I'm from Naples wich right now is probably the home of the babà, we adopted it during the French occupation and developed the recipe further. From what I can see there are some mistakes: first of all you used AP Flour, you must use a flour with higher protein content and a 350W at least, and then you should let your dough to accept the liquids and fat before adding more, otherwise you'll get a rich cake batter...and yes the rum syrup has to be hot (golden rule: babà cold/syrup hot).
![ปฏิเสธไม่ไหว (Crush on you) - LIPTA feat. No One Else [TEASER MV]](http://i.ytimg.com/vi/VC689EgdSIw/mqdefault.jpg)
Girl, these videos are fantastic! I hope you continue with this series.
I love your humor! This looks delicious.
Haha! Thanks, Marge!
I'm from Naples wich right now is probably the home of the babà, we adopted it during the French occupation and developed the recipe further. From what I can see there are some mistakes: first of all you used AP Flour, you must use a flour with higher protein content and a 350W at least, and then you should let your dough to accept the liquids and fat before adding more, otherwise you'll get a rich cake batter...and yes the rum syrup has to be hot (golden rule: babà cold/syrup hot).
i like your use of chopsticks 3:34. ;-)
Haha thanks! Gotta represent.
Who owns the copyright for that music hahahaha