Cooking from books: Italian cuisine.

May 14, 2017 392

This is a dessert that can turn even everyday life into a holiday - a light fluffy yeast dough, soaked in syrup, heady aroma of rum in every bite, tall shape topped with seductive sugar fudge. All this is a rum woman.

Of course, such pastries are not for novice cooks, since both preparing the ingredients and kneading the dough require certain practical skills. But having plunged a little into the history of this dessert, having studied all the cooking standards and the secrets of experienced confectioners, everyone will be able to conquer this confectionery Everest.

Culinary Help

Rum baba is dried muffins made from butter yeast dough, soaked in syrup and covered with sugar fudge.

The history of this dessert is associated with the name of the Polish king Stanislav Leshchinsky. According to one version, he dipped a dry Kugeldorf pie with rum and liked the taste of baking in wine so much that he decided to name this dish after his favorite literary hero Ali Baba.

To a more familiar form, the rum baba recipe was finalized by the French critic and culinary specialist Savarin in the eighteenth century. In his honor, they began to call the French version of this pastry made from rich yeast dough with raisins soaked in sweet syrup.

Despite the fact that the rum baba has been around for more than three centuries, it continues to be a “berry again” and has many admirers. by the most popular recipe this dessert remains pastries according to GOST standards Soviet Union, but there are also author's recipes (for example, from Yulia Vysotskaya) worthy of attention.

Fudge (glaze) recipe for rum baba

Fudge (or glaze) for coating rum baba according to GOST standards is prepared from sugar, water and citric acid. Mistresses only slightly reduce the amount of ingredients, in proportion to the number of women.

So, for fudge according to GOST, products must be taken in the following proportions:

330 g of sugar;
110 g of water;
1.5 g citric acid.

The fudge preparation time, depending on the number of ingredients, is 15-20 minutes and from 12 hours to a day for aging and ripening.

Calorie fudge - 296.0 kcal / 100 g.

Cooking step by step:

In a saucepan or saucepan, mix sugar with water, you need to try very hard so that as few grains of sugar as possible get on the walls of the dish;
Put the mixture on high heat. Fudge is boiled only on very high heat so that the syrup does not darken as a result of caramelization of sugar;
Before the syrup boils, with a brush dipped in water, brush off the sugar grains from the walls of the saucepan (pan) and cover with a lid so that the drops of condensate wash away all the sugar from the walls;
After the mixture has boiled for a few minutes, add citric acid and cook further until a drop of syrup rolls into cold water into a ball (soft ball test). If there is a kitchen thermometer, then you can do without a sample, just the temperature on the thermometer should be 117 degrees Celsius;
Cool the finished syrup quickly by placing the saucepan in a deep bowl with cold water and ice;
When the temperature drops to 40 degrees, beat the mass with a hand whisk or a wooden spatula. The fondant will thicken and turn white;
Cover the finished fudge cling film in contact and leave to mature in the refrigerator. Melt the fondant in the microwave or in a water bath before coating the bab.

Rum woman according to GOST at home

This recipe belongs to the culinary heritage of the Soviet Union, it can be called the golden fund of confectioners of that time. And although now it is very difficult to find confectioneries in which such women are baked, but thanks to the preserved standards - GOST they can be repeated in your own kitchen.

In the process of preparing this dessert, you need to prepare four of its components (dough for dough, dough - the main batch, impregnation and sugar fudge), so the list is logical necessary ingredients divided into four blocks:

Opara:

5 g dry high-speed (instant) yeast;
212 g of wheat flour of the highest grade;
147 g of water;

Main dough batch:

82 g melange (chicken egg);
105 g of crystalline sugar;
103 g margarine or butter, the main condition is 82% fat;
3 g of table salt;
2-3 drops of vanilla essence;
52 g dark raisins;
200 g flour;

Impregnation:

240 g of drinking water;
240 g of fine granulated sugar;
20 ml rum (cognac, dessert wine) or 2-3 drops of rum essence for fragrance;

Sugar fudge:

500 g of sugar;
160 g of purified drinking water;
5 ml lemon juice.

The process of baking a rum baba is a long way, so you need to be prepared for the fact that you will be able to enjoy dessert only 48 hours after the start of work.

Calorie baking, calculated per 100 g - 283.6 kcal.

