Baba Rum "Winter Palace"

[julifera]

And I'm interested! julifera , please tell me how much vegetable oil did you take?

Stеrn, I was afraid, but I risked exactly as I took in the recipe
125 grams of vegetable oil

The choice of oil is anyone else, but I really loved my mother's Easter in butter, and I got the worst heartburn from them in the last three years, and this despite the fact that I do not suffer from heartburn, but once a year after her pies like this going on.
And from the romobabka in butter there were only hints that I would feel bad, there was only a heaviness in my throat.
From vegetable oil - everything is easy and wonderful, no matter how much you eat.

The opposite case - I read recently here on the forum - someone has a terrible heartburn on my favorite Esmeralda cookies, and I can eat tons of it and I have nothing.

Stеrn, but we are almost countrymen, I just noticed

I baked this "Wet Aunt" in a large cartoon (60 min + 20 min.)

I kneaded in a bread maker according to Elena Bo's operating time (for 420 grams of flour).
Has risen so high that the valve slams into the roof!
Beautiful, golden!
Airy, light!

Began to soak directly in the multi saucepan. I took a double dose of impregnation, but my aunt was wet only on the top and slightly damp on the sides.
With raisins or with some other dried fruit will be more interesting, in my opinion.
Thanks for the recipe !!! A wonderful baking for tea! I liked the stove in the cartoon very much!

[Celestine]

Celestine, thanks a lot for the recipe !!!
I baked "Baba Rum" - delicious, beautiful, and most importantly, everything is simple!
The dough was very tender and the next day it was very good (not like with other pastries). And really - the wetter, the tastier.

And who made the syrup with orange juice (I may have missed it) - how does it taste better, did you like it? Or some other version of the syrup.

[itself climbs into the mouth ... in huge pieces]

On holidays I did not have time to soak, and I was too lazy, so in 2 hours one woman disappeared, I had to put a second one, I made it in a bread maker, the dough turns out incredible, itself climbs into the mouth ... in huge pieces

My delight is difficult to express in words !!!

Oh, but you can put such a dough in small muffin tins;
I only have one. Such a silicone plate with squeezed out cupcakes .... Surely met in stores.
And then bake for how long and at what temperature?
I really want to try this Baba ...

Can. Only it will take a very long time. Dough - up to half of the mold, allow to distance. Baked at 180 C (no convection). Time - don't go far while the first batch is baking ... Then remember But you can also bake in a large saucepan - glass or melallic (no plastic on the handles). Are there any saucepans?

Celestina, this woman cannot be baked often ... because she tastes good and I eat her

Oh, but you can put such a dough in small muffin tins;
I only have one. Such a silicone plate with squeezed out cupcakes .... Surely met in stores.
And then bake for how long and at what temperature?
I really want to try this Baba ...

I did it in the small molds you are talking about. It bakes in them 3 times faster than in a large form. Besides the dough is yeast, you can open the oven. I check the readiness with a wooden toothpick, break off the tip so as not to pierce the silicone. And the little ones are impregnated better.

I fell in love with the recipe before I tried baking yet.
Girls who have tried all three options - in a bread maker, in a slow cooker, in an oven - which one do you like best?

I'm afraid that tonight I won't have three options - where to start?

I baked in the oven, in a bread maker, and in a multicooker. I liked the oven better. But I'm not objective. because those that did not pour syrup on their ovens (did not have time), all the same with syrup is better
In the oven, it turns out to be denser (I like this more), and in a slow cooker, in general, airy T. To. Came up for a long time.

Celestina, did it fit outside the multicooker?
Or is it possible on the heating mode in a multicooker?

The dough is in the bread maker (I will note again, do not be alarmed, it is liquid)
We put it in a slow cooker, heat it up for 10-15 minutes and ... until the bitter end, it's about 1-1.5 hours, then turn on the baking for 65 minutes.

[Celestine]

Thank you Celestine
I still feel bad about the baking and heating modes of the multicooker.
It will be necessary to throw a thermometer in there so that I can understand what temperatures inside are obtained during heating and baking.

