配方类型:

FOOD PRODUCTS

配方说明:

Baba au Rum

配方组成:

Milk (from the Above)/4 lb.
Yeast/1 lb. 4oz.
Bread Flour/4 lb.
Bring the sponge to 80'F. and ferment about 1 hour.
DOUG
Cinnamon/1 small stick
Granulated Sugar/13 lb.
Whole Eggs/2 lb.
Yolks/2 lb.
Milk (Balance of the Above)/1 lb. 8 oz.
"Parlac" Dry Whole Milk/11 oz.
Salt/3 oz.
Sugar/1 lb. 2 oz.
Melted Butter and Shortening/4 lb. 8 oz.
Bread Flour/7 lb.
Chopped Glace Cherries/2 lb.
Currants/2 lb.
Lukewarm Water/4 lb. 13 oz.
Orange Peel/1 oz.
Water/10 lb.

配制方法:

Beat the eggs with the sugar and salt. Add the milk. Incorporate the flour alternately with the melted butter. Add the sponge and fruits. Mix until the dough is dry and not sticky. Scale at once. The dough should be at 77'F. Without shaping, place the dough in Turk-head pans. The dough should fill the pans about half. Proof about 0.75 volume and bake at 350'F.
When cool, dip into the hot rum syrup and drain.