Chinese Food
Soft version of bread
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Daliba bread is a kind of delicious food from Russia to China. It's also the love of Xinjiang people. A Xinjiang friend once told me a traditional recipe of Xinjiang daliba bread. But it's hard. Although hard outside and soft inside are the unique characteristics of daliba bread, but for family members, they still like to eat soft bread. So after my modification and try, it has become a relatively soft, sweet and delicious daliba. The elderly and children are more suitable to eat. Here's how to do it.
Cooking ingredients
Cooking Steps
Step1:In a small bowl, melt 4 grams of yeast in 30 grams of warm water.
Step2:Take 100g raisins and soak them in rum. If there is no rum, you can soak them in water. But the raisins soaked in rum will taste better.
Step3:Put the low gluten flour and the high gluten flour into the mixing barrel. Add the sugar. Pour in the melted yeast. Then beat two eggs evenly. Leave half of the eggs in a small bowl. Pour the other half of the egg liquid into the mixing barrel. Add 20 grams of corn oil. Mix all the materials and knead the noodles together.
Step4:My dough mixer. After about 15 minutes, add the softened butter and continue to knead. After another 10 minutes, it has reached the expansion stage. It can pull out the film.
Step5:Put it in the basin. Cover the plastic film and put it in a warm place for fermentation. According to the room temperature, it usually takes about two hours in winter.
Step6:When fermenting, you can prepare walnuts. Bake them in the oven for about 10 minutes. You can rub them gently to remove the thin skin of walnuts. It tastes better.
Step7:After two hours, the dough is fermented. It's twice the size when it's not fermented. Dip your fingers in the flour and poke holes. If it doesn't shrink or sink, it means it's fermented.
Step8:Take out the dough and spread it on the kneading pad. Press it to exhaust. The movement is gentle.
Step9:Then divide the dough into two pieces. Roll the dough and cover with plastic wrap for 15 minutes.
Step10:Take a dough and dry it. It's Square. One end is thinner.
Step11:The raisins use paper towels to absorb the excess water.
Step12:Spread the walnuts and raisins evenly on the large dry dough.
Step13:Roll it up from the thick end. When rolling it up, it's tighter. It's tighter when rolling both ends.
Step14:A little water can be brushed on the thin side, which is good for dough adhesion.
Step15:Both of them are rolled up like this. The last short edge is tightly pressed and firmly adhered.
Step16:Put it into the fermentation oven or oven for secondary fermentation. My simple fermentation tank. 38 degree fermentation. You can also use the fermentation function to ferment in the oven. Put a bowl of hot water under it to increase the humidity.
Step17:After 4050 minutes, the second fermentation is over. Press the bread by hand and gently rebound. Use the blade to cut the mouth and expose the degree of nuts. Beat the remaining half of the egg mixture. Brush the surface of the bread with a silica gel brush.
Step18:Put it in the preheated oven. Bake it at 15060 ℃ for 40 minutes. My oven is too hot. I use 1
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Cooking tips:1. The water absorption of different flour is different. The liquid volume can be adjusted by itself. The liquid volume in this formula is larger than that of traditional bread. The dough is not very hard. 2. The kernel can also put other dried fruits, such as cranberries, peanuts, cashew nuts, pistachios and so on. The taste is richer and delicious. 3. The toasted bread is sealed with a fresh-keeping bag. It can remain firm for three days. If you want to extend the storage period, you can freeze it. When eating, you can bake it again. There are skills in making delicious dishes.
