Chinese Food
Traditional Russian style
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Traditional Russian daliba. The simplest ingredients make the original taste. The simple and generous lieba bread is a low-fat and healthy bread. The skin is crisp and chewy. The inner lining is soft and delicious. The taste of the dry fruit you like is even better ~ the friends who like this bread. Move quickly ~ the drizzle starts ~ this recipe is about 1000 g lieba.
Cooking ingredients
Cooking Steps
Step1:Heat 130ml of beer to 78 ℃, pour the beer into 30g of high gluten flour, mix well. When the temperature dropped to 38C, yeast was added and stirred evenly. Two layers of preservative film were covered and fermented at room temperature for 12-30 hours.
Step2:Beer ferment seed liquid. Add 100ml of beer and 20g of maltose, stir slightly in the microwave oven, then take it out and stir evenly. Add 4G of Saccharomyces cerevisiae and 6G of brewer's yeast to mix until the temperature drops to 40 ℃.
Step3:Covered with two layers of preservative film and fermented at room temperature for 6 hours.
Step4:Main dough, high gluten flour 500g, rye flour 50g, salt 10g, corn oil 36ml, Purified Water 250ml, and brewer's yeast seed liquor mixed and kneaded to the expansion stage. Knead for 15 to 20 minutes.
Step5:The dough is round. Put it into the container and cover with two layers of preservative film. Ferment at room temperature for 8-12 hours.
Step6:The fermented dough is three times the size.
Step7:Take out the fermented dough. Exhaust with bare hands. Cover the dough with plastic wrap and relax for 20 minutes. After relaxation, roll and press into the skin. Wrap the dried fruit evenly on the surface of the ski
Step8:Roll it up from top to bottom in the shape of an olive.
Step9:Put the dough in the baking pan. Cut the bread. The drizzle always cuts Leba. Second fermentation. Oven fermentation fermentation can be done. Put a bowl of hot water in the oven for fermentation. Put in the bread germ. Fermentation for 45-60 minutes. Fermentation environment. Temperature below 38 degrees. Humidity 75%. It can be covered with wet towel or sprayed with warm water.
Step10:Brush the surface paste. Mix 150ml pure water and 15g high gluten flour evenly. Let stand for 20 minutes and simmer until the paste is transparent. As shown in Figure
Step11:Take out the fermented bread germ. Preheat the oven for 230 degrees and heat it up and down. Brush a layer of slurry on the surface of the bread embryo. After the oven is fully preheated, send the bread embryo to the oven for baking.
Step12:Bake. Bake at 200 degrees for 65 minutes. When the surface is golden, it can be fired.
Step13:A delicious and mellow traditional lieba bread has come out with super flavor.
Step14:Super delicious.
Cooking tips:1. What should I do if there is beer yeast left? A - sealed and refrigerated for one week. 2. Can you omit some of the production time? A - time can not be omitted. Different ways of fermentation. The toast tastes slightly different. Try this original mellow bread. 3. Can the fermentation time of the main dough be prolonged? Yes, it can be fermented at room temperature for 2 hours. Ferment to 6 and distribute. Put it in refrigerator for cold fermentation instead of room temperature fermentation. The time needs to be prolonged relatively. When taking out the cold dough, it needs room temperature return to make it. 4. I think this bread is so big. Can I make it into a little Liba? Yes, it can be made according to your own preference. The baking temperature is the same. The time depends on the size of the Liba bread. It can be cooked. 5. Storage of lieba bread. A - slice and bag after cooling. Store at room temperature for 3-7 days. Watch the season. It can also be sealed and frozen for 1-3 months
