Chinese Food
Aleba nuta
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Russia's great Leba. It looks big, heavy and hard. But when you eat it, you will be attracted by its unique taste. It's not the ordinary bread's soft, but with a bit of chewy taste. It's buttery and nutty. You will love it when you eat it. It's really delicious. -
Cooking ingredients
Cooking Steps
Step1:Flour, yeast, sugar, salt, egg and milk are poured into the mixing barrel in sequence. Mix them into a ball at low speed.
Step2:After the dough is stirred, put in the butter and continue to stir until the butter is fully absorbed and integrated with the dough. Then continue to increase the speed and stir until the dough is still smooth. No film is needed.
Step3:Take out the dough and put it into the basin for fermentation. About 40 minutes (this changes according to the temperature of the season). You can see the dough becomes larger with the naked eye. This dough will not grow twice as large as other dough. Because the water content is relatively small. As long as the time is enough, it can grow larger.
Step4:During the fermentation time, we put the nuts in the oven to bake. Because it's summer now. The nuts in the dried fruit shop are a little bit damp and soft. They are not so crisp. Reheat them to make them crispy. Walnuts are raw and must be roasted. In addition, nuts can be matched freely. The most basic is walnut and Padan.
Step5:At the same time, dry clean the grapes. Use kitchen paper towel to dry the water. Mix in a little rum to increase the taste.
Step6:When the nuts are roasted, take them out and cut them into smaller pieces. Divide them into two parts. The raisins are also divided into two parts.
Step7:The fermented dough is divided into two parts. Just rub it.
Step8:Take a piece of dough and roll it into a rectangle.
Step9:Then fold it in three equal parts.
Step10:The same is true for the other dough. Then cover with plastic wrap and loosen for 15 minutes.
Step11:Take out a loose dough and roll it into a larger rectangle. If you roll back seriously, it means that your hair is not in place. Continue to roll back for a while.
Step12:Sprinkle one of the nuts and raisins. Press once. Roll up. Make sure to roll up. Otherwise, there will be gaps in the finished product.
Step13:Put it in the oven. Select the fermentation function to double the size. The second fermentation requires high humidity. The humidity should be more than 80%. You can add some hot water to another baking tray and put it on the bottom of the oven. Increase the temperature and humidity.
Step14:After fermentation, brush the yolk liquid on the surface. Then use a blade to quickly scratch the surface of the bread.
Step15:Preheat the middle layer of the oven. Bake for 50 minutes at 170 ℃.
Step16:After the surface is colored, cover it with tin paper to avoid over color of the surface brushed with egg yolk. Then adjust the temperature of the lower tube to 150 ° C unti
Step17:
Cooking tips:1. If you like the soft taste like bread, you can knead it into a very smooth dough in the final stage of mixing the dough. I just like the chewy taste of daliba. All the final kneading is not smooth enough to ferment. 2. As for the baking time, it can be adjusted according to the temperature and temper of your oven. It doesn't need to be completely constrained by my temperature. There are skills in making delicious dishes.
