Baba ' to shrimp

Baba ' to shrimp
Baba ' to shrimp 5 1 Stefano Moraschini

Instructions

Picture and photo of Baba ' to shrimp

j'ai 00797 BABA SHRIMPS INGREDIENTS for 4 people: 240 g flour, 25 g of yeast, 4 eggs, 125 g butter, salt, 200 g shrimp cleaned for the sauce: an orange, a tablespoon of starch, 2 tablespoons of cognac, butter, salt, pepper, chopped parsley Dissolve in a little warm water and yeast. Place in a Bowl a quarter of the flour, pour the dissolved yeast and mix very well until dough is smooth and homogeneous. Cover with a kitchen towel and let rise away from drafts. When the dough has doubled in volume, with the remaining potato flour, eggs, butter, and salt, working briskly with your hands until the dough will become smooth, supple and will come off perfectly by the fingers. Let it sit and meanwhile, rinse the shrimp, dry thoroughly with paper towels and sprinkle with flour. Add the shrimp to the dough, mixing gently. Grease the moulds for Baba and place on the bottom small pieces of dough. Cover with a clean Tea towel and let rise for about an hour and a half, until the dough is inflated and have completely filled the mold. Preheat oven to 250ø. Place stencils on a plate and bake for about 20 minutes. Meanwhile, prepare the sauce: squeeze the juice, strain the juice and cook in a saucepan, boil when you add a knob of butter, cognac, salt and pepper. Apart from melt one tablespoon of starch in a little warm water and pour in the pan. Let cool and flavored with finely chopped parsley. When they are lightly browned, remove from the oven, sformateli Baba and serve with the sauce.

Baba ' to shrimp

License

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