{"id":39940,"date":"2022-06-08T16:28:27","date_gmt":"2022-06-08T16:28:27","guid":{"rendered":"https:\/\/cucineditalia.com\/a-recipe-for-the-perfect-baba-by-iginio-massari\/"},"modified":"2022-07-14T10:19:16","modified_gmt":"2022-07-14T10:19:16","slug":"recipe-for-the-perfect-baba-by-iginio-massari","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/recipe-for-the-perfect-baba-by-iginio-massari\/","title":{"rendered":"A Recipe for the Perfect Bab\u00e0 by Iginio Massari"},"content":{"rendered":"\n<p><em>An irresistible and timeless classic of Neapolitan pastry reinterpreted by the talent of an absolute master of Italian confectionary, Iginio Massari. The bab\u00e0 is that delectable, golden leavened sponge cake with its cylindrical form and round top \u2013 <a href=\"https:\/\/cucineditalia.com\/en\/croissants-breakfast-recipe-iginio-massari\/\" target=\"_blank\" rel=\"noopener\">sweet<\/a> and citrus-scented, made fresh it is a dessert to love all year round.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Type 00 flour<\/strong>: 500 g<\/div>\n                <div><strong>Salt<\/strong>: 10 g<\/div>\n                <div><strong>Acacia honey<\/strong>: 60 g<\/div>\n                <div><strong>Brewer&#8217;s yeast<\/strong>: 40 g<\/div>\n                <div><strong>Butter<\/strong>: 250 g<\/div>\n                <div><strong>Grated lemon<\/strong>: 1<\/div>\n                <div><strong>Egg mixture<\/strong>: 700 g<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Type 00 flour: 500 g&#xa;Salt: 10 g&#xa;Acacia honey: 60 g&#xa;Brewer's yeast: 40 g&#xa;Butter: 250 g&#xa;Grated lemon: 1&#xa;Egg mixture: 700 g&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<h2 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h2>\n\n\n\n<p>Mix the flour, honey, salt, baking powder, vanilla, half of the egg mixture, plus 1\/3 of total butter in planetary mixer with a shield. When the dough begins to pull away from the machine add the remaining egg mixture a little at a time, wait for the dough to incorporate the poured eggs evenly before adding more, then add the remaining soft butter.<\/p>\n\n\n\n<p>Immediately place the dough into the Teflon cylindrical molds or Silpat molds. To obtain a good-looking product without residual unwanted fatty flavors, let rise at a temperature of 24-26\u00b0C and bake at 210-220\u00b0C, for small bab\u00e0s for a time of 12 minutes, while for regular bab\u00e0s the baking time will be 16 minutes at a temperature of 190-200\u00b0C. Cold dough should be used to obtain a product that will soak and not break.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Tips for a perfect baba<\/strong><\/h2>\n\n\n\n<p><strong>To obtain the best possible result, try using cold eggs from the refrigerator, cold flour from the freezer<\/strong>. The result, will be a bab\u00e0 with more flavors. After baking, it is possible to keep them in the refrigerator for up to 30 days. To do so, let them dry a bit in the oven before placing them in the refrigerator \u2013 they will last longer this way although they will also lose a bit of flavor intensity.<\/p>\n\n\n\n<p><a href=\"http:\/\/www.iginiomassari.it\" data-type=\"URL\" data-id=\"www.iginiomassari.it\" target=\"_blank\" rel=\"noopener\">www.iginiomassari.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>An irresistible and timeless classic of Neapolitan pastry reinterpreted by the talent of an absolute master of Italian confectionary, Iginio Massari. The bab\u00e0 is that delectable, golden leavened sponge cake with its cylindrical form and round top \u2013 sweet and citrus-scented, made fresh it is a dessert to love all year round. Ingredients Procedure Mix [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":39620,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,19143,15654],"tags":[19088,17778,18589,17779],"class_list":{"0":"post-39940","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-lifestyle-en","9":"category-recipes-from-italy","10":"tag-baba-en","11":"tag-iginiomassari-en","12":"tag-michelinstar","13":"tag-sweetsrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/39940","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=39940"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/39940\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/39620"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=39940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=39940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=39940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}