Semi-finished Neapolitan Babà small cake (10 pcs box)
€39,90
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MAXI Neapolitan Babà Cake semi-finished product (Box of 5 pcs)
Yeast cake with a typical shape (semi-finished product).
Product Specifications:
- Single piece weight (g): about 1 kg
- Pieces per box: about 4 pcs
- Storage:
6 months from the production date (Store in a cool place, NOT in the fridge)
IMPORTANT INFORMATION: the product will weigh around 1 kg after the process
How to soak the babà
Ingredients for preparing Syrup:
water: 1 liters
sugar: 500/600 grams
rum: to taste
Procedure
1) dissolve the sugar in the water well, bringing the mixture to a temperature not exceeding 60°;
2) add the rum with the heat turned off and mix it into the syrup;
3) immerse the “babà” and let them absorb the solution on their own (to speed up this process, you can keep them completely immersed or use your hands or place a plate on top);
4) when they are completely soaked, gently take them and place them on a rack or on a slightly tilted surface, allowing the excess syrup to drain off;
5) after 5 minutes, gently press them horizontally, holding the stem with one hand and the head with the other. The “babà” is ready.
Note: if pressed too quickly, the liquid inside the product will cause damage to the product itself.
Technical notes in the soaking operations include some elements that we list below:
• the warmer the syrup, the sooner the babà will be soaked;
• however, the hotter the syrup, the more likely it is to break them. We recommend a maximum temperature of 60°;
• the thicker the sugar syrup, the longer it takes to completely soak the product, which will obviously swell less;
• the thinner the syrup, the less time it will take to soak the product, which will definitely be puffier;
• therefore: if a syrup is very sweet, it must be warmer; if it is less sweet, it must be less warm.
Yeast cake with a typical shape (semi-finished product).
Product Specifications:
- Single piece weight (g): about 1 kg
- Pieces per box: about 4 pcs
- Storage:
6 months from the production date (Store in a cool place, NOT in the fridge)
IMPORTANT INFORMATION: the product will weigh around 1 kg after the process
How to soak the babà
Ingredients for preparing Syrup:
water: 1 liters
sugar: 500/600 grams
rum: to taste
Procedure
1) dissolve the sugar in the water well, bringing the mixture to a temperature not exceeding 60°;
2) add the rum with the heat turned off and mix it into the syrup;
3) immerse the “babà” and let them absorb the solution on their own (to speed up this process, you can keep them completely immersed or use your hands or place a plate on top);
4) when they are completely soaked, gently take them and place them on a rack or on a slightly tilted surface, allowing the excess syrup to drain off;
5) after 5 minutes, gently press them horizontally, holding the stem with one hand and the head with the other. The “babà” is ready.
Note: if pressed too quickly, the liquid inside the product will cause damage to the product itself.
Technical notes in the soaking operations include some elements that we list below:
• the warmer the syrup, the sooner the babà will be soaked;
• however, the hotter the syrup, the more likely it is to break them. We recommend a maximum temperature of 60°;
• the thicker the sugar syrup, the longer it takes to completely soak the product, which will obviously swell less;
• the thinner the syrup, the less time it will take to soak the product, which will definitely be puffier;
• therefore: if a syrup is very sweet, it must be warmer; if it is less sweet, it must be less warm.
For any information you can contact our 24H operational assistance.
Email: info@madohoreca.com
Phone: 081 8122342
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