Daliba was originally a traditional staple food of the Russians, who used to have only one bread oven on their farms and could only bake bread regularly, so they baked it very large each time, stored the finished bread, and sliced off a slice when they ate it.

Then this technique of making big bread spread to Harbin, and then from Harbin to Xinjiang. Xinjiang, a place of fragrant fruits and melons, gave the big lebas more wonderful flavors. The flavorful dried fruits and nuts are wrapped into the daliba, creating today's Xinjiang Fruit and Nut Daliba.

The Xinjiang Nut Daliba is sweet and flavorful, and very easy to make. Unlike other breads, the Xinjiang Nut Daliba does not need to be kneaded out of the glove film, but just a little bit of the film, so that even those who do not have a basic knowledge of baking can make a delicious Daliba, as long as you have the spiced nuts at home.

Ingredients

High-gluten flour 680g / Sugar 120g / Butter 50g / Eggs 4 / Milk 140g / Dry yeast 10g / Salt 6g / Dried cranberries / Cooked walnuts

Step by step

1. Weigh all the ingredients together and knead all the ingredients, except the butter and dried cranberries, and walnuts, together into a ball. Knead a coarse film on it, as shown in the picture below.

2. Add the butter and continue kneading.

3. Continue to knead the dough until it reaches the extended stage, no need to knead the glove film, as shown in the picture below. I used a chef's machine to knead the dough, so it's less laborious to knead the dough by hand, just knead the dough until it's smooth.

4. Cover the kneaded dough with plastic wrap and place it in a warm place to ferment until it doubles in size.

5. Knead the dough a few times with your hands to deflate it, divide it into two parts, and then roll it out, as shown in the picture below. Cover with plastic wrap and let rise for 20 minutes.

6: Roll out the dough into a rectangle, or if it's hard to roll out, let it rest for another 20 minutes.

7: Spread cooked walnuts and dried cranberries on the sheet. You can also put other nuts, such as Battenwood pine nuts and so on, you can put whatever nuts you like. I only had these two left at home, so I put these two.

8. Roll up the pasta sheet from one side to the other, roll it into a long tube, and pinch the edges and ends together, as shown in the picture below.

9: After both doughs are done, put them in the oven for the second fermentation.

Place hot water on the bottom of a baking sheet to increase the humidity, and let rise until the dough is 1.5 times its size.

10: After fermentation, the dough will become bigger and bigger, brush the surface with egg wash and make a few cuts.

11, the oven 160?preheated, the large Lebas into the oven, 160?medium-low heat baking 40 minutes.

* Temperature and time are for reference only, please set according to your own oven.

* Bake until the top is colored and cover with tinfoil to avoid scorching.

Bake the large lebas out of the oven, sliced and cooled to the temperature of the palm of your hand, then put into a plastic bag and tie tightly.

After cutting I ate a piece, especially flavorful and delicious.