Baba Baba by Hector Jimenez

Category: Bakery products
Baba Baba by Hector Jimenez

Ingredients

Dough
milk 100 ml.
wheat flour / grade 500 BC
egg C1 5 pieces.
sugar 60 g
salt 1/3 tsp
vanilla taste
pressed yeast 18 g
butter 200 BC
Impregnation
water 200 ml.
sugar 200 BC
orange zest 1 tbsp. l.
rum (cognac) 50 g
vanilla taste

Cooking method

  • Baba Baba by Hector JimenezBeat eggs with salt.
  • Melt the butter and cool.
  • Baba Baba by Hector JimenezHeat the milk slightly. Dissolve sugar and yeast in it.
  • Baba Baba by Hector JimenezCombine milk and eggs.
  • Gradually adding flour, knead the dough.
  • Baba Baba by Hector JimenezThe dough was kneaded with a hook for about twenty minutes until smooth and smooth. The dough is viscous.
  • Baba Baba by Hector JimenezPeel the dough from the sides. Pull to center with oiled hand. Cover and leave to ferment.
  • Baba Baba by Hector JimenezFermentation lasts 40-60 minutes at a temperature of 27-28 degrees. It increases in volume by 2-2.5 times.
  • Baba Baba by Hector JimenezPour butter into the dough and add vanilla, if using, start kneading.
  • Baba Baba by Hector JimenezKnead until the dough is homogeneous and smooth. I kneaded with a hook for about twenty minutes. The dough looks sticky, but if you grease the table and hands with oil, then it is great to work with it.
  • Baba Baba by Hector JimenezDivide the dough into equal parts, round and spread over greased forms. Cover and prove.
  • Baba Baba by Hector JimenezThe dough should rise to the edges of the molds.
  • Baba Baba by Hector JimenezBake in an oven preheated to 180 degrees for 20-30 minutes. If the top begins to brown heavily, cover with foil.
  • Baba Baba by Hector JimenezWhile the dough is being prepared, you need to boil the syrup. Mix water and sugar, add zest. Boil and simmer for 5 minutes. Allow to cool until warm, add rum and vanilla.
  • Baba Baba by Hector JimenezGet the women, cut off the top and soak all the syrup. Allow to cool in the molds for a couple of hours, and then just remove from them.
  • Decorate with glaze if desired.
  • Baba Baba by Hector Jimenez
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

7 pieces

Time for preparing:

2.5 hours

Cooking program:

oven

Note

Recipe by Chef E. Jimenez.
What have I changed? Divided the amount of ingredients. The author has twice as many of them, those per kilogram of flour. The second half of the dough, but without oil, he offers to freeze and use when necessary. Hector baked one woman, I divided it into seven forms. The author fermented and proofed at a temperature of 45 degrees. With all due respect to Chief, that's a lot. Therefore, I fermented and proofed at 28 degrees. The impregnation uses 100 ml. rum, I used half the norm.
Now about the taste. The women turned out to be airy, weightless. Not very sweet for me. It tastes like a buttery biscuit cake. It doesn't look like yeast baked goods at all. Delicious. Recommend!

Tatyana1103
Angela, your place is beautiful and tasty as always. I like rum women very much, and if I take cognac for impregnation, and not rum, will it greatly affect the taste?
ang-kay
Tatyana, Thank you. I didn't bake with cognac. But I think it will be delicious too.
Tatyana1103

Even before the cake, hands will never reach
Baba Baba by Hector JimenezEaster cottage cheese cake with raisins and candied fruits
(ang-kay)

and here is a new yummy
ang-kay
Yes there are a lot of old
Rituslya
Angela, Thank you!
What a woman !!! My household loves me very much, but I'm afraid of everything. Suddenly it won't work.
And here you have a soooo lush grandma, Angela! Oh! Oh oh oh!
I will definitely try.
Tatyana1103
Quote: ang-kay
Yes there are a lot of old
Yes, I am aware of Angela, I have already looked after a few, but not all at once, as they say: "Slowly but surely we are moving towards the intended goal." For my sweet tooth, there are more cakes, but the piece of meat is thicker.
Tanya-Fanya
ang-kay, temptress
Albina
Angela, tasty and beautiful as always
lady inna
Angela, they are great! I'll bookmark the recipe, thanks!
Crochet
Wah !!!

