Da Liba, I can't forget it once I have eaten it. The appearance is very rough, the content is very rich, the soft bread and the crispness of the walnut, as well as the sweetness of the raisins, make people's lips and teeth linger, can't stop! "Leba" is the Russian word "bread". Because it is big, it is preceded by the Chinese word "big". He is heavy in his hand, so he usually brings this special gift from Harbin to give people a gift. Using the black-necked toast box of the chef to make the big bar, shortening the fermentation and baking time, saving time and energy.
In addition to butter, yeast and dried fruit, all ingredients are placed in the bread machine, thickened into a thick film, and butter and yeast are added.
揉 to the film
Fermentation to 1.5 times larger
Remove the dough and vent it, round it, and cover the plastic wrap for 15 minutes.
Open with a rolling pin
Then form a long piece that is about the same width as the toast box.
Sprinkle walnuts and raisins evenly on the dough
Roll up vertically, try to roll it down as much as possible
Put into the toast box
Put the oven two to 8 minutes
Put in the bottom layer of the preheated oven, fire up and down 140 degrees, bake for 30 minutes
After the surface is evenly colored, the mold is released and cooled.
1. The amount of milk added is adjusted according to the water absorption of the flour. 2. The walnut kernel should be cooked or fried in advance, the raisins are over water, and the raisins are naturally inflated with the residual moisture on the surface. 3. Roll up as much as possible to make the dried fruit and bread completely. Fusion 4. Adjust the baking temperature according to the oven properties of each person