The Great Lakes
By VicentaLakin
It's traditional Russian bread, which is very hard, and it's very big and tastes a little sour. It's hard to eat sweet bread at first, it's less oil and less sugar, and it's a stupor. Sliced large lybars, or baked, can be eaten like sandwiches, and the best way to eat is with meat soup or soup。
Recipe Recommendations
- Arowana flour 380 grams
- Arowana low-gluten flour 150 grams
- fine sugar 50 grams
- unsalted butter 50 grams
- water 265 grams
- whole egg liquid 75 grams
- salt 6 grams
- sugar-tolerant yeast 10 grams
- raisins 120 grams
- walnut kernel 120 grams
- rum 40 ml
- sweetening
- baking
- several hours
- ordinary
Steps for The Great Lakes
1
Prepare the material to be used, but the butter is softened early at room temperature. The raisins were immersed in rum for over two hours, and I spent the night in it, and all the raisins were absorbed. The walnuts were put in a oven that was preheated to 110 degrees, baked for about 25 minutes and then removed while the skin of the walnuts was removed. The temperature of the oven can be mentioned as 150 or 170 degrees, correspondingly reduced to about 10 minutes. Personally, walnuts that bake at high temperatures are not as good as the smell that bakes at low temperatures, and that don't worry about the toast。
2
The yeast was dissolved with 40 grams of water below hand temperature, and all materials other than butter and dried fruit were placed in the mixer, and the egg fluid was used with an egg yolk plus a total of 75 grams, with the remaining egg yolk and egg polish being used to brush the face。
3
Floats are plattered at a slow pace, with soft butter added at a medium speed of six minutes, with a slow rate of three minutes, followed by a medium rate of continuation。
4
It is not necessary to break the mural until it can pull a slightly thicker film, and if it is more moist, it can fall a few times over the table。
5
The noodles were smooth, and they were put in a preservation box for one round. The box is covered with a lid and placed in the oven, which contains a bowl of hot water, which helps to ferment the noodles. Reminder: The oven does not plug in, does not plug in。
6
It's been fermented for almost an hour。
7
The dough is divided into an average of seven pieces, one of approximately 150 grams, with a 20-minute awakening after a roll。
8
When the raisins are too wet, the kitchen paper towels are used to dry the water。
9
The noodles were rolled from top to bottom, and the mouth was squeezed and placed in the grill. The dish is covered with a fresh film, which is put in the oven for a second fermentation and a bowl of hot water under the oven. Reminder: The oven does not plug in. If the oven is fermented, it can be fermented. Two fermentation times about an hour。
10
The fermented face of the face is painted with an egg fluid, and the knife is drawn on the surface of the face of the face, so that it can see the dried fruit deeper。
11
The lower tube above the oven is pre-heated at 180 degrees, and the pre-heated dish is placed in the lower part of the oven for 35 minutes. After the baking has been done, the dishes are taken out and the bread is put on the net. We'll keep it in a hot fashion bag. I've got a lot of yolk on the face, so it's really dark on the baking. You don't like too much color, you can shorten the bake time。
12
This leba is not hard. Slicing is good when you eat。The Great Lakes Make Tips
1. The current seasonal temperature in the north is still very low, and the whole swab is fermented in the oven with a bowl of hot water attached to it. 2. The temperature of the oven and the timing of the oven must be determined according to the temper of the oven. 3 The raisins are soaked with rum, the smell is sour, water is soaked with raisins. walnuts bake after they're going to skin, or they'll have a bit of a whiff。