Big Liba
1.
Prepare the ingredients to be used, and let the butter soften at room temperature in advance. The raisins were soaked in rum for more than 2 hours in advance. I soaked all night and all the rum was absorbed by the raisins. Put the walnuts in an oven preheated to 110 degrees and bake for about 25 minutes. Take out the walnuts and rub off the skins of the walnuts while they are hot. The temperature of the oven can be mentioned 150 degrees or 170 degrees, and the baking time should be shortened to about 10 minutes. I personally feel that walnuts roasted at high temperature are not as fragrant and delicious as roasted at low temperature, so there is no need to worry about baking at low temperature.
2.
The yeast is dissolved in 40 grams of water lower than hand temperature, and all the ingredients except butter and dried fruit are put into the mixing tank. The egg liquid uses an egg yolk plus egg white for a total of 75 grams, and the remaining egg yolk and egg white are used for brushing Noodles.
3.
Stir the dough at a slow speed to form a dough, stir at a medium speed for 6 minutes, then add the soft butter, first stir at a slow speed for 3 minutes, and then continue stirring at a medium speed.
4.
Keep stirring until the dough can pull out a slightly thicker film. There is no need to punch out the glove film. If the dough is wet and sticky, it can be beaten a few times on the countertop.
5.
Collect the dough smoothly and place it in a fresh-keeping box. Put the lid on the fresh-keeping box and put it in the oven. Put a bowl of hot water in the oven to help the dough rise. Reminder: The oven is unplugged and unplugged.
6.
The dough will rise in place in about an hour.
7.
The dough is evenly divided into 7 portions, one portion is about 150 grams, rounded, covered with plastic wrap and proofed for 20 minutes.
8.
Take a proofed dough and roll it up and down, thin the bottom of the dough, and spread a layer of raisins and walnuts. If the raisins are too wet, use a kitchen paper towel to dry the water.
9.
Roll up the dough from top to bottom, close it tightly, and place it in a baking tray. Cover the baking tray with plastic wrap, put it in the oven for secondary fermentation, and put a bowl of hot water under the baking tray. Reminder: The oven is not plugged in. If the oven has a fermentation function, you can use the fermentation function. The secondary fermentation time is almost an hour.
10.
Brush the surface of the fermented dough with a layer of egg liquid, and make a knife on the surface of the dough, and the knife can see the dried fruit when the knife is deeper.
11.
The upper and lower tubes of the oven are preheated at 180 degrees. After the preheating is in place, the baking tray is placed in the lower layer of the oven and bake for 35 minutes. After baking, take out the baking tray and put the bread on the grid to cool. Put it in a hand-warmed fashion fresh-keeping bag for storage. I brush most of the egg yolk on the surface of the dough, so the color is very dark after baking. If you don't like the color too dark, you can shorten the baking time.
12.
This riba is not too hard, so slice it when you eat it, and it tastes delicious on empty stuttering.
Tips:
1. The temperature in the north is still very low in the season. When the dough is fermented, put the entire crisper in the oven, and put a bowl of hot water next to it to promote the dough.
2. The oven temperature and baking time must be determined according to the temper of your own oven.
3. The raisins are soaked in rum, the flavor is unique, do not soak the raisins in water, the flavor is gone. Peel the walnuts after baking, otherwise they will have a bit astringent taste.