And then yesterday I made a Curd zebra in a cartoon and did not bake half a letter, it turned out that 60 minutes is not enough. Now I will post pictures in that topic

I baked it, but I haven't tried it yet, a friend came running and took a piece away - she says it's very tasty. Downy dough, I've never worked with such a thin yeast dough, I'm used to rolling a bun.
She absorbed 300 grams from me, but not wet. It is convenient to soak straight in the form, in short, a low bow to the author
girls, I ate this BABU, not a single claim to the recipe-
I will still bake
now I will sprinkle it with powdered sugar on top, it is so self-sufficient that it does not need chocolate icing

I also baked this miracle today, she took 300 g of syrup, alcohol is not felt at all, I poured 4 tablespoons of cognac, I would like to cover it with some white watering on top, sweet, but I don’t even know what it might be called (I’m only I master all the delights of self-cooking), advise something

And here is my "Rum Baba" from the multicooker:

so I baked this today, if I may say so, a woman, even a woman!
it turned out one to one, only more tanned - I baked it longer
but this "crumpled unevenness" (on the top photo on the left, and on the bottom - on the right), apparently from the valve?
the bread maker was reluctant to "use", kneaded the dough with a submersible blender. I'll make a reservation right away - you shouldn't strain the submersible blender so much, no matter how powerful it is - it's better to use the mixer, it won't heat up so much, and it will be easier for your hands, especially if you knead the dough in a bowl on a rotating stand
I folded all the recipes and this is what happened:
4 medium eggs
120 ml warm milk
125 gr butter
5 tbsp. l. Sahara
0.5 tsp salt
1 bag of vanillin
one third tsp citric acid
425 g flour
2 tsp yeast
the dough turned out to be thin, stretching for a spoon, but much thicker than for pancakes
it came up for half an hour in a bowl, then I put it in a multicooker, it came up on heating for 20 minutes, then it came up for another half hour, then baking for 65 minutes + 30 minutes (it turned out so much by accident, the child "helped" to turn it off, but I definitely did not remembered.Only after the final signal, I calculated how much it turned out in total)
now my adjustments for the future: no questions about dough and baking! only raisins can be added, but the impregnation turned out to be too little !!!! I made a syrup from 150 grams of sugar, 300 ml of water and 5 tbsp. l. cognac. next time I'll make at least twice as much syrup
on top, I tricked her with powdered sugar, but all the same, and still asks to make her a hat from sugar glaze, this is also my task for the next "aunt"
in general, an excellent recipe! I highly recommend it - a wonderful dessert, very airy and at the same time quite satisfying

Baked according to this recipe both in the oven and in cotton adapted - just fine! I can suggest adding a kumquat from my own, I took orange and lemon together, it is very tasty and the color is beautiful, I cut it into rings. Yes, I buy kumquat candied in dried fruits on the market.And I also plan to try it with canned pineapples, dry the pineapple and put it in the dough, and let the syrup, respectively, be impregnated.

May I come to you?
Celestina, thanks to you, I made several important discoveries!
1. It turns out that my multicooker has a "heating" mode separate from other modes. I read the instructions for a long time, I did not use the mode separately. I forgot. Now I figured out that I have an awesome thermostat in my kitchen!
2. Yeast dough can be so indecently liquid and excess moisture only has a positive effect on quality.
3. In fact, absolutely rich dough (a critical mass of eggs, sugar and butter!) Can be raised by yeast to an airy state and the baked goods melt in the mouth.
4. The multicooker is great for baking pastry, not just muffins and charlottes.
5. Wonderful recipe, not confusing and win-win. For tea - delicious!

Today I have already delivered the second Baba. Despite the strictest prohibition "Do not eat until the mother takes a picture!" everything was eaten and washed down with raspberry compote during that time. while I was distracted by talking on the phone. Therefore, there is no photo. Added raisins and dried peaches (consistency like dried apricots, only sweet). On the cut - gorgeous, taste - well, no words !!!!!!!!!!!!!!!!!!!!!!!!!! Estessno, poured cognac syrup and smeared with sugar lipstick. which I put in the theme "Easter".
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9032.0

The whole family was delighted and yelled "Hurray! Mom baked cake!" Big, tall Baba, luxurious color and smell. and even a snow-white cake poured over with lipstick! So it's also an option for Easter!

By the way, in order of information. In the book "Cookery" for 1953 (Stalinist), it is recommended that the ready-made Rhombaba, after 10 hours of standing on the shelves, be put "upside down" in a basin with hot syrup "to half the height of the Rumbaba." Then pull the woman out of the basin and turn it over. The syrup from the top will distribute to the bottom by itself. Then glaze over with sugar or milk lipstick. But who will endure 10 hours ??? !!!
Celestina, thank you for the recipe !!!!

