A regular version of Xinjiang's Great Lakes
By VicentaLakin
Not Xinjiang, nor ever. But there are friends in Urumqi. One time, she brought us back to Xinjiang-Darba. But the more addictive, the more strong, the more delicately tasted the cuisine nuts inside, the more chewing, the more nutritious, the good things are: walnuts, almonds, raisins, date drys, the real dry stuff, and wind dry and sealed, the best way out is to take them out. So I wanted to do it myself. Please teach your friends to make two large bars, each weighing about 550 grams, to make one for your son's partner, and we leave one for ourselves. Share sweetness。
Recipe Recommendations
- high-gluten flour 400g
- eggs 2 only
- fine sugar 60g
- yeast powder 5g
- milk
- salt 5g
- butter 30g
- nuts 200g
- dried fruits 100g
- egg liquid 30g
Steps for A regular version of Xinjiang's Great Lakes
1
Take out the material to use, whatever you want。
2
Put the bread buckets on the kitchen scales, and the butter is not released, and then we put other materials in the bread drums in the order of the liquids and powders, and each one adds the kitchen scales to zero and then the same. Note: Sugar and salt, yeast powder don't come close together, and yeast powder digs a pit after bread。
3
Put a little flour over the yeast and then start the flour program, wipe it and finish the program for 15 minutes, then put the butter in, and start a shampoo program for 15 minutes。
4
Put the covered noodles in a deep basin, cover the film, put the deep basin in the oven, close the oven door and ferment for about an hour. It's hot in the summer, and it's okay not to develop yeast. The large bar ate a strong taste, so the face did not have to rub out the membranes and was less water than the usual bread。
5
When the noodles ferment, we prepare nuts and dried nuts. Called 200 grams of walnut + almond + red date dry and 100 grams of raisins + cranberry dry。
6
I took walnuts and almonds out of walnuts and almonds, and baked them at 180 degrees for 10 minutes, and then used them as a pie。
7
Split the nuts into two. And each one of them has a portion, and We have not weighed it, or touched it。
8
Noodle fermented 1.5-2 times bigger, take it out。
9
Light pressure exhausts, split into two noodles. The membranes are lax for 10 minutes, so that they are easy to excrete and enjoy。
10
A layer of thin powder on a silica pad that is non-comfort-proof, with a squared face, approximately 15 x 18 cm in size, which is three or two cm apart。
11
Filled with nuts and dried nuts, leaving a few blanks around the corners, to make it easier to wrap and roll up。
12
From the side rolls, the side rolls softly the face with the palm of the hand, presses as hard as possible, but not too hard, lest the nuts pierc the face. It's a good one, so there's no big gap in the inside。
13
Scroll into a cylinder. The other one also works: the twig, the laying of nuts, the curling up。
14
A tarpaulin was put on the grill, a roll-on-a-graba embryo was placed in the oven, a bowl of hot water was placed next to the oven to keep it wet. Close the oven door for 35 to 40 minutes. Summer fermented fast。
15
The second fermentation is done. Take it out. The preheat oven is 160 degrees. And then we continue to deal with the fat ones: cut the mouth with sharp blades, so deep that we can see the inside nuts, don't cut them all
16
Then brush the surface with egg fluid. You can spread some black sesame while the egg fluid is dry. The oven's hot. Put it in there for 45 minutes. The oven is so angry, it's about 40 minutes. My home looses the oven, famously gentle and polite, and bakes for 45 minutes. N.B.: Watch the colour after 15-16 minutes, coat the tin paper in time and then continue until the scheduled time。
17
Isn't it beautiful? The color could be deeper。
18
Put it on the grill。
19
Slice. Look at the face. The mouth and teeth are dying to chew it。
20
Sitting in rows, waiting for bags to be packed and shared with small partners。
21
Two tablets for tea。
22
It's not easy to cut down on both ends, and don't waste it. Cut them down, bake them at 180 degrees for 10-12 minutes, and make them greasy bread bars. They're just a little greasy, as good as toast。
23
Once again, it's hot and dry, it's cold, it's sealed, and it's free. It's good and good。A regular version of Xinjiang's Great Lakes Make Tips
All that needs to be noted is the end of the process。