BABÀ AL RUM
Rum baba represents one of the symbolic sweets of Neapolitan pastry. It exists in two dimensions: as a dessert for a plate and as a “stroll” dessert, like the sfogliatella riccia or shortcrust pastry.
Ingredients for 25 babà
- 600 g of Manitoba flour
- butter at room temperature
- 25 g of fresh brewer's yeast
- 12 medium eggs
- 300 g rum
- 600 g of sugar
- 1.5 L of water
- 10 g salt
Preparation
To prepare rum baba, start with the dough. Pour the flour into a mixer and crumble the yeast. Operate the robot with the leaf at medium-low speed and let the ingredients begin to mix. Add the eggs, one at a time, it is important that they are very cold. When they are incorporated, add the sugar and let it incorporate.
Add the salt and let it absorb into the dough; altogether it will take 10 minutes. Then turn off the robot and replace the leaf with the hook, operate the planetary mixer again at medium-low speed and add the flaked butter. Wait for each piece to be completely absorbed before adding the next one. Once the butter is finished, let the robot run for a couple of minutes more. In this phase, work for 10-15 minutes. At the end of the procedure the dough should be soft and smooth.
Cover the dough with cling film and let it rise, at a temperature of 26-28 °, for about 3 hours, covering the container with cling film. After the time has elapsed, butter the molds. After it has risen, recover the dough. Gently deflate the dough with your hands.
With a wet hand, take a portion of the dough and squeeze about 50/55 grams, cutting it off as you do for mozzarella, dropping the piece directly into the well-buttered aluminum molds. Cover with plastic wrap and let it rest until the dough reaches the edge.
Once ready for cooking, move the babas to the dripping pan of the oven and cook in a static oven preheated to 200 ° for about 20-25 minutes, taking care to keep them fairly separate from each other. Let it cool for about ten minutes before taking them out of the mold and letting them cool completely: preferably in the air overnight.
Go on to the preparation of the syrup: in a saucepan pour the water, the sugar, mix until it is completely dissolved. At this point, turn it off, add the rum and wait for the water to reach 50 °, the ideal temperature for soaking, then add 1 or 2 baba to it. Let them soak for about 1 minute, turning them over.
In this time they will be gently squeezed 1 or 2 times, with a firm but sweet hand: in this way you will soften and soak them well. After the last dive, you can also not squeeze them anymore. Drain them on a wire rack with a plate underneath and continue like this with all the others. Gradually recover the excess water and reuse it for others. You can enjoy them plain or garnish them with cream and strawberries, custard and black cherries!
Manitoba flour
Manitoba flour is a soft wheat flour originating from the Canadian province of Manitoba. It is defined as a "strong" flour to distinguish it from other flours.
Rhum
Rhum is a spirit obtained from the distillation of sugar cane molasses or its juice.
Sugar
Alcoholic beverages contain not only alcohol, but also sugar and fat. For this reason, their consumption should be kept under control in particular by those with weight problems or blood sugar control.
Egg
In fact, the egg is a food with a high nutritional value. Thanks to its noble proteins, it is also rich in vitamins: A (in the yolk), B9 (folic acid), B12 (the memory vitamin) and vitamin D.
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Superb Partonopean interpretation of pizza! Characteristic, tasty and melt-in-your-mouth dough, as well as great care of the raw materials! Congratulations also to the kindness and professionalism of the owners and staff.
I've tried several Neapolitan pizzas in Milan but the taste of this buffalo mozzarella beats them all! New and welcoming place, friendly and helpful staff. Well done!
Well-kept environment, excellent service and the Pizzas what wonders.
After reading the reviews and hearing the opinions of my friends, I decided to try this place that many told me about. I was already thinking of finding a welcoming and pleasant environment but, above all, a place where you could eat a good and real Neapolitan Pizza in Milan; well expectations definitely exceeded! Friendly staff, well-kept restaurant, excellent pizza! Highly recommended!
Fantastic pizza among the best in Milan. Try the San Gennaro. Friendly helpful staff and new and clean place. To come, super.
Spectacular pizzeria, a real find! Delicious pizza, high quality ingredients and perfect dough. A real Neapolitan pizza, I absolutely recommend trying all the pizzas !! Prices in the norm. Very nice staff. We will definitely be going back.
Typical Neapolitan pizza, superlative taste and ingredients. We also tasted some really good typical Neapolitan appetizers! Marco and Sara two kind people and always with a smile, absolutely to try!
Very good pizza indeed I would say excellent sweet pastiera ... not to be missed .. limoncello offered, the rest of the menu looks very good we will be back to try it.
For all lovers of true Neapolitan pizza made by Marco, an authentic Neapolitan pizza maker, who, like an artist, doses all the ingredients and cooking times with wisdom and with love for tradition. A delight for the palate and the soul. Absolutely not to be missed.
Tasty Neapolitan pizza, Marco is a true professional and a welcoming and clean host, the most famous Margherita is digestible and tasty.
A pizza that really deserves it! Excellent dough and perfect combination of ingredients. Fried appetizers are delightful! Perhaps the only flaw is the slightly small and spartan restaurant, which however gives you the opportunity to observe the pizza chef at work!
Came here with 3 other friends. Had 5 pizzas and one eggplant parmigiana. There was not one piece of food left on our table. Staff was extremely friendly, fast service, and great mood inside. We felt welcomed despite not speaking any Italian, and had a great time. 5/5 highly recommend