It is said that 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.
(2) The practice of Daliba Ingredients:
High gluten flour, white sugar, edible salt, yeast, milk, eggs, butter, raisins and other nuts and rum.
Operating steps:
1. Flour, white sugar, yeast, edible salt, eggs and milk are stirred into a ball; Then add butter and continue stirring, and ferment at room temperature for about 40 minutes;
2. Choose some nuts you like, such as walnuts and peanuts, and bake them in the oven for about five or six minutes. Then crush the nuts with a rolling pin;
3. Divide the fermented dough into two parts. Roll one piece of dough into a rectangle and fold it, and do the same for the other piece of dough, then cover it with plastic wrap and relax for about 20 minutes;
4. After relaxing, roll one of the dough into a larger shape. Sprinkle a few nuts, press them and roll them up. This process must be rolled tightly, otherwise there will be gaps;
5. Continue fermentation at room temperature, brush a little egg yolk liquid on the surface after fermentation, and then cut several knives on the bread surface with a knife;
6. oven 170 degrees, just bake for 50 minutes! When the surface starts to be colored, it is best to put a layer of tin foil on it. Then reduce the fire to 150 degrees. The reason for turning it down is that the bottom is painted too fast. Because egg yolk is very easy to color, so be sure to watch it carefully)
(3) How to eat the big bar Because the big bar is big, you need to cut it into pieces when you eat it. After heating it in a microwave oven or oven, put jam on it and put cheese, ham or sausage slices on it.
You can also tear up Leba and eat it in soup and milk, and the taste is not inferior!
That's my answer. I wish you all a happy day!
Hello, I'm Hua Er. My family doesn't like baked goods very much, but the big bar is an exception. After many experiments, the formula is as follows (I made it with whole wheat flour and sugar-free, which is relatively healthy):
Materials (two 480g large bars):
1. 250g of high-gluten flour and 250g of whole wheat flour. Whole wheat flour used in Moulin Rouge, if you don't like the taste of whole wheat flour, you can reduce the proportion of whole wheat flour;
2.5g of yeast
3. Earth eggs 1 piece
4.3 grams of salt
5. Honey15g (you can add more if you like sweetness)
6. 20 grams of butter
7. Appropriate amount of milk
8. 240 grams of walnut kernel
9. Raisins120g
Practice:
1. Add yeast, honey, salt and eggs to the flour (salt and yeast are separated), add milk to knead the flour, add a small amount of milk several times, knead it into a ball, and then add butter to knead it. The dough with whole wheat flour is hard and difficult to form a film, so just knead it into a ball and put it in a warm place for once.
2. Break the walnut kernels smaller and bake them in the oven 120 degrees 10 minutes. After baking, remove the walnut kernel skin, which is bitter and will affect the taste;
3. Just send the dough to the size of 1.5-2 times. The method to check whether the dough is good is to dip dry flour with your fingers and poke a hole in the middle of the dough, which means that it is good if it does not retract or collapse. The retraction is not good, but the collapse is over;
4. The dough is kneaded and vented, divided into two parts, and rolled into a rectangular dough sheet with a thickness of about 0.3-0.4 cm;
5. Leave two centimeters at the head and tail, spread walnut kernels and raisins, one Lieba120g walnut kernel and 60g raisins, and press them by hand to make the walnut kernels and raisins fit the noodles as much as possible;
6. Roll up the dough, make it tighter, and put your mouth away at the end;
7. Put it in the oven for the second time. Mine is a very cheap oven. Without fermentation function, I put a bowl of warm water in the oven.
8. When it is 1.5 times larger, sprinkle with flour and make several cuts;
9. Preheat the oven to 180 degrees, put it in and bake for 30 minutes, pay attention to observation, and cover it with tin foil when it is colored.
Thank you. I hope my answer is helpful to you. The following is the big bar I made the day before yesterday:
My family often makes Italian bread, and children can eat four or five at a time. I have a lot of experience in making this Italian bread. Let's share the methods and skills with you today. I hope you like it.
Prepare 300 grams of flour, 20 red dates, 10 walnuts, a proper amount of raisins, three eggs, and pure milk 100ml.
Prepare 36 grams of white sugar, 3 grams of salt, 25 grams of butter, 0/2 grams of olive oil/kloc-,4 grams of yeast and a teaspoon of black sesame.
The first step is to pour red dates, walnuts and raisins into a bowl and mix them evenly.
Step 2, pour the egg butter, olive oil, white sugar, yeast, pure milk, flour and black sesame salt into the bread machine, and press the dough mixing function to automatically mix the dough. Those who don't have a toaster can make dough manually.
Step 3: Divide the live dough into two large pieces, one large piece and three small pieces, and roll one large piece into a rectangle covered with nuts. Roll up from one side.
The fourth step is to roll the second big dough into a rectangle, spread the nuts evenly, and put the bread blank rolled for the first time on it to continue rolling.
Step five, arrange the bread embryo, and knead a small portion of dough into a slender strip to make a twist.
The sixth step is to put the bread embryo into a bread machine for fermentation and make it twice as big.
The seventh step is to select the baking key and set the time to one hour.
The eighth step can be baked in an hour.
Hello, I'm glad to answer your question ~
Da Lieba, you can't forget it once. The appearance is very rough, but the content is very rich. The soft bread, crispy walnuts and sweet raisins make people stay fragrant. "Leba" is Russian "bread". Because it is big, it is preceded by the Chinese word "big". It's heavy to carry in your hand, so you usually bring this special gift from Harbin to give it away, but courtesy is more important than friendship.
Raw materials: high-gluten flour, eggs, milk, butter, milk powder, salt, sugar, yeast, raisins and walnuts.
Practice steps:
Step 1, except butter, raisins and walnuts, all the raw materials are put into a bread machine and stirred until a thick film is produced, and the butter is added to continue kneading.
Step 2, kneading until the film is formed, and then performing the first fermentation.
Step 3, when the dough is fermented, the walnut kernel is slightly cut into small pieces and baked in the middle and lower layers of the oven for 10 minute.
Step 4, 3. Ferment the dough to the size of 1.5 times.
Step 5, evenly divide the dough into two parts, round it, cover it with plastic wrap and let it stand for15min.
Step 6, roll the dough into slices with a rolling pin, which are 40cm long, 30cm wide and 0.3cm thick.
Step 7: Sprinkle walnuts and raisins evenly.
Step 8: Roll up vertically.
Step 9, put it in the oven for the second time.
Step 10, the second round is twice as big, and several cuts are made on the bread blank.
Step 1 1, put it in the middle and lower layers of the preheated oven, and bake at 140 degrees for 40 minutes.
Step 12, evenly coloring the surface, and then taking out the furnace for cooling.
Step 13, slice and enjoy
Tips:
1. Walnuts should be roasted in advance.
2. The milk quantity is adjusted according to the water absorption of flour.
3. roll the dried fruit as tightly as possible after sprinkling it.
4. The oven temperature is adjusted according to each person's oven attributes.
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