Nut Dalieba

Overview

Daliba: It is a traditional staple food of Russians. Each farm in Russia has only one bread oven, and every family goes to the bread oven to bake bread regularly. I usually only eat stored bread at home, so I make the bread very large and cut off a piece when eating. Over time, unique skills and customs were formed, which is the origin of Dalieba. In 1898, the Russians built the Middle East Railway in China. With the construction of the Middle East Railway, Russians poured into Harbin in large numbers. In order to meet their traditional needs for food, clothing, housing and transportation, in 1900, the Russian Ivan Yakovitch Tyulin opened the Harbin branch of Tyulin Yangxing Co., Ltd. and set up a bread and other food workshop to specialize in the production of traditional foods such as daliba that Russians liked. This is the predecessor of Harbin Qiulin Food Factory. This kind of bread has a strong aroma and slightly sour taste, making it suitable for storage. Round, with a diameter of up to 33 cm, and a weight of four to five kilograms. In the early days, the skills were mainly in the hands of Russian technicians, which were passed down for two generations in Harbin. It was taken over by the Chinese government in 1953. Russian masters taught the Chinese masters step by step how to make bread. Shen Baoju and Wang Zhanxian were the first generation of Chinese technicians. So far, it has been passed down for three generations in the hands of Harbin people. At present, the large bread produced by Harbin Qiulin Food Factory has been using traditional manual techniques and equipment. A Russian food processing person once came to Harbin to see the bread making process, and was very impressed by the formation of a unique regional food culture with Russian style. He said: This traditional craft has been lost in many places in Russia. After a hundred years of precipitation, this food has been integrated with Chinese food culture and has become a unique specialty in Harbin. Most dalibaba are whole-wheat bread with a dry and crispy crust. They contain very little sugar, salt and fat. The crust is crispy and hard after baking, so the bread is not sweet and has the lowest calories. Today I am making an improved version of daliba, which is blended with nuts and cranberries. When you bite into it, it has a strong nutty aroma and the sweet and sour taste of dried cranberries. It tastes great~~~

Tags

• baking
• breakfast
• students
• butter
• dried cranberries
• egg
• high gluten flour
• pistachio
• walnut kernels
• whipping cream
• white sugar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Put the main ingredients except butter into the mixing machine and start the 2nd speed kneading

   

3. 3 Knead until it roughly forms into a ball for about 10 minutes, then add butter and knead for another 15 to 20 minutes

   

4. 4 Take out the dough, roll it into a ball and put it into a bowl

   

5. 5 Cover with plastic wrap and use any method: ferment until 2 times in size

   

6. 6 Divide into 4 equal portions, roll into balls and cover with film to relax for 15 minutes

   

7. 7 Roll the dough into a large piece about 20cm long and 15cm wide

   

8. 8 Turn to the next direction: Spread pistachios/33g and cranberries/40g evenly, leaving a little blank space at the top

   

9. 9 Roll it into a roll from bottom to top, roll it tightly and pinch it tightly

   

10. 10 Spread the other three dough sheets: walnut kernels/33g, dried cranberries/40g, roll them into rolls as well

    

11. 11 Cover with plastic wrap and ferment until doubled in size

    

12. 12 Take out the egg wash and make a few diagonal cuts

    

13. 13 Place the middle and lower racks of the oven into the oven: set the upper and lower heat to 170 degrees and bake for 50 to 60 minutes

    

14. 14 Depending on the situation, you can cover it with tin foil or move it up a layer

    

15. 15 Take it out and let it cool. Cut into large pieces when eating. It’s really delicious