Although the Italian bar sold outside is delicious, with various additives and preservatives, it has a long shelf life. If you don't want to eat bread with additives, it's a good choice to make it yourself. Although it takes a little time, you will find it very worthwhile to make it yourself. The raisins and walnuts are fresh and smell fragrant all over the house when baking. In fact, it's not difficult to make the Italian bar, and the ingredients used are simple. The first time it was very successful, and the ingredients used were simple, flour and fragrance. Baked in the oven until golden brown, the sweet pulp is satisfying to eat and recognized by my family. Here are my detailed steps to share with you. If you like to eat big bar, you might as well try it.

Dalieba

Main ingredients: 500 grams of high-gluten flour, one egg, 30 grams of sugar, 8 grams of yeast, 20 grams of milk powder, 3 grams of salt, 35 grams of butter and 320 grams of water.

Nut: walnut kernel180g, raisin 250g.

Detailed practice

Step 1: Prepare all the ingredients. Wash the raisins and control the moisture. Bake the walnuts in the oven for later use. Put 500 grams of high-gluten flour, 30 grams of sugar, 8 grams of yeast, 20 grams of milk powder and 3 grams of salt into the basin.

Step 2: Mix all the ingredients evenly, beat the eggs into a small bowl and stir them into egg liquid, then pour them into the flour, and stir the egg liquid into the flour with chopsticks.

Step 3: Add 320 grams of warm water in batches, the temperature should not exceed 30 degrees, and stir with chopsticks until there is no dry flour.

Step 4: Knead the dough into a rough dough, then add 35g of butter. You can also put cooking oil without butter, and it is best to use light oil.

Step 5: Knead the butter and dough together for a while until the glove film can be pulled out, then cover it with plastic wrap and ferment it to twice its size.

Step 6: Ferment for about an hour, and the dough will generate a lot of bubbles, and crush the fermented dough with your fist.

Step 7: Sprinkle some dry flour on the panel, take the dough out and put it on the chopping board, and divide the dough into 3 equal parts without kneading it.

Step 8: Take a preparation and roll it with a rolling pin to discharge bubbles, so as not to destroy the dough's gluten, and roll it into a large dough sheet with a thickness of about one centimeter.

Step 9: Spread the prepared raisins and walnuts on the dough. If you don't like sweet raisins, you can put less. If I like sweet ones, I put more raisins.

Step 10: Roll it up slowly from one side, thin it at the closed side, pinch it at the closed side, and roll it into a cylinder.

Step 11: Roll the remaining dough into a cylindrical shape in the same way, put it in a baking tray, ferment it at room temperature to 1.5 times, brush the surface with egg liquid, cut the bevel on the surface with a sharp blade, and leak the nuts, just like this.

Step 12: preheat the oven, heat it up and down 180 degrees, put the baking tray in the middle of the oven and bake for 25 minutes.

Step 13: Adjust the temperature according to the habit of your own oven, bake it to the color you are satisfied with, and then put it on the grill to cool and slice it before eating.

The family version of the big bar is ready, simple and easy. In order to take pictures, it is sliced before it is completely cold. If you are not in a hurry, it is best to cool it before cutting it. It is crispy outside and soft inside, and it is chewy when it is cold.

Small and pure said:

1, the flour is made of high-gluten flour, which makes it chewy.

2, nuts can be placed at will according to their own preferences, walnuts can be released or cooked.

3. Don't knead the fermented noodles to prevent the broken ribs, and roll the noodles to discharge the bubbles in the dough.