Step-by-step algorithm of all actions:

Baking option from Yulia Vysotskaya

Baking a rum woman according to a recipe from Yulia Vysotskaya is not such a long and laborious process as according to GOST, but ready-made pastries with their rich citrus aroma thanks to Limoncello liqueur and coarsely grated lemon zest won more than one heart of a lover of this dessert.

For the yeast dough of the rum baba base, you need to take:

10 chicken eggs;
45 g of crystalline sugar;
210 g butter;
14 g dry yeast;
10 ml vanilla extract;
60 ml Limoncello liqueur;
3 g of table salt;
600 g flour.

For citrus syrup-impregnation:

1500 ml of drinking water;
300 g of sugar;
zest of one lemon;
zest of one orange.

To bake a rum baba soaked in citrus flavored syrup, it will take not two days, as according to GOST, but only 2 hours.

The calorie content of the dessert is 280.3 kcal / 100 g.

A step-by-step recipe for a rum woman from Yulia Vysotskaya:

Melt butter and set aside to cool slightly.
Combine salt and flour together, mix well;
In 60 ml warm water with a pinch of sugar (5 g), dissolve the yeast, let it activate;
Beat the eggs with the remaining sugar with a mixer at high speeds;
Reduce speed and add vanilla extract and liquid butter;
Replacing the whisk on the mixer (food processor) with a dough attachment and continue kneading, adding half the amount of flour mixed with the dough;
When the mass becomes homogeneous, pour in the active yeast, knead and add the remaining half of the amount of flour;
Cover the dish with the dough on top soaked in hot water towel and leave for 20 minutes;
After 20 minutes, transfer the dough to a greased cake pan and let it stand again for 20 minutes under a wet hot towel;
Bake rum baba for about an hour hot oven. Ready baked goods transfer to a deep bowl and cool completely;
For impregnation, boil the syrup from water, sugar, coarsely grated lemon and orange zest. Sugar must be completely dissolved;
Pour the strained syrup and Limoncello liqueur over the ready-cooled baba. Since the woman will only take the amount of syrup she needs, the deep form will keep the excess syrup in her.

The amount of time required to prepare the dough depends on many factors: the temperature of the room where it stands, the activity of the yeast, the temperature of the water in which the dough was kneaded, the quality of the flour, and so on. But with all this, it is quite easy to determine its readiness, not focusing on time. Opara is ready when its center begins to fall.

For a rum woman, the process of kneading the dough is of great importance. It will help the gluten become as elastic as possible, which will fix the pores of the dough and help the pastry not to deform. Therefore, for the first 10 minutes, the dough must be kneaded with a mixer with dough attachments, and when the mass becomes thick, knead for another 10 minutes with your hands.

Make a taste finished products more saturated rum is possible if the raisins are soaked overnight (8-12 hours) in rum. For this dessert, it is better to give preference to dark varieties of rum, which have been aged for more than three years in charred oak barrels.

From the editors of "Lady Mail.Ru". Cooking from books is like playing roulette: you seem to be doing everything according to the instructions, but final result does not match what you see in the picture. The taste of the dish sometimes also leaves much to be desired. Therefore, we decided to arrange culinary testing experiments from time to time. cookbooks and share with you my achievements, failures and ideas, how else can you fantasize about this or that dish.

Yulia Vysotskaya is a wonderful TV presenter, actress and writer. It is difficult to list everything she does: she writes books, hosts a culinary show, and conducts master classes, and does not forget about her family. Looking at her, you are charged with positive and energy, you are inspired by new culinary masterpieces. Just looking at the cover of the new book by Yulia Vysotskaya "Looking for"(Publishing house "EKSMO"), you feel the charm sunny Italy. And from the first pages of the book, you seem to be transported to the Italian summer, to its delicious and healthy dishes.

The book consists of several chapters. In the first - "Antipasta" - collected various recipes appetizers, here and bruschetta, and, and ratatouille, and much more delicious. The second chapter is "Bread and Pizza". The third is dedicated to the first courses, divided into soups, polenta, and pasta. Second courses are also grouped: meat and poultry, fish and seafood. In the last chapter of the book - "Desserts" - you can find many recipes for tiramisu, ice cream, meringues and other sweets.

Ingredients: 300 g flour, 50 g sun-dried tomatoes, 5-7 tbsp. spoons of olive oil, 15 g fresh yeast, 1 teaspoon of sugar, 1/2 teaspoon of sea salt.

