Recipe Babies: Secrets of the Royal Cooks

"Baba" is the name of one of the varieties of sweet cupcakes. Now the rum woman is an independent type of confectionery. The name of the cupcake was due to the fact that after baking it should be soaked with rum syrup.

They say that the Polish woman was invented by the Polish king Stanislaw Leszczynski. According to legend, the king, angry that the cake served to the table was too dry, dipped it in wine to give it the best taste, and at the same time to demonstrate all the courtyard servants their indignation. After this, so began to act and the royal cooks, who preserved the recipe of the rum woman.

In the XVIII century, the rum baba acquired the habitual form due to the talented French chef Briya-Savaren, who invented a special rum syrup for impregnating delicacies. The recipe of a rum woman became what he is known to us today. Dessert has become very popular in France.

Now the rum woman has become almost a part of our culinary culture. It is so firmly entrenched in the Slavic culinary traditions that along with Easter cakes has become one of the traditional Easter dishes.

How to cook a rum?

The classic recipe of a rum woman requires strict instructions.

To prepare the dough, you will need:

Flour - 2.5 cups;

Butter - 100 grams;

Sugar - polstakana;

Eggs - 2 pieces;

Yeast - 20 grams;

Salt - a floor of a teaspoon;

cinnamon;

raisins;

Water - 1.5 cups;

Vanilla powder - 2 grams.

For a syrup you need:

Cognac -1 teaspoon;

Rum essence - 1 gram;

Sugar - 2 tablespoons;

Water is a quarter of a glass.

Glaze for the rum:

Sugar - 1 glass;

Water - half a cup;

Treacle - 20 grams;

Butter - 1 tablespoon.

Technology of preparation

The yeast dough is prepared by a sputtering method. To do this, heat up the milk, but do not need to boil it, add yeast, a little flour and put it in a warm place. After the dough is suitable, add half a teaspoon of salt. One by hitting the eggs with a wooden spatula. Then add sugar and soft butter. Now you can enter the rest of the flour. You can add a little raisins. The dough should be carefully kneaded with a shovel and put again in a warm place.

Note that the dough for a rum woman requires a very careful attitude: it can not be too abruptly moved, left in drafts.

Allow time for the dough to rise, then divide it into pieces, approximately the size of about half the baking dish. The shape should be taken corrugated with a tube in the middle. Lubricate the forms with butter, lay out the dough and set aside in a warm place, so that it rises. The dough should be double. After this cupcakes can be put in the oven at a temperature of 220 degrees for about 50 minutes.

Ready-made "women" should be carefully removed from the molds and left to cool. After 10-12 hours, the narrow end of the cupcakes should be lowered into the syrup, and then water it with a sweet. In the sweet, you can add cocoa, then the woman will turn into chocolate.

The woman should turn out magnificent and beautiful. Nevertheless, for the sake of persuasiveness, you can sprinkle sugar powder on top of it.

In general, a rum woman can not boast an abundance of variations in cooking and decoration. Baba is a woman, as they say. However, there is also a simpler recipe for the rum woman, which is called Danish.

Baba "Danish"

Products:

Eggs - 3;

Sugar - 150 grams;

Flour - 150 grams;

Cherry juice - 250 ml;

Rum - 3-4 tablespoons;

Yolks - 2 pieces;

Cream - 250 ml;

Starch - 1 tablespoon.

Preparation:

Shift the eggs with sugar, beat them in foam. Gently add flour to knead the dough. Fill the dough with a pre-oiled form. Put the form in the oven and bake until golden brown.

The ready rum woman is cooled, dipped in cherry juice, mixed with rum.

Beat cream on a steam bath, combining them with yolks, rum and starch. Before serving, top with sauce.