Baba Rum "Winter Palace"

ALYONK @, what a tall one And last time I didn’t work out ... the yeast overheated in the mullet, the dough was very hot, but nevertheless, it came up a little when baking and tasted like a cake.

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

"Rum old man" is cool

ALYONK @, what a tall one And last time I didn’t work out ... the yeast overheated in the mullet, the dough was very hot, but nevertheless, it came up a little when baking and tasted like a cake.


I used to have a lower form, or rather much lower (two times), in it, after 20 minutes of proofing, the dough began to run away, I rather put baked goods, and so in that form, too, as the cake turned out, but we (especially my husband) liked it, because h. cupcake - this is also good for a change And I always put it in the oven at the lowest temperature (40 degrees out).
But it was established by your experimental way: it is not necessary to distribute the dough in a cartoon! For which special thanks to you and we will take into account for the future!

And Amaretto impregnated, it seems, I was the first! I just haven't tried it yet. Amaretto baba is at home and I'm at work.

I just don't understand how liquid the dough should be. At first I had the consistency of Ostankino sour cream (well, Soviet sour cream). I added more flour. But even after the addition, there was not even a hint of a kolobok. Here I sit and wonder whether to add flour next time, or not?

And about the sour yeast. It happens to me sometimes. After proofing, the dough has a sour smell. I sin that in HP the tens overheat. Does yeast sour from overheating?

[Mams]

... It turned out delicious, but with the impregnation of something, it turned out to be wet from below, dry in the middle. The son liked the middle, and the husband liked the upper (lower) wet layer. In general, everyone is happy

Mams, I saturate on both sides - it takes about five minutes, no more ... Spilled (with a silicone brush, it clings a lot, and you can go through all squiggles) on the one hand, turned it over, spilled it on the other side, turned it over, ... It turns out evenly ... And the top crust, if it is very fried and dense, I often pierce it with a toothpick.

And Amaretto impregnated, it seems, I was the first! I just haven't tried it yet. Amaretto baba is at home and I'm at work.

Nah, I soaked amaretto in winter

[Cake]

And here is my Amaretto Baba in the general collection! Wonderful, only ... it didn't work out with fondant ... Well, I sprinkled it with powdered sugar! And who doesn't like what he says Cake, let them eat pickles !!!

And I didn't have time to sprinkle my snowball

Yes, and the photo was taken until it was completely saturated.
She was eaten too quickly.
And she was prepared according to the recipe of Celestine, which is on the first page of the topic. Not a step to the side!
Very tasty woman turned out and impregnation (for my taste) is enough.
Thank you Celestina!

I bake in molds for Easter cakes !!! And then I cover it with cake fondant !!!!! True, today there is a lot of cognac in syrup levanula, but in vain !!! Very much felt. I will not be anymore, otherwise it seems that even a little ossified after a plentiful eating !!!! Hic, oh!

Celestine! Thank you for this amazing recipe!

The last time (and the first, by the way) I ate rum-baba was in my distant childhood, in Soviet times, and I absolutely did not like it.

But this is a real miracle !!! On weekends I did it without alcohol, because for a little dumplings, I soaked in cherry syrup. Such delicious food !!!!

I'm playing with a new camera here, I decided to insert a picture with essences: Dr.Oetker in sticks and f-we "Ukrasa" in bubbles.

It is always easier to find if a picture is stored in memory.

Girls, who will tell you what dough should be? I put it on a batch, there is liquid porridge, is it necessary or a bun should work?

[the dough is liquid]

Put everything into the oven, "Pizza" mode, who is more comfortable - "Dough"
as soon as it has risen, put it in the form ( the dough is liquid, like Easter cake from Elena Bo).

And no kolobok, the dough is almost poured into the mold .... you can add a spoonful of flour to be on the safe side (if it's scary).

Elena Bo has been making Easter cake for a long time and I don't remember what kind of dough there is ...
Thank you Celestinochka for the quick response

I still have a stupid question, how to saturate this woman? so on top and water?

I still have a stupid question, how to saturate this woman? so on top and water?

I sometimes water from above, then from below it soaks what is glass, and sometimes with a syringe in several places (without a needle)

I watered it on top, then put it on the barrel .... now my grandmother is standing, she shrunk, went bubbles, rags .... it turned out Babka-Hedgehog.

I watered it on top, then put it on the barrel .... now my grandmother is standing, she shrunk, went bubbles, rags .... it turned out Babka-Hedgehog.

Why lay her down, will she start?

I thought she would soak better this way .... ruined aaaaa

[Wort!]

Wort!
I also saturate the top with a silicone brush.
The idea is not mine!

Girls, the grandmother needs to stand for 6-7 hours before impregnation. I read this in a clever book It dries out a little, and is soaked well, otherwise if you spill it with syrup right away, it turns out to be slightly cotton

[Mams]

And here I did it with pineapple juice ... it didn't work ... with amaretto it went with a bang, but with pineapple juice - not very ... In short, impregnation should not be with juices ...

Mams! After seven hours it will be difficult to find what needs to be impregnated ...

[Celestine]

Finally, I got my hands on Baba. I bought a silicone mold that I had dreamed of for a long time, and rushed to bake a woman. I put everything in HP, set the pizza mode and then the phone rang. While chatting, I forgot to control the batch. Bottom line: liquid on top, and a layer of flour with yeast below. With a fright, she turned on the dumplings mode, helped the flour interfere. I poured the resulting dough into a mold, and then apparently my brain completely turned off. Instead of allowing the dough to distance, I put it in the oven. As a result, the woman rose very strongly, with a dome. Then this dome tore into the British flag. I pulled this woman out and thought I would throw it out. Nothing like this. Even when made through one place, it was very tasty. And even without impregnation. Hence the moral: it is necessary to control the batch. I'll bake the next one according to all the rules.
Thank you Celestine for a very tasty recipe

This is actually what happened

[Celestine]

Thank you Celestine for a very tasty recipe

To your health. Here, it’s a win-win recipe, I once didn’t rise in 4 or 5 hours, so when baking it became half as large, I don’t know what it was, but it was delicious

Natasha, I made a grandma, just super. It's good that I managed to take a picture, it's almost gone

[AlisSterva]

AlisStervawhat a beautiful grandmother!
Did you soak it?

Yes, everything is strictly according to the recipe, 2-4 tbsp. l. rum (there are still 2 rum grandmothers left for rum) to drink a little, but for impregnation - it is

Thanks to Celestine for a very tasty recipe.
It turned out to be a super woman. My family ate my grandmother, as they say, "in one sitting." They demand more. ...

I also made a granny rum, a really very good recipe. Did it very late so the night was soaked. In the morning everyone said it was just super. Thanks for the recipe. Failed to take a picture.

Girls! Baba is baked. standing, resting Something I ran on Temko and did not catch, soak it with hot syrup or cooled? And, as far as I understood, it is better to cook a double porcini syrup ???

I slightly cooled the syrup, and cooked one portion, as for me the syrup was not enough absorbed very quickly, so I think you can increase it.

Thanks for the answer!!! Yesterday while I was thinking, I opened half a bottle of Biscuit cream liqueur in the closet, I thought that there was nothing for him to stand there so simply, I heated it to hot and soaked it. Half a bottle went to nowhere, probably the same amount would have taken. It turned out very tasty !!!

Here is my grandmother, I finally managed to take a picture

Girls, help me, eh? I went through the whole Temka, but did not find - how many live yeast do you need? Well, I have no dry ones !!! The recipe is not quite familiar, so I use Queenie's recalculations (2g yeast x 100g flour, etc.), but here, how?

[rinishek]

rinishek, t. to 1 tsp dry yeast = 6 gr. fresh, then take 12 grams. fresh yeast.

And in my instructions for HP it says:
"1 teaspoon dry yeast = 12 g fresh"

Wow! Something bent a lot .... goes for 300 grams of flour 24 grams of yeast? This pereboooooor .... albeit muffin

1 teaspoon dry yeast = 7-8 g compressed yeast.
But more is possible for delivery.
I have 40 g of yeast for 500 g of flour in a rich fat dough

[Stеrn]

And my instructions say: "If you are using fresh yeast, you should take their threefold (by weight) amount and dilute them with a small amount of water ..."
I understand that 12-14 g of our relatives in Kryvyi Rih will be fine, right? they are just animals !!
Really even Stеrn baked on dry ???

I think that you can put 10-12 g of Kryvyi Rih, because they are not inferior in strength to Western ones, and in our instructions the reference is most likely to weak yeast.

And just give my son a rum woman. If it were his will, then instead of breakfast, lunch and dinner, he would eat it, darling.
And it doesn't get bored. I cook every week

Girls!! this ! this! this is something !!! yummy, adorable, awesome, just a miracle!
Celestinochka! the recipe in slang terms - BOMB, or rather BABA-BOMB!
very tasty, thank you great!
Girls, thanks for the advice and support. I baked with fresh yeast, Lviv (I doubted something from the freezer, bought a fresh pack) - 12 g. It turned out great


Lilechka, and a cup of cocoa, no sugar, and how delicious!

Yes! I agree with the previous "sick" rum grandma that this is just a fairy tale !!!!!!!! After all, how many store rum grandmothers I didn’t buy, nor how could I understand what was delicious in them. And here!!!! Yesterday's portion was destroyed by today's lunch, so today, in honor of tomorrow's trip to the parents, two portions were concocted! But here's the question. With that grandmother that I have according to plan for breakfast, what should I do? Soak in syrup today? Or leave it that way and soak it tomorrow night?

do not soak! And then both will eat! I checked it myself! Wrap it in plastic and hide it further in the refrigerator. And then you won't have time to chuh, they will be smart! I will take this breed of babka-eaters!

Girls, please tell me, do you need butter in the dough, or can you margarine and should you melt it? I'm going to knead the dough by hand.

You can, of course, margarine. Of course, soft or melted in a micrushka.
You won't be able to knead by hand - it turns out to be a liquid dough. Therefore, the most optimal is the mixer. Or a blender.

[Celestine]

Here she is, my woman.

I had a mold lying around in the nooks of the kitchen, since my school years. A couple of times I only baked a cupcake. But now she has been rehabilitated and is back at work. But of course the shape of the palace does not allow me to sleep well! Half of the dough is placed in my mold, so while the first part is baking, I put the remaining dough in the bread maker on the Dough mode again.
There was an incident with the first portion. I didn’t melt the margarine until the end, there were pieces that were not solid, but the bread maker didn’t break them. Therefore, when the dough was ready, I pulled out the unmixed pieces of margarine from it. But its reduced quantity did not affect the delicate taste! And I only baked on margarine ...maybe in butter and tastier, but is it tastier ?! I ran out of cognac on the last portion, so I added clean alcohol and Ukrasovsky flavoring "rum" to the syrup. Well, my husband said that it comes out even better this way
Celestine, thanks again, for such a recipe, as well as for the extra (many) grams on my waist type

Celestinochka, today I'm with my grandmother, at last 🔗
the chic shape of the palace has not yet acquired, baked in a simple, round one. I didn't have vanilla and I rubbed the lemon zest ... what a beauty it is 🔗... Taste, smell, now I will only do this.

And I came with a thank you. The grandma turned out to be wonderful. The uniform is also not a palace one, I baked in a duck. And I could not sprinkle with powder, the top is wet, the powder melts. Probably need to be impregnated with a syringe to keep the roof dry. And so everything is very healthy and tasty.

And I impregnated with a syringe Raisin with Celestina advised

[Suslya,]

Suslya,with or without a needle?

At first I tried it without a needle, but for some reason the syrup was poured out, then I inserted a needle and it went.

Yesterday I also "stoned" Truth slightly messed up, gave a little time for proofing,. But all the same it turned out, though not very high, but very tasty. Celestinka, thank you very much !!!