And here's another adorable forumine of alf of the experiment, all together we did the Baba
The recipe is the mother of our cuochina Lu
http://http// piccolemagieincucina.blogspot. 20com/2009/12/baba.html%
The recipe is as follows:
220 g flour 12 g fresh yeast 2 eggs and 1 egg yolk
50 g butter 30 g sugar
1pizzico salt
1) prepare lievitino using 2 tablespoons of warm water, yeast, a tablespoon of flour and a spoon full of sugar total, mix, cover with plastic and wait until it is completely frothy. (Photo 1)
Photo 2, lievitino put in bowl with remaining ingredients and work my recipe calls for the dough hook with whips, I like the hand-mixed with Lu.
Photo 3, the dough is ready when it comes away from sides of the bowl, cover with plastic wrap and let rise.
Photo 4, the 'dough after about 2 hours of levitation.
Now turn on the table, make the folds of those two types of rounding and train our baba.
Photo 1) I cut the pieces of paste 50 gr round with the palm of his hand and poured into well buttered tins buttered
Photo 2) let rise covered with plastic, just the dough to 1 cm from the edge to remove the film, as recommended by Adriano grown until the dome was formed outside the mold
baba Cook in a preheated oven at 180-200
Photo 3) fresh from the oven, let cool a few minutes, remove from the molds
Photo 4) here they all head down after a bath in the syrup, prepared in advance and warmed:
rum 120 grams of 350 grams to 200 grams of sugar water
lemon zest
As recommended by the Adriano we ate them next day, accompanied by a coffee
This is the inside, as you can see much honeycombed and spongy.
Delicious, thanks to Lu's mother learned a new recipe, in good company
Thanks girls for the next
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