SOFT BREAD 50% |
farina |
uova intere |
lievito di birra |
miele |
burro 82% m.g. |
formaggio fresco in polvere |
Pepe macinato |
sale |
CREMA SNACK |
latte intero |
panna 35% m.g. |
Mascarpone |
Scorze di limone grattugiate |
BABA'
Ingredients
100g
flour
100g
eggs
190g
fresh yeast
12g
honey
20g
unsalted butter 82% fat
60g
30g
salt
Preparation
- put the flour in the planetary mixer with the leaf, add the honey, half of the eggs and finally the yeast.
- Knead at low speed to form a fairly stringy mixture, then increase the speed and add the remaining eggs in a thin stream.
- At this point, start incorporating the softened butter little by little.
- Once the butter has been absorbed, add the grated Parmesan, pepper and salt.
- Knead for another 2 minutes, then stop the machine and let the dough rise for 20 minutes.
- Break the dough into 20 g and fill the mini babà molds.
- Let it rise at about 30 °C until the initial volume doubles.
- Bake at 200 °C and cook for about 10-12 minutes.
LEMON AND MASCARPONE CREAM
Ingredients
CREMA SNACK
250g
full-fat milk (3,5% fat)
500g
liquid cream 35% fat
500g
Mascarpone cheese
250g
grated lemon zest
salt
Preparation
- In a saucepan, bring the milk, lemon zest, salt and pepper to 50°C.
- Let the mixture cool in the refrigerator covered with cling film.
- Once cold, remove from the refrigerator and mix all the ingredients in a stand mixer with a leaf attachment.
Final composition
- Immerse the babà in the beer heated to 50°C for about 40 seconds (the time varies depending on how much you want the bitterness of the beer to be felt).
- decorate with the cream and decorate with lemon peel.
IRCA products in the recipe
BAKERY