I sit crying! it didn’t work out, I’m crooked! only 6cm, and girls have such tall beauties!



everything went to sleep the morning of the evening is wiser, and we are not optimistic to cry! I'll take it tomorrow and another fun!

[obgorka_gu]

obgorka_gu , while I put in my woman, and you beat me with yours.
Do not be discouraged - the main thing in this business is taste!

But, I have brought mine anyway. Let it be.

I sit crying! it didn’t work out, I’m crooked! only 6cm, and girls have such tall beauties!

obgorka_gu, don't be upset and don't call yourself names like that. My first Granny (who was eaten in 10 minutes) was also not tall. I was afraid that the batter would not be able to rise high and turned on the baking. when it increased in volume by 2-2.5 times ... Yes, and I was in a hurry to catch the evening tea, so that it was baked delicious and low.
The second one was kneaded right there (all things were just 3 minutes !!!!), left in a bowl for half an hour, then poured into a cartoon saucepan, warmed up slightly and left to rise. The time flew by at the computer quickly - the dough stood for 1.5 hours (This is not counting the time in the bowl). Here came now. opened. and there is 3 cm left to the brim! Well, I turned on baking. So my advice is take your time to start baking !!!!
Celestina, well, I just don't know how to express my gratitude !!!!

I report - only without a photo (the yusb-wire from the camera broke, but the phone turns out awfully).
The first woman was made in a multicooker - according to the original recipe. The dough was in KhP on "Pizza", I immediately poured it (it was thin) into the cartoon and kept it on heating for 40 minutes, then another 20 - just like that. Baked for 65 + 10 minutes.
Impregnation - rum and 300 ml of syrup.
Baba is delicious! Wonderful! My lovely!

Yesterday I decided to bake in KhP according to the same recipe, only I put 3 eggs, not 4 (since they are very large). And so I screwed up. I turned on baking for 45 minutes after raising the dough 2.5 times. Then I decided to add another 30 minutes - I set a timer, I'm sitting waiting ...After 25 minutes, I realized that I had set the time, but did not turn on the stove ...
This was the first mistake, because after the downtime, the roof fell by about 1.5 cm.
I made 300 ml of syrup, with cloudberry liqueur (the rum ran out, it was just 50 grams left). I poured it on top, then decided on the sides. While she was turning and turning the woman, the center cracked. A lot of syrup went to the center. Second mistake.
I went to bed almost crying ... In the morning I cut off a piece - the center, of course, was too saturated - the dough was damp, the crumb became homogeneous. But, thank God, this is only in one limited area, and still it's delicious!

I will make the third woman again in a slow cooker - I want to treat colleagues at work

Thanks again for the recipe - now my favorite

And here is my "Rum Baba" from the multicooker:

The height is simply unreal! is it really so in a large multicooker rose? Mine is a couple of centimeters lower, and I thought it was the limit
Or is it a small multicooker?

[Olega_mama]

Olega_mama
I have a large multicooker, but this is not the tallest woman from a large multi. What do you think when you see this one?

🔗

On the "woman" even a trace from the valve was imprinted ...

[Celestine]

Thank you girls for your support! Yesterday I really hurried to put on baking, forgot that the yeast dough should rise before baking (and it rose well before being transferred to the saucepan).Celestine thanks for the wonderful recipe! , despite the fact that I was very upset yesterday, at work and at home they said that the taste is wonderful! and only a small piece remained! And a new one is already being baked in a multicooker!

Crochet Well, your women are just delight!

And I found a wonderful place for the dough to fit on a yogurt maker! , it's just warm there and you can put it where it's convenient! (maybe someone already did this, but I opened the bike for myself!)

For me, too, it rose to the valve, but something did not work out with the impregnation. I soaked it right in the saucepan and it got soaked rather than soaked.

There are only three of us, so I had to drag half of the women to work.
And for a small multi, probably, you won't be able to knead the dough in a bread machine? Will it be too little?

Today I made Grandma Rum, but forgot to put in the butter. It turned out to be a semi-dietary grandmother. Soaked 500g of syrup, 4 tbsp. l of orange liqueur + hot chocolate on top and I would also drink some syrup.
Even without butter, grandma is super!
It was soaked for exactly 10 minutes. Wet but not wet. And the aroma !!!
Here is my report:


I can't get enough of the recipe.
Thank you so much!

