Kuaishou Bread Big Lieba

Name: Kuaishou Bread Big Lieba
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g Plain flour; 2 pcs egg; 50g Sugar; 200g milk; 2g salt; 20g Dry flour; 5g yeast

by Dongying Xiaoyingzi

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This bread is basically an oil-free country liba that does not need to be dropped. It is simple to operate and easy for novices to use. Of course, the taste is different when the materials are different. The big Leba I made is very different from the real Russian big Leba in terms of taste. If I didn't say the authenticity, don't rely on the authenticity. I don’t make four or five catties, and there is no such a big oven at home. I only make two catties of Leba.
With the addition of honey red beans, the flavor of Leba increases a lot. There is no need to knead out the film, which saves a lot of time and effort. Just make a suitable amount at home, just eat and make now. "

Ingredients

450g Plain Flour
2 pcs Egg
50g Sugar
200g Milk
2g Salt
20g Dry Flour
5g Yeast

Kuaishou Bread Big Lieba

1. Warm milk and add yeast to dissolve, add all the ingredients to the basin

2. Knead into a dough, rest for 10 minutes and knead again until the surface of the dough is smooth

3. The kneaded dough is fermented in a warm place to double its size

4. Add dry flour to the fermented dough and knead slowly until the surface is smooth without bubbles

5. Knead it into a round shape for 10 minutes.

6. Use a rolling pin to roll into an oval shape and thin the bottom edge

7. Sprinkle the honey red beans evenly

8. Roll up from top to bottom

9. Pinch at the interface

10. Put the tarp on the baking tray and put the dough on it

11. Ferment in a warm place again to double the size

12. Strike a knife through the middle. In fact, the opening is not so deep. It took a while for the bread to enter the oven and it was discovered that there was no photo taken. After taking it out, the dough was already expanded, and it was enough to cut 1cm.

13. Preheat the oven at 175 degrees, put it in the baking tray and bake for 40 minutes

14. The freshly baked bread has a fragrant smell, the inner crumb is soft, and the outer skin is slightly charred and crisp, and it is greedy to smell.

Tips:
1. Thinning the bottom edge of the rolled dough is good for shaping. The dough does not need to be kneaded until the film is formed. It is good to knead smoothly. It is better if the film is kneaded.
2. The baking temperature should be adjusted according to your own oven. Because the dough is large, you should cover it with tin foil when it is baked, especially in the small oven, be careful not to bake it.