Ingredients ?

High-gluten flour 700g

Sugar 150g

Dry yeast 8g

Salt 8g

Eggs 3

Milk 150g

Butter 50g

Walnuts 220g

Raisins 220g

Raisins of the praline lebas How to make it ?

Walnuts pretreatment: blanch walnuts in boiling water for 30 seconds-1 minute to remove froth and impurities. Rinse under running water in a sieve, drain on kitchen paper and lay flat on a baking sheet. Bake in a preheated oven at 170 degrees for 10 minutes, until the walnuts are browned. Roasted walnuts have a cracked top coat and a bitter taste, so if you mind, you can peel off the top coat to ensure the best flavor of the walnuts.

Other preparations: soften the butter at room temperature; soak the raisins in rum for about 2 hours (if you don't have rum you can use sugar water instead).

Make the dough: Mix together the high gluten flour, dry yeast, sugar, salt, milk and egg.

This dough is so big and hard that it's really hard to knead by hand. You can really use a bread machine or chef machine oh! If you want to eat a little softer you can add some milk, but the texture is not as good as the hard and hard it, Leba is to dry hard to authentic.

After 30 minutes of hand kneading, add the softened butter and knead for another 10 minutes. If you have a machine, you can save a lot of time, you can come for an hour, and add butter in the middle. As long as there is persistence, there is still hope for the film. In summer, it is relatively easier to extend the film.

Place the kneaded dough into a greased fermentation bowl and let it rise for 12 hours or more (or 1 hour at room temperature in a warm place), until it doubles in size, then press down on the dough with a powdered finger to make sure it doesn't collapse or spring back.

Press the fermented dough to deflate and divide it into two parts. Weigh the total weight of the dough at about 1200 grams, 600 grams for each.

Roll out the dough, cover with plastic wrap and let rise in the center for 15 minutes.

Take a piece of the dough and roll it out into a large rectangle, making it easier to roll out to the corners. A rolling pin will save you a bit of effort. The final dough should be 3-4mm thick, about 40cm long and 30cm wide.

Split the toasted walnuts and drained raisins into two equal portions, and lay one portion flat on top of the dough!

Starting from the side with more fruit material, roll it up tightly, otherwise it will be easy to crack when there is air in the baking.

The ends of the rolled dough are slightly downward.

Place the dough on a baking sheet and put it in the oven with a bowl of boiling water at the bottom to moisturize it and allow it to rise for a second time. Ferment for 1 hour in winter and 30 minutes in summer until the dough has doubled in size. When you put the two lebas together in the oven, they should be spaced out a little bit, otherwise they will stick together easily.

Take out the fermented dough blanks and cut the packets with a sharp blade in diagonal direction for 5-6 passes.

Brush with egg wash (outside of portion).

Preheat the oven at 170 degrees top and bottom for 10 minutes, place the parcels in the middle and bake for 40 minutes, covering with tinfoil at around 10 minutes depending on the color.

After baking, transfer to a baking rack to cool, enjoy, heavy, really solid ～～～～

This is the Urumqi Beijing Office of the Great Lebas, this side of plastic surgery along with its shape.

This is a hundred years of Yili's Russian style big Leba. It is made in the standard round shape of Russian lebas, and it is also very big, and is cut into 4 pieces for sale. Inside, there are dried apples, dried plums, walnuts] hawthorn strips and raisins, so it's really creative.

This is OLE's Nutty Dumplings, which has a much higher water content and a fluffier texture compared to the last two. The ingredient list adds cocoa powder, sunflower kernels, red bean kernels, walnuts, and raisins.

This is the ingredient list of OLE.

It seems that Ole has its own variations, walnuts and raisins are essential, and the rest you can draw on and play with.