700 grams of high gluten flour

Fine sugar150g

8 grams of dry yeast powder

8 grams of salt

Three eggs.

Milk150g

50g butter

220g walnut kernel

220g raisins

The practice of nut big column bar?

Pretreatment of walnuts: put walnuts in boiling water and wash them for 30 seconds-1 minute to remove floating foam and impurities. Rinse with running water with a sieve, absorb water with kitchen paper, and lay it flat on a baking tray. Bake in the preheated oven 170℃ 10 minute until the walnut changes color. The baked walnut skin is cracked and bitter. People who care can peel off the skin of walnuts, which can ensure the best taste of walnuts.

Other preparatory work: butter softens at room temperature; Soak raisins in rum for about 2 hours (no rum can be replaced with sugar water).

Mixed dough: mix the high-gluten flour, dry yeast powder, fine sugar, salt, milk and eggs evenly.

This dough is so big and hard that it is really difficult to knead it by hand. You can really use a bread machine or a chef machine! ! You can add some milk if you want to eat soft food, but the taste is not as good as hard food. Leba is authentic only if it is hard.

Knead for 30 minutes by hand, add softened butter and knead for 10 minute. If you use the machine, you can save a lot of trouble. You can come for an hour with butter in the middle. As long as there is perseverance, there is still hope for the film. In summer, it is relatively easier to expand the film.

Put the kneaded dough into a greased fermentation basin and ferment in cold storage for more than 12 hours (or ferment in a warm place at room temperature 1 hour). When the dough is fermented to twice the size, it will not collapse or rebound when pressed with powder with your fingers.

Squeeze and exhaust the fermented dough and divide it into two parts. The total weight of dough is about 1200g, and each dough is about 600g.

Round, covered with plastic wrap, awake 15 minutes.

Take a proofed dough and roll it into a big rectangle. It is easier to roll it into a rectangle with four corners. The rolling pin is more labor-saving, and the final dough is 3-4mm thick, 40cm long and 30cm wide.

Divide the roasted walnuts and drained raisins into two parts, and spread one part on the big dough, which is delicious enough! !

Roll it up from the side with more fruit, and roll it tightly, otherwise it will crack easily when it is baked with air.

The ends of the rolled dough are slightly gathered.

Put the molded dough into the baking tray in turn, put it into the oven, add a pot of boiling water to the bottom of the oven, keep it moist, and conduct secondary fermentation. Fermented in winter 1 hour and fermented in summer for 30 minutes, the dough will be twice as big. When two bars are put into the oven together, the distance should be larger, otherwise they will stick together easily.

Take out the fermented dough and cut it diagonally for 5-6 times with a sharp blade.

Brush egg liquid (extra weight).

Oven 170 degree preheating 10 minute, put the dough in the middle layer, bake for 40 minutes, 10 minute or so, and cover with tin foil according to the coloring situation.

After baking, move to the grill to cool and enjoy. It's heavy, really strong ~ ~ ~

This is the pillar of the Beijing office in Urumqi, and our plastic surgery has followed its shape.

This is the century-old Yili's Russian style. It's made of Russian Leba standard circle, and it's also very big. It was cut into four pieces for sale. Adding preserved apples, preserved plums, walnuts, hawthorn strips and raisins is really creative.

This is OLE's nut barley, which is obviously much higher in water content and softer in taste than the previous two models. Cocoa powder, sunflower seeds, red beans, walnuts and raisins are added to the ingredient list.

This is OLE's ingredient list.

Dalian seems to have changed. Walnut kernels and raisins are essential. Let's learn from the rest.