「so good」#14 Rum Baba 蘭姆巴巴-Brian @ Encore15kilos 法日美食翻譯家！

RUM BABA 蘭姆巴巴 (三條六人份)

Baba Dough 巴巴麵團

17 g	fresh yeast	新鮮酵母	Levure Fraiche
136 g	T45 cake flour	低筋麵粉	T45 Farine
136 g	T55 high-gluten flour	高筋麵粉	T55 Farine
137 g	whole eggs	全蛋	d'Oeuf
85 g	full-fat milk	全脂牛奶	Lait entier
51 g	heavy cream, 35% fat	鮮奶油35％	Creme 35%mg
7 g	fine salt	鹽	Sel
17 g	sugar	糖	Sucre
102 g	butter	奶油	Beurre
86 g	rum soaked raisins	蘭姆酒泡葡萄乾	Raisin de rum

Knead all the ingredients in a mixer except the butter and raisins, Do not exceed 24°C. Cover and leave to rise to half the height of the bowl, approximately 45 minutes. Add the butter melted but cooled, and then the raisins. Knead again on low speed to homogenize the mixture. Pour the dough evenly into tube molds, 36 cm long and 4.5 cm wide, previously greased with butter. Allow the dough to proof until it has reached of the mold. in a fan-assisted oven at 180C and immediately lower the temperature to 165°C. Bake for 20 minutes, turning the sheet pan round halfway the baking process. Unmold immediately and arrange the babas for the imbibing.

把所有的材料除了奶油和葡萄乾外攪拌混合期間不能超過24度，覆蓋等它發酵至大碗的一半(大約45分鐘)，加入冷的融化奶油與葡萄乾，再用慢速攪拌均勻。

把長36公分寬4.5公分的模子刷上奶油再把麵團倒進，當麵糰發酵至模子的高度後.，炫風烤爐轉180度,當麵糰放進去後馬上降至165度，烘烤20分鐘，烘烤一半時調頭烤盤讓麵糰可以平均受熱

考完後馬上脫模,準備浸泡巴巴糖水

Imbibing syrup for the babas 巴巴糖水

1200 g	water	水	d'Eau
960 g	sugar	糖	Sucre
12 g	vanilla bean	香草莢	gousse de Vanille
504 g	Diplomatico rum	陳年蘭姆酒	Rum diplomat

Combine the water and sugar and bring to a boil Add the rum and vanilla. Allow to cool to 60°C and soak the babas in it for 12 hours in the refrigerator Drain.

所有材料煮滾後再降溫至60度,把巴巴麵包放浸,靜置冰箱12小時.

Vanilla Chantilly 香草香提

681 g	whipped cream	打發鮮奶油	Creme montee
4 u	vanilla beans	香草籽	gousse de Vanille
61 g	invert sugar (trimoline)	轉化糖	Trimoline
51 g	mascarpone	馬士卡彭起士	Mascarpone

Mix all the ingredients and whip.

所有東西混合打發

Rum and Vanilla Nappage 香草蘭姆酒果膠鏡面

75 g	grape fruit	葡萄柚	Pamplemousse
3 g	pectin NH	NH果膠粉	Pectin NH
1 g	carragenate	卡拉膠(鹿角菜膠)	Carraghenane
38 g	sugar	糖	Sucre
75 g	glucose syrup	水飴糖漿	Sirop Glucose
75 g	Sugar	糖	Sucre
0.1 g	citric acid	檸檬酸	Citric Acide
0.1 g	water	水	Water
q s,少許	dark caramel color	焦糖色素	Color Caramel
25 g	rum	蘭姆酒	Rhum
0.1 g	vanilla powder	香草粉	Poudre Vanille

Whisk the first measurement of sugar previously mixed with the pectin and carragenate, into the lukewarm juice. Bring to a boil. Add the glucose syrup, heated, and then the second amount of sugar. Bring to the boil again. Add the citric acid mix. Pass through a chinois and leave to cool. Spray while hot.

把卡拉膠,38克的糖,和果膠粉混合.拌入微溫的葡萄柚汁,煮滾. 加入水飴糖漿加熱,再加入75克的糖再次煮滾再加入剩餘的食材, 過濾後放涼, 需要時加熱後使用

Rum-soaked raisins 蘭姆酒釀葡萄乾

133 g	water	水	d'Eau
67 g	golden raisins	黃金葡萄乾	Raisin
50 g	Diplomatico rum	陳年蘭姆酒	Rhum diplomat

Immerse the raisins in the boiling water and bring to a boil again. Drain and rinse the raisins soak the raisins, while still hot in the rum and leave to macerate for at least 48 hours.

在滾水中放入葡萄乾再煮滾一次後過濾再沖洗葡萄乾,當葡萄乾還是熱的時候加入蘭姆酒使之入味(至少48小時)

MONTAGE 組裝

PREPARE THE BABA, SPRAY WITH THE NAPPAGE AND PIPE THE VANILLA CHANTILLY ON TOP. GARNISH WITH THE RUM-SOAKED RAISINS.

當巴巴已經浸泡長大後,再把鏡面果膠用噴槍均勻噴上,上面就以香提鮮奶油裝飾,再用酒釀葡萄乾裝飾

本食譜僅供學術參考,請勿拷貝,如喜歡此食譜,請購買So Good the magazine of haute patisserie

此食譜發表于 So good the magazine of haute patisserie 第十四期, 七月 2015年 217頁~227頁

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