{"id":157,"date":"2025-04-25T01:01:53","date_gmt":"2025-04-25T06:01:53","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=157\/"},"modified":"2025-08-23T15:12:41","modified_gmt":"2025-08-23T20:12:41","slug":"rum-baba-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/rum-baba-gost-recipe\/","title":{"rendered":"Rum Baba GOST Recipe"},"content":{"rendered":"

Rum Baba GOST <\/strong>Recipe<\/strong><\/h2>\n

Rum Baba<\/strong> is an old oriental sweets GOST recipe and traditional Eastern dessert<\/a>. From a technological point of view, it is a sponge cake<\/a>\u00a0generously soaked in sugar syrup with the addition of rum or rum essence.<\/p>\n

\u00a0Rum Baba consists of such s<\/span>emi-finished products <\/span>per 10 kg output<\/span><\/h3>\n

\u2013 baked semi-finished product 7.40 kg;
\n\u2013 syrup\u00a0for soaking\u00a00.50;
\n\u2013 sugar lipstick 2.10.<\/p>\n

Rum Baba semi-finished Recipe (sponge cake body)<\/strong><\/h2>\n

Recipe for the finished semi-finished baked product based on the yield of 100 pieces of finished products in grams:<\/p>\n

\u2013 high quality wheat flour (dry matter or total solids – 85.50 %, see comments below) \u2013 4.118 kg;<\/p>\n

\u2013 granulated sugar (99.85 %) \u2013 1.029;<\/p>\n

\u2013 butter (84.00 %) \u2013 1.029;<\/p>\n

\u2013 melange<\/a> (27.00 %) \u2013 0.823;<\/p>\n

\u2013 raisins (80.00 %) \u2013 0.515;<\/p>\n

\u2013 vanilla powder (99.85 %) \u2013 0.0206 g;<\/p>\n

\u2013 table salt (96.50 %) \u2013 0.0965;<\/p>\n

\u2013 pressed yeast (25.00 %) \u2013 0.206.<\/p>\n

The humidity of semi-finished oriental sweets<\/a> baba product is 22.00 \u00b1 3.0 %.<\/p>\n

Recipe for semi-finished syrup for soaking, based on the yield of 100 pieces of finished products<\/h4>\n

\u2013 granulated sugar (total solids 99.85 %) \u2013 262.0 g;
\n\u2013 rum essence (0.00 %) \u2013 1.0 g;
\n\u2013 cognac or dessert wine (0.00 %) \u2013 24.4 g<\/p>\n

The humidity of the finished soaking syrup<\/a> is 50.00 \u00b1 4.0 %.<\/p>\n

Recipe for semi-finished sugar lipstick based on the yield of 100 pieces of finished products<\/h4>\n

\u2013 granulated sugar (average 99.85%) \u2013 1762.0 g;
\n\u2013 starch syrup (78.00%) \u2013 176.0 g.<\/p>\n

The moisture content of the finished semi-finished lipstick is 12.00 \u00b1 1.0%.<\/p>\n

Preparing Baba (technological map)<\/h4>\n

The product is baked from yeast dough with a humidity of 31-33% and an acidity of 3-3.5 degrees. The dough is laid out in greased molds. Then the molds are placed for proofing for 40-60 minutes. The dough is baked at a temperature of 210-220 \u00b0 C for 45-50 minutes. The baked semi-finished product is cooled for 6-8 hours. Then the finished baba is soaked in syrup and glazed with fondant on the narrow side.<\/p>\n

Characteristics of the finished rum baba<\/h4>\n

Baba<\/a> has the shape of a truncated cone with a ribbed or smooth side surface. The butter cake is soaked in syrup and glazed with fondant. The crumb is yellow, porous. The weight of one product is 100 g.<\/p>\n

Notes on the Rum Baba recipe:<\/strong><\/h5>\n