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The recipe of one of the most traditional dessert of Naples: the baba – Part II. After the leavening phase, in this video, Master Pastry Chef Sabatino Sirica shows us how to pour the dough into the molds and leavening and baking times.
After 3/4 of an hour’s rising, the dough needs to be poured into molds (which can be different) and rise for approximately 1-1.5 hours. Subsequently, molds should be placed in the oven at a temperature of 210°C for 10 minutes.
Credit: YouTube
