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.
24H ASSISTANCE
For any information you can contact our 24H operational assistance.
Email: info@madohoreca.com
Phone: 081 8122342
Orders are dispatched within 24h, shipping time may vary according to the delivery country
You can pay with card, Paypal or Klarna.
You can pay with card, Paypal or Klarna.
