on the handle, and then another 20 minutes only on the small one. And always women of different color are obtained: either pale, or "tanned" (in moderation). I don’t understand - is this a different calorific value of gas?

[Degla2006]

Degla2006You have now derived the dependence of a quality product on flour, but on gas.
I have verified the baking technology of this diamond to the smallest detail. And when I put it in my oven (there is no thermometer there), I know that I have it on the fire for 15 minutes between the large and small dot on the handle, and then another 20 minutes only on the small one. And women of different colors are always obtained: either pale, or "tanned" (in moderation). I don’t understand - is this a different calorific value of gas?

Gingerbread, I know for sure that our gas pressure is constantly changing (I have a water heater, and I feel it through it). Of course, the temperature is different. But this does not bother me, because when I bake I am very involved in this process myself, fortunately there is a glass on the oven door and a light bulb inside. I determine the readiness by color.

I did it after all. And exactly in the form I wanted
Soft, tender, fluffy pastry.

The link to the form is working, the scheme is valid. Everything is clear and debugged. I made an order, received an invoice, paid, and the next day sent all the goods to Autolux.

[Celestine]

My God, this recipe has been on the forum since June 21, 2008, and I Balda Ivanovna noticed it only yesterday. I absolutely love it, and so does my family. ...
It just melts in your mouth. So she came out Rumov-Coconut. After the signal, I added 50g of yellow shavings, from there the color is so yellow. THANK YOU VERY MUCH Celestine for such a gorgeous recipe.Did it for you in HP.

This one she flooded from the bucket


And this is almost finished, without a haircut yet



And now with a haircut and a syrupy shower.

She cut it while still warm. I could not resist

[Hello, Svetl @ nka!]

Hello, Svetl @ nka! Huge request - tell us how you did this miracle (exactly how much for Kenwood250)! By the way, thank you so much for the layout on the curd bun - everything worked out! Thank you in advance !

[Hello, Svetl @ nka!]

Hello, Svetl @ nka! Huge request - tell us how you did this miracle (exactly how much for Kenwood250)! By the way, thank you so much for the layout on the curd bun - everything worked out! Thank you in advance !

I'm glad I helped. I did this grandma like Elena Bo in HP (the same topic Page-4, answer 47).For which she, too, many THANKS,But again, the bookmark of products is the opposite. Such a tab to our HP is recommended by the instruction (first liquid, and then flour and yeast)

Warm milk-120ml
eggs-3 (150g)
butter soft-125g
sugar-5st. l
salt-0.5 tsp l
vanilla sugar-1 pack
vanilla pudding (I had cream flavor) -1 pack (40-45g)
flour-420g
yeast-2h. l

After the signal - 50g coconut yellow flakes
Mode-1
weight-1kg
color-1

Well, then pour the syrup according to the basic recipe and sprinkle it with powdered sugar on top. Try a must-bliss

Awesome delicious

girls, here is the pudding in the recipe, but we have no trace of it on sale - how to replace it?

I read somewhere that starch can be replaced.

So I also baked this Baba Rum. I made the impregnation twice as much, but it could have been 1.5 times. The result is such a juicy tasty cake, very little reminiscent of yeast baked goods. Thank you very much for the recipe.

Today I baked Baba Rum "Winter Palace" - everything worked out! The dough is simply magical - delicious, airy, tender, sweet !!!! A very, very good recipe! BRAVO to the author!

Oh, girls, and I still baked a rum woman fifteen years ago using an old Soviet book, about 54 years ago. Now I do not have it, the "kind" people are hiding. So, there it hurts a wonderful recipe. Yeast dough is kneaded, which is quite thick, and then dropped into a large saucepan with warm water and it fits there! How !!! And at some stage of swimming in water, you also need to pierce it with a knife! The whole process, of course, is unusual and complicated, but the result !!!! Or did I think so when I was young? I want to bake such a woman, there is no recipe. Help, who can do anything .... After all, for sure, many of these Stalinist culinary books still have! HELP OUT FORUMCHANE !!!!! I WANT TO REMEMBER YOUTH !!!!

