Da Lieba, a must-learn for bread novices, is full of nuts and becomes more fragrant the more you chew it. It is healthy, delicious and does not add meat. The first time I met Dalieba, it was a souvenir brought to me by a friend when she came back from Xinjiang. She told me not to forget to learn it after eating it, and she would taste it after I made it. It is packed in a kraft paper bag. It is heavy in the hand and has a long shape. When I open the kraft paper bag, the outer skin is burnt and shiny, and the outer skin feels a bit hard. After cutting it open, the inside is dense, crispy on the outside and soft on the inside. It has a rich wheat flavor. The more you chew, the more fragrant it becomes. Every bite you take is filled with a rich nutty flavor. As a nut lover, I fell in love with it right away. Xinjiang's Dalieba is different from traditional Dalieba. It is in the shape of a long strip and is packed with a large number of Xinjiang's specialty raisins, walnuts and other local nuts in Xinjiang, giving people a solid and heavy feeling. For breakfast, I cut two slices of burrito, a cup of warm milk, and a nutritious and low-fat delicious breakfast. Besides, my parents at home also praised the burrito, which increased my motivation to make burrito.

Nowadays, bread is easy to buy in bakeries everywhere. You can buy whatever you can think of. There are all kinds of Internet celebrity desserts, and the prices are not expensive. Many people don’t want to be burdened, so they just buy some. Home. However, if you don’t want to take in various additives or preservatives, making your own bread is a good choice. Although it takes a little time, you will feel that it is worth it when the aroma of the bread fills the room while baking. In fact, the requirements for making Da Lieba are not high and it is easy to operate. The ingredients used to make it are also simple. They are just flour, eggs, water, fat, and sugar. They are all healthy ingredients. The operation process is the same as that of ordinary bread, including shaping. Then bake directly on the baking sheet. Since I learned this big ribba, the amount of flour used at home has increased rapidly. Each time I make it, I use more than a kilogram of flour. I make three at a time and eat it up in two meals. With its dense and thick texture and rich fruity aroma, it has won the hearts of the people. Because of everyone’s love, I will now share with you how to make this Da Lieba.

Nut Dalieba (3 pieces)

Ingredients:

Dough: 680g high-gluten flour, 110g fine sugar, 6g salt, eggs 4 200g pieces, 150g milk, 50g butter, 8g yeast

Stuffing: 200g walnut kernels, 250g raisins

Surface: whole egg liquid (egg yolk liquid) A little