#the 4th Baking Contest and is Love to Eat Festival#大列巴

Name: #the 4th Baking Contest and is Love to Eat Festival#大列巴
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 2 pcs egg; 150g milk; 40g butter; 20g milk powder; 4g salt; 60g Sugar; 4g yeast; 180g raisin; 180g walnut

by Star wish 1236

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Big Liba, you can't forget it once you have eaten it.
The appearance is very rough, but the content is very rich. The soft bread, the crispness of walnuts, and the sweetness of raisins, make your lips and teeth fragrant, and you can't stop!
"Leba" is Russian "bread". Because it is big, it is prefixed with the Chinese character "大".
It’s heavy in my hand, so it’s usually more giftful to bring this special product from Harbin as a gift. "

#the 4th Baking Contest and is Love to Eat Festival#大列巴

1. Except butter, raisins and walnut kernels, put the ingredients into the bread machine and stir until a thick film is formed. Add butter and continue to knead

#the 4th Baking Contest and is Love to Eat Festival#大列巴 recipe

2. Knead until the film is formed, and the first fermentation can be carried out

3. When the dough is fermented, slightly mince the walnuts and bake them in the middle and lower layers of the oven for 10 minutes

4. 3. The dough is fermented to 1.5 times its size

5. Divide the dough into two equal parts, round, cover with plastic wrap and let stand for 15 minutes

6. Use a rolling pin to roll the dough into a thin slice of 40 cm in length, 30 cm in width and 0.3 cm in thickness

7. Sprinkle with walnuts and raisins evenly

8. Roll up longitudinally

9. Put in the oven for two shots

10. Second serve to double the size, cut a few times on the bread dough

11. Put it in the middle and lower level of the preheated oven, and bake for 40 minutes at 140 degrees

12. The surface is evenly colored, and it can be cooled down

13. Slice and enjoy

14. Finished picture

Tips:
1. Walnut kernels should be roasted in advance
2. The amount of milk is adjusted according to the water absorption of the flour
3. After sprinkling the dried fruit, roll it up as tight as possible
4. The temperature of the oven is adjusted according to the attributes of the oven