Speaking of large leba (large bread), TA is a traditional staple food of russians. And the Xinjiang Dalieba we shared today, the material is very real, adding at least 30% of the dried nuts, each bite is full of dried fruits, the more you eat the more fragrant, delicious to the point of not stopping your mouth! Freshly baked rye Xinjiang Da Lieba, crispy skin, soft inside, the taste of nutty, wheat, fruity, every bite is a taste buds enjoyment, let's try it together ~ ( By baking master @ baby )
By COUSS Taste Exploration Laboratory 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
High gluten flour 370g
Rye flour 50g
Milk powder 15g
Fresh yeast 12g
Caster sugar 60g
Salt 4 g
Egg liquid 75g
Milk 150g ±
Butter 30g
Walnut kernels 100g
Raisins 150g
A little yolk liquid
<h2>Practice steps</h2>
1: Put the main dough ingredients of The Great Lieba into the chef's bucket except for the butter.
2: Cm707 chef machine open 3 gears and knead the dough until it is doughnut and add butter.
3, the same 3 gears knead until the dough becomes smooth, after the cylinder out of the hand kneading into a ball.
4, put into the CARS CF760 spray fermentation box, temperature 26 degrees, humidity 65 degrees, one shot, fermentation to 1.5 times larger.
5: Soak the raisins in water for about 10 minutes, wash and drain.
6: Remove the dough, divide it into 2 equal parts, roll the circle and cover with plastic wrap, relax at room temperature of 26 degrees for 30 minutes.
7: Roll out the loose dough into rectangular flakes, put raisins and walnuts on top after turning over, and pay attention not to put them around.
8, from the top down rolled well, the bottom can use a little water to help stick, close the mouth and pinch tightly.
9, put into the fermentation tank again, the temperature is 32 degrees, the humidity is 80 degrees, the time is about 40 minutes.
10: Ferment to twice as large, brush the surface with egg yolk liquid, and cut the incision diagonally.
11: Put in the preheated oven, use the heat up and down at 170 degrees, put the middle layer, bake for 40-45 minutes.
12. Immediately after the oven, move it to the drying rack and let it cool and then bag it for preservation.
<h2>Tips</h2>
1. Due to the different water absorption of each flour, the liquid can be reserved for a little and not added at one time, and the dough status can be increased or decreased as appropriate. 2. The temperature and time of baking are for reference only, please adjust according to the temperature performance of each oven.
<h2>Nutritional benefits of high gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, treat irritability, irritability, thirst, diarrhea, carbuncle, trauma bleeding and burns.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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