Cooking

Preheat the oven to 200°C.

1. Crumble the yeast, pour 90 ml of warm water, add sugar and mix everything.

2. Pour flour into water with yeast, pour 1 tbsp. a spoonful of olive oil, add salt and knead the dough with your hands.

3. Form a ball from the dough and place it in a deep bowl, greased olive oil. Top with a towel soaked in hot water and leave in a warm place - the dough should increase in volume by 2 times.

4. Grease a round baking dish with olive oil and spread the dough evenly.

5. Sun-dried tomatoes push into the dough and leave for another 10 minutes, so that it rises a little.

6. Send focaccia for 20 minutes in a preheated oven.

7. Drizzle the finished focaccia with olive oil.

On the left - a photo from the book, on the right - a photo of the author

On practice. This Italian focaccia I have never tried it, so I can only compare with what I cooked myself. Initially, the focaccia dough did not work out for me - it did not want to knead, it just turned out to be crumbs. Then I added more water and finally knead the dough. It seemed to me quite tight, but during proofing it doubled, as stated in the recipe.

The taste of the finished focaccia is pleasant and fragrant, with a crisp on top. The structure of the crumb turned out, in my opinion, quite dense, I did not have enough airiness. Probably, it was necessary to add more liquid, and when baking bread in the oven, put a mug of water under the baking sheet.

Rabbit in hunting style

Ingredients: small rabbit carcass (1-1.5 kg), 6 small tomatoes, 10-12 olives, 8 garlic cloves, bunch fresh rosemary, 350 ml dry white wine, 50 ml olive or other vegetable oil, freshly ground black pepper, sea salt.

Cooking

Preheat the oven to 190°C.

1. Wash the rabbit carcass, dry it and cut it into small pieces.

2. Roll the rabbit pieces in salt and pepper.

3. Warm up vegetable oil in a heavy cast iron skillet or deep skillet that can be placed in the oven and fry the rabbit pieces until golden brown.

4. Lightly crush the garlic without removing the husk from it.

5. Cut the tomatoes into quarters.

6. Crush the olives with the flat side of a knife or the bottom of a glass and remove the pits. Do not grind, leave whole.

7. Pour wine into the rabbit, add garlic, tomatoes, olives and 4-5 sprigs of rosemary. Cover the pan with a lid and put in a preheated oven for 40 minutes, then remove the lid and simmer for another 5-7 minutes.

8. Sprinkle the finished rabbit with the remaining rosemary.

Above - a photo from the book, below - a photo of the author

On practice. Perhaps not everyone knows why rabbit meat is so valued: it does not contain cholesterol and heavy metals, it is rich in protein and vitamins, it is digested several times better than pork and beef, which is why it is recommended to use it in diet food and also give to children.

I cooked everything according to the recipe, only replaced ordinary tomatoes with cherry tomatoes, put them in the oven to languish in a tagine for 40 minutes. Everyone liked the taste ready meal. But the meat came out a little harsh, I think it’s worth increasing the languishing time in the oven under the lid so that it is more tender. In general, I was satisfied with the result, the taste of the rabbit in wine with rosemary, tomatoes and olives is very pleasant, I will do it again for the holidays.

Sweet soaked buns with a "cap" of sugar fudge - all this is baba rum. The dessert originated in Poland: according to legend, the duke dipped a dry German pie in rum and was delighted with the taste. Cupcakes were named according to one version - in honor of Ali Baba, according to the second - from the name of the skirts of local peasant women. The stress should be correctly placed on the second syllable babA.

How to cook rum baba

From Poland, the dessert was brought to France, where it became known as savarin - it looks like a ring soaked in alcoholic syrup with spices and rum, covered with apricot jam, icing and raisin filling. AT modern conditions it is difficult to cook a rum baba, because the muffins are baked for a long time, they require careful skill in soaking and decorating with fudge.

The main components of the composition are premium flour, yeast, milk, butter and eggs. Dough is kneaded from them, seasoned with salt, sugar, raisins, orange peel or saffron for a yellow color. The dough is allowed to rise twice, removed to “rest” for the night or day, laid out in molds and baked. When ready, the women impregnate sugar syrup and rum, decorate with glaze.

