"Leba" is a Russian transliteration, a big bread in Russian, and it is a very distinctive European food. In Harbin, the names of many foods are translated in Russian, such as small Russian bread called "Shaq", dry bread called "Sukeli" and so on.
Da Lieba is very big, with a maximum diameter of 1 ft (33 cm) and a weight of three or four kilograms, which is about the size of half a basketball. Its shell is hard and hard, and its taste is sweet and sour, with a soft outside coke. When you eat it, you should slice it, and it will taste like butter and soup.
At present, the Enhe Russian Ethnic Township in Ergun City, Hulunbeier City, Inner Mongolia Autonomous Region still uses the most primitive production technology, which tastes authentic and delicious.
Raw materials:
Flour, hops, salt
Operation:
1, add salt to the two kinds of flour and mix well.
2. Hydrate the fresh yeast with warm water, add flour and knead it into dough, cover it with a wet cloth, and put it in a warm place for fermentation 1/2- 1 hour until the volume doubles.
3. Take out the dough, put it on the panel, gently knead it for about 5 minutes, make bread green, put it on the baking tray (the baking tray should be coated with oil or covered with baking paper), and then ferment for about 15 minutes.
4. Preheat the oven to 200℃, brush the surface of the bread blank with egg paste, put it in the middle layer and bake it for 15-20 minutes.
Features: crisp and soft, salty and delicious.
Baked bread can be stored for one week in summer and about one month in winter.
nutritive value
The crispy bread with crisp skin in Leba has the lowest calories and the bread is not sweet. There is little sugar, salt and grease, and the skin is brittle and hard after baking. It contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium and zinc, and is easy to digest and absorb. Leba is whole wheat bread, which is rich in dietary fiber. Bread is soft and easy to digest, and will not cause damage to the gastrointestinal tract.