Baby Neapolitan, also known as rum baba, are very moist yeast muffins, soaked in alcoholic syrup and filled with a delicate confectionery cream. There are several legends related to their creation. According to the first of them, they were created at the request of Gerolamo Baby, the 18th -century king of Naples. He was a fan of sweets, so after trying a dry cake, he asked him to soak him with rum. However, the second story is associated with the Polish king from the 18th century – Stanisław Leszczyński. He visited the Neapolitan ruler who was nervous and threw his grandmother into a sideboard, breaking a bottle of rum. Alcohol spilled onto the dough. The Polish king tasted the supplied baking and appreciated the similarity to our yeast grandmother. Regardless of how exactly the dough was created, it is known to this day and liked in Italy.
Ingredients:
Baby:
- 260 g of wheat flour,
- 200 g of butter,
- 100 ml of milk,
- 3 eggs,
- 3 teaspoons of instant yeast,
- 2 teaspoons of sugar,
- A pinch of salt.
Syrup:
- 750 ml of water,
- 400 g cukru,
- 50 ml of dark rum,
- 4 teaspoons of lemon peel,
- vanilla chick.
Cream:
- 700 ml of milk,
- 150 g cukru,
- 6 yolks,
- 30 g of wheat flour,
- vanilla chick,
- A pinch of salt.
Icing:
- 400 g of powdered sugar,
- 3 tablespoons of lemon juice,
- A teaspoon of cocoa.
Method of performance:
Prepare the syrup. Take all ingredients excluding rum on medium heat, to dissolve sugar. Remove the whole from the heat and set aside for about 20 minutes, then mix with rum. Set aside
Prepare the cream. In a pot, heat a glass of milk with the addition of vanilla. Bring to a boil and then remove from heat. In another saucepan, beat the yolks with sugar with a whisk. Add flour, salt and other milk. Mix to completely spread the lumps. Pour hot milk into a cold mixture and stirring all the time, put the whole on the fire. Cook everything for 5 minutes until it thickens. Set aside and leave to cool. Keep in the fridge until we use.
Prepare your baby. Melt the butter and cool. Mix warm milk with yeast and 1/2 cup of flour. Set aside for about 15 minutes, then add one egg, stirring after each. Add the remaining flour, sugar and salt. When the dough begins to form, pour in the butter. The product and set aside for 10 minutes. Brush the baby form with butter and sprinkle with flour. Transfer the dough evenly to the molds, half -height. Cover with a kitchen cloth and set aside for 30 minutes or to rise to the upper edge.
Put the baby in the oven preheated to 180 degrees Celsius and bake for about 25-30 minutesfor nice browning of the top. Remove and leave to cool before removing from the molds.
Syrup pour into the confectionery syringe and let all the babies take ituntil they are very moist inside. With a sharp knife, cut the top of each baby, cutting out a small fragment in the shape of a boat. Fill the agent with the previously prepared cream. Align.
Prepare the topping. Pull powdered sugar in lemon juice. If necessary, check the topping of the topping with water. It should be thick, but at the same time easily spread. Cover the top of the Neapolitan women with white icing, leaving approx. A teaspoon of icing for further use. Add the sifted cocoa to the put off icing and mix, slightly heat in the microwave if necessary. Using a spoon or stick, apply decorative ESY FLOres.
Set aside the baby to completely freeze the icing. Store them in the fridge, in a tightly closed container.
Source: NowowoPoje.pl, Wakacjewloszech.pl
