Expressive activity- Rum Baba

The following is the expressive activity for session 4 "How to cope with depression?" To check out part one of the session, please click the link here: "How to cope with depression?"

Engaging in a creative art-making process, such as baking (it's a part of culinary art) and painting can help portray and address emotions. Try to devote yourself to the process of making the artwork, and you can post your thoughts in the comment section after doing the expression activity. It can be anything that comes to your mind when creating the work, or your feelings about the whole process. Enjoy and have fun~

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Make Rum baba

Ingredients

For the cake

Bread flour ----------- 1 cup

large eggs ----------- 2

Granulated sugar -------- 1 tsp

Dry yeast ----------- 6g

Warm milk ----------- 2 tbsp

Milted butter ----------- 50g

Salt ----------- a pinch

For rum syrup

Granulated sugar ----------- 1 cup

Hot water ----------- 3/4 cup

Orange juice ----------- 1/3 cup

Rum ----------- 4 tsp

Orange peel ----------- one orange

lemon peel ----------- one lemon

Some whipping cream for decoration.

Steps

1. Mix the flour with sugar, yeast, and salt, remember to place the sugar and yeast on one side and salt on the other.

2. Add in warm milk, mix well.

3. Add the eggs, continue to mix using a spatula, and then wrestle the dough back and forth in the bowl. Same technique as making bread.

4. When the surface of dough become relatively smooth, add the melted butter and continue to knead until the dough is extensible.

5. Cover with plastic wrap and let the dough ferment until it doubles in size (about 60 minutes).

6. After the first fermentation is completed, put the dough into a laminating bag, squeeze it into the mold half of its height (grease the baba molds first) and let it rise for another 30 minutes until the mold is full.

7. Preheat oven to 170 degrees Celsius and bake for about 20 minutes or until the surface is golden brown.

8. To make rum syrup, mix all ingredients together except rum and heat to a slight boil, then turn off the heat and add the rum and stir well.

9. Immediately remove the babas from the molds then dip them into the syrup for about 30s each and set aside. I also coated the outside of baba cakes with apricot jam.

10. Whip the light cream, cut the baba cake in the middle, squeeze in the cream, squeeze some more on top for decoration. Shred the orange peel used for making the syrup and decorated on top.