Big Leba toast
By VicentaLakin
You can't forget it once. It's rough, it's rich, it's soft bread, it's walnuts, it's sweet, it's raisins, it's sweet, it's fragrance. "Leba" is Russian "bread" because it's big, so it says "bread" in Chinese. It's more polite to take this gift from Harbin. The use of black-gold-gold toast boxes to make large bars reduces fermentation and baking time and saves time and energy。
Recipe Recommendations
- high-gluten flour 200 grams
- eggs one
- milk 75 grams
- milk powder 10 grams
- butter 20 grams
- white sugar 30 grams
- salt 2 grams
- yeast 2 grams
- walnut kernel 90 grams
- raisins 90 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Big Leba toast
1
With the exception of butter, yeasts and dried fruit, all raw materials are put into the bakery, rubbed into thick membranes and added butter and yeast
2
Scratch the film
3
It's fermented to 1.5 times the size
4
Take the dough out of the air, roll round, cover the film for 15 minutes
5
Turn it on with a stick
6
Shade
7
And it's a long face about the size of a toast box
8
Spread walnuts and raisins evenly on the face
9
纵向Shade，尽量卷实一点
10
Put it in the toast box
11
Two to eight in the oven
12
Put it on the lower floor of the preheat oven, up and down 140 degrees, and bake for 30 minutes
13
To be even on the surface and out of the oven
14
Completed Chart
15
Completed ChartBig Leba toast Make Tips
1. Milk additions are adjusted to the water intake of flour 2. walnuts are pre-cooked or cooked, raisins are dried over water, and the raisins are condensed as much as possible with the water remaining on the surface to expand naturally 3