Grandia, Russia
By VicentaLakin
I've recently been fascinated with grains and bars, sourly sweet raisins and rich walnuts. It's 50 or more, and I'll do it myself
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Grandia, Russia
1
Put all but butter in the bakery for 10 minutes and then add butter for 20 minutes. Because of the drying of the noodles, there is no need for membrane。
2
Put the noodles in the bag and ferment one night (each bread fermenting is a time-consuming thing and I'm lazy enough to use low-temperature fermentation for one night), and we're here at about five degrees at night. You can ferment at about 25 degrees if you're at a high temperature。
3
Get the fermented noodles out of the air
4
Split up and wake up
5
Noodles grow squares. With raisin cranberries and walnuts, it's better to have as much as possible evenly covered. The front end of the first piece of Liu is not to make fruit and the noodles are for the mouth。
6
Make sure the noodle rolls are tight, or the nuts will fall out of the oven. Start with the one full of nuts
7
Roll the bread
8
The noodles are fermented at 40 degrees in the oven, and there is a bowl of hot water underneath which they are repeated fermented for 40 minutes to an hour and sent 1.5 times the size of the dough。
9
The fermented noodles come out of the oven, brush the egg fluid, cut it with a knife, cut it deep, see the nuts
10
The oven is preheated at 170 degrees for 30 minutes, and the last 10 minutes are dark enough for tin paper
11
It's done. It smells good
12
Take a cold slice and taste it