[Kanga]

Kanga, catch this one?
Baba
"Dissolve yeast in one glass of warm milk, Add 3 glasses of flour and knead a thick dough, roll it into a ball, make 5-6 shallow cuts on one side and lower the dough into a saucepan with warm water (2-2.5 liters) Cover with a lid and put in a warm place.After 40-50 minutes, when the dough floats up and doubles in volume, remove it with a slotted spoon, transfer to a bowl for kneading the dough, add a glass of warm milk, salt, egg yolks, whitened with sugar and vanilla, egg whites, whipped into a foam; mix everything, add the rest of the flour and knead the dough. After that add butter (or margarine) to the dough, whitewash and knead the dough again well), cover and put in a warm place. the dough will double in size, add raisins, cinnamon to it, Stir and pour into molds (1/3 height), prepared in the same way as for cake, cover and place in a warm place to rise. be careful not to shake while cooking, put it in a cool oven for about 45-60 minutes. During baking, the pan must be turned with great care, because even with a slight push, the dough may settle and the middle will be empty. Remove the finished rum baba from the mold and put it sideways on a dish, and when it cools down, pour over the syrup and wine, gently turning on the dish so that the syrup is absorbed from all sides; then put on a dish, let it dry a little, and then transfer to another dish, covered with a paper napkin and serve.
For 1 kg of flour - 2 cups of milk, 7 eggs, 1.5 cups of sugar, 300 g of butter, 3/4 teaspoon of salt, 200 g of raisins, cinnamon, 1/2 vanillin powder, 50 g of yeast. For syrup - 1/2 cup sugar, 1/3/4 cup water, 4-6 tbsp. tablespoons of grape wine, liqueur or 1 tsp. rum essence "

Oh, Andreevna, my dear, it’s darling, just like IT! All the same, a helluva lot of tricky recipe ..... But, never mind, here we will finish the baked woman from Celestina today, and I will take on This wisdom! If fifteen years ago I was not afraid, then tapericha all the more !!! Bake !!! Oh, I'll bake it, and I'll make it with TORTYZHKIN fondant !!!!! I’m just afraid I’ll burst soon.

[Irga blood-red (Amelanchier sanguinea (Pursh) DC.) Irga escaping, or Corinka (Amelanchier stolonifera Wiegand)]

It's not really a raisin. Corinka belongs to the apple subfamily. Large bushes with small black berries, such as chokeberry.Irga blood-red (Amelanchier sanguinea (Pursh) DC.) Irga escaping, or Corinka (Amelanchier stolonifera Wiegand)On Wikipedia, you can read: 🔗

Thanks to the author for such a wonderful recipe.
True, I don't have such a mold, I made it in an ordinary cupcake maker. This is something (airy, light, soft, yellowish). I made a one and a half portion of impregnation, in the next. just do a double.
Everyone who has been treated asks for a recipe.

[Celestine]

Celestine, thanks for the wonderful recipe! I have been doing this woman many times already, I finally managed to take a picture for the report:





Comment: I took 3 eggs, because large ones, I put in how much butter (116 g), I took a little more milk (for the missing grams of butter, that is, I measured 150 ml in a glass, put the glass on the scale and refilled 9 -10 gr). The dough turns out to be liquid (like for pancakes), it kneads badly in the HP, I always help with a spatula, but the result is always

I didn't have time to take a picture, they ate ...
I took everything according to the recipe.4 eggs, they were big. Because the dough was not liquid, but simply liquid. It sloshed like soup ... She poured a spoonful of flour - that's it. Not a bun, but not milk. From this amount, 2 grandmas turned out. One is in the shape of a loaf (silicone cupcake mold), the second is a natural grandma (glass, butterfly shape) Impregnated with a "hellish" mixture: water + almond syrup + 3 tsp. rum (children ate). Above - sugar glaze from Tortyzhka.
It turned out delicious, but with the impregnation of something, it turned out to be wet at the bottom, dry in the middle. The son liked the middle, and the husband liked the upper (lower) wet layer. In general, everyone is happy
Thanks again for the recipe.

p. from. Now I have this recipe called "Grandma Rum and Daddy Rum"

p. 2 what disgusting glass forms ... no matter how much you lubricate them, it still does not fall out of them. My grandmother was blown away ... stuck to the bottom ...