OMNI recipes: list table entries
Creating an sql file for Rum babas 2017123102
INSERT INTO `recipein` SET icode="2017123102", amount="340.00", unit="g", ingredient="Flour, self-raising", comment="";
INSERT INTO `recipein` SET icode="2017123102", amount="7.50", unit="g", ingredient="Salt", comment="";
INSERT INTO `recipein` SET icode="2017123102", amount="75.00", unit="g", ingredient="Castor sugar", comment="";
INSERT INTO `recipein` SET icode="2017123102", amount="15.00", unit="g", ingredient="Yeast, dried, fast-acting", comment="";
INSERT INTO `recipein` SET icode="2017123102", amount="4.00", unit="", ingredient="Eggs", comment="";
INSERT INTO `recipein` SET icode="2017123102", amount="1.50", unit="tsp", ingredient="Milk, warm", comment="";
INSERT INTO `recipein` SET icode="2017123102", amount="100.00", unit="g", ingredient="Butter, softened", comment="";
INSERT INTO `recipein` SET icode="2017123102", amount="65.00", unit="ml", ingredient="Rum, dark", comment="For the glaze";
INSERT INTO `recipein` SET icode="2017123102", amount="135.00", unit="g", ingredient="Castor sugar", comment="";
INSERT INTO `recipein` SET icode="2017123102", amount="100.00", unit="c", ingredient="Thick vanilla cream", comment="To serve";
INSERT INTO `recipein` SET icode="2017123102", amount="0.00", unit="", ingredient="Rum", comment="To taste";
INSERT INTO `recipeme` SET rcode="2017123102", cat1="Cakes", cat2="fr", recipetitle="Rum babas", serves="6", thistime="02:00:00", method="Mix the flour, salt and sugar in a large mixing bowl.
Mix the yeast with 150ml/5fl oz warm water in a small bowl to dissolve the yeast.
Beat the eggs and milk together with a whisk. Add to a medium saucepan and bring to a simmer. Remove and cool immediately.
Using a free-standing electric mixer, tip the yeast into the flour mixture and gradually add the eggs and milk, beating all the time, to make a batter. Gradually add the soft butter to make a dough. Place in a bowl and cover for one hour.
Preheat the oven to 180C/160C Fan/Gas 4.
Knock back the dough and kneed for a few minutes. Leave in a non-stick 20cm/8in savarin tin to rise for 20 minutes or so, covered.
Bake for 30 minutes or more - depending on the tin depth - until risen and golden. Leave to cool for 10 minutes before turning out of the tin.
For the glaze, heat the rum, 300ml/10fl oz water and the sugar in a saucepan until reduced to a thick glaze.
To serve, pour over the glaze over the baba. Serve with thick vanilla cream and more neat rum.
", comment="Classic", source1="BBC food", source2="", thisimage="", entered="2017-12-31", lastupdate="2017-12-31";View table entry list
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Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05