Torta Babà napoletano.Come fare l'impasto alla perfezione.Svelati i trucchi importanti del mestiere

To donate to help improve the channel, click here 👇 👇 👇 👇 👇 👇 👉https://gofund.me/a1e6812d Recipe for about 2 kg baba 250g Manitoba flour 25g sugar 6g salt 75g butter or margarine 5 medium whole eggs (about 260g) 5g brewer's yeast (up to 12g) 22-24cm (72-76in) mold Bake at 180°C (350°F) for 15-20 minutes Punch batter 750ml water 375g granulated sugar 200ml rum (at least 40°C) Whole lemon and orange zest Half a sachet of tortagel (hot gelatin) 100ml sweetened whipped cream Fruit of your choice English 🇬🇧 To make the donation in order to improve the channel click here 👇 👇 👇 👇 👇 👇 👉https: //Gofund.me/A1E6812D Recipe for Baba from about 2 kg 250g Manitoba flour 25g sugar 6g Salt 75g butter or margarine 5 whole medium eggs about 260g 5g brewer's yeast up to 12g Mold 22-24 maximum cooking 180 ° for 15-20 minutes Bagna punch 750ml water 375g granulated sugar 200ml Rhum from at least 40 Degrees on Then Lemon Whole Peel and Orange Half Sachet of TortaGel Hot Jelly 100ml Whipped Cream Fruit To Take Español 🇪🇦 to donate to improve the channel has click here 👇 👇 👇 👇 👇 👇 👉https://gofund.me/a1e6812d recipe for baba weighing more than 2 kg 250 g of Manitoba harine 25 g of blue 6 g of salt 75 g of mantequilla or margarine 5 medium enteric hues, one 260g Head lift 5g to 12g molds 22-24 maximum cook at 180° for 15-20 minutes ponche húmedo 750 ml of water 375 g of granulated blue 200ml of ron of at least 40 degrees en adelant drop the whole lemon and orange juice medium above hot cake jelly 100 ml of whipped cream fruit to taste Francąis 🇫🇷 to make a gift to love the chain click here 👇 👇 👇 👇 👇 👇 👉https://gofund.me/a1e6812d baba recipes heavy environ 2 kg 250 g of Manitoba flours 25g of sugar 6g of sel 75 g of beurre or margarine 5 full teaspoons of environmental moisture 260g 5g of beer content up to 12g moule 22-24 maximum cuisson 180° pendant 15-20 minutes humid coup de poing 750 ml of water 375g of sweet semoule 200 ml of rum starting from 40 degrees full citron and orange zest a demi-sachet de gelée chaude de tortegel 100 ml of chantilly sugar fruits au goût Français #simoneespositopasticciere #baba #cake #cakes #fruit #pasticcerianapoletana