The first key reason: when mixing the dough, add the fruit until the back is baked. During this series of processing, the bread will swell and form, while the water in the fruit will evaporate and the fruit structure will change, which will weaken the taste of the fruit and affect the overall taste of the bread. This is the biggest disadvantage of mixing fresh fruit into bread. Dried fruits will not change the taste of bread during baking. The second key reason: compared with fresh fruit, dried fruit has been dehydrated, the pulp is harder and firmer, and the taste is richer. Moreover, some fruits need liqueur to reduce the taste of dried fruits and improve their flavor before kneading dough. So you can make bread with unique flavor with dried fruits! In addition, the dehydration of dried fruits will not bring excess water to the dough, so the water absorption of the dough can be well grasped. The third key reason: dried fruits are easy to store and transport, but not easy to be damaged, while fresh fruits are easy to be damaged during transportation, with short shelf life and difficult to preserve. It can be stored as a standing material and can be easily taken at any time when making bread.

Dalian is a traditional Russian bread. Bread embryo is made of flour, hops and salt, and Xinjiang has always been rich in all kinds of dried fruits and nuts.