Xinjiang Nut Leba
Overview
I have never associated Dalieba with Xinjiang. I was startled when I saw this bread. I quickly thought of the geographical relationship and was relieved. I found two recipes, and there seemed to be little difference in the proportions of the ingredients. The most obvious difference between the two was that one of them contained whole wheat flour, although the amount was very small. Although it is insignificant, out of my preference for whole wheat, I still chose this recipe with whole wheat flour. The name of this bread is Lieba. Be sure to add a big in front of the name. The three words "Da Lieba" were recited smoothly and fell into my ears. The north is bold and rough, which is often associated with being big. He has a big appetite and can eat it, so the size of the bread will naturally not be small. A big Liba can easily weigh several pounds, and it is very heavy when held in one's arms. Because of this, I have always looked at Northeast Lieba with lust and never dared to say hello to my home. The weight of this Xinjiang Leba can be considered lightweight, but we still cut off 2/3 of the quantity and only made a small version. Compared with the original ones, such a small Leba can only be regarded as a mini model, but in my case, it is still big enough. . . . . In fact, the focus of this Xinjiang Lieba is not the size, but the full amount of dried fruits and walnuts. These days when I try to make Xinjiang pasta, the final impression I get is - Xinjiang = raisins + walnut kernels. . . . .
Tags
Ingredients
Steps
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Dough: 100g high-gluten flour, 16g whole wheat flour, 20g fine sugar, 30g eggs, 30g milk, 9g butter, 2g dry yeast, 1g salt. Filling: 20g raisins, 20g dried cranberries, 30g walnuts
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Pour the dough ingredients except butter into the bread pan,
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Put it into the bread machine and start the dough mixing process.
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Stir into a uniform dough, add butter, and repeat the kneading process.
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Stir until a slightly thick film can be pulled out.
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Put it in a container and let it ferment.
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The dough has doubled in size,
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Deflate, roll into a ball, and rest for 10 minutes.
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Roll out into a rectangular shape,
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Cover with dried nuts, leaving a little space at one end.
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Roll up from the end covered with nuts, roll tightly into a cylinder shape.
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With the seam facing down, place on a baking sheet and ferment until 1.5 times in size.
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Brush the surface with egg wash and make five diagonal cuts to expose the nuts.
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Put in the oven, middle layer, heat up and down to 180 degrees. Bake for about 30 minutes,
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The surface is golden brown and comes out of the oven.