Low bow for all your efforts, dear !!!

Quote: ang-kay
I kneaded the dough with a hook for about twenty minutes

Quote: ang-kay
kneaded with a hook for about twenty minutes.

The total mixing time is 40 minutes.

Why / why take so long? Very interesting actually ...

And at what speed did you knead Angela ?

I remember, Luda-mariana-aga, in one of the recipes for Easter cake, I recommended a long kneading, 30 minutes, at the lowest speed.

Quote: ang-kay
cut off the top

Angela, I understood correctly, we cut off the top without removing the women from the molds?

Quote: ang-kay
Decorate with glaze if desired.

We cover the bottom with glaze, right?

And you, by the way, what kind of glaze? Protein?
ang-kay
Inna, thanks for your attention and interest in the recipe.
Quote: Krosh
The total mixing time is 40 minutes
Yes.
Quote: Krosh
Why / why take so long
the dough should be smooth with developed gluten. If in your case it turns out faster, then the batch will be less. By the way, with a manual mixer with attachments for dough, it is possible that the kneading will be faster in HP too.
Quote: Krosh
at what speed did you knead,
First and second.
Quote: Krosh
without taking the women out of the molds?
Yes.
Quote: Krosh
We cover the bottom with glaze, right
Inna, yes.
Quote: Krosh
Protein
On gelatin.




Tanya-Fanya, Albina, lady innathanks girls. Try to bake. I hope you enjoy it.
Rituslya, Rita, Thank you)
Quote: Rituslya
but I'm all scared. Suddenly it won't work
It will definitely work out.
Crochet
Angela, thank you very much !!!

Now after all the dots are over i are placed, I simply have to bake them, and I will bake them without fail !!!
ang-kay
Inna, I will be glad if you like the result)
Kapet
As for me, cognac will not give a woman the aroma that comes from a good rum. And you can save on rum if you use a rum flavoring diluted in vodka. Yes, - rum is still more natural, but don't buy a whole bottle of expensive Cuban rum because of the 50 ml in the recipe ... But I don't recommend taking cheap rum - a woman will probably give it away ...
Baba Baba by Hector Jimenez
Wildebeest
ang-kay, Angela, I baked your woman. THING!
When I looked at the dough without oil, I wondered where to put the oil there, and even 200 grams? But she shoved it. The dough is wonderful.
I added cognac to the syrup. Against the background of orange peel, he disappeared, those. there was no aftertaste of alcohol. I do not have molds for a woman, I have adapted tin cans. I filled them with 1/3 dough, put them on the proofer and spun. She looked, and they got up so well, and look that they will fall. She began to bake from a cold oven. And they started to rise in the oven. I lay the cans with baking paper 2-3 cm above the can itself, so they turned out almost to the edges of the paper.
The horns and legs remained from my women.
Let me kiss you for such a wonderful recipe ... Then, if you want.

Actually, I was going to bake a rum woman for 8-9 years, but something was scary. Suddenly I was honored and the result was satisfied.
ang-kay
Quote: Wildebeest
I baked your woman
Sveta, great! So nice that I used the recipe.
Quote: Wildebeest
he disappeared, those. there was no aftertaste of alcohol.
But alcohol should fade away, but it still gave its own note in the overall aroma.
Quote: Wildebeest
paper 2-3 cm higher than the can itself, so they turned out almost to the edges of the paper.
I risked with a cold oven if they had already risen so much. Would start to rise and fall. But all is well, it means that we have not moved to the limit.
Quote: Wildebeest
I'll kiss you for such a wonderful recipe ... Then, if you want.
Then, then later. Hope to see you.
Quote: Wildebeest
I was going to bake it for 8-9 years, but something was scary. Suddenly I was honored and the result was satisfied.
The eyes are afraid, but the hands are doing. It's not as scary as it might seem) Thank you.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers