Russian Whole-wheat Milk "da Liba"

Name: Russian Whole-wheat Milk "da Liba"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Whole wheat flour; 10g Active dry yeast; 250g Fresh milk; 100g Shimizu; 40g Caster sugar; 15g salt; 40g Light cream; 50g Paste

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The characteristics of Russian-style bread; crude, affordable, low oil, edible, and not spoiled. The most representative one is "Daliba".

Although the famous Russian "Black Leba" is not very attractive, it is very nutritious, and it is rare now. "Leba" can be divided into white flour, black flour and whole wheat. The production process can be divided into old noodle fermentation method, seed noodle fermentation method and new noodle secondary fermentation method. It can be used when roasting, spatula roasting, baking tray roasting and mould roasting. In the past, in Russian bakeries, most of the Leba breads made as the staple food did not put oil, what they wanted was the original aroma of wheat and yeast, which was similar to some French breads, but not as sophisticated as others. , But its stupid stature is a representative of Eastern European bread. "

Ingredients

Russian Whole-wheat Milk "da Liba"

1. All ingredients.

Russian Whole-wheat Milk "da Liba" recipe

2. First mix the dry flour, yeast, salt, and sugar and mix well.

3. .......

4. Pour milk and water into the mixed dry powder to form a dough.

5. Finally, add light cream and knead until the dough is moist and smooth.

6. Cover the basin with plastic wrap and start basic fermentation.

7. Fermentation is about twice as big and take out.

8. It is best for the dough with basic fermentation to collapse and not rebound.

9. Then put the noodles on the chopping board to exhaust and knead it into a ball.

10. Use a round mold with a diameter of 25 cm, and put the kneaded dough in the mold for the final fermentation.

11. Ferment to double the size.

12. Make the batter in advance and let it cool.

13. Spread a layer of paste evenly on the final fermented bread dough.

14. Preheat the oven for 5 minutes in advance, and bake at a temperature of 180 degrees between the upper and lower fires. The baking time is about 40 minutes.

15. After it's cooked, let it dry and pour out the mold.

Tips:
1. Although the production of Daliba is simple, the operation technology is not low, so pay attention to the mastery of each link.

2. Applying paste before baking is one of the characteristics of making big Liba, so please try not to apply other raw materials, such as egg liquid, etc.

3. It is not difficult to make noodle paste. The key is to master its consistency, which is slightly thicker than cooked rice soup.

4. Other slightly gluten flour can be used, and mixed flour can also be made.

5. The old noodle fermentation method is mainly to store the dough that is 3 to 4 times the size of the fermentation, and mix it with new flour and the required raw materials for fermentation when using it. The difference between seed noodle fermentation and old noodle fermentation is the quantity, which is similar to the old noodle fertilizer used in northern China, but the mixing of miscellaneous bacteria must be controlled, and this issue will be discussed in detail later.