Rezepte Claudia

italienische Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Babà klassische Rezept - Rezept für den Nachtisch typisch neapolitanischen traditionelle Küche

Typical Italian Food – The Classic recipe of Neapolitan Babà

Wait on your babà on a plate of Ceramica Vietrese and magically it will be more tasty.
 
Ingredients for about 20 babàs of 100 gr.
 
650 gr of Flour Manitoba
10 big eggs
10 gr of salt
A  cube of 12,5 gr of brewer’s yeast 
60 gr of sugar
25 gr of milk
180 gr of butter + a little to butter the cutters
 
For the Bath
 
2 l of water
800 gr of sugar
450 ml of rum
 
It is better if you have a kitchen robot.
 
Preparations
To obtain a good Neapolitan Babàs with the rum, it will be necessary to rise the mixture for three times.
So, you must wait patiently for some hours.
 
1° rise: You liquefy the brewer’s yeast in 25 gr of water and add 30 gr of flour Manitoba and work all until to obtain a soft mixture but that is compact.
Now, you cover it with the wrap and let it rise for 30/40 minutes.  (a truck: put the mixture in the oven off, but with the light on, until the redouble of the initial volume).
 
2° rise: Re-take the leavened mixture from the oven and put it on into the robot kitchen, where before you poured the flour, and turn it on at medium power with the spatula for hard mixture ( with the hook ).
Break the eggs in another bowl and with a fork mix to break the egg yolks and mix them with the white.
Now you pour the eggs into the bowl of the robot.
 
3° rise: After 3 hours, the mixture will be rise and it will arrive till the bowl’s border; now, you must butter and flour 20 cutters for babà that have dimension of 8 cm in height and 6 cm in diameter.
Then, you take a part of mixture (about 100 gr) and make a ball in your hand. Put it in the 20 cutters for babà that have dimension of 8 cm in height and 6 cm in diameter.
Let  them rise in the cutters (in the oven as before) until the mixture arrive to the board.
Now, turn on the oven at 180°, if you have a static oven and when it arrive at the temperature, put the cutters inside, at the short floor, for 30-35 minutes until they will be very colorful.
 
When they are cooked,  put them out of the oven and let them cool dawn. After that, remove the babà from the cutters and let them dry off on a grill.
When they are cold, immerse them in the lukewarm bath (40-45°), turn them around delicately.
When they will be impregnated take them off with a perforated spoon and wring them out lightly , then put them upside down on a grill with a plat under to pick up the bath which flow.
 
Before to wait them on, if you prefer, you can spray them with other bath.
 
A greedy variation suggest that you slice them in length until the middle for fill with whipped cream and decorate with strawberry.
 
Wait on your babà on a plate of Ceramica Vietrese and magically it will be more tasty.