Rum woman - a pastry made from butter yeast dough, richly soaked in syrup. In order for your rum-woman to turn out to be tasty, juicy, and at the same time not to crawl, you must strictly follow the technology.
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You will need
-
- For the test:
- 500 g flour;
- 1 tsp salts;
- 2 tbsp. l Sahara;
- 25 g of compressed yeast;
- 200 g of milk;
- 5 eggs;
- 100 g butter;
- vanillin on the tip of a knife.
- For syrup:
- 250 g of sugar;
- 500 ml of water;
- 75 ml of rum.
Instruction manual
1
When soaked in syrup, rum baba should increase by 2-2.5 times. So that she retains her shape and does not fall apart, the dough for a woman contains a large number of eggs. Make a batter. First prepare the raw materials. Put the butter in the refrigerator in advance to make it soft. Stir the yeast in half the milk, and salt and sugar in the remaining milk. In this case, the liquid does not need to be heated, because the dough will have an intensive kneading. Sift flour, add to it all other ingredients and knead the dough for 10-12 minutes. It is most convenient to do this with a mixer with a special hook attachment, since at first the mass is very liquid and sticks to your hands.
2
When the dough is completely wound on a hook, the batch is finished. Leave the semi-finished product for fermentation for two hours, covering the dishes with dough with cling film. Then knead the mass again, divide into equal pieces and arrange in the forms oiled. Wet hands with cold water to prevent sticking. The dough should occupy 1 / 3-1 / 4 of the volume of the mold.
3
Leave blanks for proofing. Ideally, if this process takes place in a chamber where a temperature of 35-38 ° C and high humidity are maintained. If you do not have such an opportunity, place the product at room temperature, occasionally wetting the surface of the workpieces from the spray bottle with water. The proofing time - from 30 minutes to 1.5 hours - depends on the temperature and humidity in the room and the quality of yeast and flour. At the end of the process, semi-finished products should increase in volume by 2-2.5 times.
4
Place the rum women in the oven, hot to 250 ° C. At the beginning of baking, the product must be thoroughly moistened. If your oven does not have this feature, do it manually. To do this, putting the baking sheets with the women in a baking cabinet, quickly pour out half a glass of water under the oven and immediately close the door. 10 minutes after the start of baking, lower the temperature to 180 ° C. Baking time depends on the size of the workpieces and for women weighing about 50 g is about 15-18 minutes. The color of the upper crust will turn out to be quite dark, brown due to the high content of flavoring substances.
5
Allow the baked women to cool and dry slightly, then soak them in syrup. Impregnation syrup is prepared from the ratio of one part sugar to two parts water. If you take more sugar, the products will be too sweet and poorly saturated, and if less, they will not hold well.
6
Measure water and sugar into a pan and heat to a boil. Add rum and orange zest to the syrup. Cut the upper glossy crust of the workpieces - this will help the liquid to soak the crumb faster. Place the items in hot syrup for a few seconds to soak the bottom of the item. Then flip and soak the top. Squeeze slightly the swollen rum-woman - the crumb must be homogeneous, completely saturated. Remove the women from the syrup with a slotted spoon and place on a wire rack to allow excess liquid to drain. Let cool and garnish with cream and fruit to your liking.