Rum Baba GOST Recipe
Rum Baba is an old oriental sweets GOST recipe and traditional Eastern dessert. From a technological point of view, it is a sponge cake generously soaked in sugar syrup with the addition of rum or rum essence.
Rum Baba consists of such semi-finished products per 10 kg output
– baked semi-finished product 7.40 kg;
– syrup for soaking 0.50;
– sugar lipstick 2.10.
Rum Baba semi-finished Recipe (sponge cake body)
Recipe for the finished semi-finished baked product based on the yield of 100 pieces of finished products in grams:
– high quality wheat flour (dry matter or total solids – 85.50 %, see comments below) – 4.118 kg;
– granulated sugar (99.85 %) – 1.029;
– butter (84.00 %) – 1.029;
– melange (27.00 %) – 0.823;
– raisins (80.00 %) – 0.515;
– vanilla powder (99.85 %) – 0.0206 g;
– table salt (96.50 %) – 0.0965;
– pressed yeast (25.00 %) – 0.206.
The humidity of semi-finished oriental sweets baba product is 22.00 ± 3.0 %.
Recipe for semi-finished syrup for soaking, based on the yield of 100 pieces of finished products
– granulated sugar (total solids 99.85 %) – 262.0 g;
– rum essence (0.00 %) – 1.0 g;
– cognac or dessert wine (0.00 %) – 24.4 g
The humidity of the finished soaking syrup is 50.00 ± 4.0 %.
Recipe for semi-finished sugar lipstick based on the yield of 100 pieces of finished products
– granulated sugar (average 99.85%) – 1762.0 g;
– starch syrup (78.00%) – 176.0 g.
The moisture content of the finished semi-finished lipstick is 12.00 ± 1.0%.
Preparing Baba (technological map)
The product is baked from yeast dough with a humidity of 31-33% and an acidity of 3-3.5 degrees. The dough is laid out in greased molds. Then the molds are placed for proofing for 40-60 minutes. The dough is baked at a temperature of 210-220 ° C for 45-50 minutes. The baked semi-finished product is cooled for 6-8 hours. Then the finished baba is soaked in syrup and glazed with fondant on the narrow side.
Characteristics of the finished rum baba
Baba has the shape of a truncated cone with a ribbed or smooth side surface. The butter cake is soaked in syrup and glazed with fondant. The crumb is yellow, porous. The weight of one product is 100 g.
Notes on the Rum Baba recipe:
- dry matter or total solids (go to the link);
- vanilla powder is usually replaced in industrial recipes with crystalline vanillin or heat-stable vanilla flavoring;
- You are unlikely to find rum essence (i.e. natural rum flavoring ) now. It is cheaper to buy quality rum in a supermarket (which your company’s employees will be very happy about
). Therefore, in order to save money, it is best to use a quality natural-identical flavoring (you can get advice on flavoring here ).
).