1. Pour white sugar, salt and yeast powder into flour and mix well. Beat in four eggs. When the flour is kneaded into dough, add butter and continue kneading.

2. Knead it into the picture above, wrap it in plastic wrap and wake it up, and wake it up to twice the size.

3. Take out the dough, exhaust it, round it, then relax it for 10 minutes, divide it into two doughs, and roll the dough into a rectangle for later use.

4, sprinkle with raisins and walnuts, remember to leave four or five centimeters below as the final seal. Roll the rolled Leba on the oven plate and put it in the oven for 20-40 minutes at 30 degrees.

5. After waking up to twice the size, draw a small mouth obliquely with a knife to expose the nuts, and then evenly spread the egg liquid. Take out the bowl of water, adjust the oven to 160 degrees, and bake for 40 minutes. When baking for ten or twenty minutes, remember to cover the surface with a layer of tin foil or baking pan oil paper to prevent the surface from burning. The baked product is golden in color.

Leba introduced:

Big Bread, also known as Leba (Leba is a transliteration of Russian bread), came from Russia and is now a must in Harbin. This kind of bread is round and weighs five pounds. It has a traditional European flavor. Dalian is a specialty of Harbin. The name of "Leba" embodies the integration of Chinese and western cultures. "Leba" is Russian "bread", so it is preceded by the Chinese word "big" because it is big.