Lyulyok, the woman is really tasty! I ate that piece without batting an eye! And its structure is interesting. Thanks for the treat! [Youtube = 425,350]

[Celestine]

Celestine Thank you! My third rum baba! With cognac-vanilla fondant from Tortyzhka (for a glass of sugar (250ml), I make it with vegetable oil, I add a lot of raisins and lemon zest, this 10cm is delicious!

Celestina thanks for the recipe brought to us. An excellent woman, she made 200 grams of sugar on 500 ml of water - the woman ate everything, sprinkled ginger on top, but in the same form as yours - it all turned out so that she did not notice how half of the palace remained, even I would say an extension

Yesterday I baked THIS MIRACLE !!!!!!
It's just wonderful, the taste is great, it rose very strongly, even ran out of shape. I really love the oven, but not very much, but this grandma ate 1/4.
Soaked: defrost cherries, for dumplings, the juice added to the stack instead of part of the water, the rest is up to 200 ml of water + 100 gr. sugar + 3 tbsp. l whiskey, absorbed like a sponge, but it was not like sourdough, although I was afraid of that.
DELICIOUS!!! Thank you very much Celestina !!!

[obgorka_gu]

obgorka_gu, the fondant with the grandma is very impressive!

Finally, I also got my hands on the multicooker production of a romobabka.
I thought I'd put it on the stream, give the entu grandmother for a paste (cake), but it was not there.
For some reason, a brass woman tastes better to me, and much tastier, and I don't know why.

The dough did the same as always, and it went up to heaven in a multicooker and eventually came out huge, enormous (more than 1/3 or 1/4 from the oven)
Barely zaphala it into the same pot.
And it was soaked much more evenly, and airy-airy,
and tasty - no doubt about it.
But from the oven I liked it much more. No business

[obgorka_gu]

With fondant from Tortyzhka cognac-vanilla

obgorka_gu, tell me a link to the fondant, please, otherwise I missed something

[obgorka_gu]

obgorka_gu, the fondant with the grandma is very impressive!
But from the oven I liked it much more. No business

I agree, and I like it more from the oven, it is somehow more saturated, or something

[obgorka_gu]

obgorka_gu, tell me a link to the fondant, please, otherwise I missed something

Irina @ catch
https://Mcooker-enn.tomathouse.com/in...ic=9032.0

made according to the first technology with the addition of a spoonful of cognac and vanillin (sachet)

[Basic mode.]

Basic mode.

This is for HP Panasonic in Elena Bo's recipe. Tell me, please, how long is it? What is considered "Main Mode" for most members of the forum? I often read the time - 3.50 hours. In Moulinex - 5004 and at 3000 this is program number 8 (I don't consider it "main"). It bakes "Bread with Yogurt". Butter cake, for example, according to the program - 3, 20 hours, and the first two programs, sort of like "basic", are considered 3.15 - 3.40 hours for me. Help agree on terms.

The "Basic" mode is, as a rule, program # 1 in all ovens, that is, plain white bread. Please do not look at the time - it is different for everyone in the main programs, because in some there is a temperature equalization before baking. in some not ... The power of the heating heating element is also different for all stoves. I also want to note that in different modes, the temperature of the proofing and the actual baking is different! That is why the recipes indicate the name of the program, not the baking time! I hope you haven't explained it too much?

Hello everyone!!!!!!!
The idiot's dream has come true - today the uniforms I ordered came * one, of course, "The Winter Palace" (I only call it that, although it goes like "High Cathedral") and at the same time ordered another uniform "Camomile". I tried to bake an ordinary biscuit (with sour cream) in "Camomile" to see what these silicone molds are. I realized that you can't do without the advice of the "experienced".
Help who has experience by answering my questions:
1. In molds, you can bake any dough or only yeast and muffin. And the biscuit?
2. How to put in the oven: higher - lower? For a few trays? My "bulges" are burning.
3. Remove the rim on the "Winter Palace" (plastic) when baking or bake with it?
4. Did you burn "Baba" in THIS form?
Here's what I got, for example:


And such a beautiful shape should have turned out.
I will wait for an answer, advice. Thank you who will respond.