Rum Baba Fudge Recipe

A favorite part of dessert is the sugar fudge that tops the cupcake. For her, you need to take granulated sugar or powder, a little water and lemon juice. The classic recipe for fudge for rum baba does not involve the addition of other ingredients, but you can tint the base food coloring for a more attractive color. The optimal proportions for making lipstick are two parts sugar and one part water plus a teaspoon of lemon juice.

The production is complex and requires compliance with the technology: sugar is mixed with water and gently heated. Stir vigorously until the sugar melts. If it does not dissolve, you can add a little water, but it will take longer to boil the fondant. By the beginning of the boil, the sugar must be completely dissolved, because after the appearance of bubbles on the surface, the mass must not be stirred.

Before bringing the mixture to a boil, use a damp brush to remove splashes from the inside walls of the pan, cover and cook for three minutes over high heat. After that, open the dishes, pour in the lemon juice and cook until the taken drop of the mass curls up into a soft ball. It remains to remove the pan from the heat, cool it quickly and knead it with a spatula to make a snow-white lipstick. It is left until the morning under the film, and before application it is heated to 55 degrees. Rum baba fondant is applied by dipping the bun into the mass.

Rum baba mold

An elongated narrow “little cake” is the traditional form for a rum baba. It resembles a cone with a cut bottom, which is convenient to hold by the tip and bite off. soft dough. In cooking, special stainless steel cups are used to prepare baba. To prevent the cupcakes from sticking to the walls and bottom, the molds are greased with oil, lined with parchment or silicone products are used.

Rum baba recipe

Repeat classic recipe making a rum baba on its own is difficult, because the dessert requires skill and precise adherence to technology. The result will be worth it - a tender crumb soaked in sweet syrup, with or without rum, will appeal to adults and children. You can diversify the rum baba recipe at home by adding jam or berry filling, decoration custard and confectionery topping.

Rum baba recipe according to GOST

Cooking time: 1 day.
Servings: 16 persons.
Calorie content of the dish: 283 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: difficult.

The recipe for a rum woman according to GOST step by step involves a long-term production of a sweet cake. From the given number of components, you get 16 women, 50 grams each, which are soaked in wine, rum or cognac. Aromatic impregnation gives the dessert a spectacular taste, juiciness and tenderness. Traditional option includes pitted raisins, but you can do without it.

Ingredients:

Wheat flour premium - 400 g;
water - 550 ml;
dry yeast - 5 g;
butter - 100 g;
sugar - 100 g;
eggs - 2 pcs.;
salt - 2 g;
vanilla sugar- a sachet;
raisins - 50 grams;
rum - 50 ml;
powdered sugar- 750 g;
lemon juice- 10 ml.

Cooking method:

Prepare a dough of half the sifted flour, yeast and 150 ml of water. Cover with foil, leave for three hours warm.
Beat eggs with salt with a mixer, send to the dough. Add the rest of the flour, both types of sugar. Knead in a bowl for three minutes, add pieces of soft butter.
Transfer the dough to the table, round, stir for six minutes, add steamed raisins.
Leave for an hour in the refrigerator, knead, again set aside for an hour, divide into parts.
Grease the molds with oil, put the dough on a third of the height, leave warm for 1.5 hours. Lubricate with a beaten egg, bake for 45 minutes at 210 degrees.
Remove neat cupcakes from the molds, put the narrow side down, dry for three hours. Turn over, dry six hours.
Make syrup: pour 250 grams of powder with the same volume of water, boil, cook for three minutes. Season with rum.
Separately, mix the rest of the powder and water, dissolve when heated, cook for three minutes under the lid. Add lemon juice, cook to a consistency, constantly taking samples, until the droplet begins to stretch and forms a ball. Beat lightly with a spatula, let cool. The film is placed on a bowl of fudge, and the mass is sent to the refrigerator to infuse all night.
Prick the bottom of the baba with a toothpick or fork, dip for 10 seconds in warm syrup with the wide end up. Leave for six minutes to evenly distribute the impregnation.
Warm up the fondant, dip the rum muffins in it.

Rum woman from Yulia Vysotskaya

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 280 kcal per 100 g.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Rum woman from Yulia Vysotskaya is not baked for as long as according to GOST, it has a pleasant lemon taste due to the addition of limoncello liquor. For more fragrant dessert add grated orange zest coarse grater. It is good to introduce spices into the syrup for impregnation: vanilla, cinnamon, star anise or cardamom. It is allowed to cook one large woman like a cake or many small ones in special molds.