Nuts and Big Liba
1.
Put high-gluten flour, milk, eggs, fine sugar, dry yeast, and salt into the kneading bar, and beat the dough at medium and high speed. After the dough is basically smooth, add the softened butter and continue beating. Beat the dough until it can pull out the thick film.
2.
Round the dough, put it in a container and cover it with plastic wrap, and carry out the first fermentation in a warm environment of about 28 degrees. The dough is fermented to about twice its size. Dip your fingers into the flour and poke holes so that it does not rebound or collapse. After the dough is vented and rounded, let it rest for ten minutes. Roll out into square slices, sprinkle with raisins and walnuts, roll up, pinch tightly and close.
3.
After shaping, put it in a baking tray and carry out the second fermentation in an environment of about 38 degrees. After the dough is about twice as large, brush a layer of egg yolk on the surface and cut the cut. Put it in the preheated oven, heat up and down at 170 degrees, and bake the middle and lower layers for 40 minutes. Be sure to cover the tin foil halfway to prevent heavy coloring. After being out of the oven, let it cool on the grill.
Tips:
1 The formula is derived from Ergouma's "Nutril Daliba".
2 The type and quantity of nuts can be adjusted according to personal preference.