Gingerbread, you have some kind of short woman turned out ...
as far as my theoretical knowledge is enough, any sponge cake is baked in a form 2-3 times higher than the "height" of the dough. and your mold itself is rather small ... or is it an optical illusion? well, in the sense they would have thrown a box of matches for "orientation"
biscuits are usually placed in the middle, and in order not to burn, try to put a bowl of water on the lower shelf

Gingerbread, you have some kind of short woman turned out ...
as far as my theoretical knowledge is enough, any sponge cake is baked in a form 2-3 times higher than the "height" of the dough. and your mold itself is rather small ... or is it an optical illusion? well, in the sense they would have thrown a box of matches for "orientation"
biscuits are usually placed in the middle, and in order not to burn, try to put a bowl of water on the lower shelf

The form itself is this: the form is silicone. "Chamomile" d260 * h50mm.
You can look "nicely" here: 🔗
Something baked there is also not high. I tried a strange recipe for a biscuit - only soda. Not even vinegar. Sour cream could be supposed. But I had it fresh. But even now I'm not worried about the height, but the burns on the "bulges". Does the woman burn too?

I tried to somehow save both labor and grubs.I quickly baked another cake in the usual form, cut it in half, smeared it with cream, and covered it. I spread some more cream on top and "glued my top-chamomile. I also decided to cover the burnt leaves with cream. Well, in this form it only lasted for the time of photographing. Half of it has already been eaten.

but it turned out beautifully! any flaw in skilled hands can turn into a masterpiece!

Thank you. But you flatter me.

I like a thread will try some baking technology in silicone molds to minimize the contact of the surface of the mold with the baking sheet. Especially the bottom is the most problematic element. The ideal option is a suspended state. I’m thinking about it now. There is no certainty that this will help. But it is possible to find out only by experience. How to think of a thread - unsubscribe and tell about the results.

If such an occasion happens, then bake not on baking trays, but on a thin grate (if there is one in the stove) Or lay a non-stick cloth on a baking sheet, but in general even good china does not burn like that ... Can you bake for a long time? I bake it in 30-35 minutes. If more, the crust is not so tender.

If such an occasion happens, then bake not on baking trays, but on a thin grate (if there is one in the stove) Or lay a non-stick cloth on a baking sheet, but in general even good china does not burn like that ... Can you bake for a long time? I bake it in 30-35 minutes. If more, the crust is not so tender.

I baked for 35 - 40 minutes.
There is a grate, but not shallow - the most common.
Made in Italy (and this is 100% for some even other features, except for the factory pressing directly on the product).
What is a non-stick cloth?

I baked it on purpose at night



I mixed it, suited it 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. Baking time - 30 minutes, temperature - 180 degrees, on a wire rack with thin rods (not on a wire rack for meat), put the dish on a wire rack, the height of which from the bottom of the oven was 10 cm.
The roofs are covered with cherry in two layers. the whole granny turned out to be smooth, light, baked, ate 450 grams of syrup

Thank you Next time I will warm up these 20 minutes for 60 minutes, I think it would be 1.5 cm higher.Please write later how did you get it

the roof of my first bread was blown off, but this only fueled my interest, I stubbornly began to look for a mistake and found it in too hot a temperature. Now I bake at 240 degrees and there is always decoration on the table, such as for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=225.0

the roof of my first bread was blown off, but this only fueled my interest, I stubbornly began to look for a mistake and found it in too hot a temperature. Now I bake at 240 degrees and there is always decoration on the table, such as for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=225.0

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?

[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?

[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 Khrushchev's cast-iron radiators. We also live in Epiphany frosts with open windows. Now I could not make a draft in the kitchen, so I immediately have the tropics. Rising in the oven is out of the question - 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?

I'm sorry I'm not Shurshun, but everyone has different proofing times, if yours rose well, I think you can bake (IMHO)

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. Thanks especially for the detailed Shurshun technology.
2. In the morning I sent my husband and grandson to the dacha for barbecue. I even gathered them a company. Therefore, I was able to focus only on my "woman", and not serve all their bunks every five minutes.
3. I also invented a baking method in my handicapped oven. I do not have the required grate. But, due to the fact that this form has a stiffener in the form of a central cone, it was possible to install it "on the weight". I found an old saucepan of the appropriate size in the trash on the balcony. By the way, it became so dirty after the oven. Here is this construction, which I put in the oven (with dough, of course). And nothing burned!


And here is the end result. I did not sprinkle powder on top on purpose, so that the texture of the baking was visible. 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.

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.

[Gingerbread]

Gingerbread It turned out beautiful! and the idea with a saucepan is good, but so as not to burn, I always use 2 baking sheets (one deep, the other flat on top), and then any forms or pans and nothing burns either due to a small air gap between the baking sheets (cm 3)